Puff Puff Recipes

Steps:

• Add 2 tablespoon of sugar and the yeast to the water. Use a whisk to dissolve the mixture for about 2 minutes. Let the mixture sit for 7 minutes until it starts to bubble.
• Turn the mixture to a big bowl and add the remaining sugar, salt, and vanilla extract and mix well until dissolved.
• Sift the 6 cups of flour into the mixture and mix well with a whisk or a wooden spoon. Then you can begin to mix the mixture with your hand until all the bumps are smooth. Mix for about 4 minutes.
• When the mixture is smooth, cover with seran wrap and leave it at a warm area to rise for about an hour an hour and a half.
• Heat up the oil in a pot at medium heat for 15 minutes. Make sure that the oil is about 2 inches deep so that the puff puff dont end up being flat. When you are ready to fry the puff puff lower the heat for a minute.
• The puff puff mixture should be nice and risen. grab small amount fo the mixture with your hand and squeeze small balls through your thumb and index finger. The balls should rise to the top of the oil quickly. Raise the oil temperature so that the balls can brown. You want to cook these balls for about 3 minutes each or maybe 4 minutes so that the inside gets cooked properly. If you dont want to use your hand to make the balls , you can use a small ice cream scoop. Remember to lower the oil temperature between each fry. Also turn them around frequently so they brown all over. Drain them on a paper towel. and leave to cool for 30 minutes before serving.
• They taste best with coke or sprite or any soda you might have.

Steps:

• In a small bowl, whisk together the warm water, yeast and 1 tablespoon sugar. Let sit until foamy, 8 to 10 minutes.
• In a separate bowl, combine the flour, salt, nutmeg and the remaining sugar. Make a well in the center and pour in the yeast mixture once it's foamy. Combine, stirring with a wooden spoon, to incorporate all the ingredients into a smooth batter. The batter should be wet and slightly loose, similar to a yeasted waffle batter.
• Cover the bowl with a clean kitchen towel, and allow dough to double in size, about 40 minutes.
• Meanwhile, prepare the spiced sugar: In a medium bowl, toss the sugar, nutmeg, allspice and cloves to combine; set aside.
• Pour 1 inch of oil into a large, deep skillet. Line a baking sheet with a rack or paper towels to absorb excess oil.
• Once the batter has doubled in size, heat the oil over medium-high to 350 degrees. Drop tablespoonfuls of batter into the hot oil, working in batches to avoid crowding the skillet. Fry the puff puff, turning frequently until golden brown all over and cooked through, 5 to 6 minutes per batch. (Be careful not to let the oil get too hot or the exteriors will become overly dark before the interiors are cooked through.) Move the puff puff to the rack or paper towels to drain and repeat the process until all the batter has been fried.
• Toss the puff puff in the spiced sugar to coat while still warm. Enjoy warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
• In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
• Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
• Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

Steps:

• In a large bowl, whisk together the eggs, sugar, milk, and vanilla bean paste until well combined and smooth. In a separate bowl, combine the flour, salt, baking powder, nutmeg, and cinnamon. Gently fold the dry mixture into the wet mixture with a silicone spatula until you have a thick, smooth batter. Cover the bowl and refrigerate for at least 1 hour and up to 24 hours.
• Fill a medium pot with 3 inches canola oil. Heat over medium heat to 350°F.
• While the oil heats, stir together the cinnamon sugar mixture.
• Using a #30 (2½ tablespoon) cookie scoop or 2 large spoons, carefully drop a few balls of batter into the hot oil, being careful not to crowd the pot-the balls will puff up as the batter cooks. Fry for 3 to 4 minutes, then flip the puff puff and fry for another 3 minutes. They should be evenly and deeply golden brown, smooth, and light.
• Remove the puff puff from the oil and immediately toss with cinnamon sugar. Serve right away.