The Puff Puff Teaser Recipe

Activate yeast and combine wet

In a small bowl, stir warm water (about 100–110°F / 38–43°C) with 1 tsp of the sugar and the yeast. Let sit 5–8 minutes until foamy. In a large mixing bowl, whisk together warm milk, remaining sugar, eggs, melted butter and vanilla pudding mix (if using).

Make batter

Add the foamy yeast to the wet mixture and stir. Gradually add the flour and salt, mixing with a wooden spoon or dough hook on low until combined; the batter should be thick but spoonable — similar to thick pancake batter (add up to 2–3 tbs extra water or milk if too thick). Cover with plastic wrap or a clean towel and let rise in a warm place 45–60 minutes until doubled and bubbly.

Prepare for frying

After rising, gently fold the batter to deflate slightly. Heat vegetable oil in a deep saucepan or fryer to 350°F (175°C). Use a thermometer for accuracy. Keep a tray lined with paper towels nearby.

Prepare Oreo crunch

Place Oreo cookies in a food processor and pulse to a coarse-fine crumb (about 1.5 cups). If you don't have a processor, place in a zip-top bag and crush with a rolling pin. Transfer to a shallow bowl.

Prepare cinnamon sugar

Combine granulated sugar (0.5 cup) and ground cinnamon (2 tsp) in a shallow bowl; stir until even.

Prepare red velvet dust

In a bowl, whisk together red velvet cake mix (0.75 cup), unsweetened cocoa powder (2 tbs), brown sugar (2 tbs), and cornstarch (1 tsp) to make a red-velvet-flavored dusting. Set each coating bowl near the fryer in the order you will use them.

Coating strategy

You will fry the puff puffs plain, then toss while hot in the coating of choice. For chocolate-coated variety, partially cool the fried puff puffs before dipping into melted chocolate (see next section).

Fry puff puff

Working in small batches (4–6 pieces depending on pan size), use two spoons or a small ice-cream scoop (about 1.5 tbsp per puff) to drop batter into hot oil. Fry, turning occasionally, until golden and puffed, about 3–4 minutes per batch. Maintain oil temperature around 340–350°F; lower slightly if browning too quickly. Use a slotted spoon to transfer to paper towels to drain briefly (30–60 seconds).

Coat while hot - Oreo, cinnamon sugar, red velvet

While still warm but not dripping oil, toss batches into the prepared coating bowls: roll some in crushed Oreos to adhere, some in cinnamon sugar, and some in red velvet dust. Use tongs to ensure even coverage. For extra crunch on Oreo puffs, gently press crumbs onto the surface and let cool on a rack so coating sets.

Chocolate coating

For chocolate-coated puff puffs, let fried pieces rest 2–3 minutes to cool slightly so chocolate won't become too thin. Melt semisweet chocolate chips with coconut oil in a microwave in 20–30 second bursts, stirring between, until smooth (or use a double boiler). Hold each puff with a fork and dip halfway into melted chocolate, then place on parchment. Immediately sprinkle with extra crushed Oreos or drizzle white chocolate if desired. Let set until chocolate firms (10–20 minutes at room temp or 5–10 minutes in refrigerator).

Arrange coated puff puffs on a platter. Optionally drizzle with melted white chocolate for contrast and sprinkle with remaining crushed Oreos or colored sprinkles. Serve warm for best texture; puff puffs are best within a few hours of frying.

Storage: Keep any leftovers in an airtight container at room temperature up to 24 hours (texture softens). Reheat briefly in a 325°F oven (5–7 minutes) to refresh exterior before serving.