Puff Puff

Instructions

1. Prepare the yeast
   In a small bowl, dissolve the active dry yeast in 1/2 cup of warm water. Add 1 teaspoon of the sugar and stir gently. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
2. Mix the batter
   In a large mixing bowl, combine the flour, remaining sugar, salt, nutmeg, and cinnamon (if using). Make a well in the center and pour in the activated yeast mixture, vanilla extract, and the remaining warm water. Mix thoroughly until you have a smooth, thick batter with no lumps.
3. Allow to rise
   Cover the bowl with a damp cloth or plastic wrap and place in a warm area. Let the batter rise for about 30-45 minutes, or until it has doubled in size and is bubbly on the surface.
4. Heat the oil
   In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). To test if the oil is ready, drop a small amount of batter into the oil – it should rise to the surface immediately and start to brown.
5. Fry the puff puff
   Dip your hand in water (to prevent sticking) and scoop up a small portion of the batter with your fingers. Gently drop or squeeze the batter into the hot oil, forming ball shapes. Work in batches to avoid overcrowding the pot. Fry 5-6 balls at a time.
6. Turn and brown evenly
   Using a slotted spoon, turn the puff puff balls frequently to ensure they brown evenly on all sides. Fry for about 3-4 minutes until they are golden brown and cooked through.
7. Drain and cool
   Remove the puff puff from the oil using a slotted spoon and place on paper towels to drain excess oil. Allow to cool slightly before serving.
8. Serve and enjoy
   Serve the puff puff warm as is, or dust with powdered sugar for a sweeter treat. They can also be served with a spicy sauce or dipped in honey for variation.