Puff puff skewers take the beloved West African fried dough ball and thread it onto sticks for a fun, portable way to serve a classic street snack. The dough is lightly sweetened, spiced with nutmeg, and fried until golden and fluffy, then skewered for easy dipping and sharing. This recipe delivers the same pillowy texture and caramelized exterior as traditional puff puff, but the skewer format makes it perfect for parties, brunch tables, or a playful dessert.
Ingredients
- 3 cups (375 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon (5 g) instant yeast (or active dry yeast, see note)
- 1/2 teaspoon freshly grated nutmeg (or 1/4 teaspoon ground)
- 1/2 teaspoon salt
- 1 cup (240 ml) lukewarm water (about 105°F / 40°C)
- 1/4 cup (60 ml) lukewarm milk (any kind)
- Vegetable oil, for deep frying (about 4 cups / 1 L)
- Wooden skewers (6–8 inches long)
Instructions
- Make the batter: In a large bowl, whisk together the flour, sugar, yeast, nutmeg, and salt. Pour in the lukewarm water and milk, and stir with a wooden spoon until a thick, sticky batter forms. It should be slightly looser than a typical bread dough—more like a thick pancake batter. If it seems too stiff, add 1–2 tablespoons extra water.
- First rise: Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm, draft-free spot for 1 hour, or until the batter has doubled in size and is bubbly. If your kitchen is cool, place the bowl in a turned-off oven with the light on.
- Prepare for frying: Pour oil into a deep, heavy pot (like a Dutch oven) to a depth of about 2 inches (5 cm). Heat over medium-high until a small drop of batter sizzles immediately when added (about 350°F / 175°C). If you have a thermometer, use it; otherwise, test with a tiny bit of batter.
- Fry the puff puff: Using a small cookie scoop or two spoons, drop tablespoon-sized balls of batter into the hot oil. Do not overcrowd—work in batches of 5–6. Fry for 2–3 minutes per side, turning occasionally, until deeply golden brown and cooked through. The internal temperature of the dough should reach 200°F (93°C) if you want to check, but visual cues (golden, puffed, no raw batter when torn open) work well. Drain on paper towels.
- Skewer: Once cool enough to handle, thread 3–4 puff puff balls onto each wooden skewer. You can leave them plain or brush with a little melted butter and sprinkle with extra sugar.
- Serve warm or at room temperature.
Tips
- Yeast substitution: If using active dry yeast instead of instant, dissolve it in the lukewarm water with a pinch of sugar and let it sit for 5–10 minutes until frothy before adding to the dry ingredients. The rise time may be slightly longer.
- Consistency is key: The batter should be thick enough to hold its shape when dropped, but soft enough to puff up. If it’s too stiff, the puff puff will be dense; if too thin, they’ll spread into flat discs.
- Oil temperature: Keep the oil at a steady 350°F (175°C). If it’s too hot, the outside will burn before the inside cooks; too cool, and they’ll absorb oil and become greasy. Use a thermometer for best results.
- Make ahead: You can prepare the batter and let it rise in the refrigerator overnight. The next day, let it come to room temperature for 30 minutes before frying.
Serving Suggestions
Serve puff puff skewers as a sweet snack with a dipping sauce like chocolate ganache, caramel, or a simple sugar syrup. For a savory twist, pair them with spicy pepper sauce or a tangy yogurt dip. They’re also great alongside fresh fruit or as a fun addition to a brunch spread.
Variations
- Spiced: Add 1/2 teaspoon of ground cinnamon or cardamom to the dry ingredients for extra warmth.
- Citrus: Replace the water with fresh orange juice and add a teaspoon of orange zest for a bright, fruity flavor.
- Savory: Reduce the sugar to 2 tablespoons and add 1/2 teaspoon of black pepper, 1/4 cup of finely chopped scallions, and a pinch of cayenne for a savory version.
- Stuffed: After frying, make a small slit in each puff puff and fill with a spoonful of chocolate-hazelnut spread, jam, or sweetened condensed milk.
Storage and Reheating
Store leftover puff puff skewers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also microwave them for 20–30 seconds, but they will lose some crispness. For best texture, reheat in an air fryer at 350°F (175°C) for 3–4 minutes.
Frequently Asked Questions
Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat, but the puff puff will be denser and less fluffy. You may need to add an extra tablespoon or two of water to achieve the right consistency.
Why didn’t my puff puff puff up? The most common reason is that the oil wasn’t hot enough, or the batter was too stiff. Ensure the oil is at 350°F (175°C) and the batter is thick but not dry. Also, make sure your yeast is fresh and the liquid was lukewarm, not hot, which can kill the yeast.
Can I bake them instead of frying? You can, but they won’t have the same texture. To bake, drop spoonfuls onto a greased baking sheet and bake at 375°F (190°C) for 12–15 minutes, flipping halfway. They’ll be more like bread rolls than puff puff.
How do I keep them crispy? Serve them immediately after frying. If you need to hold them, keep them in a single layer on a wire rack in a warm oven (200°F / 95°C) for up to 30 minutes. Avoid stacking, as steam will make them soggy.
Can I freeze the batter? Yes, you can freeze the unbaked batter in an airtight container for up to 1 month. Thaw overnight in the refrigerator, then let it come to room temperature for 30 minutes before frying. The texture may be slightly less airy after freezing.
What oil is best for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, which has a lower smoke point and a strong flavor.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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