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Ingredients
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Dough
Frying & Finishing
Method
Dough
Activate yeast
Warm 1 cup water to about 105–110°F (warm to the touch). In a small bowl, combine the warm water, 1 tablespoon granulated sugar, and 2 teaspoons active dry yeast. Stir gently and let sit 5–10 minutes until foamy and bubbly.
Mix dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt. If using nutmeg, stir in 1 teaspoon now.
Combine wet and dry
Make a well in the center of the flour. Add the foamy yeast mixture, 1 tablespoon warm milk (or extra warm water for fully vegan), and 1 teaspoon vanilla extract if using. Stir with a wooden spoon or spatula until a thick, sticky batter forms. The batter should be smooth and slightly elastic but still pourable/thick—similar to a very thick pancake batter or dough for fritters. Add a tablespoon of warm water if too stiff.
First rise
Cover the bowl with a clean kitchen towel or plastic wrap. Let the batter rise in a warm, draft-free place for 45–60 minutes, or until it has roughly doubled in volume and has many small air bubbles on the surface.
Frying & Finishing
Heat oil
Pour about 3–4 cups of vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2–3 inches. Heat the oil over medium heat until it reaches 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 slowly without browning instantly.
Portion and fry
When the oil is ready and the batter has risen, use a two-spoon method (one spoon to scoop, the other to push) or a small ice-cream scoop (about 1.5–2 tablespoons) to portion out batter. Carefully drop rounded spoonfuls into the hot oil, don't overcrowd the pot (fry in batches of 6–8 depending on pot size). Fry for about 2–3 minutes per side, turning occasionally with a slotted spoon, until they are evenly golden brown and puffed.
Drain
Use a slotted spoon to remove the puff puff to a plate lined with paper towels to drain excess oil. Keep finished puff puff warm in a low oven (200°F/95°C) if making multiple batches.
Finish and serve
Lightly dust with 2 tablespoons powdered sugar if desired. Serve warm. Puff puff are best eaten the day they are made.