Puff-Puff

Name: Puff-Puff
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 375 g All-purpose flour; 2¼ tsp Active dry yeast; 100 g Granulated sugar; ½ tsp Table salt; ½ tsp Ground nutmeg; 4 cups Vegetable oil, for deep-frying; ¼ cup Powdered sugar, for dusting (optional)

1 hr 30 minServes 8$29.13

A loose, yeasted batter of flour, sugar, salt, and nutmeg is left to rise until bubbly, then dropped by the handful into hot oil and fried into round, golden balls that are soft and chewy inside. They are eaten as a snack, plain or dusted with sugar.

Ingredients

375 gAll-purpose flourBuy 1 bag
2¼ tspActive dry yeastBuy 1 package
100 gGranulated sugarBuy 1 bag
½ tspTable saltBuy 1 canister
½ tspGround nutmegBuy 1 jar
4 cupsVegetable oilfor deep-fryingBuy 2 bottles
¼ cupPowdered sugar (optional)for dustingBuy 1 bag

Method

Stir the yeast and a pinch of the sugar into 1 1/2 cups warm water and leave until foamy, about 5 minutes.
Mix the flour, remaining sugar, salt, and nutmeg in a bowl, add the yeast mixture, and beat by hand into a thick, smooth, sticky batter.
Cover and leave in a warm place until doubled and bubbly, about 1 hour.
Heat the oil to 350°F (175°C). With a wet hand, squeeze small balls of batter out between your thumb and forefinger and drop them into the oil.
Fry in batches, turning, until evenly golden, 3 to 4 minutes; drain on paper towels.
Serve warm, dusted with powdered sugar if you like.