- 1 cup plain white flour (or whole-wheat flour)
- 1 cup warm water
- 1 tsp dry yeast
- 4 tbsp unrefined brown sugar
- 1/2 tsp cinnamon
- 2-3 cups vegetable oil
Add all the dry ingredients to a bowl and mix well.
Add the water to form a sticky, stretchy batter. Cover the bowl with a clean napkin and leave in a warm area to rise for 1 hour.
After an hour, the batter should be bubbly and double in size. Mix well to knock out some of the air.
Heat the oil in a deep fryer or large frying pan. To test the temperature, add a spoonful of the mixture. Once it turns golden brown, the oil is hot enough.
Start adding spoonfuls of the batter to the oil and avoid overcrowding the fryer/pan. The traditional way is actually to use your hands to scoop the mixture in, forming round ball shapes. Give it a go! It took me a while to master the technique and my first few attempts looked more like disfigured pin-pong balls than anything else, but I got there in the end.
Once the puff puff is golden brown on all sides, drain on some kitchen paper.