Puff Puff

Warm about 1 cup of lukewarm Water (around 100–110°F / 40–43°C), stir in a spoonful of Granulated Sugar, then sprinkle the Active Dry Yeast over the top; let sit 5–10 minutes until foamy to proof the yeast.

In a large mixing bowl combine the All-Purpose Flour with a pinch of Salt and a generous grating or pinch of Ground Nutmeg to give the dough its warm flavor.

Pour the foamy yeast mixture into the dry ingredients and mix until you have a thick, smooth batter—add a little more water if needed; the texture should be like a thick pancake batter rather than a stiff dough.

Cover the bowl with a cloth or plastic wrap and let the batter rise in a warm place until doubled in size, about 45–90 minutes depending on room temperature.

Heat enough Vegetable Oil in a deep pot or fryer to allow the puff puffs to float (about 2–3 inches deep) and bring it to medium-high heat (around 350°F / 175°C).

Using two spoons or wet hands, drop rounded tablespoons of batter into the hot oil, frying in small batches so they have room to puff; turn occasionally and cook until evenly golden brown on all sides, about 3–5 minutes per batch.

Remove with a slotted spoon and drain on paper towels. Serve warm—plain, dusted with extra granulated sugar, or with your favorite dipping sauce.