2 Puff Puff (vg, V) Recipe

Warm the water and milk to about 105–115°F (40–46°C). They should feel warm but not hot to the touch.

In a large mixing bowl, combine the warm water, warm milk, and sugar. Stir briefly to dissolve the sugar.

Sprinkle the instant dry yeast over the liquid and let sit for 5–8 minutes until foamy. If your yeast doesn't foam, discard and use fresh yeast.

Add the flour and salt to the bowl with the yeast mixture. Using a wooden spoon or a stand mixer fitted with a paddle attachment, mix on low-medium speed until a smooth, slightly thick batter forms (similar to pancake batter but a bit thicker).

Add 2 tablespoons neutral oil and mix to incorporate. The batter should be elastic and slightly sticky; if it's too stiff add up to 2 tablespoons more water, 1 tablespoon at a time.

Cover the bowl loosely with plastic wrap or a clean kitchen towel and let the batter rise in a warm, draft-free place for 45–60 minutes, or until it has roughly doubled in volume and shows bubbles on the surface.

After the first rise, gently fold the batter with a spatula to degas slightly. If you like a hint of warm spice, fold in the ground nutmeg now.

Cover again and let rest another 10–15 minutes while you preheat the oil.

Heat oil

Pour 5–6 cups vegetable oil into a deep, heavy-bottomed pot or deep fryer. Heat the oil to 350–365°F (175–185°C). Use a thermometer to maintain temperature; too hot will brown the outside before cooking through, too cool will make greasy puff puff.

When oil is up to temperature, wet or oil your hands lightly (this prevents batter from sticking). Use a small ice cream scoop or two spoons to portion batter: scoop about 1.5–2 tablespoons (approximately golf-ball size) for each puff puff.

Carefully drop scoops of batter into the hot oil, frying in batches so the pot isn't crowded. Fry 8–12 pieces at a time depending on pot size to maintain oil temperature.

Fry for 3–4 minutes, turning occasionally with a slotted spoon or spider to ensure even browning. Puff puff should be deep golden brown and puffed (interior cooked and springy). If necessary, reduce heat slightly to avoid over-browning before cooked through.

Use a slotted spoon to transfer cooked puff puff to a wire rack set over a baking sheet or to paper towels to drain excess oil.

Repeat frying with remaining batter, allowing oil to return to 350–365°F between batches.

Serve

While still warm, dust with powdered sugar if desired. Serve plain or with dipping sauces of your choice. Leftover puff puff can be stored in an airtight container at room temperature for up to 2 days; reheat briefly in a 350°F oven for 5–7 minutes to restore exterior crispness.