2 Puff Puff Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in 1 teaspoon of the sugar and sprinkle the active dry yeast over the top. Let sit 5–10 minutes until foamy and bubbly.

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, remaining sugar (about 1 tablespoon), and salt until evenly distributed.

Mix wet into dry

Make a well in the center of the dry ingredients. Add the foamy yeast mixture, warm milk, 2 tablespoons vegetable oil, and vanilla extract (if using). Stir with a wooden spoon or spatula until you have a thick, sticky batter. The consistency should be thicker than pancake batter but still spoonable; add up to 2 tablespoons more milk or water if too stiff.

First rise

Cover the bowl loosely with plastic wrap or a clean kitchen towel and set in a warm, draft-free spot. Let the batter rise for 45–60 minutes, or until it has roughly doubled in size and is airy with small bubbles on the surface.

Adjust batter

After rising, gently stir the batter to deflate slightly. It should be smooth and slightly sticky. If too liquid, fold in 1–2 tablespoons of flour; if too thick, loosen with 1 tablespoon warm water.

Heat oil

Pour about 3–4 cups (or enough to deep-fry items) of vegetable oil into a deep saucepan or pot to a depth of 2–3 inches. Heat the oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil; it should sizzle and rise to the surface within a few seconds and begin to color.

Shape and fry

Use two dessert spoons or one spoon and your hand to scoop roughly golf-ball-sized portions (about 1.5 tablespoons each) of batter and drop them carefully into the hot oil. Do not overcrowd the pan; fry in batches of 6–8 depending on pot size. Fry, turning occasionally, for 3–4 minutes per batch until puffed and deep golden brown on all sides.

Drain

Use a slotted spoon to transfer the cooked puff-puff to a plate lined with paper towels to drain excess oil. Let rest 1–2 minutes; they will continue to cook slightly from residual heat.

Serve

While still warm, transfer to a serving plate and dust lightly with powdered sugar if desired. Serve plain or with a dipping sauce (e.g., chocolate or spicy pepper jam). Puff-puff is best eaten warm and fresh.