Ingredients:
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- ½ cup (100g) granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- 1 ½ cups (360ml) warm water (105-115°F / 40-46°C)
- 4 cups (approx. 950ml) vegetable oil, for deep frying
Instructions:
- Activate Yeast: In a large mixing bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until foamy. This indicates that the yeast is active.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, and ground nutmeg.
- Mix Dough: Gradually add the dry ingredient mixture to the yeast mixture, stirring with a wooden spoon or spatula until a smooth, thick batter forms. The batter should be sticky but manageable.
- First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm spot, free from drafts, for 1 to 1.5 hours, or until the batter has doubled in size. This is crucial for achieving the characteristic light and airy texture.
- Prepare for Frying: Once the batter has risen, gently stir it down to release some of the air. Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium heat to 350-375°F (175-190°C). It is recommended to use a kitchen thermometer to monitor the oil temperature.
- Fry Puff-Puff: Using your hand (wet it slightly to prevent sticking) or two spoons, scoop a small amount of batter (about the size of a golf ball) and carefully drop it into the hot oil. Fry in batches to avoid overcrowding the pot, which can lower the oil temperature.
- Cook Evenly: Fry the Puff-Puff for 3-5 minutes, turning occasionally with a slotted spoon or spider, until they are evenly golden brown on all sides and cooked through. They should float to the surface and expand as they cook.
Drain and Serve: Remove the cooked Puff-Puff from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Serve warm as a snack or dessert. They are delicious on their own or can be dusted with extra sugar.