Puff puff is gloriously simple — flour, sugar, yeast and water — but the magic is in the rise and the fry temperature. A good long proof gives that signature airy, slightly chewy inside; medium-hot oil gives an even golden crust without a raw center.
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar (plus more to dust)
- 1 tsp (1 packet) instant yeast
- ½ tsp salt · ½ tsp ground nutmeg (optional)
- About 1 cup warm water
- Vegetable oil for deep frying
Method
- In a bowl, whisk together the flour, sugar, yeast, salt and nutmeg. Gradually add the warm water, mixing into a thick, sticky, scoopable batter (not a firm dough).
- Cover and set somewhere warm to rise until doubled, bubbly and risen — about 1 to 1.5 hours.
- Heat 2–3 inches of oil to medium (about 170°C / 340°F). Test with a small drop of batter — it should sizzle and float up, not brown instantly.
- Scoop up batter with your hand and squeeze a small ball out between thumb and forefinger (or use a spoon), dropping it gently into the oil. Fry in batches, turning, until deep golden all over, 4–5 minutes.
- Drain on paper towels and dust or toss with sugar. Best eaten warm.
🍩 Medium oil, not screaming hot
Too-hot oil browns the outside before the inside cooks, leaving a doughy center. Keep the oil at a steady medium so the puff puff cooks through to a fluffy middle as it turns golden.