Equipment
Ingredients
Dough
- 250 g all-purpose flour, sifted
- 60 g granulated sugar
- 7 g active dry yeast
- 3 g ground nutmeg
- 2 g salt
- 220 ml warm water, 35-40°C
Frying
- 1000 ml vegetable oil, neutral oil with high smoke point
Spiced Sugar (Optional)
- 50 g granulated sugar
- 1 g ground allspice
- 1 g ground clove
Nutrition (per serving)
Method
In a small bowl, combine the warm water (around 38°C/100°F), 1 teaspoon of the sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy and bubbly.
In a large mixing bowl, whisk together the flour, remaining sugar, ground nutmeg, and salt.
Pour the activated yeast mixture into the dry ingredients. Mix by hand or with a wooden spoon until a smooth, thick, stretchy batter forms. It should be thicker than pancake batter but looser than bread dough.
Cover the bowl with cling film or a clean kitchen towel. Place in a warm, draft-free area and let it proof for 45-60 minutes, or until the batter has doubled in size and is full of air bubbles.
While the batter finishes rising, heat the vegetable oil in a deep pot to 170°C (340°F). Ensure there is at least 8cm (3 inches) of oil depth.
Using your hand (traditional method) or a small cookie scoop, drop ping-pong sized balls of batter into the hot oil. Do not overcrowd the pan.
Fry for 3-5 minutes, turning the balls frequently with a slotted spoon to ensure even browning. They should be a rich golden brown on all sides.
Remove the puff puffs with a slotted spoon and drain on a wire rack or paper towels.
Optional: While still warm, toss the puff puffs in a bowl with the sugar, allspice, and clove mixture until coated.
Chef's Notes
- The traditional round shape is achieved by the 'squeeze' technique: grab the batter and extrude it through the circle formed by your thumb and index finger.
- Nutmeg is the defining flavor here. Use freshly grated whole nutmeg for a significantly more aromatic result than pre-ground powder.
- Do not overcrowd the frying pot. Too many balls at once drops the oil temperature drastically, resulting in soggy, greasy pastries.
- While traditionally eaten plain, the spiced sugar coating adds a festive, autumn-like flair suitable for holiday gatherings.
Storage
Refrigerator: 2 days — Texture degrades quickly; store in airtight container.
Freezer: 1 month — Freeze in single layer then bag. Reheat in oven.
Reheating: Reheat in a 175°C (350°F) oven for 5-7 minutes to restore crispness. Microwave makes them chewy.
