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