Puff puff

Activate the Yeast: - In a small bowl, combine the warm water and yeast. Stir to dissolve the yeast and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.

Prepare the Dough: - In a large mixing bowl, sift the flour to remove any lumps. - Add the sugar, a pinch of salt, and the nutmeg or cinnamon for flavor. - Pour in the activated yeast mixture and mix everything together until you have a sticky, thick batter. You may need to adjust the water or flour to achieve the right consistency, which should be somewhat thicker than pancake batter. The batter should be sticky but not too runny.

Let the Dough Rise - Cover the bowl with a clean kitchen towel or plastic wrap and leave the batter to rise in a warm place for about 1 to 2 hours. During this time, the batter should double in size and become airy.

Heat the Oil: - In a deep frying pan or pot, heat vegetable oil to about 350-375°F (175-190°C). You want enough oil to fully submerge the puff puff dough.

Fry the Puff Puff: - Dip your hand in water to prevent the batter from sticking to your fingers. - Scoop a spoonful of the batter and gently drop it into the hot oil. You can use a spoon to form small, round balls or simply use your hand to shape them. - Fry the puff puff until they are golden brown, turning them to ensure even cooking. This usually takes about 3-5 minutes per batch.

Drain and Serve: - Use a slotted spoon to remove the fried puff puff from the oil and place them on paper towels to drain any excess oil.

Enjoy: Puff puff is best served hot. They can be enjoyed on their own or with a dipping sauce. Remember to be cautious when working with hot oil and to use an appropriate thermometer to monitor the temperature. Enjoy your freshly made puff puff!