You’ve probably searched for the recipe for puff puff recipe, also known as Mikate, countless times online, and each time after making them, you weren’t quite satisfied with the results, right?
Don’t worry, you’re not alone 😆 I’ve tried many recipes from internet myself—trust me, a lot—and I’ve also been disappointed several times 😂.
Every time there was a problem 😪 Either they were too hard, didn’t puff up enough, or the dough was too runny. In the end, I made many adjustments and conducted lots of tests to find the exact measurements for perfect doughnuts, so rest assured, you’re in the right place. You can confirm that yourself 😎👇🏿👇🏿.
African puff puff or Mikate: What are they?
They are the ultimate street food in Africa. They’re so popular that, in my opinion, they are the most popular doughnuts or even the most popular recipe in Africa 😆 No joke!
African Puff Puff, also known as Mikate in some regions, is a popular West African street food that’s especially common in Nigeria, Cameroon, and Ghana. It’s known for its light, airy texture and sweet, yeasty flavor. Puff Puffs are typically enjoyed as a snack or a dessert and are often compared to doughnuts because of their deep-fried, spongy nature
Different Names for puff puff in Africa!
- In Congo, they are called Mikate;
- in Cameroon, they are known as beignets farine or cameroon puff puff in the English-speaking part of Cameroon, and similarly in Nigeria (nigerian puff puff).
- In Ghana, they go by Bofrot, and
- in Côte d’Ivoire, they are called Gbofloto or beau flottant.
- In Benin, they are referred to as yovodoko.
Here’s how to make these perfect puff puff recipe
To succeed in making these puff puff recipe , you just need to make sure to do these three things well:
- Choose the Right Yeast: The type of yeast you use can significantly affect the rise and texture of your doughnuts. Active dry yeast or instant yeast are commonly used, but be sure to check the expiration date and ensure it’s fresh to guarantee the best rise.
- Find the Right Balance Between Water and Flour: Achieving the correct dough consistency is crucial. The dough should be soft and slightly sticky but manageable. This balance is key to forming doughnuts that are soft on the inside and crispy on the outside after frying.
- Perfect the Frying Technique: The temperature of the oil is critical for successful frying. It should be hot enough (typically around 350°F or 175°C) to cook the doughnuts properly without absorbing too much oil. The doughnuts should sizzle as soon as they hit the oil and turn golden brown evenly. Always use a thermometer to check the oil temperature, if possible, for consistent results.
Choosing the Right Yeast:
For making these puff puff, I recommend using fresh baker’s yeast. One cube, which is typically 42 grams, is suitable for 1 kg of flour. This type of yeast is excellent for ensuring a good rise and developing flavor.
If you can’t find fresh yeast or prefer to use dry yeast, be aware that a packet of approximately 7 to 8 grams is sufficient for 500 grams of flour. Dry yeast is more concentrated and easier to store, making it a convenient option. Just make sure to activate it properly by dissolving it in warm water with a little sugar, according to the packet’s instructions, before adding it to your flour. This step is crucial to activate the yeast and ensure your doughnuts will rise beautifully.
How much water should I use for my puff puff?
To determine the right amount of water for your doughnuts, it’s essential to strike a balance that achieves the correct dough consistency. Here’s a useful tip to guide you: The difference between the amount of flour and the liquid should never be less than 50 grams. For instance, if you’re using 400 grams of flour, you should not use more than 350 ml of liquid.
How to fry your puff puff?
ensure successful frying of your doughnuts, follow these key tips:
- Use Enough Oil: It’s crucial that the oil is deep enough to completely submerge the doughnuts. This allows them to float freely and cook evenly on all sides. Typically, you should have at least 2 to 3 inches of oil in your frying pan or pot.
- Maintain the Right Oil Temperature: The ideal temperature for frying doughnuts is around 350°F (175°C). If the oil is too hot, the outside of the doughnuts will burn before the insides are cooked. If it’s too cool, the doughnuts will absorb too much oil and become soggy. Using a cooking thermometer can help you maintain the right temperature consistently.
- Do Not Overcrowd the Pan: Adding too many doughnuts at once can lower the oil’s temperature and lead to uneven cooking. Fry the doughnuts in batches to ensure they have enough space to cook properly. Then turn them occasionally for even browning.
What to serve with this puff puff ?
African Puff Puff are versatile and can be served in various delightful ways. In Cameroon we are injoyed it with beans like this
Puff Puff are best enjoyed fresh and warm but can be stored and reheated. They make a delicious treat that brings a taste of African cuisine to your kitchen. Enjoy crafting this simple yet delightful recipe!
If you’re looking for a fun, tasty snack that’s sure to impress, you can’t go wrong with African Puff Puffs. These delightful little dough balls are fluffy, slightly sweet, and absolutely addictive! They’re perfect for parties, family gatherings, or just a cozy night in. And the best part? They’re super easy to whip up with just a few ingredients.
Don’t forget to save this recipe on Pinterest so you can easily find it later when you’re in the mood to try something deliciously different. Trust me, once you give these Puff Puffs a try, you’ll be looking for reasons to make them again and again. Happy frying, and enjoy the mouthwatering results!
Happy cooking and here’s to many more culinary adventures on my blog!
Easy african puff puff recipe
Ingredients
- 400 gr of all-purpose flour
- 90-100 gr cup of sugar adjust to taste
- 1 1/2 teaspoons of instant yeast 0r 1 fresh yeast
- 1/2 teaspoon of salt
- 300 – 320 ml of warm water start with 1 cup and adjust as needed
- Oil for deep frying vegetable or canola oil works well
Optional Ingredients:
- 1 teaspoon of ground nutmeg or cinnamon for flavoring
- 1 teaspoon of vanilla extract for enhanced flavor
Instructions
Mix Ingredients:
- In a large bowl, combine the flour, sugar salt, and if using, nutmeg or cinnamon. Mix these dry ingredients thoroughly.
Add Water:
- Dissolve fresh yeast in lukewarm water, to activate
- Gradually add water to the dry ingredients and mix. You're aiming for a thick, yet slightly runny batter, somewhat like a thick pancake batter. It should be sticky but smooth. If it's too thick, add a little more water.
Let It Rise:
- Cover the bowl with a clean cloth or plastic wrap and let the batter rise for about 1 to 2 hours, or until it has doubled in size and is noticeably bubbly.
Heat the Oil:
- In a deep skillet or fryer, heat a generous amount of oil to 350°F (175°C). The oil should be at least 3 inches deep to allow the Puff Puffs to float and not stick to the bottom.
Fry the Puff Puffs:
- Once the oil is hot, use your fingers or two spoons to scoop the batter and drop it into the oil. Dip the spoons in water or oil if the batter sticks. Be careful not to overcrowd the pan; work in batches.
- Fry the Puff Puffs until they’re golden brown all around. This should take about 3 to 5 minutes per batch. Turn them frequently with a slotted spoon to ensure even cooking.
Drain:
- Remove the Puff Puffs from the oil and drain them on paper towels to remove excess oil.
- Serve warm as is, or sprinkle with powdered sugar or dip in chocolate sauce for a sweeter treat.
Notes
- Consistency of Batter: The consistency of your batter is crucial; too thick will lead to hard Puff Puffs, and too thin will not puff properly.
- Temperature of Oil: Maintaining the right temperature of the oil is key. If it’s too hot, the Puff Puffs will burn on the outside and be raw inside. If it’s too cool, they will absorb too much oil and become greasy.