Puff puffs are circular yeast based snacks, cooked using the deep frying method and served mainly by Nigerians and Cameroonians.
They are mostly made as an appetizer or a side dish, but many love devouring them for breakfast too. They can either be flavored or not, but I love and make mine with some tart-ness from lemon zest, add a touch of sweetness, you know by now we are to use the Lakanto monkfruit Natural sweetener and a blend in the flour – both coconut and all-purpose. By the additional touch of spices like nutmeg, cinnamon and cardamom, the richness in flavor is all you need to take it to the next level. Not to forget the fiber from the desiccated coconut and the richness in the whole milk used, the recipe helps it stay balanced.
Make sure to enjoy these as a snack with a couple of your family and friends and wait to be served with lots of compliments.
Here’s what you’ll need:
Prep time: 15 mins 1st proofing time: 1 hour 30 mins Cook time: 25 mins
Total time: 2 hours
Serves: Enough for 6 pax
- 1-1/2 cups of all-purpose flour
- 1 cup of coconut flour
- 3/4 cup desiccated shredded coconut
- 1 cup of whole milk
- 1/2 cup warm water
- 1/2 cup of Lakanto Monkfruit Natural sweetener
- 2 cups of vegetable cooking oil – Deep frying
- 10 g / 2-1/4 teaspoons of active dry instant yeast.
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
Important tools used /Needed:
- Measuring spoons / cups
- Large mixing bowls
- Rubber spatula
- Frying pan
- Bubble whisk
- Clear cling film
Step 1: Mix all the dry ingredients together and set it aside
Step 2: Prep the yeast mixture: – Add 2 teaspoons of Lakanto + active dry yeast + warm water to a bowl mix well together. Leave it for 5 mins to activate. The mixture should be bubbly just as shown in the video above.
Step 3: Add the wet mixture to the dry, add the milk to it and first whisk that together until you get a thick batter. Switch to a rubber spatula and mix until all the flour has been mixed in. The consistency of the batter should be very fluffy and soft.
Step 4: Cover the bowl with cling foil and set it in a warm area for 1 hour 30 mins until it doubles in volume.
Step 5: Preheat the oil over medium heat.
Step 6: The consistency for the batter should have increased in volume and when you shake the bowl with the batter, it should jiggle, be very tacky and wet.
Step 7: Deep fry them, by first scoop them into your palm, try making them as round an drop them into the oil. Cook until they turn golden brown on each side.
Step 8: Place them cooked puff puffs on a baking tray lined with paper towels to absorb any excess oil as they cool and you finish cooking the rest.
Step 9: Serve and enjoy.
The texture inside is very moist, fluffy and super flavorful. You can literary taste and smell the lemon and coconut with the hints of spices used but the outside is crunchy.