In this, you have found the perfect Nigerian puffpuff recipe you are looking for. Puff puff (called bofrot in Ghana) is a popular West African street snack made from simple ingredients. Flour, sugar and yeast is combined to make a dough which is then deep fried. This snack is loved by adults and kids alike. In recent years, puffpuff has moved from being just street food to being enjoyed at parties as a part of “Small chops” platters alongside Buns.
a good puffpuff is lighltly golden on the outside and spongy on the inside. It should be mildly sweet and not overly oily. The right balance of flour, sugar and water makes this possible.
You may elevate puffpuff by adding your own twist including spices like ginger and pepper. Puffpuff can also be drizzle with caramel, nuttella etc
This is my tested and tried puff puff batter recipe, it works all the time.
Having issues with your puffpuff being perfect, here are some factors to consider.
3 potential issues with puffpuff
Wrong yeast:
Using the wrong yeast can lead to disastrous outcome when it comes to puffpuff. Make sure you get quick rise yeast for your puffpuff. Regular yeast works also but it takes about 2-3 hours to properly activate. Another thing to remember is that yeast is a living organism. Don’t use expired yeast or yeast that has been left out for a long time.
Once opened, yeast should be kept in the fridge and used within 12 months.
Chewy and unsweet Puff Puff:
I have discovered that this is a result of leaving the dough for too long before frying. Puff puff should not rest for more than 60 minutes when you use quick rise yeast. If you set the batter in a warm place, it should only take about 45 minutes to rise.
If you leave the batter for too long, the yeast will consume most of the sugar and you might end up with a not so sweet puffpuff. The general rule of thumb is that once the dough doubles in volume, it’s time to fry your puffpuff.
Unshapely puffpuff
Don’t be sad about this one, getting the perfect round balls require mastery. Aside the technique shown in the video below, you can also try an ice-cream scoop for your puffpuff. A secondary note is that if your batter is too watery, your puffpuff will turn out flat.
we made a video recipe!
Nigerian Puff Puff Recipe
Recipe Type: Small Chop
Cuisine: African
Author:
Prep time:
Cook time:
Total time:
Serves: 14
This recipe makes 20-24 medium size puff puffs
Ingredients
- 3 cups flour (375 grams)
- 4 teaspoons [b]quick rise yeast [/b]
- 2/3 – 1 cup sugar (133 -201 grams)
- 1/2 tsp nutmeg
- 2 cups lukewarm water
- Frying oil
Instructions
- In a mixing bowl, thoroughly combine the dry ingredients. Slowly add in water while mixing. Stop as soon as water is incorporated and batter is smooth. (Batter should be thick and smooth with a couple of bubbles )
- Cover the mixture with a table cloth. Set aside in a warm place for 45 minutes or until the batter doubles in volume.
- Set a large pot on medium heat, add in the oil and heat until hot.
- Scoop enough mix with your hand and drop the ball in oil. Repeat until pan of oil is full.Fry until golden brown on all sides.
Nigerian Puff-Puff
Hi thank yiybforbthe recipe. I noticed that the quantity of water you used in the video is completely different from the quantity you stipulated in the recipe. I’m confused, which is the correct quantity to use? 1 1/3 + 1/3 or 2 cups of water? Thank you
Your recipe saved me tonight , I made the best puff puff I ever made and my cousins were excited
I love this recipe that what I’m going to do tomorrow morning for my kids them to eat
U are really good, i’ve learnt a lot
Please can I add eggs to mine pufpuf?
I did to mine today…1 egg to.2 cups flour. Honestly I didn’t notice a difference.
I made this recipe twice, the first time I burnt it because the oil temperature was too hot. I made it a second time and it was amazing!!! This recipe is amazing and my family loved it.
Not advisable
Please I want to make 5 cups of flour for puff puff,like how many cups of sugar should I use,nutmeg and as well yeast please
Pls y is my puffpuff not strechy
My puff puff did not rise, what could be wrong?
The temperature of the water must have been hign and probably killed the yeast.
Hello
Thank you so much for this…. my puff
Puff came out very nice ,, round and sweet. But the outside of the puff was crunchy and the puff had lots of oil what could cause these? I want the soft puff
And please does making batter hard have anything to do with the puff puff crunchy??
The mixture was too watery, that could cause it
I tried it and it was great and it helped as just snack to eat and enjoy
Hi Ronke; yeast is so scarce! I have only found bread yeast / ordinary yeast . It not the active/ fast yeast. How long should I leave the puff puff dough if using this type?
Having same problem,it says 2-3hours
Thanks @Ronke followed your instructions and it came out perfect. My first time
What flour is used for puff puff.. Hard or soft
I bought a big bag from olive nation and they have a lot of spices for cheap.
Please can i make it without yeast
No puff-puff won’t work without yeast.that is what makes it puff
How long should I leave my batter to rise if it doesn’t rise after 45 minutes?
It may be the yeast isn’t active if it didn’t rise after 45 mins. Try activating smaller amount of yeast and add to it.
Please how many teaspoon of yeast for 1kg flour
Nutmeg measurement for 1kg flour please
Is it ok to add pepper and onions? And when do I add if I have to
After every ingredient is added, right before you cover the mixture and set aside
I think 1 tsp is ok
My puff puff keeps coming out crunchy, please why is this so?
you can use baking powder with self rising flour. Check measurements on google.
can I store puff puff in the freezer after it is made?
I totally did, I warmed it up in the microwave for a minute and it came out perfect, you could even take it out the night before and it defrost perfectly
I think I should practice it right away
Absolutely fantastic thank you
Hello,heard once you are using self raising flour,you don’t need yeast…Is that true…thank you.
i tried self raising flour and it did not work. I tried active dry yeast today and it worked perfectly well. Nice puffs with small taste of pepper and nutmeg
Do you use all purpose or self rise flour to make puff puff?
I don’t think so. I have tried seld rising yeast with flour and it was perfect
I did to mine today…1 egg to.2 cups flour. Honestly I didn’t notice a difference.
Yes, a self raising flour also does not need covering for your mixture to rise.
With a self raising flour you can mix and start frying immediately
But that will be buns and not puff puff. With self raising flour, you are making buns and that is typically fried immediately after mixing.
Hello, what can I do if my puff puff dough over rise
Please ma’am,what flour is best for puff puff …bleached or unbleached flour.Thank you
So I didn’t pay attention to the “use the right yeast” despite making puff puff right in the past
Don’t be like me
Follow the recipe
Pls Maam, what is the difference between theRoyal Instant dry yeast I’m using and the quick rising yeast you said? How long should i leave my batter to rest using the yeast i mentioned? I mix batter every night around 1am and start frying by 4.30am, my puff puff is always strechy and chewy, pls what I’m i doing wrong? I need urgent reply pls.
Quick rise yeast as the recipe says 45-60mins
Instant & quick rise is the same to my understanding
Pls can u help me with ingredient measurements for quatrr of a bag flour for puff-puff?
Your recipe is the best ever! I used an instant yeast and followed your instructions. I’ve never made it so perfect after trying out many. Thanks a bunch
Perfect recipe! Tasted exactly how I remember them tasting
omg! God bless you!
First time its ever worked for me!!!!
This is the 4th recipe ive tried, others turned out hard.
Thank you!
in ur recipe u said 2cup of water.pls can i get d measure in ML please
Thank you ma’am. Finally got my puff puff right
You are welcome
Hi, can I use Brewer’s yeast as that was I could find for now. Hope it’ll give a good result. I need your opinion on this kind of yeast I wanna use. Thanks
Please I’m in Serbia and the flour here is wheat flour. I dont know if its d same we use in naija but they use it for bread here. So I tried making puff puff with it and the yeast here is in paste form. U have to activate it with lil warm water. I used that and when I fried my puff, it turned brown too fast even though I made sure the oil wasn’t too hot. Another problem is inside was half done. Please what could be the problem
Is the flour brown or white in color?
How do I measure the teaspoon. I hv a measuring spoon that says teaspoon. I used that but I think it was too much do I use regular teaspoon measurement. Heap or level ?
4 seems like a lot. Hope it is not a typo.
U awesome your recipe is d best thank you
You are welcome.
Can I make puff puff without nutmeg
I want to know the amount teaspoons of yeast that will be added to a cup to make puffpuff
Can I leave the puff puffs out for the next day to eat?
My mixture does not rise what is the possible causes
Bad yeast most likely
The measurement for yeast here is diff from the one in the video, which would be accurate?
THIS ONE
Please I want to know how many pieces of puff puff will I see in a Congo flour
I am not sure… sorry.
Good day ma. Can I use honey instead of sugar?
If I coul see you now,I’d give you a big hug. For the first time and it came as a hit……….God bless you
How come the recipe on the video and the recipie list is different ? In the video you said 3cups flour and 2 1/4 tsp yeast but the recipe list says 4tsp yeast and 3 cups flour. Which one should we follow. I leave in the US and the quick rise yeast comes in 2 1/4 tsp per small pack. I am making some now and not sure which to use
Yes they are different. People requested for higher yielding recipe so I modified the written recipe. Follow the written recipe :)
Am in Sweden n I want to make puff puff but I could only see yeast in a solid form.is it good to use it in making puff puff?
Best puff puff recipe
Pls people can I leave mixed puff puff till the next day before frying it?
I have never tried that but I dont think it will be good as the yeast will most likely cause the flour to ferment.
Thank you so much. For the first time I got it right through your recipe
Yeiii! thanks for the feedback.
Hi please what’s the name of the yeast you use
FLEISCHMANN’S quick rise YEAST
Hi Ronke: this recipe is next on my to-do list. I always get wonderful results with the instructions you provide. How many cups of oil do you use to deep fry the puff puff? I am trying to watch my caloric intake and want to use the least amount of oil possible. Thanks in advance for your help!
Hi!! Unfortunately it doesn’t matter how much oil you use, that will not change the absorption rate. Just understand that puffpuff should be treated as occasional treats if you are trying to lose weight. If you want to avoid deep frying all together you can try this version I have here
You can fry with coconut oil or virgin olive oil
Definitely not olive oil
Measurements in the video does not match the measurement in the page. Now I’m confused. Sigh
I have since updated the recipe since we made the video. Please stick to the written recipe.
Can i add more sugar after the batter has risen? Like when i fry the first batch and not enough sugar, how do i fix the future batches?
This is the best recipe. I love it. I just made my own puff puff and it came out very nice! Thanks 9jafoods.
awesome!!! thanks for the feedback.
Hi Ronke…pls how many calories are in these healthy puff puff sticks if I use this same recipe?
Sorry I dont provide caloric information for my website recipes. You can use free calorie counting app like myfitnesspal to estimate the calories though.
️Fabulously yummy💋
indeed
I meant does that translate to…….
Hi Ronke when u say 3 cups of flour ford that translate to 1 cup= 250 ml? I’m trying to get my head around the measurements which is key to getting this right. Thanks
yes cup = 250ml
BEST RECIPE EVER!! This is a hit in our house, abd I love to add little coconut flakes to my puff puff
yeiiii! thanks for the feedback.
I’ve tried your recipe and it was so easy to follow and delicious. Thanks. However I have three questions;1) how did yours come out so round 2)will rising time be same when recipe is multipled? 3) can a mixer be used for large quantity?
Great.
1) It takes a little practice. I have a video showing the technique on my youtube channel.
2) It will most likely take a little more time
3) No
Delicious! First try and came out nice. Thanks once again for another treat in my household.
Awesome! thanks for the feedback.
I hv a measuring spoon that says teaspoon but I think the quantity is too much. Do I use regular teaspoon level or heap?
For flavoring can i use cake flavoring ?
What type of cake flavoring? liquid?
Should the puff puff be deep fried
This particular version, yes.
If I add tartaric acid plus baking powder would that work in the absence of yeast
I don’t know to be honest, that sounds very “sciency”
How can I preserve my puffpuff.
Hi, I just made this. Tasted awesome, but they were a bit crunchy. The insides were fluffy though. What do you think I did wrong?
Crunchy? could be the yeast. Did the puffpuff rise?
Hello, I think I added too much water while mixing my pufpuf, it came out watery, is der anything I can do to it please?
mix a different batch of flour, sugar and yeast. gently add it into the watery mix until you have a reasonably consist mix.
Pls can I add salt to reduce the taste of the salt, and if I do is the salt going to affect the dough from riding?
Hi, please I tried your puff puff recipe and it came out flat and it’s quite watery when I put it in the oil. What could be wrong?
you most likely added too much water.
How do you keep them from becoming squishy and slimy the next day?
refrigerate them and warm in the oven the next day.
I’ve made them before but the next morning they are squishy and slimy looking. How do I store them so they are still fresh the next day?
It’s me again! @9jafoodie . So determined to get this right, I watched your video(which I probably shoulda done before whining. ?). Anyhoo, from it, I guessed I kept it over an hour and added just a dash too much water. So I redid it and yes! They came out gorgeous and fluffy as well as very yummy! As usual, Na you Biko!???
yeiiiiiiiiii!! i am glad. thank you.
Hi 9ja Foodie. I tried this and I found them quite oily,too porous and some were flatish. ?. I followed the recipe exactly. What do you think went wrong please ???
definitely rested for too long.
Jst made mine with this recipe now but with wholewheat flour and it came out perfect…wish i can upload d pics ☺Thk u!!!
awwww awesome! you can share photos with us via instagram if you are on there.
My batter looks so thick,can I add water 2 it?pls reply asap
The batter isn’t suppose to be watery
Hiya, I followed your instruction to letter, awesome round golden brown result! However, please can you advise on how to avoid puff being oily, really don’t want to squeeze to expunge the oil. Many thanks,
Hello Toks, oil absorption is completely a temperature game. if you are able to keep the temperature of the oil constant, the puff puff will absorb little to no oil.
Will it work if I use honey instead of sugar
Unfortunately I have never tried honey.
I am loving your recipes- I am an Australian woman with a Nigerian husband and he is loving me making your recipes!
I am going to make puff puff on xmas day for him- What type of oil is best to use for frying? Vegetable oil?
Awww this is awesome Andrea, I am glad. Canola oil or any mild vegetable oil.
Good job Ronke. This page has helped me out too.
That’s good to hear, thanks for the feedback.
Please what quantity of yeast will I use for a paint bucket of flour?
paint bucket? can you check what the size of the bucket is? it should be written underneath
Good day. It has 4 litres written on it. But if that cannot help can we use kilograms. 1kg of flour will need what quantity of yeast? Thank you so much for your cooperation.
The recipe detailed here used 375grams of flour
you can add milk and eggs if u like i always do and it comes out nice
Thanks for the addition
please were can I get the quick yeast rise in Abuja.
I am not certain. Maybe check the baking isle of your local supermarket?
you can use regular yeast…but proof it before using it.
Yes indeed. Thanks for the addition
Sooooo…an avid user of your site as there isn’t really anyone to teach me home dishes in London…i finally had the courage to try your puff puff recipe! Although it did rise when dropped in the pan of oil, prior to that the batter seems to have a weird smell and lots bubbles. Is that the yeast and is that normal? Also it didn’t seem to have much inside when u bit into the puff puff. I’m thinking I did some things wrong – 1) I left the batter overnight 2) I used an electric hand mixer when I noticed clumps during the step to add water to the dry ingredients 3) maybe the water wasn’t warm enough?
Help… :-)
HI HI! 1) overnight is wayyyyyyyyyy too long for puff puff batter. 45 minutes is all you need with quick rise yeast and about 3 hours with regular yeast. 2) a mixer will overwork the batter. Use your hands or a whisk- the batter should be thick with a couple of bubbles at the top.
Hi Ronke… The only type of yeast available here is ROYAL INSTANT DRY YEAST.. Can I use it? Nd how do I use it.. Thanks
You can use that but it will take about 3 hours for the mixture to rise
Thanks for this post..was very helpful
You are welcome
Hi, pls I want to make puff puff with 5 cups of floor, what is measurements for sugar, yeast ,nutmeg and salt. Thank you
Can you make me half a box of puff puff?
Great job dear, is there another way of scooping to fry, i suck at using my hand. Thank you
you could try using an icecream scoop if you can find one or any spoon that is a little deeper.
Hi Ronke love dis site. Pls can I add pepper n onion to dis recipe?
You sure can. Spicy puff puff is everything!
Hello just recently came across your page on IG. and you are amazinnng.. Thank you.
i make puff puff alot but i somehow always leave it in d sun to rise, or near a hot oven or some kind of heat. Is that necessary? Thank you
iwas wondering the same thing
Can I add butter in puff-puff
I dont see why not but what purpose will the butter serve?
I seldom use butter, just a little. It gives me he crust some crunch which I personally love
That’s definitely something to try. I will let you know how it turns out.
Hi, please I want to make 200 pieces of puff puff…., how many cups of flower will i use to achieve that……, and also how many spoon of yeast or satchet will be good for that size…. Thanks
The recipe makes 8 medium size puff puff. Simply multiply for what you need.
Can I mix baking powder n yeast
No, just yeast
Nice one
Can I use self rising flour instead of flour and yeast?
Thanks so much for this recipe. How much quantity do I need if am making 100 pieces
How much quantity do I need if am making 100 pieces. Thanx
So I tried to make it but wen I drop into d oil..it just flattens out..what could possibly be the problem?
Either your yeast wasn’t active or you left the batter for too long.
Pls for the one cup of water…wat size of cup?
1 cup = 250 millilitres
Love this will try it
let us know how it turns out
I would like to try your puffpuff recipe tommorow Ronke :) do u know how many puffpuffs this measurement can make?
about 8 medium size ones
please what is the measurement for one mudu..asin one mudu is how many grams??
unfortunately mudu is not a standard unit of measure…
I added like 11 cubes of sugar is it too much ?
9jafoodie!!!my puff puff came out awesome!How can I send the pictures
Yeiii.. email [email protected]
do keep up d gud work.Talkng about measurement,how many tbs of yeast do I need for 1 congo of flour?
Hello,
I have instant dry yeast and I figure I do not need to mix it with water when I have to make puff puff. I just add directly to the flour. Do correct me if I’m wrong.
Thumbs up to you.
You are correct
what quantity of puff puff does your recipe make .
Completely dependent on how small or big you make the puff puff. 6-12
I will like to know the kind of buns or puff that is best fried at night and eaten the next day.
I have to commend your work! My hubby now sees me as superwoman,thanks to you. My puff puff is never stretchy like the ones served at parties.what am I doing wrong??
Thanks for the compliment. The stretch is usually a factor of the yeast used.
I really appreciate ur doing.
Thanks MK
2c flour
2tsp yeast
1/2 tsp salt
4tbsp sugar
I just did and its so nice. thanks Ronke
you are welcome :)
Can u leave d batter over night before frying?
I have never tried that.
My mix was watery too, i tested with one piece and it came out so flat and oily. My instincts told me to add some more flour and that did the magic. the end results were round, fluffy and not oily.
That’s great!!
Can butter be added to it? If no, what is the implication of adding butter and egg
thanks.just tried this recipe.tasted nice however I need advice on how to eliminate d air gaps in d puff puff and the nutmeg had a grainy feel in d puff puff. is there any con in leaving d batter for over an hour? Thank you very much.I enjoy trying out your Nigerian recipes
you can do that by making the batter thicker
Shouldn’t there be some salt in this recipe ?
Yeah. I believe a little salt brings out the sugar.
How long does yeast that is opened last, before it become impotent or inactive?
By the way, let me appreciate what you’re doing. Keep the good work going dear.
Thanks dear….. I am not sure of how to answer your question. Yeast activity is greatly reduced when it is exposed to air, moisture, and/or warmth so it depends on how you have stored it.
Each time I make puff puff……..it does not rise… …I dont know wat im doing wrong……pls can u help
make sure your yeast says quick rise yeast
Comment…Wonderful keep it up
Comment..GREAT THATS LOVELY
Please what’s the approx amount off puff puff this recipe can make? I want to make 1/2 mudu worth I don’t know what size of yeast I’ll need. Thanks
Glad i got this recipe i shall try it out this weekend, thanks
Comment…. Much thanks to dis site, i want to prepare a wonderful puff puff for my ustadh graduation dis weekend. I hope it will be good as i wish but why cant i add milk and egg pls?
hello… puff puff does not require milk or egg
After frying de puff puff it was having one taste. Although it was sugary nd D̶̲̥̅̊ɑ̣̣̝̇̇†̥ ws ♏a̶̲̥̅ first time
This page is now,please how can i add water?
Am on its practice now!I will b glad if I can
This is cool
Pls can I make my puff puff with milk?
can i mix the flour for puff puff with hand or wooden spoon
You can use either.
Oh I am so glad I found you. My sister is the queen of Puff puff and she always does shakara now with you help I can make my own puff puff with good instructions… Thank you !!!! oooh I am in love with this site I don’t even know what to make first… LOL
Lol…. we are glad you love the site
very nice, please what’s the quantity of water
I cup of luke warm water ( tap water but not boiling hot)
Pls can the puff puff stay for two days
Pls can u put egg in d mix?
No, you don’t need egg.
Adding an egg will change the consistency – it becomes more cakey. Some people like it better that way.
Seen.. thanks for the addition
Hi…av got flour baking powder eggs nutmeg milk sugar vanila flavour. Apart from pancakes whatelse could I make with these…thank you. (:
hello, Please can I use baking powder instead of quick rise yeast please
No you cannot.. sorry.
Hello,
How do you know the quick rise yeast? and what if you can’t get it? Will normal yeast work?
They usually have it on the package
Hello,
Thank you for the recipe. I just want to know if the nutmeg is compulsory and what it does to the recipe.
it’s just for flavoring, you don’t have to add it.
Pls the cup….do you mean the measuring cup that comes together with teaspoons and table spoons