Ingredients
- 2 cups all-purpose flour
- 1 egg
- 1/2 cup warm milk (about 110°F / 43°C)
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast
- Pinch of salt
- Vegetable oil (for deep frying)
Instructions
- Activate the yeast: In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Stir gently and let it sit for about 5-10 minutes until frothy.
- Make the batter: In a large mixing bowl, sift the flour and add the remaining sugar and salt. Make a well in the center and add the beaten egg and the activated yeast mixture.
- Mix: Stir everything together until you get a smooth, thick batter. It should be slightly sticky but manageable. If it’s too thick, add a little more warm milk.
- Let it rise: Cover the bowl with a clean towel or plastic wrap and leave it in a warm place for about 1 to 1.5 hours, or until the batter has doubled in size and is bubbly.
- Heat the oil: Pour vegetable oil into a deep pan or fryer, enough to deep fry the dough balls. Heat the oil to about 350°F (175°C).
- Fry the puff-puff: Using a spoon or your hands, scoop small portions of the batter and carefully drop them into the hot oil. Fry in batches, turning occasionally, until golden brown and puffed up (about 3-5 minutes per batch).
- Drain and serve: Remove the puff-puff with a slotted spoon and drain on paper towels. Serve warm. They are delicious plain or dusted with powdered sugar.
Would you like tips on variations or serving suggestions?