Puff Puff Recipe for 1kg Flour – Ideas and Tips for the Best Quality Puff Puff

Every day can be puff-puff-day, but Sunday morning puff puffs are the best – roadside puff puffs. The goated snack needs no accessories, is the sweetest snack in small chops, and is an affordable snack with zero class disparity.

Just imagine biting into that hot, crispy flesh before encountering the fluffy interior. You can never have just one.

Some call it “donut holes,” but puff puff will always be puff puff. While getting it by the roadside seems to add a special spice to it, you can achieve similar results at home. We will be sharing a simple and easy-to-follow puff puff recipe for 1kg flour.

Not everyone has easy access to hot puff puff, with the emphasis on “hot,” but with this puff puff recipe for 1kg flour, you can eat as you go.

Puff Puff Recipe for 1kg Flour – Ideas, Tips, and Quantity of Ingredients

It is a very simple and economical snack to make but requires some skill. Its ingredients are cheap and easily accessible.

Though this is a puff puff recipe for 1kg flour, you can divide the stated ingredients based on how many grams of flour you will be working with. For example, if you want to use 500g of flour, divide each ingredient by two and divide by 4 for 250g of flour.

Puff Puff Recipe for 1kg Flour

Recipe by Bourbon ODifficulty: Medium
Prep time

1

hour 
Frying time

30

minutes
Calories

277

kcal

Ingredients

  • 1kg of flour

  • 5 tsp of dry yeast

  • 1½ tsp of salt

  • 250g of sugar

  • Half a seed of nutmeg (optional)

  • Vegetable oil

  • Warm water

Directions

  • Get a deep bowl and mix all your dry ingredients into it first. Sieve your all-purpose flour into the bowl, and add your salt, ground nutmeg, and sugar. Mix with your hand to evenly distribute the ingredients.
  • Dissolve the yeast in half a cup of warm water to make a watery mixture, then leave it to proof for about 5 minutes.
  • Add the yeast to the mixed dry ingredients and combine thoroughly with your hands.
  • Add warm water, little by little, in small quantities to form a batter. The aim is to achieve a batter that is neither too runny nor too thick.
  • Cover the bowl with a cling film once you have achieved the required texture. If you can’t find a cling film, you can improvise with a clean polythene bag.
  • Place the bowl in a warm place and leave it to rise. This should take about 45mins to 1 hour.
  • Once the dough has doubled in size, it’s ready for frying. Set your stove or gas cooker to medium heat and place the frying pan on it. Add your vegetable oil in generous quantities, enough to deep fry, and allow to heat.
  • Use your hands or a scoop to dispense the dough into the hot oil and watch it float to the surface.
  • Allow to fry until all sides are golden brown. Then, you can turn it around using a fork or cooking prongs. This takes 1 to 2 minutes or thereabout.
  • Put the fried balls in a sieve or on an oil-absorbing paper to drain any excess oil. Then serve it hot.

Tips For Frying Your Puff Puff

This puff-puff recipe for 1kg flour should feed at least 30 people. You should fry your puff puff on medium heat. Add enough oil to your frying pan. Don’t try to be thrifty because you are not frying plantain.

Heat the oil till it’s hot. To confirm that your oil is ready for frying, drop a tiny bit of the batter into the oil, if it floats to the top, the oil is ready for use.

You can start scooping your batter into the oil. This can be a bit tricky. You can get your palm wet with water before dipping it into the bowl. Draw the batter towards the bowl and yourself. Let it fill the space between your fingers and palm.

Close your fingers over it and squeeze to drop it into the oil. It forms round balls as it drops, but you need to control how much of it you squeeze out because squeezing out too much gets you really big balls.

Another method to avoid getting batter all over your palm is this: After wetting your hands, use your finger to draw a small quantity, the size you want to cut into the oil, toward the side of the bowl. Then use your index finger, turned a bit sideways, to scoop out the batter, pushing it with your thumb into the oil.

If any of these is too much of a hassle, just use a scoop.

Do not overcrowd the oil so each ball has enough space to fry. You will see them floating atop the oil and frying slowly. If you see that they are turning a golden brown too fast, turn down the heat a bit so that they can fry through.

Fry till all sides are golden brown and take them out, preferably into a sieve, so any excess oil can drain out. Some use oil-absorbing paper instead.

Repeat the process until all the batter is gone.

Puff Puff Ingredients and Measurements – How to Measure Your Puff Puff Ingredients

To measure each ingredient for this puff puff recipe for 1kg flour, the major things you need are a teaspoon and a measuring cup.

If you can get or have a 250g measuring cup, you need to measure four of it to get 1kg of flour. Do not make a mini mountain on the cup. The flour should be leveled.

With your teaspoon, you can easily measure the yeast and salt following the abovementioned measurements.

Common Puff Puff Ingredients and What Happens If You Use Too Little or Too Much

Although some add butter and eggs to puff puff batter, they are unnecessary. The most common ingredients are flour, sugar, salt, and yeast. Some people add diced scotch bonnets to the batter for a bit of spiciness.

For an exotic finish, there have been “artists” who have glazed puff puff with caramel or even added a red velvet touch, but puff puff really doesn’t need the extra accessories.

Just make sure to measure each ingredient correctly. If there is too much sugar, you get an overly sweet result, too much salt, and it’s too obvious, too much yeast, and you will end up with a crispy finish with a hollow interior (nothing fluffy on the inside). If you use too much flour, you might end up with buns instead.

Why Did My Puff Puff Not Rise?

If you added yeast and your batter did not rise, it’s either the yeast is bad or expired, or you added too little. Also, if the batter is watery, there will be no puff in the puff puff.

Where Did Puff Puff Originate?

Puff puff originated from sub-Saharan Africa.

Can Palm Oil Be Used to Fry Puff Puff?

In my opinion, once you use palm oil to fry puff puff, give it another name because that will be a “snackvention”, a snack invention. You will be creating a totally different snack but for the sake of trying new things, you can go for it.

But really, palm oil should be reserved for what the Yorubas call “Akara elepo.” The best oil to fry puff puff with is groundnut oil. Soya oil might do some justice to it and if you don’t mind the smell of precious olive oil, you can try it too.

Read also:  What’s the Effect of Too Much Yeast in Puff Puff?

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.