The Best Low- Sugar Puff Puff Recipe- Perfectly Sweet & Fluffy
Chef Iti
Think of puff puff as the West African cousin of a doughnut, crispier on the outside, and with a soft, airy middle that practically melts in your mouth. These golden-brown pillows of joy are deep-fried to perfection and can go from sweet to savoury with just a few tweaks. Traditionally, they’re made with flour, sugar, yeast, and a touch of nutmeg then deep-fried until puffed and irresistible.
In homes and street corners across Nigeria, Ghana, and beyond, puff puff, bofrot or boflot is the life of the party. Whether it’s served as appetisers aka small chops at a wedding or naming ceremony, enjoyed for breakfast alongside Hausa Koko or passed around at a backyard hangout, puff puff brings people together. It’s finger food that feeds the soul!
And let’s be honest once you pop one, you’re going to need at least five more. Don’t say I didn’t warn you. Try out this Low sugar version that simply ticks all the right boxes.
Perfect Puff Puff Recipe: Easy ,Fluffy & Irresistible
Chef Iti
Nigerian
Finger foods
There’s something comforting about biting into a warm, golden puff puff—crispy on the outside, soft and airy on the inside, with just the right amount of sweetness. This beloved West African snack is a must-have for any gathering, and today, I’m sharing my foolproof recipe so you can make it at home!
Why You’ll Love This Recipe
✔️ Easy to make– Just a few pantry staples!
✔️ Perfect texture – Light, airy, and golden brown.
✔️ Versatile – Enjoy it as a snack, breakfast, or dessert.
✔️ Less sugar, but still delicious!
✔️ Fluffy and light texture.
✔️ Pairs well with both sweet and savoury sauces.
Ingredients
- 2 cups all-purpose flour
¼ cup sugar
1 teaspoon instant yeast
½ teaspoon salt
½ teaspoon nutmeg (optional, for extra flavour)
- • 1 ¼ cups warm water
Vanilla essence to taste
- • Vegetable oil for frying
Directions
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In a large bowl, mix warm water, part of the sugar and yeast and set aside to activate
Once the yeast is activated add the flour, remaining sugar, salt, vanilla essence and nutmeg.
Gradually stir until you a smooth, thick batter develops.
Cover and let the batter rise for 1 hour until doubled in size.
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Heat oil in a deep pan over medium heat (about 175°C/350°F).
Use a spoon or your hands to scoop small portions of the batter into the oil.
Fry in batches, turning occasionally, until golden brown (about 3-4 minutes).
Remove and drain in a strainer or on paper towels.
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Serve warm as-is, alongside other small chops or paired with koko or pap
