This Puff Puff Recipe uses flour, sugar, yeast, warm water, and nutmeg to create golden, fluffy West African dough balls you won’t forget.
I have to confess something right out of the gate: I did not grow up with puff puff. It wasn’t part of my childhood snack rotation, and I didn’t have a grandma who made them every weekend while humming old highlife tunes in the kitchen. Nope. My first puff puff moment was much more chaotic.
I was at a community festival—kind of a random one, to be honest, where food trucks met local crafts and someone dressed like a giant carrot was handing out stickers—and this small stand caught my eye. All they had were these round golden things piled on a tray. I thought they were donut holes, maybe? I asked what they were and the woman behind the table grinned and said, “Puff puff. You’ve never had one?”
Reader, I had not. And I was not ready.
One bite and I was hooked. Not in a “this is sweet and nice” kind of way, but in a “why have I not made this three dozen times before?” kind of way. That soft, pillowy inside with the faintest crisp on the outside. The subtle sweetness. The little whisper of nutmeg in the back. My mouth was confused and happy.
Ever since then, I’ve been working on recreating a version that feels just as warm, comforting, and slightly indulgent. And this puff puff recipe? It’s become one of my go-tos when I need a snack that hugs back.
Why You’ll Love This Puff Puff Recipe?
Listen, I get it. Fried dough doesn’t sound groundbreaking. You’ve had donuts, you’ve had funnel cake, you’ve probably eaten something that involved powdered sugar and regret. But puff puff is… different.
There’s a simplicity to it that makes it hard to explain. It’s soft, chewy, just sweet enough—but not overly so. You could totally have it for breakfast with coffee, then again for dessert after dinner, and somehow, it fits both moods.
Also, it’s just fun to make. Like, the kind of recipe that doesn’t care if your puffs come out a little lopsided or if your hands get messy. It’s more about the feeling than perfection. The first time I made them, I used way too much oil and had to open every window in my apartment—but I still sat down with a plate of puffs, powdered sugar everywhere, and thought, “Okay, this was worth it.”
Ingredient Notes:
If you’ve got a bag of flour, some yeast, and a little time on your hands, you’re already halfway there. This puff puff recipe isn’t fussy.
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Warm water – Not scalding. Think “nice hot shower” warm. If you’ve ever brewed tea and accidentally dipped your finger in? That temp.
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Active dry yeast – The kind in the packet. Don’t overthink it. Just make sure it’s not expired.
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All-purpose flour – Any brand, any bag, whatever’s already in your pantry.
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Sugar – Regular granulated sugar. It adds just enough sweetness without tipping it into dessert territory (unless you want that).
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Nutmeg – Optional, but highly recommended. It gives the dough that cozy, old-soul warmth.
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Salt – Because otherwise it’ll taste flat.
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Vegetable oil – Enough for frying. I usually eyeball it until it’s about 3 inches deep in the pot.
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Optional toppings – Powdered sugar for a light finish. Or a spicy pepper sauce if you like a little chaos with your snacks.
How To Make Puff Puff?
Step 1: Activate the yeast.
Mix the warm water with your yeast and a teaspoon of sugar in a bowl. Stir it gently and let it sit for 5–10 minutes. If it gets foamy, it’s alive and happy. If nothing happens, you might need a new packet. I’ve definitely learned that the hard way.
Step 2: Mix the dough.
In a big bowl, toss in the flour, the rest of the sugar, salt, and nutmeg. Pour in the yeast mixture and stir it all together. It’s gonna look like a gloopy mess—and that’s exactly what you want. If it’s too thick, add a little more warm water, just a splash at a time. The dough should be loose, almost like thick pancake batter.
Step 3: Let it rise.
Cover the bowl with a clean towel (or honestly, whatever clean thing you have nearby) and let it rest somewhere warm for about an hour. It should puff up and get all bubbly and jiggly. Kind of like a sourdough starter’s playful cousin.
Want To Save This Recipe?
Step 4: Heat your oil.
In a deep pot, heat about 3 inches of oil over medium heat. If you’re fancy and have a thermometer, aim for 350°F. If not, drop a tiny bit of dough in—it should sizzle gently and rise to the top, not sink like a rock.
Step 5: Time to fry.
Scoop the dough with two spoons or use your hand (which, yes, gets messy but is honestly kinda fun). Drop small balls of dough into the oil and let them fry until golden, flipping them around so they cook evenly. They’ll take about 3–5 minutes per batch.
Step 6: Drain and devour.
Remove them with a slotted spoon and place on paper towels to drain. At this point, you can dust with powdered sugar or serve them as-is. Or, if you’re feeling bold, dunk them into some fiery pepper sauce and buckle up.
Storage Options:
Honestly, puff puff is at its best right after frying. Still warm, slightly crisp, soft inside. But if you do have leftovers (somehow), keep them in an airtight container at room temp for up to two days. They’ll soften, but they’re still good.
Want to warm them up? Quick blast in the microwave or a few minutes in the oven does the trick. Just don’t refrigerate them—it weirdly ruins the texture. (And trust me, I’ve tried.)
Variations and Substitutions:
There’s no single way to make puff puff. That’s part of the fun. Here’s how I’ve played with the recipe over time:
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Banana puff puff: Mash a super ripe banana into the dough before frying. It’s sweet, gooey, and almost too easy to eat.
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Savory version: Skip the sugar and add chopped onions, chili flakes, or herbs. More like a little fried bread ball with attitude.
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Chocolate chips inside: I know. It sounds wrong. But it’s so, so right.
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Dipped in honey: Just try it. No regrets.
What to Serve with Puff Puff?
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Coffee or chai: Something warm to sip while you snack.
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Soup: Like, a tomato-based spicy soup? Dunk those puffs right in.
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Hot sauce or pepper dip: For when you want that sweet heat contrast.
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Ice cream: Not traditional, but let’s live a little.
Frequently Asked Questions:
Why is my dough too thick or dry?
Add more water, just a little at a time. It should feel loose and scoopable, not like bread dough.
Can I make the dough ahead?
Sort of. You can mix it and store it in the fridge overnight, but let it come to room temp and puff up again before frying.
Do I have to fry them?
Yes. I mean, technically you could try baking them, but they won’t be puff puff. They’ll be more like… muffins that wish they were fried.
I know this was a long one, but if you’re still here—hi, you’re my kind of person. The kind who likes deep-fried comfort, cozy snacks, and maybe a bit of powdered sugar on your shirt. This puff puff recipe is one I come back to again and again because it feels good. It’s simple. It’s nostalgic, even if you’re making it for the first time.
Try it out. Make a mess. Share them with someone—or don’t.
Let me know how it goes. I’d love to hear if it became a favorite in your kitchen too.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Puff Puff Recipe
Ingredients
- 2 1/2 cups warm water plus more if needed
- 1 7 g packet active dry yeast
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar divided
- 1/2 teaspoon grated nutmeg
- 1/2 tablespoon salt
- Vegetable oil for deep frying (at least 3 inches deep in pan)
- Powdered sugar for dusting (optional)
- Pepper sauce for dipping (optional)
Instructions
Activate the Yeast:
- In a medium bowl, combine the warm water with the yeast and 1 teaspoon of sugar. Stir and allow the mixture to sit for 5 to 10 minutes, or until foamy. This indicates that the yeast is active.
Prepare the Dough:
- In a large mixing bowl, add the flour, remaining sugar, grated nutmeg, and salt. Pour in the activated yeast mixture and stir well until a sticky, wet dough forms. If the mixture appears too dry, gradually add more warm water, one tablespoon at a time, until the consistency is soft and scoopable.
Allow the Dough to Rise:
- Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free location and allow the dough to rise for approximately 1 hour, or until doubled in size and bubbly in appearance.
Heat the Oil:
- In a deep, heavy-bottomed pot, pour in enough vegetable oil to reach a depth of at least 3 inches. Heat the oil over medium heat (about 350°F or 175°C). This may take 8–10 minutes. To test the temperature without a thermometer, drop a small portion of dough into the oil—it should sizzle and rise to the surface.
Fry the Dough:
- Using two spoons or your hand, gently drop small portions of the dough into the hot oil. Fry in batches to avoid overcrowding. Use a slotted spoon or spider to rotate each puff until golden brown on all sides. Frying should take approximately 3 to 5 minutes per batch.
Drain and Serve:
- Remove the fried puff puffs and place them on a paper towel-lined plate to drain any excess oil. Dust with powdered sugar, if desired, or serve with pepper sauce for a savory contrast. Best enjoyed warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
