Nigerian Puff Puff

Instructions

1. Prepare the yeast mixture
   In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
2. Mix the dry ingredients
   In a large mixing bowl, combine the flour, remaining sugar, salt, and nutmeg (if using). Make a well in the center of the dry ingredients.
3. Form the dough
   Pour the yeast mixture and vanilla extract (if using) into the well. Mix thoroughly until you achieve a smooth, thick batter with no lumps. The consistency should be thicker than pancake batter but still able to drop from a spoon.
4. Allow the dough to rise
   Cover the bowl with a damp cloth or plastic wrap and place in a warm area. Let the dough rise for about 30-45 minutes, or until it has doubled in size and appears bubbly on the surface.
5. Heat the oil
   In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Test the oil by dropping a tiny amount of batter in – it should sizzle and rise to the surface immediately.
6. Fry the puff puff
   Dip your hand in water (to prevent sticking) and scoop up some batter. Squeeze the batter between your thumb and index finger, allowing round dollops to drop into the hot oil. Don't overcrowd the pot – fry in batches of 5-6 at a time.
7. Turn and brown evenly
   Using a slotted spoon, turn the puff puff several times to ensure even cooking and a golden-brown color all around. This should take about 3-4 minutes per batch.
8. Drain and serve
   Remove the puff puff from the oil and drain on paper towels. Serve warm, either plain or dusted with the optional powdered sugar and cinnamon mixture. They can also be served with a sweet dipping sauce or honey.