Nigerian Puff Puff (Whole Wheat Street Doughnuts)

How to Make It

1. 1

   Activate the Yeast

   In a large mixing bowl, combine the warm water and coconut sugar. Stir gently until the sugar dissolves. Sprinkle the instant yeast over the surface, stir briefly, and allow to sit for 8–10 minutes until the mixture becomes foamy and fragrant.

   Tip: Water that is too hot (above 45°C) will kill the yeast. Aim for a temperature that feels comfortably warm on your wrist.
2. 2

   Mix the Batter

   Add the egg, salt, ground nutmeg, and cinnamon to the activated yeast mixture. Whisk well to combine. Gradually sift in the whole wheat flour and all-purpose flour, folding with a spatula or wooden spoon until a smooth, thick, pourable batter forms — slightly thicker than pancake batter. Do not overmix.

   Tip: The batter should fall off the spoon in thick ribbons. If it feels too stiff, add warm water one tablespoon at a time.
3. 3

   Rest and Rise

   Cover the bowl tightly with cling film or a clean kitchen towel. Place in a warm, draught-free spot and allow the batter to rise for 45–60 minutes until it has roughly doubled in volume and looks bubbly on the surface.

   Tip: For best results in a cool kitchen, place the covered bowl inside an oven with only the oven light turned on — this creates gentle ambient warmth.
4. 4

   Heat the Oil

   Pour avocado or sunflower oil into a deep, heavy-bottomed pot to a depth of at least 8 cm. Heat over medium heat until the oil reaches 170–175°C. Test readiness by dropping a tiny amount of batter into the oil — it should rise to the surface within 2–3 seconds and begin to golden.

   Tip: Maintaining the correct oil temperature is the key to Puff Puff that is cooked through inside without being greasy. Too cool and they absorb oil; too hot and they brown before cooking through.
5. 5

   Shape and Fry

   Using a small ice cream scoop or two wet tablespoons, carefully drop rounded portions of batter (approximately 2 tablespoons each) into the hot oil. Do not crowd the pot — fry in batches of 5–6. Allow to cook undisturbed for 1 minute until the underside is golden, then turn gently. Fry for a further 2–3 minutes, turning occasionally, until evenly deep golden brown all over.

   Tip: Wetting your spoon or scoop between each ball prevents batter from sticking and helps release a rounder shape.
6. 6

   Drain and Finish

   Remove the Puff Puff using a slotted spoon and transfer to a plate lined with absorbent kitchen paper. Allow to drain for 2 minutes. Dust very lightly with icing sugar just before serving if desired.

   Tip: Puff Puff is best eaten within 20 minutes of frying while the crust is still slightly crisp and the interior remains soft and warm. Serve alongside fresh fruit or a glass of hibiscus (zobo) tea for a balanced snack.