Recipe courtesy of Kardea Brown
Puff Puff with Mango-Papaya Sauce
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- Level: Intermediate
- Total: 2 hr (includes rising time)
- Active: 1 hr 15 min
- Yield: about 4 dozen puff puff
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 105
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 94 mg
Puff puff are small doughnuts hailing from West Africa. They're the perfect sweet street food.
- Level: Intermediate
- Total: 2 hr (includes rising time)
- Active: 1 hr 15 min
- Yield: about 4 dozen puff puff
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 105
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 94 mg
Ingredients
Dough:
Mango-Papaya Sauce:
Directions
Special equipment:
Immersion blender- For the dough: Whisk together the flour, sugar, yeast and nutmeg in a medium bowl. Add the warm water and vanilla and mix until thoroughly combined. Cover with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
- For the mango-papaya sauce: Meanwhile, combine the papaya, lime juice, sugar and mango in a small saucepan. Cook over medium-low heat until the fruit begins to soften and fall apart, about 15 minutes. Use an immersion blender to puree the sauce.
- Pour enough oil into a Dutch oven to reach 2 inches up the sides. Heat the oil to 325 degrees F. Line a rimmed baking sheet with a wire rack.
- Dip a 1-tablespoon cookie scoop into the hot oil, then scoop the dough with it in batches and add to the oil. Fry the puff puff until golden brown and cooked through, 5 to 6 minutes per batch. Drain on the wire rack. Bring the oil back to temperature between batches.
- Serve the puff puff warm with the mango-papaya sauce.
