Ingredients and needed equipments
3 cups of plain flour
1 cup of sugar
1 tsp or 1 whole packet of instant active yeast
1 tsp of salt
1tsp of nutmeg
1/3 tsp of cinnamon
1 tsp of vanilla extract
1 cup of warm water (feel free to add more if consistent is not correct)
3 cups of oil
A wok- or your favourite deep frying pan
Paper towels
Strainer/ sieve
Preparation
Mix dry ingredients first throughly and then add the vanilla and water last- gradually until you get the recommended consistency- see https://www.youtube.com/watch?v=mzRkF7GaNog to see recommended consistency
Note; the consistency must not be too runny or too thick as you want to be able to pour into oil and form balls with your hands .Nonetheless, leave dough to rise for 60 mins covered with a towel and cling foil in a warm place. After the 60 minutes, mix the dough to remove the air bubbles
Time to Cook!!
Have your oil on medium- high heat for the puff puff to cook perfectly, check if oil is ready either by flickering a bit of water into it or a tiny amount of the dough and see if it fries up and rises to the top you are ready to start frying. If hot enough, make ball like shapes with your hand- see https://www.youtube.com/watch?v=mzRkF7GaNog on how to do that.
Be careful not to over crowd your wok and turn your puff puff to make sure they don't burn and are cooked all through out. Cook for 4 mins until golden brown. Then remove puff puff and place into your sieve/ strainer- that is covered in paper towels.
Lastly enjoy!!!! make sure to eat them while warm
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