Special Puff Puff

To make puff puff from scratch, start by sifting 350 g of flour into a bowl. Add 100 g of granulated sugar, 0.5 tsp of salt, 1 tsp of ground nutmeg, and 0.5 tsp of dry pepper. In a separate cup, mix 250 mL of lukewarm water with 2 tsp of active dry yeast, then combine this with the dry ingredients. Mix thoroughly, cover, and let it rise in a warm place for about 1 hour before frying in hot oil.

Yes, you can make gluten-free puff puff by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend contains xanthan gum or add it separately to help with the texture. The rest of the ingredients can remain the same for a delicious gluten-free treat.

To store leftover puff puff, allow them to cool completely, then place them in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing them in a single layer and then transferring to a freezer bag for up to 3 months.

Puff puff pairs wonderfully with a variety of dips and sauces. You can serve them with chocolate sauce, honey, or a spicy pepper sauce for a savory twist. They also make a great accompaniment to soups or stews, adding a delightful texture and flavor to your meal.

For frying puff puff, vegetable oil or sunflower oil are both excellent choices due to their high smoke points and neutral flavors. These oils will help achieve that perfect golden brown color and crispy texture without overpowering the taste of the puff puff.