Puff Puff is West Africa’s answer to doughnuts—fluffy, golden, deep-fried balls of slightly sweet dough that are a staple at parties, street corners, and family gatherings. They’re crispy on the outside, pillowy on the inside, and unbelievably addictive. If you’ve never made dough before, this is a perfect place to start.
Why You’ll Love Puff Puf
- 6 pantry ingredients
- Crispy outside, soft inside
- One bowl, no mixer needed
- Great for snacks, parties, or dessert
What You Need
(See recipe card below for exact measurements.)
- All-purpose flour
- Sugar
- Instant yeast
- Nutmeg (optional but classic)
- Salt
- Warm water
- Oil (for deep frying)
How to Make Puff Puff
1. Mix the dough.
In a large bowl, combine flour, sugar, yeast, salt, and nutmeg. Gradually add warm water while stirring until you get a thick, stretchy batter. Cover and let rise in a warm place for 45–60 minutes, until doubled in size.
2. Heat the oil.
Heat oil in a deep pan to about 350°F (180°C). Use a spoon or your hand to scoop and drop small amounts of batter into the oil.
3. Fry in batches.
Fry until golden brown on all sides, turning occasionally. This takes about 3–4 minutes per batch.
4. Drain and cool.
Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.
Serving Suggestions
- Serve warm, dusted with powdered sugar
- Dip into chocolate or fruit sauce
- Enjoy with tea or a soft drink
- Pair with spicy pepper sauce for a savory-sweet combo
How to Store
- Best fresh, but can be stored in an airtight container for up to 2 days
- Reheat: Warm in the oven or air fryer—avoid microwaving to keep them crisp
- Freezer: Freeze cooled puff puff for up to 1 month; reheat from frozen
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon yeast
- ¼ cup sugar
- Pinch of salt
- 1 cup warm water
- Oil for frying
- Optional: powdered sugar for dusting
Instructions:
Combine the flour, yeast, sugar, and salt in a bowl. Slowly add the warm water and mix until a thick, stretchy batter forms.
Cover the bowl with a clean cloth and let the batter rise in a warm place for about 1 hour, or until doubled in size and bubbly.
Heat oil in a deep pot over medium heat. Once hot, scoop small portions of batter and drop them carefully into the oil.
Fry in batches,
Puff Puff
Ingredients
- 2 cup All-purpose flour
- 1 tsp Yeast
- ¼ tsp Sugar
- Pinch of salt
- 1 1 cup warm water
- Oil for frying
- Optional: powdered sugar for dusting
Instructions
- Mix the dough. In a large bowl, combine flour, sugar, yeast, salt, and nutmeg. Gradually add warm water while stirring until you get a thick, stretchy batter. Cover and let rise in a warm place for 45–60 minutes, until doubled in size.
- Heat the oil. Heat oil in a deep pan to about 350°F (180°C). Use a spoon or your hand to scoop and drop small amounts of batter into the oil.
- Fry in batches. Fry until golden brown on all sides, turning occasionally. This takes about 3–4 minutes per batch.
- Drain and cool. Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.