Page 29 - Kaitlyn's Cookbook

Ingredients

400 g Self raising Flour

165 g Sugar
7 g Fast action dried Yeast
1 teaspoon Nutmeg
1/2 teaspoon Salt
360- 380 ml Warm water
Vegetable Oil for deep frying

Instruction

Add flour, sugar, nutmeg, salt, and yeast to a
bowl. Mix well till the dry ingredients are
combined.
Add warm water (not hot) and mix till it comes
together. If the water is hot, it kills the yeast
NIGERIAN and the dough won't rise so use warm water.

PUFF PUFF Cover the bowl with clingfilm and put in a
warm place to rise for 90-120 minutes. After
this time, the batter should have risen to at least
double or thrice its original size.
Add oil to a deep pan (Let the oil be at least 3 inches deep) and heat.

When the oil is hot at about 160C - 180C, use your hand to scoop the batter and gently
drop in the oil. You can also use an ice cream scoop to scoop batter into the oil. Drop the
batter into the oil till the pot is crowded.
To test if the oil is hot, scoop a lit of batter in the oil. If it rises after about 2-5 seconds it is
ready. If the batter stays down for more than 20 seconds, the oil is not hot enough.
When one side is fried to a golden brown, flip the balls to the other side and fry till golden
brown.

Take out of oil and drain on kitchen towel covered plate.
Repeat step until all dough used up.
Serve and enjoy.
It is not traditionally dusted with sweetener however you can dust with granulated or icing
sugar like you would doughnuts.

Notes/TIPS
Use the stated yeast type (fast action yeast)as it needs no proofing and works
best for this recipe however if you want to use active dry yeast, proof it first. Prepare Time
Don't leave the batter to rise for too long to prevent overflow and a yeasty
smell. 30 Minutes
Don't fry at low temperature as the puff puff will be soggy with oil and don't fry
in oil that is too hot as this will make the outer get brown quickly without the
inside cooked.
Use warm water to mix the batter and not hot water as hot water can kill off the
yeast leaving you with a batter that won't rise.
Mix the batter very well so all ingredients are well combined. I suggest you do Cook Time Servings
this with your hand.
Fry only when the batter is risen and at least double in size. Ideally, it should rise 1hr 40 Minutes 10
Check batter after 35 minutes to ensure it's rising.
to about 3 times its size.
Crowd the pan with the balls so they when you flip to cook the other side they
don't have room to flip back. This is how you get even golden brown color. Weekly Reunion Recipes | 29