Puff Puff (Deep-Fried Dough)
My beloved puff puff, a West African street food, is quick and easy with different variations. Dangerously delicious and addictive!
As a child, I often watched in amazement how the women selling the puffs would grab the mixture with the tip of their fingers, roll it in the palm of their hands, and drop it in oil.
I was fascinated by this process and would go home and practice this act with any mixture I had on hand. But it never came out as proportional or as visually appealing as it did for the women. After years of practice as an adult, I can proudly say I finally got the hang of it.
What Is Puff Puff?
People in most West African countries are familiar with the popular street food, known by different names depending on the country. For example, Ghanaians call it bofrot (togbei), Cameroonians and Nigerians call it puff puff, and it’s beignet in French. Basic ingredients are flour, sugar, yeast, water, salt, and oil for deep frying.
It’s easy and quick with various flavors. This recipe is the one I have been making for years and takes me back to my hometown. It brings back memories of happy late-night snacking on the street.
How to Make Puff Puff
- Mix the yeast, sugar, salt, and water to activate the yeast. Stir in the flour, cover, and let the dough rise.
- Heat the oil, drop in the dough balls, and fry until golden.
Tips and Tricks
- If the weather is cold and your dough isn’t rising, turn on the stove for 2-3 minutes until warm. Then turn it off and let the dough rise next to it. Or place your dough in the cold oven and put a pan full of hot water under it. Check after 30 minutes to ensure it’s rising.
- Use a spoon to scoop the dough into the oil if you don’t want to use your hands. It still tastes delicious!
- Avoid overcrowding the pan, as it will cool the oil too much and cause the fried dough to absorb excess oil.
Make-Ahead and Leftover Instructions
I love making the dough ahead for a quick snack. You can keep the raw dough in the fridge (in an airtight container) for up to five days. It will rise in the cold fridge, but it may take a day or two. Then, bring the dough to room temperature and fry.
Keep leftovers tightly wrapped in the fridge for up to a week or freeze them for a month or two. Reheat them in a preheated 350℉ (177℃) oven for 5-10 minutes whenever the craving hits.
What to Serve With Puff Puff
This treat is relished for breakfast, as a snack, or as a side dish. A must-have for me is pepper sauce, but chocolate sauce and cinnamon sugar are fantastic.
Puff puff’s beauty is that you can eat them sweet or savory. I often eat it as a snack or appetizer. My son definitely loves it as a simple dessert with just a bit of powdered sugar. Ginger tea and sorrel drink are a great way to wash them down.
More Addictive Variations to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”pGrRksuf” upload-date=”Mon Aug 06 2018 20:37:44 GMT+0000 (Coordinated Universal Time)” name=”Puff Puff” description=”Puff Puff — A very popular West African street food that’s quick and easy to make with different variations. Dangerously delicious and addicting!”]
This blog post was originally published in November 2012 and has been updated with great tips and new pictures.
Puff Puff (Deep-Fried Dough)
Ingredients
- 2¼ teaspoons (7g) active dry yeast (1 packet)
- ½-¾ cup (100-150g) sugar
- ½ tablespoon (8-9g) salt
- 2 cups (472ml) warm water (+1-2 tablespoons for softer puffs)
- 3½ cups (420g) flour
- vegetable oil for deep frying
Instructions
- Mix the yeast, sugar, salt, and water, and set aside for 5 minutes to activate the yeast.
- Add the flour and mix well.
- Cover and let it rise for 1-2 hours.
- In a large saucepan, heat at least 3 inches of vegetable oil (7-8cm) on low. Too little oil will result in flatter balls.
- Test to make sure the oil is hot enough by putting a drop of batter into the oil. If it is not hot enough, the batter stays at the bottom rather than rising to the top.
- When the oil is hot enough, grab bits of the mixture with your hands or use a spoon to get small balls of dough and drop them carefully into the oil.
- Fry for a few minutes until the bottom side is golden brown. Turn the balls over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or strainer to remove them from the oil. I usually place them on napkins immediately to soak up the excess oil.
- If desired, you can roll the finished product in cinnamon or powdered sugar to make it sweeter.
Tips & Notes:
- For softer puff puffs, add 1-2 tablespoons more water. Some people find the puff puffs a bit hard after they have cooled.
- Feel free to cut back on the salt; a teaspoon of salt will do.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Thank you so much for this! your website will be referenced in my blog. my wife and I are just in love with these and she cannot have enough
Awesome! So happy to hear to this.
Thank you so much for this! your website will be referenced in my blog
I actually don’t like dealing with yeast. I dislike the smell after everything. And the fact one has to wait for an hour or two for it to rise. I saw your recipe on the yeast-free option. I will go try that out now and if it’s as good, then I think I hit a jackpot this morning.
You will love it .Enjoy!
U guys made my day thanks
WooHoo! Thanks
Ahh I put too much yeast and it did not even rise
Imma I want to make puff puff with four cups of flour it’s my 1st time pls dear what’s quantity of sugar, salt, and yeast should I use?
Sorry, I can’t give you exact measurements , haven’t taken the time to measure it out with 4 cups . For starters, add about 1/3 cup water and keep everything else.
im trying this recipe out today and i could just see its gonna be good.
how much is the cost
I do not sell it .
This are the best recipes ever
Thank you.
Hello Imma, can I use baking powder in place of yeast as the readily available product?
Yes you can. However, the consistency would not be the same .
I HAVE BEEN TRYING TO MAKE THE PERFECT PUFFPUFF AND I HAVE FINALLY FOUND THE RECIPE. THIS IS AMAZING
Thank you!
Hi Immaculate, I finished making the batter and put it in to rise but I have to step out for about 9 hours. Would my mix spoil or what is the best way to store it?
Put it in the fridge and you will be ok.
I want to make puff for 100 people please what is the measurements do ingredients
This is the best pancake recipe. Mine always comes out perfect whenever I use your recipe. The measurements are so precise.
For the rising, you can keep the dough in your car for fast-rising when the sun is out.
Sorry, puff puff recipe, I came back to look for you pancake recipe
Hi Leah, you can check out my pancake recipe here >> https://www.africanbites.com/fluffy-pancakes/. Enjoy!
Hello. Thanks for the video. Im trying to follow this recipe now but its been an hour in the warm oven but its not rising. Is it okay to add another pack of yeast now? 🙁
Yes you can, if it is not rising.
Hello, is there an alternative to deep frying?
I haven’t really tried it because it wouldn’t yield the same results.
Thank for sharin, but what could possibly make the mixture not rise even after one to two hours? Fried it though and it came out okay.
It might be the yeast, or the environment or too much flour . Just to name a few.
Hello!
Lovely recipe. I’m wondering, if I prepare a tray a puff puff how do I keep them soft? I find that when I make puff puff and not everything is being eaten at that moment, it becomes kind of hard. What can I do ?
Hello,
I usually freeze them. And reheat in the oven before serving.
Hi Emma!
Thank you for all the wonderful recipes on your site. Cooking is my passion and these recipes have kept me on my toes during this quarantine period.
I just finished making some puff puff and it came out sooooo good. Soft inside and crispy outside.
YES! Thats how it should be . You nailed it! Thanks for trying out my recipes and glad they are working out well for you.
Hi! Can I use bread flour instead of all purpose? Thank you
Yes you sure can.
I used bread flour and they came out too stodgy and chewy, the light texture was lost completely! I’m sure they’ll taste amazing with plain flour! Will deffo try with plain, next time!
I used the bread flour for my puff puff. It was absolutely lovely. Fluffy, round & delicious
YESS!! Thanks so much.
It was fantastic for me. Thanks a lot for such great recipe…
You’re welcome, Sharon :)!