Puff puff

Last Saturday afternoon, I came back home from a walk with my friend and I developed a random but intense craving to make and eat puff puff.

I succumbed…

I used a recipe that my sister’s mother-in-law had found in newspaper last autumn. I’m all for trying new things. I’ve never eaten puff puff coated in sugar, usually the ones I have eaten have been tasty enough with out this addition. So I was curious about how I might find this.

Verdict : delicious, delicious, delicious

The extra sugar was not as overpowering as I thought it might be. These were soft, warm, sweet and crunchy and just perfect for a Saturday evening in January.

Makes: 25 – 30

Prepare: 10 minutes + proving

Cook: 10 minutes

Ingredients

450 grams self-raising flour

7g satchet fast-action dried yeast

90g caster sugar, plus 40g to coat

1/2 tsp freshly grated nutmeg, plus extra to coat

1 tsp vanilla extract

1L vegetable oil, for deep frying and greasing

Instructions

  1. Add the flour, yeast, 90g sugar and nutmeg to a large bowl. Make a well in the centre and pour in 400 ml lukewarm water and the vanilla. Give the mixture a whisk, for a minute or so, until you have a smooth, runny batter.
  2. Cover the bowl with a clean tea towel and leave the mixture to rise in a warm place for 30 – 45 minutes, until nearly doubled in size.
  3. Add the oil to a heavy-based, deep saucepan and heat to about 160oC – 170oC. Test the temperature with a little batter. It should float to the surface and not brown straightaway.
  4. To fry the puff puff, grease a tablespoon with a little oil. Spoon tablespoons of the batter into the hot oil, frying about 5 to 6 at a time. Let them fry for 1 minute on each side, or until a deep golden brown. Remove with a slotted spoon and place them on a tray lined with kitchen paper. Continue with the rest of the batter.
  5. Mix the remaining sugar with a pincd of extra nutmeg on a deep plate. Roll the hot puff puff in the sugar mixture to coat and serve warm.

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