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By Benjamina Ebuehi
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.
Typical values per serving:
This recipe was first published in September 2021.