Chocolate Infused Buffalo (African Puff-Puff)

Ingredients

• 4 cups All‑purpose flour (sifted)
• 0.5 cup Granulated sugar
• 1 tsp Ground nutmeg
• 1 tsp Salt
• 2 tsp Active dry yeast (or 1 packet (7 g))
• 1.25 cup Warm water (110‑115 °F (43‑46 °C))
• 0.25 cup Melted butter (unsalted, cooled slightly)
• 1 tsp Vanilla extract
• 0.5 cup Nutella (hazelnut cocoa spread) (warm before filling)
• 4 cup Vegetable oil for deep frying (enough for 2‑inch deep pan)

Instructions

1. Gather & Measure Ingredients

   Measure all dry and wet ingredients, pre‑heat a clean kitchen towel for later use, and have a bowl of cold water ready for handling the dough.

   Time: PT5M

2. Combine Dry Ingredients

   In the large mixing bowl, whisk together flour, sugar, ground nutmeg, salt, and active dry yeast until evenly distributed.

   Time: PT3M

3. Add Warm Water Gradually

   Pour about half of the warm water into the well, stirring with a spatula. Add the remaining water a little at a time until the mixture forms a shaggy dough.

   Time: PT5M

4. Incorporate Butter, Vanilla & Remaining Water

   Stir in the melted butter, vanilla extract, and any extra water needed. Beat the mixture for 1‑2 minutes to introduce air.

   Time: PT5M

5. Knead to Desired Consistency

   Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and slightly elastic. The dough should be soft‑to‑medium; it will puff up during frying.

   Time: PT5M

6. First Proof (Rise)

   Place the dough back in the bowl, cover with a damp kitchen towel, and let it rise in a warm spot (e.g., microwave turned off) for 45‑60 minutes, until doubled in size.

   Time: PT55M

   Temperature: Warm (around 30‑35°C)

7. Punch Down & Shape Balls

   Gently deflate the dough with your hands. Dip your hands in the bowl of cold water to prevent sticking, then pinch off portions roughly the size of a golf ball (about 30 g each) and roll into smooth spheres.

   Time: PT7M

8. Heat Oil to Frying Temperature

   Fill the deep pan with vegetable oil to a depth of about 2 inches. Heat over medium heat, using the thermometer, until the oil reaches 350 °F (175 °C).

   Time: PT5M

   Temperature: 350°F

9. Deep‑Fry the Dough Balls

   Working in small batches, gently lower the dough balls into the hot oil. Fry for 2‑3 minutes, turning with a slotted spoon, until they are golden brown all around.

   Time: PT10M

   Temperature: 350°F

10. Drain & Cool

    Remove the fried balls with the slotted spoon and place on the paper‑towel‑lined tray to absorb excess oil. Let them cool for 2 minutes.

    Time: PT2M

11. Warm Nutella

    While the balls are cooling, warm the Nutella in a small saucepan over low heat or in the microwave for 20‑30 seconds until fluid but not boiling.

    Time: PT3M

12. Inject Chocolate Filling

    Using a syringe, pastry bag, or a zip‑lock bag with a tiny corner cut, make a small incision in each puff‑puff ball and pipe warm Nutella inside. Seal the opening by gently pinching the dough.

    Time: PT5M

13. Serve Warm

    Arrange the chocolate‑infused buffalo on a serving platter. Enjoy while still warm for the best melt‑in‑your‑mouth experience.

    Time: PT0M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

22 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: whole wheat flour (will change texture)
• Instead of Granulated sugar: brown sugar
• Instead of Ground nutmeg: ground cinnamon (different flavor)
• Instead of Salt: sea salt
• Instead of Active dry yeast: instant yeast
• Instead of Melted butter: margarine, vegetable oil
• Instead of Vanilla extract: vanilla bean, almond extract
• Instead of Nutella (hazelnut cocoa spread): other chocolate‑hazelnut spreads, homemade chocolate spread
• Instead of Vegetable oil for deep frying: canola oil, peanut oil

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Spatula or wooden spoon
• Whisk (optional) (optional)
• Deep‑fat frying pan or pot
• Candy or deep‑fry thermometer
• Slotted spoon or ladle
• Wire strainer or colander
• Paper towels or clean kitchen cloth
• Small syringe, pastry bag, or sharp knife (optional)
• Plate or tray lined with paper towels
• Small saucepan (for warming Nutella) (optional)
• Kitchen towel (optional)

Critical Steps — Do Not Skip

• Proofing the dough for 45‑60 minutes until doubled.
• Maintaining oil temperature at 350 °F during frying.
• Injecting warm Nutella without breaking the puff‑puff.

Chef Tips from the Video

• Use ice‑cold water when handling the dough to keep the surface smooth and prevent sticking.
• A pinch of extra sugar in the dough gives a slightly caramelized crust.
• For an extra chocolate kick, drizzle a thin stream of melted chocolate over the finished balls.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑heat briefly before serving.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag; lasts up to 1 month. Thaw and re‑heat.

Room temperature: Best eaten the same day; can sit out for up to 6 hours if kept in a cool place.

Make-Ahead Tips

• Fry the puff‑puff balls ahead of time, let them cool, then store in the fridge and fill with Nutella just before serving.
• Unfilled puff‑puff can be frozen; thaw and fry fresh for best texture.