Puff-Puff

Method

1. In a large bowl, mix the flour, sugar, yeast, salt and nutmeg so the yeast is evenly spread.

   Add in this stepPlain (all-purpose) flour 120 gSugar 24 gInstant dry yeast ¾ tspSalt 1 pinchGround nutmeg 1 pinch

2. Pour in the lukewarm water a little at a time and mix with a wooden spoon or your hand for 4 min, until there are no dry lumps and the batter is smooth, thick and stretchy. It should be much softer than bread dough and drop slowly from the spoon. Water hotter than a warm bath kills the yeast.

   Add in this stepLukewarm water (about 40 °C) 110 ml

3. Cover the bowl with cling film or a damp cloth and leave it in a warm spot for about 1 h, until the batter has doubled in size and is full of bubbles.

4. Pour the oil into a 16 cm pot so it is at least 3 cm deep and heat it on medium heat for about 6 min. It is ready at 170–175 °C; without a thermometer, drop in a little batter: it should sink slightly, rise within a few seconds and sizzle steadily, not violently.

   Add in this stepVegetable oil for deep-frying 600 ml

   medium heat

5. Wet your hand, grab some batter and squeeze a walnut-sized ball out between your thumb and index finger, then let it drop gently into the oil close to the surface (or use two wet spoons). Don't crowd the pot. Keeping the heat on medium heat, fry each batch for 4 min, turning with a slotted spoon, until deep golden all over; most balls turn themselves. Fry in 2 batch(es). Never leave hot oil unattended, and keep water well away from it.

   medium heat

6. Lift the puff-puff onto kitchen paper to drain. Break one open: the inside should be soft and fluffy with no wet dough; if it is raw, lower the heat slightly for the next batch so the centre cooks before the outside browns. Dust with icing sugar if you like and eat warm.

   Add in this stepIcing sugar for dusting (optional) to taste