Puff-Puff Recipe

Mix salt, sugar, water, and yeast. Set aside for 5 minutes.
Add flour and mix.
Let the mixture rise for approximately 1-2 hours.
In a large saucepan, pour vegetable oil into a pot until it’s at least 3 inches (about 5cm) deep and heat 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 pot’s bottom rather than rising to the top.
When the oil is hot enough, grab a little bit of the mixture with your hands or use a spoon to get a small ball of dough. Drop it carefully into the oil.
Fry for a few minutes until the bottom side is golden brown.
Turn the ball over and fry for a few more minutes until the other side is golden brown.
Use a large spoon or something like that to take it out of the oil. I usually place them on napkins immediately to soak up the excess oil.
If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.

Soft puff puff: For a softer puff puff, add about 1-2 tablespoons more water. Some people find it a little bit hard after it stays out.
Crunchy, not soggy: Do not overcrowd the frying pan, as the puff puffs will absorb excess oil and sometimes get soggy.
Hold the salt: You may cut back on the salt if you are watching your salt intake. About 1 teaspoon of salt will do.
Preheat the stove: If your house is too cold, turn on the stove for about 2-3 minutes until warm. Then turn it off and let the puff puff 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.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Recipe courtesy of IMMA