Puff Puff Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant dry yeast and fine salt until evenly blended.

Warm liquids

Combine the warm water and warm milk (should feel like bath temperature, about 100–110°F / 38–43°C). Crack the egg into a small bowl and lightly beat; add the beaten egg and 2 tablespoons vegetable oil to the warm liquids and stir to combine.

Make batter

Create a well in the center of the dry ingredients and pour in the liquid mixture. Using a wooden spoon or rubber spatula, stir until a smooth, thick, slightly sticky batter forms. It should be thicker than pancake batter but looser than typical bread dough—similar to a soft muffin batter. If too thick, add up to 2 tablespoons more warm water; if too thin, sprinkle 1–2 tablespoons flour and mix.

First rise

Cover the bowl loosely with plastic wrap or a clean kitchen towel and set in a warm draft-free place to rise until doubled and bubbly, about 45–60 minutes (longer in cooler kitchens). The surface should show small pockets of air and a slightly domed texture.

Punch down & rest

Lightly oil your hands and gently fold the batter once or twice to release large air pockets. Cover and let rest 10–15 minutes; this makes scooping easier and improves final texture.

Heat oil

In a deep heavy-bottomed pot or Dutch oven, pour in about 3–4 cups of oil (enough for 2–3 in / 5–7 cm deep). Heat over medium heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface steadily without browning instantly.

Form puff puffs

Using a small cookie scoop (about 1.5 tablespoons) or two spoons, scoop portions of batter and drop them gently into the hot oil. Work in small batches to avoid crowding (6–8 pieces at a time depending on pot size). Avoid stirring once they are in the oil; allow them to develop a crust.

Fry until golden

Fry the puff puffs, turning occasionally with a slotted spoon, until all sides are evenly golden brown, about 3–4 minutes per batch. Adjust heat as needed to maintain 325–350°F (160–175°C) — too hot will brown outside before cooking inside; too cool will make them oily.

Drain

Use a slotted spoon to transfer the cooked puff puffs to a wire rack set over a baking sheet or to paper towels to drain excess oil. Let cool for 2–3 minutes before serving.

Dust & serve

While still slightly warm, dust puff puffs with powdered sugar mixed with a pinch of ground nutmeg, or serve plain or with a dipping sauce (e.g., chocolate or caramel). Serve immediately for best texture.