Milky and Chocolate Puff Puff (West African Fried Dough)

Ingredients

• 2 cups Puff puff mix (pre‑made) (Use the commercial mix that already contains flour, yeast, and a pinch of salt.)
• 0.25 cup Unsweetened cocoa powder (For the chocolate version; can be replaced with Milo or Bournvita for a sweeter flavor.)
• 0.5 cup Full‑cream (whole) milk (Gives the milky puff puff its rich texture; do not substitute with low‑fat milk if you want the same result.)
• 1.5 cups Water (warm) (Warm water helps activate the yeast in the mix.)
• 2 tablespoons Granulated sugar (Only for the chocolate batch to balance cocoa bitterness.)
• 2 liters Vegetable oil (for deep frying) (Use oil with a high smoke point; can be reused once cooled.)

Instructions

1. Gather all ingredients and equipment

   Measure out the puff puff mix, cocoa powder, full‑cream milk, water, sugar and oil. Set out the two bowls, spatula, measuring cups, and frying pot.

   Time: PT5M

2. Prepare the chocolate batter

   In the first bowl combine 2 cups puff puff mix, ¼ cup cocoa powder and 2 Tbsp sugar. Add 1 ¼ cup warm water and stir with the spatula until a smooth, slightly sticky dough forms.

   Time: PT5M

3. Proof the chocolate batter

   Cover the bowl with a clean kitchen towel or lid and let it sit in a warm place for 10 minutes until the surface shows small bubbles.

   Time: PT10M

4. Prepare the milky batter

   In the second bowl combine the remaining 2 cups puff puff mix with ½ cup full‑cream milk. Add 1 ¼ cup warm water and stir until a smooth, sticky dough forms.

   Time: PT5M

5. Proof the milky batter

   Cover the milky batter and let it rest for 10 minutes, same as the chocolate batch.

   Time: PT10M

6. Heat the oil

   Pour the vegetable oil into the deep‑fat pot, about 3‑4 inches deep. Heat over medium‑high heat until it reaches 350°F (180°C).

   Time: PT5M

   Temperature: 350°F

7. Fry the chocolate puff puff

   Spoon small portions (about the size of a walnut) of the chocolate batter into the hot oil. Fry, stirring gently, until golden brown and puffed, about 3‑4 minutes.

   Time: PT4M

   Temperature: 350°F

8. Fry the milky puff puff

   Repeat the same process with the milky batter. Fry until golden and puffed, about 3‑4 minutes.

   Time: PT4M

   Temperature: 350°F

9. Drain and serve

   Using the slotted spoon, lift the fried puff puff onto paper towels or a wire rack to drain excess oil. Serve warm as a snack or with a dusting of powdered sugar if desired.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Puff puff mix (pre‑made): Homemade puff puff dough (flour, yeast, sugar, salt, water)
• Instead of Unsweetened cocoa powder: Dutch‑processed cocoa, Milo powder, Bournvita
• Instead of Full‑cream (whole) milk: Evaporated milk (use 1/3 cup), Plant‑based milk (almond, soy) – will change flavor
• Instead of Granulated sugar: Brown sugar, Honey
• Instead of Vegetable oil (for deep frying): Peanut oil, Canola oil

Equipment Needed

• Two mixing bowls (medium)
• Spatula or wooden spoon
• Measuring cups
• Deep‑fat frying pot or Dutch oven
• Thermometer (optional but recommended) (optional)
• Slotted spoon or tongs
• Paper towels or wire rack
• Kitchen timer (optional)

Critical Steps — Do Not Skip

• Mixing to the correct sticky consistency
• Proofing the batter for 10 minutes
• Heating oil to 350°F (180°C) before frying
• Frying in small batches to avoid temperature drop

Chef Tips from the Video

• Full‑cream milk adds richness and a slightly softer crumb; for a lighter texture, substitute with low‑fat milk but expect less puff.
• A pinch of baking powder (½ tsp) can be added to the chocolate batter for extra lift if desired.
• Dust the finished puff puff with powdered sugar or cinnamon sugar for an extra sweet finish.

Troubleshooting

Storage

Refrigerator: Store leftover puff puff in an airtight container for up to 3 days; re‑heat in a toaster oven or skillet.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag. Re‑heat directly from frozen for best texture.

Room temperature: Best eaten the same day; can keep at room temperature for up to 12 hours in a sealed container.

Make-Ahead Tips

• Both batters can be prepared up to 12 hours ahead and kept covered in the refrigerator; bring to room temperature and proof again before frying.
• Oil can be strained and reused once cooled for another batch of frying.