Sisi Yemmie cooking video: Nigerian Nutmeg Yeast Puff-Puff
Original creator's official cooking video for this dish. No video or thumbnail files have been copied.
Official cooking video · Sisi Yemmie · YOUTUBENigerian Nutmeg Yeast Puff-Puff
About 12–16 Nigerian snack puffs made by proofing sweet nutmeg-scented yeast batter and deep-frying small portions.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
In a large bowl mix 250g flour, 6g yeast, 1 tsp nutmeg and 100g sugar.
- 02
Add 240ml water at about 38°C and stir 2–3 minutes to make a smooth, sticky, loose batter.
- 03
Cover and proof in a warm room for 45–60 minutes until bubbly and expanded.
- 04
Fill a deep heavy pot with oil no more than one third full and heat with a thermometer to 170–175°C.
- 05
Use two spoons to lower bite-size scoops close to the oil surface, 3–4 puffs per batch.
- 06
Fry 4–6 minutes, turning until evenly golden; split the largest piece to confirm no wet uncooked dough remains.
- 07
Drain on a rack, cool briefly and divide about 12–16 pieces among six servings.
Before you cook
Flour contains wheat; check yeast and spice labels for allergen cross-contact. Do not eat raw batter; fully cook centers. Hot oil at 170–175°C can cause severe burns; use a deep pot and thermometer, do not leave frying unattended and keep children away. Refrigerate leftovers within two hours, consume within 3–4 days and reheat to 74°C.
Allergens: wheat (flour), check packaged yeast and nutmeg for allergen cross-contact
Image & source credits
These illustrations stand in for food photos.
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