I did yesterday and it came out very well although some are flat but very soft and tasty. Thanks for the recipe Reply Also in this post, I shared how you can fix or avoid common puff-puff-making mistakes. Now, let’s dive right into it! Swipe or scroll down to get the goodies (video and written explanation). Make Round Fluffy Puff Puff With Yeast (Recipe & Video Tutorial) Hi Ronke when u say 3 cups of flour ford that translate to 1 cup= 250 ml? I’m trying to get my head around the measurements which is key to getting this right. Thanks If your puff puffs come out too hard or chewy, don’t worry. There are easy ways to troubleshoot a dense puff puff. First, add a couple of tablespoons of water to the batter. Now add the water, bit by bit and mix thoroughly. Puff puff is usually mixed by hand, but you can also mix with a flat wooden spoon

Fry till golden brown, remember to turn the puff puff over to allow for even frying. Often times, the puff puff will turn on their own though, each batch should take roughly 6-8 minutes to fry… Hi Ronke… The only type of yeast available here is ROYAL INSTANT DRY YEAST.. Can I use it? Nd how do I use it.. ThanksUse warm water to mix the batter and not hot water as hot water can kill off the yeastleaving you with a batter that won't rise. I’ve made them before but the next morning they are squishy and slimy looking. How do I store them so they are still fresh the next day? This no-yeast puff puff recipe substitutes yeast with baking powder. The baking powder is pre-mixed with flour and salt to make self-rising flour. Plain yoghurt (unsweetened) was added to make the puff puff soft and fluffy.

The detailed ingredient list, measurement, and directions are in the recipe card at the bottom of this post. This recipe makes about 24 medium-sized puff puffs OR 48 to 50 small/ mini puff puff balls. 500 grams (½ KG) Flour Puff Puff Recipe: Ingredients and Measurement Warm Water –An essential part of making any dough. It’s the basis for forming our treat. It’s important to have just the right warmth. If the water is too hot, it kills the yeast. If too cold, the yeast has a hard time rising. Cover the bowl with aluminum foil or plastic film and place in a warm place to rise for 45 minutes or till double in size.Yes, you can use whole wheat flour to make a healthier version of puff puff, but it may have a denser texture. At this point, your puff puff batter should look a lot like pancake batter. Put the mixture aside to rest with a clean cloth over the top of the bowl. The batter should rise for 1-2 hours. Keep it in a warm place for the most active rise.

Use the stated yeast type (fast action yeast)as it needs no proofing and works best for this recipe however if you want to use active dry yeast, proof it first. Jst made mine with this recipe now but with wholewheat flour and it came out perfect…wish i can upload d pics ☺Thk u!!! Hello and welcome to my blog. I'm Kemi. Thanks for visiting. Stay a while, browse around, you will find easy delicious recipes. For example, if you use 2 cups of flour and scoop smaller dough balls into the hot oil, you can get up to 48 small fried puff puff balls instead of the 24 medium-sized ones above. Steps for Making Puff Puffs (Explanation) Finally…someone who believes in adding baking powder to puff-puff. After over 50 trials (not kidding) of trying to make puff-puff with yeast and it still didnt feel right. My sister, I was about to give up accept i was jinxed with regards to puff puff making until i stumbled into your blog. The picture of the puff puff on your blog convinced me that this had to be it..off i went to the kitchen and followed your recipe to the later and tadaaa..it came out beautiful. Taste is great, Nice texture on the inside and crust. U are a genius Sisi..! Thank you for sharing such wealth and now I can shout hallelujah, Sisi, has delivered me! ReplyAdding nutmeg to this recipe is optional but if you like the subtle flavour it gives it, then it is necessary to add it.

Now, pour the oil into a fairly big deep pan. The oil should be at least 3 inches deep. Place on a hob on medium heat. If you think this Nigerian puff puff recipe is good then you have to try Nigerian buns and Choc chips vanilla puff puff If using fresh baking yeast, first dissolve fresh yeast (if using) in a little warm water and set aside. Stuffed Puff Puff: Consider filling the Puff Puff with chocolate spread or pastry cream for stuffed Puff Puff. Test the oil to see if it is hot enough by putting a drop of batter into it. If it sizzles and comes up to the surface, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the pot and stay there.

Can I make puff puff without yeast?

You can't go wrong with this Nigerian puff puff recipe. I have simplified making this recipe by including step by step guide to help you especially on how to fry it. Ingredients Leftover Puff Puff may be stored in an airtight container (after cooling off) in the refrigerator for up to 4-5 days. Pour the flour into a big bowl, add the ground nutmeg, sugar, salt and the dry yeast(or fresh yeast mixture): and mix together. My mix was watery too, i tested with one piece and it came out so flat and oily. My instincts told me to add some more flour and that did the magic. the end results were round, fluffy and not oily. Experience: I have made Puff Puff countless times. Before, I couldn’t scoop the batter properly into the oil with my hands but with lots of practice, I finally mastered it. If there’s someone who could teach you the ABCs of making Puff Puff, it’s me!