Puff-Puff Béninois (Fried Dough Balls)

Name: Puff-Puff Béninois (Fried Dough Balls)
Prep time: 1 h 45 min
Cook time: 20 min
Total time: 2 h 5 min
Yield: 10
Cuisine: Benin
Ingredients: All-purpose flour — 300 g (2 1/4 cups); Sugar — 60 g (1/4 cup); Instant yeast — 1 tsp; Salt — 1/2 tsp; Ground nutmeg — 1/2 tsp; Warm water — 300 ml (1 1/4 cups); Vegetable oil, for frying — 500 ml (2 cups)

The Quirky Foodster Team

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15 min (plus 1-1.5 hr rising)

Prep

20 min

Cook

Servings

Ingredients

All-purpose flour — 300 g (2 1/4 cups)
Sugar — 60 g (1/4 cup)
Instant yeast — 1 tsp
Salt — 1/2 tsp
Ground nutmeg — 1/2 tsp
Warm water — 300 ml (1 1/4 cups)
Vegetable oil, for frying — 500 ml (2 cups)

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.