Sort ingredients
willa
QR Code
Listen
Pdf
Mix the yeast and vanilla extract into the lukewarm water and leave to sit for five minutes for the yeast to activate.
Meanwhile, sift the flour into a large bowl and add the sugar, cinnamon, nutmeg and a pinch of salt.
Mix the yeast water into the flour bowl and stir until the batter is a smooth and sticky consistency. If the batter is too thick, add more lukewarm water.
Cover the batter with clingfilm and rest for one hour: the mixture should have fermented, ensuring a fluffy fry.
Heat the vegetable oil in a deep saucepan or a deep-fat fryer to about 180C. You will know the oil is ready by dropping a small piece of the batter into the oil. If it rises, then the puff puff is ready to fry.
Using an ice-cream scoop, scoop the mixture and carefully place it in the hot oil. Cook over a medium heat, ensuring the individual puffs do not stick together, until they are a golden colour all over.
It takes roughly two to three minutes to fry the first batch of puffs. Transfer to paper towels to drain any excess oil once cooked.
Sprinkle the puffs with icing sugar and Milo chocolate powder, if liked.