Recipe · Yado Market Blog
Puff puff is the soft, round, golden fried dough ball you find at every Nigerian party, on Ghanaian street corners (where it's called bofrot) and next to a pot of beans in Cameroon. This guide shows you how to make it from scratch with US cup measures, or the fast way with a puff puff mix, plus how to fix puff puff that comes out flat, oily or hard.
Quick answer: how to make puff puff
- Mix 3 cups flour, 1/2 cup sugar, 2 1/4 tsp yeast, 1/2 tsp salt and a pinch of nutmeg.
- Stir in 1 1/2 cups warm water to make a thick, stretchy batter.
- Cover and let it rise 1 to 1 1/2 hours, until doubled and bubbly.
- Scoop small balls into oil at 350°F and fry 3 to 4 minutes, turning, until golden.
1 1/2 hr
Mostly rising time
About 30
Puff puff per batch
350°F
Frying oil
7 ingredients
Or 1 mix + water
From our shelf
The Puff Puff Kit
Short on time? Start with the mix. Making it from scratch? Nutmeg and a drop of banana essence give puff puff its party taste.
The shortcut
Asiko Puff Puff Mix
Everything measured for you. Add water, let it rise, fry. No guessing.
Shop · $13.99
The classic spice
Angel Brand Ground Nutmeg
The warm taste of Nigerian puff puff and Ghana bofrot. A pinch per batch.
Shop · $4.99
Party-style flavor
3 Lions Banana Essence 30ml
The sweet "bakery puff puff" smell. 1/2 tsp in the batter.
Shop · $2.99
No grating
3 Lions Nutmeg Essence 30ml
Liquid nutmeg that mixes straight into the water. 1/4 tsp per batch.
Shop · $2.99Looking for our Bofrot Puff Puff Mix? It's sold out right now and back soon. The Asiko mix makes the same soft drop donuts.
Know your snack
What Is Puff Puff?
Puff puff is a West African snack of sweet yeast dough, deep-fried in vegetable oil until golden brown.1 It's crisp on the outside, soft and airy inside, and only lightly sweet. The name comes from Nigeria, and the same snack has many names across Africa:1
Nigeria
Puff puff. Party trays, street stalls, small chops.
Ghana
Bofrot or buff loaf. Often a little richer, with nutmeg.
Cameroon, Senegal, Gambia
Beignets. In Cameroon, eaten with beans.1
Congo, Togo, Ivory Coast
Mikate, botokoin and bofloto.
Ingredients
Puff Puff Ingredients (About 30 Balls)
- 3 cups (375 g) all-purpose flour
- 1/2 cup (100 g) sugar (up to 3/4 cup if you like it sweet)
- 2 1/4 tsp (1 packet) instant or active dry yeast
- 1/2 tsp salt
- 1/4 tsp ground nutmeg or nutmeg essence
- 1 1/2 cups warm water (about 105 to 110°F, warm like a bath), plus 1 to 2 tbsp if needed
- Optional: 1/2 tsp banana essence or vanilla essence
- Vegetable oil for deep frying (2 to 3 inches in the pot)
Tip: want it softer for longer? Add 1 to 2 extra tablespoons of water. A slightly wetter batter stays soft after cooling.2
Step by step
How to Make Puff Puff From Scratch
Good puff puff needs three things: a thick, stretchy batter, a full rise, and oil that's hot before the first ball goes in.
1. Mix
Whisk the flour, sugar, yeast, salt and nutmeg. Pour in the warm water (and essence) and beat with a spoon or your hand for 2 to 3 minutes until smooth and stretchy. It should be thicker than pancake batter.
2. Rise
Cover and leave in a warm spot for 1 to 1 1/2 hours, until doubled and full of bubbles. Cold kitchen? Put the bowl in the oven (turned off) with a pan of hot water under it.2
3. Heat
Heat 2 to 3 inches of oil to 350°F (325 to 350°F is the sweet spot). Use a deep pot so the balls can float and turn.
4. Scoop
Wet your hand, grab some batter and squeeze it up between your thumb and first finger into a small ball, then drop it in. Or use two spoons or a small ice cream scoop.
5. Fry
Fry 8 to 10 at a time for 3 to 4 minutes, turning, until evenly golden. Drain on paper towels or a rack. Serve warm.
No thermometer? Drop in a little batter. If it sinks and stays down, the oil isn't hot enough yet. If it rises right away and starts to color in about a minute, you're ready.2 Never leave hot oil alone, keep a lid nearby, and never put water on an oil fire.3
The shortcut
How to Make Puff Puff With a Mix
A puff puff mix has the flour, sugar and rising agent measured for you, so you can't get the ratio wrong. It's the easiest way to make puff puff for a party or your first try.
- Pour the Asiko puff puff mix into a bowl and add warm water as the pack directs.
- Stir into a thick, stretchy batter. Add a pinch of nutmeg or 1/2 tsp banana essence if you like.
- Cover and rest until bubbly, as the pack says.
- Scoop and fry at 350°F until golden, just like the from-scratch recipe.
Always follow the water amount and rest time printed on the pack. Every mix is a little different.
Troubleshooting
Why Is My Puff Puff Flat, Oily or Hard?
Flat, not round
The batter is too runny or didn't rise enough, or the oil is too shallow.2 Add a spoon of flour, let it rise fully, and use 2 to 3 inches of oil.
Oily and greasy
The oil is too cool. Too many balls at once also cools it down.2 Fry in small batches and let the oil heat back up between batches.
Hard or chewy
The batter is too stiff or fried too long. Add 1 to 2 tbsp more water next time and take them out when golden.2
Dark outside, raw inside
The oil is too hot or the balls are too big. Turn the heat down a little and make smaller balls.
Didn't rise
Water that's too hot hurts the yeast, and a cold room slows it down. Use warm, not hot, water and a warm spot.
Tails and odd shapes
Dip your hand or spoon in water between scoops and drop the batter close to the oil.
Make it yours
Bofrot, Beignets and Pepper Puff Puff
Same idea, different kitchens. Start from the recipe above and change one or two things:
Ghana bofrot (buff loaf)
Swap 1/2 cup of the water for Peak evaporated milk, add 1 beaten egg and use the full 1/4 tsp nutmeg. Richer and a little denser. Many Ghanaians eat it with Hausa koko for breakfast.
Cameroonian beignets
Make the puff puff a bit bigger and serve with a pot of stewed beans: "beignets haricots".1 Our peeled black-eyed peas cook fast for this.
Pepper puff puff
Cut the sugar to 1/4 cup and add 1/4 to 1/2 tsp cayenne pepper (or finely chopped scotch bonnet) and 2 tbsp minced onion. Sweet, salty and spicy.
Nigerian breakfast
Serve warm puff puff with a bowl of pap (ogi / akamu) and akara.
Side by side
Puff Puff vs Beignet vs Donut
Puff puff / bofrot
Soft yeast batter, scooped by hand into round balls. Lightly sweet, often with nutmeg. Eaten plain.
New Orleans beignet
Rolled dough cut into squares, fried and covered in powdered sugar. In Cameroon, "beignet" means puff puff.
American donut
Richer dough with milk, eggs and butter, cut into rings, usually glazed or filled.
Leftovers
How to Store and Reheat Puff Puff
Same day
Cool fully on a rack, then keep in a covered container lined with a paper towel.
Fridge
Wrapped tight, up to about a week.2
Freezer
In a freezer bag for 1 to 2 months.2
Reheat
Oven at 350°F for 5 to 10 minutes, or an air fryer for a few minutes. The microwave makes them chewy.2
Making them for a party? You can make the batter the night before and keep it covered in the fridge. Let it come back to room temperature before frying.2
More snacks from home
Puff puff and chin chin go together on every small chops tray. Try our crunchy chin chin recipe next, see how much of each flavoring essence to use, or explore more Nigerian food and West African dishes.
Shop Yado Market
Where to Buy Puff Puff Mix in Chicago
- Pick it up at our Chicago store, 1651 E 87th St (open Saturday and Sunday)
- Local delivery around Chicago, or shipped anywhere in the U.S.
- Asiko puff puff mix, nutmeg, banana and vanilla essence in one order
- Hausa koko, pap and black-eyed peas to serve with it
Frequently Asked Questions
What is puff puff made of?
Flour, sugar, yeast, salt and warm water, deep-fried in vegetable oil.1 Many cooks add nutmeg, and some add egg, milk or a little butter.
What is puff puff called in English?
It's often called African donuts, West African fried dough balls or drop donuts. In Ghana it's bofrot or buff loaf, and in Cameroon it's beignets.1
What temperature should the oil be for puff puff?
About 350°F (325 to 350°F). Cooler oil makes greasy puff puff; hotter oil browns the outside before the middle cooks.
Can I make puff puff without yeast?
Yes. Use 2 tsp baking powder instead of yeast and fry right away, no rising needed. Yeast gives a lighter, fluffier result.1
What is the difference between puff puff and bofrot?
They're the same snack. Puff puff is the Nigerian name; bofrot is Ghanaian and is often made a little richer with milk, egg and nutmeg.
Is a puff puff mix as good as homemade?
For most people, yes. The mix takes out the measuring, so the batter comes out right the first time. Add a pinch of nutmeg or a drop of banana essence for your family's taste.
How long does puff puff last?
It's best the same day. Wrapped in the fridge it keeps about a week, and frozen 1 to 2 months. Reheat in a 350°F oven.2
Where can I buy puff puff mix in Chicago?
At Yado African & Caribbean Market, 1651 E 87th St, Chicago, open Saturday and Sunday. Order online for pickup, local delivery or U.S. shipping.
Ready to Make Puff Puff?
Grab a pack of Asiko puff puff mix, add a pinch of nutmeg, and you'll have a warm bowl of puff puff in about an hour.
Research & references