Free recipe from the book
Puff-Puff
Soft, sweet fried dough balls
Puff-puff is fluffy, slightly sweet fried dough, the snack that makes any gathering feel like home. One 7 g sachet of dried yeast is all it takes.
Ingredients
- 500 g plain flour (Weizenmehl Type 405)
- 7 g instant dried yeast (1 sachet)
- 100 g sugar
- ½ tsp ground nutmeg, 1 tsp salt
- About 400 ml warm water (body temperature)
- Vegetable oil for deep frying
Germany & EU
- Trockenhefe sachets (7 g) are sold everywhere; ½ cube (21 g) of fresh yeast (Frischhefe) also works.
United Kingdom
- Fast-action dried yeast sachets (7 g) and plain flour.
Method
- Mix the flour, yeast, sugar, nutmeg and salt in a big bowl.
- Add the warm water gradually and beat with your hand or a wooden spoon for 3–4 minutes into a smooth, thick, sticky batter, thicker than pancake batter.
- Cover with a damp cloth and leave somewhere warm for 45–60 minutes until doubled and bubbly. In a cold flat, rest it in the oven with just the light switched on.
- Heat the oil to 170 °C. Scoop a handful of batter and squeeze it out between your thumb and index finger, or use two spoons, dropping round balls into the oil.
- Fry for 3–4 minutes, turning, until evenly golden. Drain on paper.
SFA tip
Dust with icing sugar, or add 1 tsp cinnamon to the batter for a Christmas-market twist.
Storage: Room temp 1 day · freezer 2 months (reheat in the oven or air fryer).