Puff Puff
One thing that always comes to my mind whenever I see puff puff in gatherings or any where at all is “chop one chop two”. If you have attended any West African party, it is possible that you have tasted puff also called fried dough.
It is a West African snack or appetizer that is sold on every corner of shops or street and has varieties of names. I’m Nigerian, and right here we call it puff puff.
My Ghana people call it Bofrot (togbei), and the Congolese call it Mikate and in Ivory Coast, they call gbofloto. Just like it has different names in different parts of West Africa, so does it’s recipe slightly differs.
In this recipe, I will teach you how to make the Nigerian version and this recipe can be jazzed up to coconut puff puff and fruity puff puff or even banana puff puff.
If you love this puff puff recipe, you should definitely try the Nigerian buns recipe.
The tradition puff puff recipe has yeast, but for this recipe we will be doing without yeast. Imagine you had no yeast at home but you are craving puff puff, there are ways you can go about it, which is what i’ll be sharing with you in a bit.
Why make Puff puff without yeast
Traditionally, puff puff is made with yeast, which gives it that stretchy, airy texture. But sometimes, you just don’t have yeast at home—or maybe you don’t want to wait for the dough to rise. That’s where the no-yeast version comes in handy.
Quick and Easy
With baking powder as a substitute, you can skip the long waiting process. The batter is ready to fry in minutes, making it perfect for sudden cravings.
Accessible
Not everyone keeps yeast in their pantry, but baking powder is a common kitchen staple.
Great for Beginners
If you’re new to making puff puff, the no-yeast recipe is fuss-free and less intimidating.
Still Delicious
Even without yeast, puff puff comes out golden brown, soft on the inside, and slightly crispy on the outside. The flavor is just as satisfying, with a texture that’s more cake-like but equally enjoyable.
Ingredients for No yeast Puff puff
Making puff puff without yeast doesn’t require anything fancy—just simple pantry staples. Here’s what you’ll need:
All-purpose flour – the base for your batter.
Baking powder – this replaces yeast and helps the puff puff rise quickly.
Sugar – for sweetness (adjust to taste).
Salt – to balance the flavors.
Nutmeg (optional) – adds that classic puff puff aroma.
Water or milk – to bring the batter together; milk gives a richer taste.
Egg (optional) – makes the puff puff slightly softer and richer, but you can leave it out.
Oil for frying – use vegetable oil, sunflower oil, or any neutral-flavored oil.
Step-by-Step: Puff Puff Without Yeast
Reference ratio (so the steps make sense):
2 cups flour, 2 tsp baking powder, ¼–⅓ cup sugar, ½ tsp salt, ½ tsp nutmeg (optional), 1–1¼ cups water or milk, 1 egg (optional), oil for deep-frying.
Whisk the dry ingredients
In a bowl, combine flour, baking powder, sugar, salt, and nutmeg.
Why this matters: Even distribution of baking powder ensures every puff rises evenly.
Pro tip: If you see clumps, sift the flour and baking powder first.Add wet ingredients
Pour in ¾ of the water/milk, add the egg (if using) and 1 tsp vanilla (optional). Mix, then add more liquid a little at a time until you have a thick, scoopable batter—thicker than pancake batter but not dough.
Why this matters: Too thick = heavy puffs; too thin = flat, oily puffs.
Pro tip: Lift the spoon—batter should fall in a slow ribbon, not in chunks or as a runny stream.Rest the batter (5–10 minutes)
Cover and let it sit.
Why this matters: Baking powder hydrates (first rise), flour absorbs liquid, and gluten relaxes—giving softer, puffier results.
Pro tip: Short on time? Even a 3–5 minute rest helps.Heat the oil
Use a deep pot with at least 2–3 inches of oil. Aim for 170–180°C (340–360°F) on a thermometer.
No thermometer? Dip a wooden spoon or chopstick—steady bubbling = ready. Or drop a pea-sized batter: it should sink, then float and sizzle within 2–3 seconds.
Pro tip: Medium heat is safer than high heat; too hot browns the outside before the inside cooks.
Scoop and drop the batter
Use a slightly oiled tablespoon, small ice-cream scoop, or the classic hand method to drop rounded portions into the oil.
Why this matters: Consistent size = even cooking.
Pro tip: Dip your spoon in oil between scoops for smoother, rounder puffs.Fry in batches (don’t overcrowd)
Fry 6–8 pieces at a time, turning gently so they brown evenly, about 3–5 minutes per batch.
Why this matters: Overcrowding drops the oil temperature and makes puffs greasy.
Pro tip: If they’re browning too fast, lower the heat; if they’re pale and oily, raise it slightly.Check doneness
They should be deep golden outside and cooked through inside (no wet streaks).
Quick test: Pierce one—steam should escape and the center should look cake-like.Drain properly
Use a slotted spoon to transfer to a rack or paper towel.
Pro tip: A wire rack keeps them crispier than stacking on paper towels.Finish & serve
Enjoy plain, dust with powdered sugar, or toss lightly in cinnamon sugar. Serve hot with pepper sauce, jam, or tea.
Texture and Taste – What to Expect
Puff puff made without yeast turns out slightly different from the traditional version, but it’s still absolutely delicious. Instead of the stretchy, chewy bite that yeast gives, this no-yeast version is lighter, softer, and more cake-like inside. Thanks to the baking powder, the puffs still rise beautifully in the hot oil, creating a fluffy center surrounded by a golden-brown, slightly crisp shell.
The taste remains sweet and comforting, with the nutmeg (or any spice you add) giving that classic puff puff flavor. They’re less “bready” and more like mini fried cakes—perfect if you love a snack that’s quick, soft, and melts in your mouth.
If you serve them warm, you’ll notice the inside is moist and airy, while the outside has just enough crunch to keep each bite exciting. Even without yeast, you won’t miss the flavor—these puff puffs are every bit as satisfying.
How to mould a perfect puff puff
Puff puff made without yeast turns out slightly different from the traditional version, but it’s still absolutely delicious. Instead of the stretchy, chewy bite that yeast gives, this no-yeast version is lighter, softer, and more cake-like inside. Thanks to the baking powder, the puffs still rise beautifully in the hot oil, creating a fluffy center surrounded by a golden-brown, slightly crisp shell.
The taste remains sweet and comforting, with the nutmeg (or any spice you add) giving that classic puff puff flavor. They’re less “bready” and more like mini fried cakes—perfect if you love a snack that’s quick, soft, and melts in your mouth.
If you serve them warm, you’ll notice the inside is moist and airy, while the outside has just enough crunch to keep each bite exciting. Even without yeast, you won’t miss the flavor—these puff puffs are every bit as satisfying.
