No Yeast Puff Puff
This no-yeast puff puff recipe provides a tasty variety of the traditional popular African snack. A secret ingredient gives them the yeasty flavor with no need to wait for them to rise. They’re ideal for a fast snack-attack fix, breakfast, and parties!
A friend calls me one afternoon and tells me she’s throwing an impromptu African-themed party, and would I please bring puff puff. Good thing I know how to make the version that you don’t have to wait for the yeast to develop. Self-rising flour, beer, and an egg make this treat super fast.
What sells this recipe is how little time it takes to make it. Instead of having to wait for the yeast to work its magic, you can have it in your face in 15 minutes. It tastes like beer bread, only this one is even better because it’s fried.
Puff Puff Variations Are African Staples
If you have ever traveled to any West African country or attended a West African gathering, chances are you have tasted this incredible fried dough. It’s an extremely popular snack food sold on almost every street corner imaginable and goes under different aliases.
Ghanaians call it bofrot (togbei), the Congolese call it mikate, it’s gbofloto in the Ivory Coast; Cameroonians and Nigerians call it puff puff. You may hear it called African beignets in other parts, which explains why I had to try New Orleans beignets.
How to Make No-Yeast Beer Puff Puff
- Heat about 3 inches (6-8 centimeters) of oil in a large saucepan until it reaches 375℉ (190 ℃). Not enough oil will result in flatter balls (not necessarily a bad thing).
- Dry – Meanwhile, mix the dry ingredients (flour and sugar) in a medium bowl.
- Wet – Stir in the beer, egg, and water, and mix well. The batter should be smooth and thick enough to form into balls.
- Fry the puff puff in batches to avoid overcrowding the pan. I scoop up the batter with my hands and carefully drop the balls into the hot oil. You could also scoop up the batter with a spoon and gently push it into the oil with another one.
- Turn the balls over after a few minutes or when the bottom side is golden brown. Fry for a few more minutes until the other side is golden brown.
- Remove the cooked puff puff from the hot oil with a slotted spoon or something similar. Drain them on paper towels right away to soak up excess oil.
- Serve them plain or roll the hot puff puff in cinnamon sugar. Best enjoyed warm.
Recipe Tips and Notes
- I decided to include beer in this recipe to make it tender, airy, and give it that yeasty flavor. The alcohol will cook off long before it makes it to a serving plate, but feel free to replace it with water or a malted beverage.
- I’ve never made them gluten-free, but with the egg, you should be able to replace the self-rising flour with your favorite gluten-free self-rising flour.
Make Ahead and Storage
I don’t recommend making the dough ahead because the baking powder may lose its strength. However, you can store fried puff puffs in a paper-towel-lined container in the fridge and crisp them back up in a 350℉ (180 ℃) air fryer or oven.
What Pairs With No-Yeast Puff Puff
We enjoy this snack mainly for breakfast with a hot cup of coffee or tea. But today, especially with so many Africans living abroad, it’s a must for parties. So I like making chin chin, banana fritters, and akara to go with them.
More Amazing Puff Puff Variations to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”yOZRujgi” upload-date=”Mon Aug 06 2018 19:57:54 GMT+0000 (Coordinated Universal Time)” name=”No Yeast Puff Puff” description=”No Yeast Puff Puff — a tasty variety of the traditional popular African snacks Puff Puff which is made of self-rising flour instead of yeast, sugar, beer, egg and oil. No need to wait long to get a bite of these delicious treats. Great for breakfast and parties too!”]
This blog post was originally published in October 2013 and has been updated with additional tips, new photos, and a video.
No Yeast Puff Puff
Ingredients
- 3 cups (360g) self-rising flour (see notes)
- ½ cup (100g) sugar
- ½ cup (118ml) beer (I used Heineken, but use what you have.)
- 1 large egg
- 1¼ cup (295ml) water
- ½ teaspoon (1g) nutmeg (optional)
- oil for deep frying
Instructions
- Pour oil into a large saucepan until it's at least 3 inches deep (6-8cm). Not enough oil will create flatter balls. Heat it over medium heat until it reaches 375℉ (190℃).
- Meanwhile, mix the dry ingredients (flour and sugar) in a medium bowl.
- Stir in the beer, egg, and water, and mix well. The batter should be smooth and thick enough to form into balls.
- I use my hands to scoop up the batter. You can do the same or use two spoons, one to scoop up the batter and another to gently push it into the oil. It should take the shape of a ball. Fry them in batches to avoid overcrowding the pan.
- Fry for a few minutes until the bottoms are golden brown. Turn them over and fry for a few more minutes until the other side is golden brown.
- Remove the cooked puff puff from the hot oil with a slotted spoon or something similar. Drain them on paper towels right away to soak up excess oil.
- Optionally, roll the hot puff puffs in cinnamon sugar or dip them in melted butter, and then roll them in cinnamon sugar. Best served warm.
Tips & Notes:
- For DIY self-rising flour, mix 3 cups of flour, 4 teaspoons of baking powder, and a teaspoon of salt.
- For cinnamon sugar, mix ½ cup sugar and 1 tablespoon ground cinnamon.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the recipe ingredients.
Hi
I ran out of yeast and i was craving puff puff.I stumbled on this recipe,tried it and they turned out perfect .really love it.Thanks very much.By the way i love your recipes.
Glad to hear it turned out well for you, Angeline! Thanks for sharing your feedback.
To all: yes, the yeast in beer is dead as a smelt by bottling time (otherwise they’d have to use very heavy, thick bottles as in champagne, which does (at the time of FIRST fermentation) have live yeast in the bottle. In olden times, before this was known, bottles would explode regularly. That ended with the creation of the thick-walled bottles, which often weigh more than 2 lbs each.
To Jane: these puffs or buns are very much like Italian zeppole. It would be a treat if you could arrange to make them at the wedding celebration–guests would love it.
Awesome! Thanks for taking the time to share with us Bill. It’s going to go a long way in helping out other readers.
Please what size of cup are we referring to? 100 ml or 200 ml cup
Hi. I’ve already updated the recipe box to easily reflect the conversions from cups to ml or g. Hope that helps.
Hello Imma
Thanks for this beautiful website.
I have been secretly trying recipes and most of all this particular one can’t be left out.It was so good then I did a second one with fermented beet juice and coconut and my family so loved it.
Thank you
Oh WOW! That’s a fab combo!
Hello…what else can i use to replace d measuring cup and d cinnamon sugar..thanks…
You can leave out the cinnamon sugar. 1 cup is about 128 grams, if using a scale you can measure it out.
I tried this yesterday but dint turn out well, I want to try it again pls do you use lukewarm water or ordinary water. Thanks
I use ordinary water. Be sure to double check your measurements. Make sure you are using the right cups.
I just made these and they turned out great. My problem now is stopping myself from eating it all…lol. Thanks for the no yeast version,didn’t know it was possible. I didn’t use beer cos of my little ones but substituted same amount for water. Thumbs up!
AWESWOME! Thanks for taking the time to share your thoughts with us.
I would definitely try this thanks. Pls is it OK 2give a younger kids.
Yes, because the alcohol has evaporated!
Hi Ms ImmaculateBites,
I love this recipe and like the texture more than puff puff.
I would like to make this recipe for my family… but with a added twist… Coconut!… we are all coconut lovers.
Sooooo, I would like to incorporate coconut in to this recipe but not sure how too, are you able to help?
Just add about 1/2 -3/4 cup to the recipe and about a Tablespoon or more of water to the mixture. Check out his coconut puff puff here http://africanbites.com/?p=2664
How do you get them do round?? Just dropping doug in oil… without making an actual ball? Thank you.
Yes Maddy. It’s too soft to make a ball before frying. You squeeze it out through your two fingers. Some people use a zip lock bag. Like you would pipe a cake.
This is interesting, am so grateful Immaculate bites, now i can spice up my breakfast!!!!
You sure can.Please let me know how it works for you. Thanks!
I followed the steps yet mine does not look same it looks strong and not as soft as the normal puff. Any help
Sorry to hear about it Melissa. I would double check the ingredients and the measurements, it might be the culprit.
I always use this recipe when am in a haste and want to make puff puff . Hits the spot everytime.
It sure does, Clara!
Hello, I am from he U.S. and my newphew is marring a gal from Nigeria, and I would like to surprise her on her wedding day with these beautiful looking pastries ( doughnuts) can you tell me how soon or how long they would last, can I make them a few days a head of time, and keep them well covered air tight container to keep them fresh, I also would like to make them with the yeast, but which ones would keep longer, and can they be frozen after frying and cooled. Thank you for any help you can give me. they look fantastic and delicious, and I can eat them because there is no eggs in them, I am alergic to eggs. lolol
Jane, oh how thoughtful of you… that would be a really nice surprise. Now to your question, puff puff do not keep well, especially left at room temperature. Your best bet is making them the same day of the event- go with the no yeast it is quicker. However, you can make, then freeze and warm in the oven. They are usually ok, but not great!
The one without yeast would keep longer. Let me know what you decide and Congratulations!
This came in handy for a quick puff – everyone enjoyed it. Thanks for posting!
Hi I am a bit surprised. In my food and nutrition class and also while I grew up in Cameroon. This was known as doughnut not puff puff/ puff puff without yeast.
thanks for the recipe.
Tx so much for the puf puf without yeast recipe. I love this one because i always buy it on the street on my way to work. Now i can make it myself 😉
Im looking for the recipe how u people fry the gazerds on open fire and it taste nice and are soft, as well as the chicken legs fried on a stick on open fire.
Beer actually contains yeast….
Beer does actually contain yeast. However, it is my understanding is that the yeast responsible for fermentation is dead by the time the beer is bottled. If you are allergy to yeast then replace the beer with water.
This pastry looks good. Can you make this without the beer.
Yes, you sure can . Just replace the beer with water .
Soooooo helpful ! Finally .
Actually immaculate, no yeast puff puff is called Buns in Nigeria. With puff puff you use yeast. With Buns you use baking powder. SInce you used self raising flour, which of course contains baking powder, this is called Buns. I just thought to share
Sayo, thanks for sharing.
Remember she used beer and beer contains yeast, so get that
In the Peace Corps, in Sierra Leone, our language instructor took us to the market. The fried buns had a yummy-looking filling. He said, “‘E sweet-o!” so I bought one and took a huge bite. The filling was ferociously spicy! Too late, I remembered ‘sweet’ means ‘tasty’ in Krio. Your puff-puffs look ‘sweet-o’!
Janet, thank you-o, they are definitely tasty.