Puff Puff

"Puff Puff ? Hot & Sweet Puff Puff ? Please take one and pass the plate? Are you an expert in making puff puff or are you still buying road side puff puff? #teamhomemade for me, i adjust my sugar and nutmeg as i wish depending on my mood ?"
-- @thekitchenmuse

A Note from Feedfeed

Puff Puffs are popular West African street food that’s quick and easy to make with different variations. You may know these by a different name depending on the country you are from Ghanaians call it Bofrot (togbei), Cameroonians and Nigerians call it Puff-Puff (Puff) or beignet in French. The basic ingredients consist of: flour, sugar, yeast, water, salt and oil for deep frying. Buki from @thekitchenmuse uses freshly grated nutmeg in her recipe! 

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  • Recipe Card
Prep time 1hr 10mins
Cook time 15mins

Recipe Card


  • 3 cups all purpose flour
  • Pinch of salt
  • 2/3 cup sugar
  • 1 teaspoon freshly grated nutmeg
  • 4 teaspoons active dry yeast
  • 2 cups warm water


  • Step 1

    In a small bowl, proof the Yeast. Add 1 tsp Sugar to warm water and then add the yeast and stir. Cover with a tea towel and allow to sit for 10 minutes until it becomes foamy. If it doesn’t foam, toss the mixture and get a new batch of Yeast.

  • Step 2

    In a separate bowl, combine flour, sugar, salt and nutmeg and set aside

  • Step 3

    When the Yeast has proofed, make a hole in the centre of the dry ingredients and pour Yeast mixture. Slowly mix with your hand or wooden spoon till just combined.

  • Step 4

    Cover the bowl with cling film or damp towel and allow to sit in a warm place to rise for 1 hour or until double in size.

  • Step 5

    Once the dough has risen, it’s time to deep fry.

  • Step 6

    Add Oil to a pan and place over medium to high heat. When the oil is hot, scoop some batter using your hands to form a sort of ball and drop into the oil. It may not be perfectly round and that’s ok (practice makes perfect). You may also use a scoop if you prefer.

  • Step 7

    Scoop several ‘balls’ quickly and drop into the oil. The batter should float to the top. Do not over crowd the pan.

  • Step 8

    When it starts to get golden, use a skewer to flip, it may not completely flip over because of the shape but try to get all sides are golden and then remove to a tray/plate lined with paper towels to absorb excess oil.

  • Step 9

    Repeat the process until the batter is exhausted.

  • Step 10

    Serve and enjoy warm. You may sprinkle some powdered sugar over them or dip in Jam.