Desserts
Puff-Puff Béninois (Fried Dough Balls)
Ingredients
- - 300 g (2 1/4 cups) all-purpose flour
- - 60 g (1/4 cup) sugar
- - 1 tsp instant yeast
- - 1/2 tsp salt
- - 1/2 tsp ground nutmeg
- - 300 ml (1 1/4 cups) warm water
- - 500 ml (2 cups) vegetable oil, for frying
Method
- In a large bowl, whisk together the flour, sugar, yeast, salt and nutmeg.
- Gradually whisk in the warm water until a smooth, thick, elastic batter forms - it should be thicker than pancake batter but pourable.
- Cover the bowl with a clean towel and let it rise in a warm place for 1-1.5 hours, until doubled in size and bubbly.
- Heat the oil in a deep pan to 170°C (340°F).
- Wet your hand or use a spoon to scoop small portions of batter, dropping them carefully into the hot oil.
- Fry in batches for 4-5 minutes, turning occasionally, until deep golden brown and cooked through.
- Drain on paper towels and serve warm, optionally dusted with sugar.
Introduction: Puff-puff, light and airy fried dough balls made from a fermented, lightly sweetened batter, is a shared treat
across much of West Africa, and in Benin it is a fixture at birthdays, christenings and roadside snack stands
alike.
Cultural Background: Puff-puff, light and airy fried dough balls made from a fermented, lightly sweetened batter, is a shared treat
across much of West Africa, and in Benin it is a fixture at birthdays, christenings and roadside snack stands
alike.
Tips: Don't rush the rising time – a well-fermented batter is what gives puff-puff its signature light, airy interior.
Variations: Add a teaspoon of orange zest to the batter for a fragrant citrus note popular in southern Benin.
Vegetarian/Vegan: Already vegan as written.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in an oven at 180°C (350°F) for 5-6 minutes to re-crisp the exterior.
Nutrition: Approx. 110 kcal, 2g protein, 4g fat, 16g carbohydrates per ball.
FAQs:
Q: Why is my batter not rising?
A: Check that the yeast is fresh and the water was warm, not hot – water above 45°C (113°F) can kill the yeast.
Q: Can I make the batter ahead of time?
A: Yes, it can rise slowly in the fridge overnight; bring to room temperature before frying.