Puff-puff is one of Nigeria’s favorite snacks—crispy on the outside, soft and fluffy on the inside. If you’ve been looking for an easy, h...
Puff-puff is one of Nigeria’s favorite snacks—crispy on the outside, soft and fluffy on the inside. If you’ve been looking for an easy, hands-free method to make puff-puff, this updated recipe is perfect for you!
Ingredients
(Exact measurements available on my blog at cm.com – link in description)
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All-purpose flour 
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Instant yeast 
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Sugar (I use custard sugar from Shoppr for best results) 
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Nutmeg 
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Warm water 
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Vegetable oil for frying 
Step-by-Step Instructions
1. Prepare the Dry Ingredients
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Sift the flour to remove lumps. 
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Add instant yeast, sugar, and nutmeg. 
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Mix all dry ingredients thoroughly using kitchen tools—no need to touch them directly. 
2. Add Warm Water Gradually
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Pour in warm water a little at a time. 
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Mix gently until the batter is smooth. 
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For a hands-free method, continue using kitchen tools instead of your hands. 
3. Let the Batter Rise
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Cover the batter with foil paper and a napkin. 
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Place it in a warm (not hot) spot—your oven works perfectly. 
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Let it rise for about 45 minutes. The batter should double in size. 
4. Fry the Puff-Puff
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Use a scooper to shape your puff-puff—this keeps your hands completely free. 
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Occasionally dip the scooper in a little oil to prevent sticking. 
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Fry in hot oil until golden brown, flipping if necessary. 
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Drain on paper towels. 
Tip: Some puff-puffs may turn out stubbornly shaped—don’t worry, they still taste amazing!
5. Serve and Enjoy
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Serve hot as a snack for family or friends. 
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Puff-puff is perfect with a cup of tea or as a party treat. 
Why This Method Works
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Hands-free: Perfect for those who prefer minimal contact with dough. 
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Consistently round puff-puffs: Using a scooper gives uniform shapes. 
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Soft and fluffy: Proper rising ensures the ideal texture. 
Make a big batch for family or keep it small for a cozy snack at home. This updated puff-puff recipe ensures delicious results with minimal effort.

 
							     
							     
							     
							     
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