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.
What can I say? Bam, this recipe is spot on. You nailed it. This is the third review I’ve tried from you and man . What a Godsend. I’m just speechless. FYI I threw one about 2 tablespoons of Nido milkpowder along with 1/2 teaspoon nutmeg and 2 cardamom pods. Out of this world.
Aww that’s so flattering to hear Rose! I’m so glad to hear your are trying out my recipes , thank you for your lovely message!
P.S Love your additions! I am definitely going to give it a try next time I make puff puff
Is it All-purpose flour or self-rising flour? Curious to try your puff puff recipe and it looks amazing!!
Thanks Fehi! It’s all purpose flour.
This looks so yummy!
Do you have any suggestions for feeding a large group of students? I’m looking for an African recipe that’s quick and easy.
Thanks!
Triple or quadruple the recipe depending on the amount of Students . The recipe serves about 4-5. To make it really enjoyable warm in the oven if possible right before serving .
Hi Imma,
I did try this and used the fast acting yeast in sachets but my mixture didn’t rise even after 2 hours. It was put in an air tight plastic container as well. Where could I have gone wrong?
Thanks
Sorry to hear about this . It might be the environment- if it’s too cold the puff puff would take longer to rise. Try putting it in a warm place . The other culprit might be the yeast- make sure it’s fresh. Last but not least double check your measurements.
I have not had this problem with puff puff but have experience it with bread and rolls. Hope this helps.
Thank you for sharing your recipe! I wanted to now what kind of oil do you use, and are these light enough to add a fruit filling once they’re done, thank you in advance!
Hi Cindy! I use canola or vegetable oil. They are somewhat light – add about a 1-2 tablespoons water to lighter. Then add the the fruit filling
Thank you for sharing. I was able to succeed for the first time after several trials. It turned out great!
I like your recipes overall. Keep up the great work!
Awesome!!!Thank you for taking the time to let me know
Can I use wheat flour?
It does work with wheat flour. However, me no like the taste too much. You might like it though. If you do, add a little bit of water to make the dough lighter. Wheat flour is heavier.
pls i want to know how much gain i’ll get with half paint of flour, one bottle of oil etc
Sorry, I don’t sell puff puff. I just share recipes
What type of flour do you use?
Regular flour
Thank you for sharing this recipe. Simple to follow. My friends and I loved the puff puff. God bless you much.
Thank you very much i have been going to parties and to the store just to get this now after i tasted my creation with your reciepe, i think i will save on gas and new cloths for parties…..
THat’s Righttttt. Homemade is the best. You can’t beat that fresh of the fryer taste.
Oh my! You are the best! I just finished making my puffpuff and they came out so lovely. My baby just couldnt stop eating,lol. Looking through your blog for other wonderful recipes. Thanks once again.
The goumbo looks good i am doing it next.
You are going to DIG it. Can’t seem to get enough of it. Happy Cooking!!!
Hi I tried this recipe and it came out perfect for the first time, but I have a question can I use self rising flour to make puff puff?
Yes you can. However, the taste would be slightly different from the traditional puff puff. Because you would be eliminating the yeast which not only helps the dough rise but also adds flavor to it.
So nice! If I use milk, will it come out so beautiful like the normal puff puff. Thank you
Yes, it would.
Thanks for the good job . Please how am i going to know the cups u are talking about for the measurements of Flours thank ones again
It is standard American cups or just go with the measurements in grams
Family fave to make as a family day. We love being in the kitchen and this is an easy make.
My family love this too!
i am sincerely grateful for your site and recipe. for the first time, after trying so many other blog recipes, i only just tried yours once and that was it! Viola! it came out perfect! I was so excited that i cant wait to try it again. God Bless you real good! Well done.
Glad you nailed it on your first try! And thank you so much for the feedback.
I love bofrot so much. I am drooling just looking through your photos Immaculate. Bookmarked this recipe to try soon.
This is an awesome recipe. I used fast-acting yeast: I added it to the warm water, sugar, and salt, then let it sit until the foaming started; once the warm liquid was mixed in to the flour, I put the (pot) mixture into the oven at LOW, covered with a warm, damp towel for about forty minutes. They came out GREAT! Thank you so much for starting up this blog – I just subscribed, and I will definitely be trying out more recipes.
Thanks for sharing Elke, am definitely going to try this when am in a haste. Hooray! for subscribing.
Thanks to you I am proud of my puff puff cuisine today. The best I have ever made.
I did doughnuts too, perfect. Thanks a million Immaculate. Looking forward to trying more of your recipes
I gave up on making puff puff as I couldn’t get a perfect consistency years ago.I tried this today n it came out so perfect.I’m catering a small event.was gona gv d puff puff to some1 else to make but now I’m gon do it myself.where can I uupload pics.u need to see how perfect these puffs r.yippeeee!!I did d squeezing in d pan wt so much ease.anyway maybe it’s cuz I’m a pro in d kitchen sha.thanks so much darling!u just made me sone extra cash
what do I do if the yeast is too much and is watery
Hi fungi! Sorry to hear that. Double Check you measurements. Worst case scenario, more flour a little at a time until you reach the right consistency.
These look seriously SO good. I think I could devour a massive bowlful of them right now!
Hi Thalia! You would as soon as you make them.