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.
I have tried recipes from other food blogs and this one heats the spot- DELICIOUS. Thanks for such a great recipe . Keep up the good work.
Hi I visited a Nigerian friend and I ate puff puff I loved them. I asked for the recipe and she told but she was in a hurry. So I searched and came to or website I want to try and see because I tried and it came out hard I don’t know why? Again I didn’t use yeast instead I used baking powder so I don’t know if it was the cause? Plse let me know if its not right.
Naome, I think the problem is the baking powder. If you want puff puff without yeast check out this recipe. https://www.africanbites.com/no-yeast-puff-puff/
If not, you would have to use yeast and let it rise in order for your puff puff to be tender.
Omg!!! Since discovering this recipe I have made it 3times … It’s been a success each time! I’m on Instagram and posted and so many people wanted the recipe! Wish you had an Instagram acct to link to! With all your pictures people will go crazy lol (just a thought
Thanks for the feedback. I need to really get going with Instagram…good to hear this is a hit with you. Thanks again for spreading the word.
mg…Perfect recipe. Thank u so much.!!! I’ve had numerous failed attempts at making puff puff, until now. They came out perfectly.
Me too It’s never too late to learn
Do you think it would work with whole wheat flour and splenda for a slightly healthier version?
I have used splenda before but used only half the amount.Using 100% whole wheat flour will make it dense. But it will definitely work. Let me know how it works for you. THanks.
so u think splendia would work on a blessed african food ok thx
Thanks Imma for your great recipes. I used half whole wheat and half all purpose flour and it worked perfectly. You could not tell the difference. BTW, this the best puff puff recipe ever.
Thank you so much Ego. I don’t take this comment lightly -so appreciate the feedback!
Have a question, I want to make the puf pufs, but have seen two different versons on making them,, one called for bread flour, and your calls for plain flour, what would the differenc in the out come of the puff puffs be. between plain flour and bread flour
Jane , I have tried it with bread flour and it is a little chewy and doughy.Some people like it that way-I prefer plain flour.Others say, there is hardly any difference between the two. Personal preference I guess.Let me know which one you like best. Thanks!
Hi Immaculate,
If I wanted to triple the recipe would I leave it to rise for 1-2 hours or would I need to triple the time? Also, same goes for the quantity of yeast?
Maria, triple all the ingredients. However, you have to adjust for thickness with more liquid or flour. The rising time stays the same.
plz tell me what kind of flour?
I used unbleached all purpose flour
I really like your site , really helpful. Pls I want to know the estimated amount a 50kg bag of flour can make
Seye , I have never made puff puff with 50kg bag of flour so I can’t really give you an accurate estimate.
I meant to tap the 5 star button but instead tapped 2. Definitely a 5 star recipe.
Love this recipe!! This is my third time trying it and my kids and husband absolutely love it. My husband said it was a deadly snack because everything gets finished by the end of the day. Thank you.
Sonia, I know what you mean. My family loves this too! It is hubby’s favorite fried pastry. Thanks for the five stars and feedback !
This recipe is a killer.Made this yesterday,it was a hit.The balls came out beautifully,and tasted soooo good…Guess my search for the perfect puff-puff recipe is over!Thank you,Imma!
Yay! Happy dance for me. Thanks MF
Pls what type of measuring cup r u referring to
Is it peak milk tin..
No, it is not peak milk it is standard measuring cup.
Hello I saw ur puff puff recipe tried it but it didnt come out right. So my qtn is wat cup sizes shd i use?…bc I used normal tea cups with e rest of e recipe. … am going to try it again tonite n c….thks
Imma, you are a lifesaver. I have been making what I thought was puff puff for a bit. You know, the kind you only eat at home. I am so proud to say thanks to your recipe, my puff puff skills have been taken to another level. You are the best.
Aww, thank you Oneke. Glad you enjoyed it that much. You are the best, for taking the time to provide some glowing feedback.
And I forgot to add, I lovee your recipe (I was scared at first but the craving overcame the fear), I tried it this evening here in hungary(although I’m nigerian) and it turned out great, exactly the way I like puff-puff, crispy outside but dense and sweet inside, and I am so glad my fear for yeast products has been overcomed!!!!!
Please what can I do if I have left over puff puff batter, and where can I put it?
Peace ,your best bet would be to fry the puff puff , let it cool and then freeze . When ready to use, reheat in oven and serve. This is the way I do! Thanks for the feedback. Now that you have overcome your yeast fear. You have to try out other more yeast recipes. Happy cooking!
Just wondering, do i have to double the yeast if i am to double the recipe?
Yes, kelsey you have to double the yeast.
Best recipe I’ve found on puff puff hands down!!!!! But I adjusted my salt and sugar for taste…It comes out sooooooo nice!!! Thank you so much ImmaculateBites for this wonderful recipe!!! Keep up with the recipes…Hopefully you have one for egg roll and fish roll and stuff….Thanks again for sharing your talent.
Thank you, thank you! your comment is much appreciated Deborah. I have one for egg roll here http://africanbites.com/?p=7522 and another for fish roll http://africanbites.com/?p=3377 . Let me know how you like these .
Hi,
I tried the recipe weeks ago and it didn’t come out right. I followed all the instructions. The dough belt watery after it had risen.
Do you feel I should reduce the water next time? And not use two cups? I felt really bad.
Jennifer, so sorry to hear that your puff-puff then not turn out right. Don’t feel bad. Double check your measurements , make sure you are using standard measuring cups and/or spoons. The dough should not be watery after it has risen. Let me know if it works out!