Puff Puff (West African doughnuts)


Puff Puff (West African doughnuts)

You will find puff puff, as it is called in Nigeria and Cameroon at any good street market. This tasty treat is also a party favorite. The sweetness is really up to you as it can also accompany a savory plate of beans. Yum!
Servings 8
Cook Time 2 hours 20 minutes


  • 500 Grams(2 Cups) All-Purpose Flour
  • ½ Liters(2 cups) Warm Water
  • 125 Grams(1/2 cup) Sugar
  • ½ Teaspoons Nutmeg (optional)
  • 3 pinches Salt
  • 2 Teaspoons Dry Active Yeast
  • Vegetable Oil (for deep frying)
  • ½-1 Teaspoons cinnamon (optional)
  • 3-4 Tablespoons Powdered (Confectioner's) Sugar (optional)


Serving Size: Depending on the size of your spoons or scoop, you’ll make about 35-40 balls

  • Dissolve your yeast in the warm water.
  • Mix together, flour, sugar, nutmeg, salt, and the water & yeast mixture with a wooden spoon until the batter is smooth. The consistency of your batter should be slightly thicker than pancake batter and you should have no lumps. You may need to add a bit more flour if you find that your batter is too liquidy but remember this is not meant to be as thick a bread dough either!
  • Cover your batter with a clean kitchen towel and place it in a warm place to rise. It should double in size – this will take about 2-2.5 hours depending on how warm it is.
  • Put vegetable oil in a pot deep enough for frying. Unless you are an expert I would suggest you only fry 2 or 3 at a time. I like to use a wok for this job. If you use too little oil you will have flatter puff puff but they’ll be tasty too.
  • Take the temperature of your oil (if you own a thermometer) should be about 170ºC (338ºF) or test if the oil is hot enough by dropping a tiny bit of your batter in. If the batter rises to the top, your oil is hot enough.
  • When the oil is hot enough, use a teaspoon or a tablespoon to scoop up the batter and a second spoon to push the batter into your hot oil. You are trying to achieve the shape of a ball.
  • Fry for a few minutes until the bottom side is golden brown and then turn over (if you can) to fry the other side. Another technique I like to use is to bathe the dough with oil.
  • Remove the puff puff from the oil unto a plate lined with a sheet of paper towel to absorb any excess oil.



My personal touch since I don’t make mine very sweet is to roll the puff puff while hot in a mixture of cinnamon and powdered sugar
You may need to adjust either the amount of flour or water depending on the thickness of your batter.
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