Ray William Johnson Puff Puff Recipe

Ray William Johnson’s “Puff Puff” is a beloved West African street snack—light, airy, and slightly sweet deep-fried dough balls that are crispy on the outside and soft inside. This recipe captures that classic texture with a simple yeast-based batter, perfect for parties, game days, or a nostalgic treat. It’s easy to make with pantry staples and always a crowd-pleaser.

Ingredients

3 cups (375 g) all-purpose flour
2 ¼ teaspoons (7 g) instant yeast (one packet)
½ cup (100 g) granulated sugar
1 teaspoon (5 g) salt
1 teaspoon (5 ml) vanilla extract (optional)
1 ½ cups (360 ml) lukewarm water (about 105°F / 40°C)
Vegetable oil for deep frying (about 4 cups / 1 L)

Instructions

In a large bowl, whisk together the flour, yeast, sugar, and salt.
Add the lukewarm water and vanilla (if using). Stir with a wooden spoon until a thick, sticky batter forms. It should be similar to a thick pancake batter—not too stiff.
Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 hour, or until doubled in size and bubbly.
After the rise, stir the batter down gently to release air.
Heat about 2 inches (5 cm) of oil in a deep pot or Dutch oven over medium heat to 350°F (175°C). If you don’t have a thermometer, drop a tiny bit of batter into the oil; it should sizzle and float immediately.
Using a small cookie scoop or two spoons, carefully drop rounded tablespoons 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 golden brown all over. The puffs should puff up and become fluffy inside.
Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Serve warm or at room temperature. Enjoy!

Tips

Yeast: If using active dry yeast instead of instant, dissolve it in the lukewarm water with a pinch of sugar first and let it foam for 5 minutes before mixing.
Oil temperature: Keep the oil at a steady 350°F (175°C). If it’s too hot, the outside burns before the inside cooks; if too cool, the puffs absorb oil and become greasy.
Batter consistency: The batter should be sticky but not runny. If it’s too thick, add a tablespoon of water; if too thin, add a tablespoon of flour.
Don’t skip the rise: The 1-hour rest is essential for light, airy puffs. Rushing it will result in dense, doughy bites.

Serving Suggestions

Serve puff puff warm as a snack with a sprinkle of powdered sugar, or pair with a spicy pepper sauce for a savory contrast. They also go well with a cold glass of hibiscus tea (bissap) or a simple fruit juice. For breakfast, try them with a drizzle of honey or alongside a bowl of fresh fruit.

Variations

Coconut Puff Puff: Add ½ cup (40 g) unsweetened shredded coconut to the batter.
Spiced Puff Puff: Add 1 teaspoon of ground nutmeg or cinnamon to the dry ingredients.
Savory Puff Puff: Reduce sugar to 2 tablespoons and add 1 finely chopped habanero pepper and 2 tablespoons of chopped cilantro or parsley.
Whole Wheat: Substitute half the all-purpose flour with whole wheat flour; add an extra 2 tablespoons of water if needed.

Storage and Reheating

Store leftover puff puff in an airtight container at room temperature for up to 2 days. They are best eaten fresh, but you can reheat them in a 350°F (175°C) oven for 5-7 minutes to restore crispness. You can also freeze them for up to 1 month; thaw and reheat in the oven or air fryer.

Frequently Asked Questions

Can I make the batter ahead of time? Yes, you can prepare the batter and let it rise in the refrigerator overnight. Bring it to room temperature before frying.

Why did my puff puff come out greasy? The oil was likely not hot enough. Use a thermometer to maintain 350°F (175°C), and avoid overcrowding the pot.

Can I bake these instead of frying? You can, but they won’t have the same texture. Bake at 375°F (190°C) for 15-18 minutes, turning once, until golden brown.

What if I don’t have instant yeast? Use active dry yeast and proof it first in the lukewarm water with a pinch of sugar. Let it sit for 5-10 minutes until foamy, then add to the dry ingredients.

How do I get perfectly round puff puff? Use a small cookie scoop or two spoons to shape the batter. The key is to drop it gently into the oil without deflating it.

Can I make them gluten-free? Yes, use a 1:1 gluten-free flour blend. The texture will be slightly denser, but they’ll still be tasty.

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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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