Nigerian sweet fried dough balls puff puff

For the puff puff, sift the plain flour into a bowl, then add the sugar, a pinch of salt and the ground nutmeg. Scatter in the dried yeast and stir the dry ingredients together. Gradually pour in warm water at about 38 °C and whisk until you get a smooth, slightly thick batter, much like a pancake batter.

Cover the bowl with a cloth or cling film and leave the dough to rise in a warm place for 45 minutes. It roughly doubles. The surface should fill with bubbles.

Heat the sunflower oil in a deep pot to 175 °C, with enough oil for the balls to float freely. Using a wet teaspoon or two spoons, scoop up the batter and lower it carefully into the hot oil. Fry for 3 to 4 minutes, turning now and then, until the balls are golden all over.

Lift the finished balls onto a paper towel to drain off excess fat. Serve them warm, dusted with icing sugar, or plain as real Nigerian street food.