Puff Puff

Method

1. 1

   Whisk the flour, sugar, yeast, nutmeg and salt together, then beat in the lukewarm water to make a thick, stretchy batter — looser than bread dough, thicker than pancake batter.

2. 2

   Cover and leave in a warm spot until doubled and bubbling, about 1 hour.

   💡 The batter should look alive — full of bubbles and wobbling. That's your lightness.

3. 3

   Heat the oil to 170°C in a deep pan — a small drop of batter should rise slowly to the surface.

4. 4

   Scoop palmfuls of batter and squeeze rounds off between thumb and forefinger into the oil, or use two spoons.

   💡 Wet your hand first and the batter releases in clean balls instead of trailing tails.

5. 5

   Fry in batches, rolling them over as they puff, until deep golden brown on all sides, about 5 minutes.

6. 6

   Drain on paper and serve warm, dusted with sugar or dunked in chocolate if the party demands it.