Puff puff are small doughnuts hailing from West Africa. They’re the perfect sweet street food.
| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 1 hr 15 min |
| Yield: | about 4 dozen puff puff |
Ingredients
- 3 cups soft wheat self-rising flour, such as White Lily
- 1 cup sugar
- One 1/4-ounce packet instant yeast
- 3/4 teaspoon ground nutmeg
- 1 1/2 cups warm water (120 to 130 degrees F)
- 2 teaspoons vanilla extract
- Vegetable or peanut oil, for frying
- 2 cups chopped papaya
- 1/4 cup lime juice
- 3 tablespoons sugar
- 2 mangoes, peeled, pitted and cut into chunks
Instructions
- For the dough: Whisk together the flour, sugar, yeast and nutmeg in a medium bowl. Add the warm water and vanilla and mix until thoroughly combined. Cover with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
- For the mango-papaya sauce: Meanwhile, combine the papaya, lime juice, sugar and mango in a small saucepan. Cook over medium-low heat until the fruit begins to soften and fall apart, about 15 minutes. Use an immersion blender to puree the sauce.
- Pour enough oil into a Dutch oven to reach 2 inches up the sides. Heat the oil to 325 degrees F. Line a rimmed baking sheet with a wire rack.
- Dip a 1-tablespoon cookie scoop into the hot oil, then scoop the dough with it in batches and add to the oil. Fry the puff puff until golden brown and cooked through, 5 to 6 minutes per batch. Drain on the wire rack. Bring the oil back to temperature between batches.
- Serve the puff puff warm with the mango-papaya sauce.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 105 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 94 mg |