Puff-Puff with Mexican Spiced Chocolate Dip (Nigerian x Mexican)

Method

1. In a large bowl, mix the flour, sugar, yeast and salt, then add the lukewarm water a little at a time, stirring for 4 min into a smooth, stretchy, very soft batter.

   Add in this stepPlain (all-purpose) flour 120 gSugar (for the batter) 24 gInstant dry yeast ¾ tspSalt 1 pinchLukewarm water (about 40 °C) 110 ml

2. Cover and leave in a warm spot for 1 h, until doubled and full of bubbles.

3. Sauce: heat the cream in a small pan on low heat for 2 min, until it steams and small bubbles appear at the edge, then turn off the heat. Add the chopped chocolate, half the cinnamon, the cayenne and vanilla, leave for 1 minute, then stir until smooth. Keep warm.

   Add in this stepDouble (heavy) cream 80 mlDark chocolate (50–70 % cocoa), finely chopped 60 gGround cinnamon (sauce and coating) ½ tspCayenne pepper 1 pinchVanilla extract ¼ tsp

   low heat

4. Mix the coating sugar with the remaining cinnamon in a wide bowl.

   Add in this stepSugar (for coating) 30 gGround cinnamon (sauce and coating) ½ tsp

5. Pour at least 3 cm of oil into a 16 cm pot and heat on medium heat for about 6 min, to 170–175 °C. A drop of batter should rise within a few seconds and sizzle steadily.

   Add in this stepVegetable oil for deep-frying 600 ml

   medium heat

6. With a wet hand, squeeze walnut-sized balls of batter into the oil close to the surface. On medium heat, fry each batch for 4 min, turning, until deep golden, in 2 batch(es) in total. Never leave the oil unattended and keep water away.

   medium heat

7. Drain briefly on kitchen paper and roll in the cinnamon sugar while hot. Serve straight away with the warm chocolate dip.