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