Puff puff is one of those snacks that can turn any ordinary day into a little celebration. It’s easy to make and perfect for sharing with friends and family. The beauty lies in its simplicity and that golden, crispy outside with a soft, fluffy inside.
For 1kg of flour, the recipe calls for 2 tablespoons of yeast, 1 cup of sugar, 2 teaspoons of powdered milk, and a teaspoon of salt, ensuring the puff puff rises well and tastes just right. These ingredients come together like old friends, creating a batter that’s neither too thick nor too runny, ready to fry to perfection.
Many shy away from making this snack in large batches, worried they’ll mess up the rise or texture. But with this recipe, even a kitchen novice can whip up a batch that’s light, airy, and irresistibly delicious. It’s the kind of treat that fills the room with lovely smells and easy smiles. 😋🍞
Ingredients List & Step-By-Step Instructions For Puff Puff Recipe For 1kg Flour
To get a perfect puff puff, balancing ingredients and timing is key. The flour, yeast, sugar, and salt create the base, while water activates everything. Knowing when to stop stirring and how long to wait makes all the difference in fluffiness.
Preparing The Ingredients
Start by sifting 1kg of plain flour into a large mixing bowl. This removes lumps and sets a smooth stage for your batter. Add 250g sugar for sweetness and 1 teaspoon of salt to enhance flavor.
Some cooks like a warm spice twist—if you do, throw in ½ teaspoon of nutmeg. It’s subtle but adds depth.
In a small bowl, mix 2 tablespoons of dried yeast with ½ cup warm water (about 38°C/100°F) and a teaspoon of sugar. The yeast should bubble up in 5–10 minutes, signaling it’s alive and kicking. If it doesn’t foam, it’s back to the drawing board.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Plain Flour | 1 kg | Main structure |
| Sugar | 250 g | Sweetness, feeds yeast |
| Dried Yeast | 2 tbsp | Leavening agent |
| Salt | 1 tsp | Flavor enhancer |
| Nutmeg (optional) | ½ tsp | Warm spice flavor |
| Warm Water | 1 liter + ½ cup (for yeast) | Activates yeast, dough moisture |
| Oil (vegetable or canola) | Enough for deep frying | Frying medium |
Mixing And Proofing The Batter
Make a well in the sifted flour mix and pour in the yeasty water. Gradually add 1 liter of warm water while stirring gently. You want a batter thick but smooth—like a pancake mix with some muscle.
Don’t go overboard stirring—that’s a rookie move that makes puff puff dense rather than light. Fold ingredients carefully until fully combined.
Next up, cover the bowl with a clean cloth or plastic wrap. Put it somewhere warm and quiet for 1 to 2 hours. Watch for the batter to double in size and become bubbly. This is where the magic happens—they say patience is a virtue, and it’s true here!
Frying The Puff Puff
Heat vegetable or canola oil in a deep pot to about 175°C (350°F). You can test this by dropping a small spoonful of batter in; it should rise and sizzle immediately.
Use wet fingers or a spoon to scoop small balls of batter—too big and they won’t cook evenly. Fry them in batches without crowding the pot for 2-3 minutes on each side until golden brown.
Remove the puff puff with a slotted spoon and drain on paper towels. Serve warm. Dust with powdered sugar or drizzle honey if you feel fancy. 😋🍯
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.