Nigerian
Puff-Puff
Light Nigerian yeast fritters with a tender elastic crumb, restrained sweetness, and an evenly browned exterior.
8 servings · 20 minutes prep · 30 minutes cook
Ingredients
Ingredients
- 1 1/4 cups warm water, 105°F to 110°F, plus up to 1/4 cup more as needed
- 2 1/4 tsp active dry yeast
- 1/2 cup granulated sugar, divided
- 3 cups all-purpose flour
- 1 1/2 tsp Diamond Crystal kosher salt
- 3/4 tsp freshly grated nutmeg
- 6 cups avocado oil, for frying
Directions
Mix, Hydrate, and Proof
- Combine 1/2 cup warm water, the yeast, and 1 teaspoon of the sugar and rest until creamy and foamy, 5 to 8 minutes. If no foam develops, replace the yeast before continuing.
- Whisk the flour, remaining sugar, salt, and nutmeg in a large bowl. Add the yeast mixture and the remaining 3/4 cup warm water. Beat vigorously with a wooden spoon for 4 to 5 minutes, adding the extra warm water 1 tablespoon at a time only as needed, until the batter is smooth and elastic and falls from the spoon in slow, thick ribbons rather than pouring.
- Cover and proof in a warm place until doubled, domed, and covered with active bubbles, 90 to 105 minutes. Do not stir down the risen batter.
Portion, Fry, and Drain
- Pour frying oil to a depth of 3 inches in a wide heavy pot and heat to {{temperature:350°F}}. Dip a 1-tablespoon spring scoop in the hot oil, gather a level scoop of batter from the edge without deflating the bowl, and release it close to the oil. Add only 6 to 7 portions per batch.
- Fry between 340°F and 350°F, nudging and turning the puff-puff frequently so they become round and color evenly, until deeply golden, buoyant, and cooked through with an airy but slightly chewy center, 4 to 5 minutes. A test piece should have no wet line at its center.
- Drain on a wire rack and allow the oil to recover fully to 350°F before each batch. Serve warm the day they are fried.
