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.
Will try this with fresh biltong and fried cubed onions.
I just saw the video, so I am updating my question:
Hi Imma,
Thank you for this recipe.
I wanted to know….I use an electric mixer. I am thinking that I shouldn’t over mix, just mix until blended. Is this correct? Is it better to mix with hands?
Also, which oil do you use or is best to use? I tried vegetable oil, and it didn’t come out right. Either did sunflower. Unless I am doing something wrong.
What heat is the best? If it is too high, I can’t put more than one or two balls at a time, if it is too low, they won’t fry. I use a standard oven which has dials of 0-10 with 10 being the highest.
Finally, am I supposed to use a deep saucepan or a frying pan that you have in the picture? Or are they both okay to use?
THANK YOU FOR YOUR AMAZING WORK 🙂
Hi Denise,
I always use my hands to make puff puff, it’s best – and yes you mix until all the ingredients have been fully incorporated.
In regards to your second question I have use several variety and it works just fine- I don’t think the issue is with the oil. Keep in mine that after adding the dough to the pan the heat drops – wait until the oil is hot enough before adding puff puff . Setting 6 would do just fine
Also deep sauce pan is best or cast iron . .
Hope this helps.
Thank you!
I would like to buy a cast iron. Is there any one that you recommed? I would like to go with 12 inches.
🙂
Yes, go with Lodge. It really gets the job done .
Thank you! I appreciate your prompt answers as well.
I want to make these for a gathering. I will have to cook them the night before for the next day.
What is the best way to keep these donuts after they are cooked? Refrigerate? Leave at room temperature?
Also, when I am about to serve them the next day, are there any steps that I should follow before hand? For example, heat in oven or it’s okay to serve as is?
Thanks again!!!
Hello Imma! I am making your recipe for puff puffs for the first time. Is it correct that the recipes says 1/2 a tablespoon of salt or is that 1/2 teaspoon? Thank you.
Hi, BN. It’s 1/2 tablespoon of salt. Happy cooking!
My son found your recipe online for a class project. In celebration of the diverse cultural representation of his class he was excited to cook a West African dish as we recently learned some of our American family DNA has been traced and linked to Nigeria.
This recipe is simply divine and delicious!! Not only is it satisfying to the palette and soul, but making the puff puff dish with my son was extremely fun! First time making it and it was a winner!
Thanks to you sharing this with the world we now have a new family recipe to add to our holiday meals. I’m looking forward to making this over and over again and experimenting with different ingredients & toppings.
Food is LOVE!
Thank you so much for taking the time to share your thoughts, Lea! My son and I love making this one, too. You might want to keep this list handy >> https://www.africanbites.com/puff-puff-recipes/ Happy cooking! 😉
I’ve fried, cooled and frozen the puff puff which are delicious by the way!! How do you thaw and at what temp and how long to you rehab in the oven? Thank you!!!
*reheat
Reheat in the oven at 300 Degrees F or until heated through, or bring the puff puff to room temperature and then reheat in the oven at 300 Degrees F, until heated through- start checking after 5 minutes . There might be a slight difference in texture between the two. Try it and see which one works best for you.
Puff Puff came out great. Family loved it! Thank you.
Awesome! Thanks Elena
What type of flour? All purpose or Self rising?$
All purpose flour .
I just made puff puff today with your recipe and added some cinnamon and nutmeg to it and everyone that I have shared it with absolutely loved it!
Thanks for sharing this recipe!
Thanks Sayo! So happy to hear this.
Nice blog! But please try to use measurable units. In place of say 2 cups, use something like centiliters
Thanks! Will do my best!
I am very curious and that is why I am asking….Aren’t CUPS a valid measuring unit???
Best recipe everrrrr!!!
YESS!! Thank you so much!!!!!
Thank you so much for sharing. The result was amazing. Been making puff puff for about 6 years now but the outcome of this beats mine hands down. I’m so ditching the one I’ve been using. I added something extra though. Half teaspoon of grated nutmeg.
I was in a hurry and put the covered mixture in my car which had been in the sun for a while with the windows open. In 30mins it had more than doubled in size and I went ahead to fry it. I’ll add a little pepper when next I try it out.
Your fish roll recipe too. Fantastic outcome. May you receive in multitude folds as you give and share. I’ll be trying out some of your other recipes Thanks once again.
Please can I add pepper and onion when making puff puff
I don’t see why not! Whatever rocks your boat!!!
What quantity can give me a tray of puff puff. I need to make this for a party. I don’t wamt to be short nor have too much excess as well. So how many times should I double the recipe. Thanks in advance
If it is the super large trays like the ones Costco have 5 times would fit. If not go with 4.
Thanks a lot for the quick response.
1 cup of flour is 125 grams I guess. Our cup measurement here in Canada is different. 1 cup I believe is about 145 grams the reason the first time I tried to make the recipe with our cup size, the consistency was very thick and needed more water. But when I used 1 cup as 125 grams, the recipe worked out well.
So please continue to put your measurements in grams as well. I see you have being doing that in your recent recipes Thanks
Yes it is . Will do so moving forward, gradually working on updating older recipes .
I have made these puff puffs 3 times in the last 3 months. My family love them and eat them up in only a couple of days.
Today I doubled the recipe and it may be too much. Do they freeze well?
Yes, they do. Remove and reheat in the oven at 300 degrees F for about 10 minutes or until heated through . Serve immediately
Wow super recipe. I love this. Thanks.
Me Too!!!
Followed the recipe step by step, and BAMM!! I did it just like a PRO and it tested sooooooo good 🙂 I love your site!
WooHOO! That’s what am talking about ! Thanks for taking the time to let me know
Great recipe! Kids loved them with little sugar! I did use Canola oil instead of Vegetable oil, though. And I just had the rapid rise yeast (that I keep in the fridge when not using), so it only had to rise about half an hour. Going to check out what other recipes you have.
Yess! Thanks for taking the time to let me know Sarah!
I tried it. It didn’t even rise. I have d standard baking cups and spoons. I did everything just like u said but it still didn’t rise. Been like that for more than four hours. I bought the yeast in the market. A fresh, new packet. Please help me out. What went wrong?
If your yeast is good then it is hard to say for sure. Can you put it in a warm area- or turn on the oven for about 10 minutes. Shut if off wait a few minutes, place the puff puff in the oven for at least 40 minutes or more until it rises.
OMG o haven’t had puff puff in a while now. I’ll just take this weekend to be my experimental weekend.
Thanks very much for sharing.
Awesome! Do let me know how it works out for you. Thanks
Looks easy but I’ve never had good results working with yeast in the past. But it’s my dad’s birthday today so I’m going to try this out. I’m a very very amateur cook but Google is my go to for everything. I also don’t have any measuring cups so I’m just going to convert this to grams and use empty cans in my kitchen. This may turn out okay or not okay..either ways I’ll send you a picture
Thanks for the recipe Imma
If you are measuring it out you’ll do just fine!As long as you use fresh yeast ,everything is going to works out and if it doesn’t rise up place in a warm area and it will start rising .
I can’t wait to see your pictures. I bet you are going to nail it.
Hi thanks for the recipe.i tried it but after frying it wasn’t as smooth as yours it was looking like buns what seems to be the problem please? Thank u
I can’t say for sure without actually seeing you make it. It might be the measurements or your method of frying it. I usually use my hands.
You have the best and EASIEST recipes for Buns and Puff-puff. They always come out great and delicious. Have been using them for over a year now. If I can make them delicious, anyone can lol
Thanks!
Ps: can you have newer reviews at the top. I had to read/scroll all the way down just to make sure that I hadn’t posted any reviews.
YASSS!!! Thank you so much!!!! You are TOO kind Roses .
I’ve looked for puff puff recepie for a long time all the others I’ve tried failed. I’ve just finished mixing the ingredients and this one looks promising. Thanks in advance for sharing. I’ve added nut meg to mine – always love the smell of nut meg in puff puff
ooooh these puff puff are great. Thanks for the receipe can’t wait to enjoy with white porridge
Crispy on the outside soft and moist on the inside
Hi Rosemary!!
Glad to hear this time it was successful.Nutmeg in puff puff sounds Amazing!!. Thanks for taking the time to let me know.