Milky Puff Puff

Ingredients

• 2 cups All‑purpose flour (sifted)
• 1/2 teaspoon Salt (to taste)
• 2 tablespoons Granulated sugar
• 1 teaspoon Instant dry yeast (active dry or instant)
• 1 cup Whole milk (room temperature; can substitute with any milk)
• 2 cups Vegetable oil for deep‑frying (enough to fill a deep pan 2‑3 inches deep)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together the sifted all‑purpose flour, salt, sugar, and instant yeast until evenly distributed.

   Time: PT5M

2. Add milk and form dough

   Gradually pour the room‑temperature whole milk into the dry mixture, stirring with a whisk or wooden spoon. Add the milk little‑by‑little until the dough comes together and is soft but not overly sticky.

   Time: PT5M

3. First proof

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 30 minutes, or until it roughly doubles in size.

   Time: PT30M

4. Degas the dough

   After the dough has risen, gently punch it down with your hand to release excess air.

   Time: PT2M

5. Heat oil

   Pour the vegetable oil into a deep‑fry pan to a depth of about 2‑3 inches. Heat over medium heat until the oil reaches roughly 180°C (350°F). If you don’t have a thermometer, drop a small piece of dough; it should sizzle and rise to the surface within a few seconds.

   Time: PT5M

   Temperature: 180°C

6. Fry the puff puffs

   Using a spoon or wet hands, scoop small portions of dough (about the size of a walnut) and gently drop them into the hot oil. Fry in batches, turning occasionally, until they are golden brown all over, about 3‑4 minutes per batch.

   Time: PT15M

   Temperature: 180°C

7. Drain and serve

   Using a slotted spoon, lift the puff puffs onto a plate lined with paper towels to absorb excess oil. Serve warm.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

20g

Fat

6g

Fiber

1g

Ingredient Substitutions

• Instead of All‑purpose flour: Plain flour, Bread flour
• Instead of Granulated sugar: Brown sugar, Honey (reduce liquid)
• Instead of Instant dry yeast: Fresh yeast (double amount)
• Instead of Whole milk: Almond milk, Soy milk, Oat milk
• Instead of Vegetable oil for deep‑frying: Canola oil, Peanut oil, Sunflower oil

Equipment Needed

• Large mixing bowl
• Whisk or wooden spoon
• Measuring cups and spoons
• Deep‑fry pan or pot
• Slotted spoon or spider strainer
• Paper towels
• Thermometer (optional) (optional)
• Timer (optional)
• Plate for resting (optional)

Critical Steps — Do Not Skip

• Achieving the correct dough consistency (soft but not sticky).
• Ensuring the oil reaches and stays at ~180°C before frying.
• Avoiding overcrowding the pan, which cools the oil and leads to soggy puff puffs.

Chef Tips from the Video

• Warm the milk slightly (around 30‑35°C) to give the yeast a gentle boost.
• For extra flavor, add a pinch of nutmeg or vanilla extract to the dough.
• Use a metal spoon to scoop dough; wet your hands lightly to prevent sticking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat briefly in a skillet or oven.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag; lasts up to 1 month. Reheat from frozen in a hot pan.

Room temperature: Not recommended beyond a few hours as they can become soggy.

Make-Ahead Tips

• The dough can be mixed and proofed up to 4 hours ahead; keep covered in the refrigerator.
• Fried puff puffs can be reheated in a preheated oven at 180°C for 5‑7 minutes to regain crispness.