Puff puff are soft, pillowy West African doughnuts made from a simple yeast-risen dough, deep-fried until golden and rolled in sugar. This recipe recreates the popular version served at Portland’s beloved Puff Puff Shop, where the bitesize fritters are known for their tender crumb and subtle spice. It works because the batter is wet enough to create a light interior while the hot oil seals a crisp, caramelized exterior—no rolling pin or cutting board required.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar, plus more for coating
- 1 teaspoon (5 g) instant yeast
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom (optional)
- 1/2 teaspoon salt
- 3/4 cup (180 ml) lukewarm water (about 105°F/40°C)
- 1/4 cup (60 ml) evaporated milk or whole milk
- 1 teaspoon vanilla extract
- Vegetable oil, for deep frying (about 4 cups / 1 L)
Instructions
- In a large bowl, whisk together the flour, 1/4 cup sugar, instant yeast, nutmeg, cardamom (if using), and salt.
- Add the lukewarm water, milk, and vanilla. Stir with a wooden spoon until a thick, sticky batter forms. It should be looser than bread dough but thicker than pancake batter—about the consistency of a very thick milkshake.
- Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1 1/2 hours, until doubled in volume and bubbly. The batter will have a slightly spongy look.
- Stir the risen batter down with a spoon to release the air. It will deflate significantly—that’s normal.
- Pour about 2 inches (5 cm) of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, drop a tiny bit of batter in—it should sizzle and float to the surface within 30 seconds.
- Using two small spoons or a cookie scoop, drop rounded tablespoonfuls of batter into the hot oil. Do not overcrowd—fry in batches of 5-6 puff puffs at a time.
- Fry for 2-3 minutes per side, turning occasionally with a slotted spoon, until deeply golden brown and cooked through. The center should be soft and fluffy, not doughy.
- Remove with a slotted spoon and drain on paper towels. While still warm, roll each puff puff in granulated sugar to coat.
- Repeat with the remaining batter. Serve warm for the best texture.
Tips
- Batter consistency is key: If the batter is too stiff, the puff puffs will be dense. Add an extra tablespoon of water if needed. If it’s too runny, they’ll spread into flat discs—add a tablespoon of flour.
- Oil temperature control: Keep the oil between 340°F and 360°F (170°C-180°C). If it drops too low, the puff puffs absorb oil and become greasy. If it’s too high, they brown too quickly and stay raw inside.
- No instant yeast? Use active dry yeast: dissolve it in the lukewarm water with a pinch of sugar for 5-10 minutes until frothy before adding to the dry ingredients. Increase the rise time by about 30 minutes.
- Don’t skip the rise: The long fermentation is what creates the signature airy interior. If you’re short on time, use a warm oven (turned off, with the door closed) to speed up the rise.
Serving Suggestions
Puff puffs are traditionally served as a street snack, often with a sprinkle of sugar. Pair them with a cup of milky chai tea or strong coffee for a classic West African breakfast. For a Portland twist, serve them with a side of melted chocolate or caramel dipping sauce, or alongside fresh fruit for a dessert plate.
Variations
- Savory puff puff: Omit the sugar and nutmeg; add 1 teaspoon of minced scotch bonnet pepper, 1/2 teaspoon of onion powder, and a pinch of black pepper. Serve with a spicy pepper sauce.
- Spiced sugar: Mix the coating sugar with a pinch of cinnamon, ginger, or even a little cayenne for a kick.
- Baked version: For a lighter take, drop spoonfuls onto a parchment-lined baking sheet and bake at 375°F (190°C) for 12-15 minutes, flipping halfway. They won’t be as crispy but are still delicious.
- Whole wheat: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor. Add an extra 2 tablespoons of milk to compensate for the drier flour.
Storage and Reheating
Puff puffs are best eaten the day they’re made. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes, or in an air fryer at 350°F (175°C) for 3-4 minutes until crisp again. Do not microwave—they’ll become tough and rubbery.
Frequently Asked Questions
Why are my puff puffs hard and not soft? This usually means the batter was too stiff or the oil was too hot, cooking the outside before the inside could steam and puff. Make sure the batter is sticky and loose, and keep the oil at a steady 350°F (175°C).
Can I make the batter ahead of time? Yes, 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, then fry as directed. The cold fermentation actually develops more flavor.
Can I freeze puff puffs? Yes, freeze the uncoated, cooked puff puffs in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat directly from frozen in a 350°F (175°C) oven for 10 minutes, then roll in sugar.
What’s the difference between puff puff and beignets? Puff puff are yeast-based and have a denser, chewier texture, while beignets are often made with a choux or brioche dough and are lighter and flakier. Puff puff also don’t require shaping—just dropping into oil.
Why did my puff puffs turn out greasy? The oil temperature was too low, causing the dough to absorb excess oil. Use a thermometer and fry in small batches to maintain the temperature. Also, make sure to drain them well on paper towels.
Can I use a stand mixer? Yes, use the paddle attachment on medium speed for 2-3 minutes after adding the liquids. The batter will be smooth and elastic. Then proceed with the rise as directed.
Related
- How to Cook Chicken Breast on the Stove
- Grilled Chicken Breast Recipe (Juicy, Never Dry)
- 4 oz Chicken Breast Nutrition: Protein, Calories & More
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).