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    Puff puff

     By Benjamina Ebuehi

    • Preparation time: 10 minutes + proving
    • Cooking time: 10 minutes
    • Total time: 20 minutes + proving

    Makes: 25 - 30


    450g self-raising flour
    7g sachet fast-action dried yeast
    90g caster sugar, plus 40g to coat
    ½ tsp freshly grated nutmeg, plus extra to coat
    1 tsp vanilla extract
    1L vegetable oil, for deep frying and greasing


    1. Add the flour, yeast, 90g sugar and nutmeg to a large bowl. Make a well in the centre and pour in 400ml lukewarm water and the vanilla. Give the mixture a whisk for a minute or so, until you have a smooth, runny batter.

    2. Cover the bowl with a clean tea towel and leave the mixture to rise in a warm place for 30-45 minutes, until nearly doubled in size.

    3. Add the oil to a heavy-based, deep saucepan and heat to about 160ºC-170ºC. Test the temperature with a little batter. It should float to the surface and not brown straightaway.

    4. To fry the puff puff, grease a tablespoon with a little oil. Spoon tablespoons of the batter into the hot oil, frying about 5 to 6 at a time. Let them fry for 1 minute on each side, or until a deep golden brown. Remove with a slotted spoon and place them on a tray lined with kitchen paper. Continue with the rest of the batter. 

    5. Mix the remaining sugar with a pinch of extra nutmeg on a deep plate. Roll the hot puff puff in the sugar mixture to coat and serve warm.

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