Hello sweet team, welcome back to my channel, this is Sweet Adjeley. In today’s video, as you can see our puff puff is ready, am going to share my simple puff puff recipe with you all. And since the hausa koko is still waiting, let us not let it wait for too long.
So here in a warm water I will add a table spoon of sugar, 2tsp of yeast mix it well cover it up and set it aside for 5 minutes to activate and don’t a use lot of yeast because it has a very sour kind of bitter after taste, so just enough.
In a separate bowl I add flour, sugar, nutmeg, and some salt. Mix it well and set it aside.
Our yeast has activated nicely so we are going to go ahead and add this to our dry ingredients. The foam you see means that our yeast is good. Now when it comes to making puff puff the amount of water you add really depends on you, so if you like your puff puff very dense so don’t add lot of water but if you like it soft then you have to add just a little more of water to make it light and fluffy. While mixing it well to activate the gluten at the same time and I like my puff puff very soft. So am going to mix it until its very very light. This is the consistency am going for, so now its perfect for me, so am going to cover it up and set it in a warm place for about 2 hours to let it rise.
Next I will pour my oil in the pot, and I like to use smaller pots, that way I don’t waste a lot of oil okay, so lets go check on it. It is nice and ready. It’s just perfect, am going to take out some of the air and am going to show you all the technique that I use to fry. So you kind of beat it to the side of the bowl, and then once its smooth you scoop it up and you kind of throw and catch, by catching and you turn your hand over and squeeze it out. Now lets just drop it into the oil. Now it is that simple and very easy. This ensures that you get a very perfect round puff puff. So you will want to drop enough that everyone has it own space but not overcrowding the pot, once you drop everything you will want to lower your heat to medium so that your doughnut do not cook on the outside and then the inside is still raw or bad. Once everything is beginning to brown you will want to change to your spoon and you use that to stir. This ensure you get your perfect golden brown color all round, using the skewer might cause other ones o burn, and this the perfect color am going for, it is nice and ready. Do you all see how simple this recipe is, so simple but so tasty. Now am showing you guys the close up of how to drop the butter, you want to get close but not too close too burn yourself. If it is too high it might splash and burn you, if it is too low you might cook your fingers. I hope you have really enjoyed this video.
Thank you all so much for watching, I hope you enjoyed this video. If you are a new subscriber welcome to my channel this is sweet Adjeley. Thank you so much for subscribing. And to the sweet team you all know I love you. Until I see you in my next video stay safe, keep loving each other and remember that the love of family is life’s greatest blessing.
In The Kitchen With My Kids and more. There is nothing I love ❤️ more than to watch other people enjoy my food most of all to be approved by my kids. Attending TEMASCO I took home economics and later attended the New York Restaurant School, But my creative channel is not just about food but much much more please…Read More