Puff Puff and Cocktails - a new era for our national favourite chops
Prep time: 
Cook time: 
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Serves: 35
  • 16 Ounces Flour - sorry, there's no escaping measuring
  • 4 - 6 ounces sugar
  • 400ml warm water - or ribena or zobo or coconut water or margarita or martini
  • 7g fast acting yeast - or one sachet
  • Oil
  • heated oven or microwave
  • for Yaji Vanilla flavour - add a sprinkling of yaji, about a heaped tbs and 1 tsp of vanilla extract
  1. measure, measure, measure, measure - , no seriously, let me type it again in caps. MEASURE all the dry ingredients into a bowl. - here is a picture of my yaji vanilla mix
  2. Again, measure 400ml of your choice of liquid and ensure it is slightly warm to touch. Combine with the dry ingredients and mix with a spoon until all the flour has been well mixed. Watch out for the bottom of the bowl, because a common mistake is to mix in a hurry with patches of flour at the bottom. That is a recipe for disaster.
  3. Turn on your oven or microwave for 2 and half minutes, switch it off and place the bowl inside with the door shut. Leave to rise for an hour.
  4. Use the spoon to work the dough after it has risen. A common mistake you may have made in the past it to fry once it has risen. What will happen is very oil puff puff, because of all the air. So, you need to beat the dough and work out all the air. The other benefit of beating the dough will be stretchy chewy puff puff like the one in parties, because when you beat the dough, you are working the gluten particles in the flour which will make it more elastic.
  5. Heat up enough oil to deep fry. Another common mistake is not frying with enough oil. Puff puff needs deep frying so that when it sinks for like 3 seconds, it floats to the top. if there isn't enough volume of oil to cause that flotation, you will end up with a heavy oily mess.
  6. Scoop the mix with your hand towards you, forming a boat, take your hand out of the bowl, with the mix in your palm, then turn your hand such that you let the dough fall into the oil with the 'O' formed between your index finger and thumb. This will take quite some practice to get, but i have two videos on my Instagram page @dooneyskitchen for you to watch and practice.
  7. Fry until golden brown, and don't forget to send me prayers and best wishes for saving you from another puff puff disaster hehehehehehehehe. Thank Kemi too, it is her recipe and she is amazing. here's what it should look like inside and for the zobo flavoured and coloured
Recipe by Dooney's Kitchen at http://dooneyskitchen.com/puff-puff-and-cocktails-a-new-era-for-our-national-favourite-chops/