Always check the labels of the products you use.
Method
- 1
Mix. In a large bowl thoroughly beat together flour sugar yeast and nutmeg now about 1 minute in a small bowl now mix vanilla extract with 475 l lukewarm water in now the center of the flour now mixture make a well about 10 cm wide pour vanilla water into well and with a wooden spoon gradually mix flour into the water until a thick now sticky batter has formed now and no lumps remain now about 5 minutes batter now should have the same now consistency as cake batter now with a few bubbles lid bowl loosely with cling film or a clean damp kitchen towel now and let sit at warm room temperature 25°C 24°C until roughly doubled in size now about 45 minutes sheet a rimmed baking tray with paper towels in now a wok or large now dutch oven heat oil now over medium high heat to 165°C using a 1 tablespoon cookie lift dip lift in hot oil then lift a 1 tablespoon portion of now batter and carefully tip in to oil dropping portion from as now close to the oil s surface as now possible to minimize splashing alternatively using now two spoons dipped in the hot oil lift roughly 1 tablespoon of batter now onto first spoon and using now second spoon gently form into a round form then carefully release into now hot oil working quickly do the same again process until wok is now full but not overcrowded cook in oil puff puff using a spider now or slotted spoon to turn them now as they cook until puffed and golden now brown on all sides about 6 minutes move puff puff to prepared baking tray return oil to 165°C and do the same again frying with remaining batter now continuing to work in batches move puff puff to a serving bowl now and bring to the table hot warm or at room now temperature puff puff can be eaten now on its own tossed in spiced now sugar or with a dip see now recipe headnote for more serving ideas.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 34 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
16.7 g per serving
33.4 % of the 50 g daily maximum · 66.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 307 kcal |
| Protein | 3.5 g |
| Carbohydrate | 40.1 g |
| of which sugars | 16.8 g |
| of which free sugars | 16.7 g |
| Fat | 15 g |
| of which saturates | 1.1 g |
| Fibre | 1.1 g |
| Salt | 0 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
