The beloved African donuts. Fluffy, slightly sweet, and irresistible. These golden balls are a party staple and street food favorite.
Instructions
Combine warm water, warm milk, sugar, and yeast in a large bowl. Let sit for 5 minutes until the mixture becomes foamy. This proves your yeast is alive and active.
Add flour, salt, and nutmeg to the yeast mixture. Mix until you have a smooth batter. The consistency should be thick but pourable - not a firm dough. Add more water if too thick.
Cover the bowl with a damp cloth or plastic wrap. Let rise in a warm place for 1 hour until the batter has doubled in size. You'll see bubbles on the surface.
Heat oil in a deep pot to 350F. Use at least 3 inches of oil. Test with a small drop of batter - it should sink slightly, then rise and sizzle.
Wet your hands to prevent sticking. Scoop small balls of batter and carefully drop into the hot oil. Don't overcrowd - fry 4-5 at a time. They'll puff up and turn golden on all sides (about 4 minutes total).
Remove with a slotted spoon and drain on paper towels. Roll in powdered sugar while still warm if desired. Serve immediately - puff puff is best fresh!
Nutrition (per piece)
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