Nigerian Puff-Puff with Nutmeg
Inspired by techniques from Serious Eats and NYT Cooking.
A sticky batter of flour, sugar, instant yeast, nutmeg and warm vanilla water rises for 45 minutes, then tablespoons are fried at 165 °C for about 6 minutes until puffed and golden.
Always check the labels of the products you use.
Method
- 1
Mix the dry ingredients. Whisk the flour, sugar, yeast, nutmeg and salt.
- 2
Make the batter. Stir in the warm vanilla water for about 5 minutes until thick, smooth and sticky.
- 3
Rise. Cover and leave in a warm place for about 45 minutes until doubled.
- 4
Heat the oil. Heat the oil to 165 °C.
- 5
Fry. Drop in tablespoons of batter and fry about 6 minutes, turning, until golden all over.
- 6
Serve. Drain and serve warm or at room temperature.
Storage
Best on the day. Keep airtight at room temperature for 1 day and warm in a 180 °C oven for 5 minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- whisk
- wooden spoon
- clean tea towel
- wok or deep heavy pan
- cooking thermometer
- 1 tbsp cookie scoop or 2 spoons
- slotted spoon
- tray lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 205 kcal |
| Protein | 3.4 g |
| Carbohydrate | 35.7 g |
| of which sugars | 12.6 g |
| of which free sugars | 12.5 g |
| Fat | 5.4 g |
| of which saturates | 0.4 g |
| Fibre | 1 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
