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Recipes

Yewande's Cardamom Puff Puff

Yewande's Cardamom Puff Puff

Yewande's Cardamom Puff Puff

Recipe By:

Yewande Komolafe

Serves: about 32 puffs

With orange zest to brighten up the herby spice, and a quick toss in sugar to give a crunchy finish, these deep golden morsels are irresistible. This version of puff puff adapted from my NYT 10 Essential Nigerian Recipes, is spiked with the intensely aromatic Baraka Green Cardamom

Ingredients

This version of puff puff adapted from my NYT 10 Essential Nigerian Recipes, is spiked with the intensely aromatic Baraka Green Cardamom. With orange zest to brighten up the herby spice, and a quick toss in sugar to give a crunchy finish, these deep golden morsels are irresistible.

Time: 30 minutes (plus 40 minutes to proof batter)

Ingredients: 

For the Puff Puffs:

  • 1½ cups/360 ml warm water or milk (110 degrees)
  • ½ cup + 1 tablespoon sugar (135g), divided
  • 4 teaspoons (15g) active dry yeast
  • 3 cups (385g) AP Flour
  • 1 tablespoon (10g) salt
  • ½ teaspoon crushed Baraka Green Cardamom
  • 3-4 cups canola oil or other neutral oil for frying

    For the Spiced Sugar (Yield: 1/2 cup):

    • ½ cup/ 100g granulated sugar
    • ½ teaspoon ground cardamom
    • 1 tablespoon zest of orange or other citrus such as limes, lemons

       

        Method

        1. In a small bowl, combine the water or milk if using, 1 tablespoon sugar, and yeast. Whisk to dissolve the ingredients and allow to sit for 8-10 minutes until foamy. 
        2. In a separate bowl, combine the flour, remaining sugar, salt, and cardamom. Make a well in the center and pour in the yeast mixture once foamy. Combine, stirring with a wooden spoon to incorporate all the ingredients into a smooth batter. The batter should be wet and slightly runny. 
        3. Cover the bowl with a clean kitchen towel and allow it to rise and double in size, about 40 minutes. 
        4. Meanwhile, prepare the spiced sugar: In a medium bowl, toss the sugar, cardamom and orange zest to combine. Set aside. 
        5. Pour the oil into a deep skillet or saucepan, up to 1½ inches from the bottom and heat over medium high to 350 degrees. Line a baking sheet with a rack or paper towels to drain the puff puff once out the oil. 
        6. Once the batter is proofed and doubled in size, work in batches dropping tablespoonfuls into the hot oil, don’t overcrowd the skillet. Fry, turning frequently until golden brown on all sides and cooked through, about 6 minutes. Move the puff puff to the rack or paper towel to drain and repeat the process until all the batter has been fried. 
        7. Toss the puff puff in the spiced sugar to coat while still warm. Enjoy warm or at room temperature.