By R'el

By R'el.... for you.

Commercial Puff Puff Recipe

Ingredients:

All-purpose flour – 1.5 kg (12 cups)

Sugar – 400g (2 cups)

Dry active yeast – 2 tablespoons (or 2 sachets of 7g each)

Nutmeg – 2 teaspoons

Salt – 1 teaspoon

Warm water – 1.2 to 1.4 liters (5–5 ½ cups) (adjust slightly for texture)

Optional: Milk powder – 4 tablespoons (for richer taste)

Vegetable oil – for deep frying

Instructions:

In a large mixing bowl, combine flour, sugar, salt, nutmeg, and milk powder if using. In a separate bowl or cup, dissolve the yeast in a little warm water with a pinch of sugar. Let it sit for 5–10 minutes until frothy, to confirm it’s active.

Pour the activated yeast and the rest of the warm water into the dry ingredients. Mix thoroughly with your hand or a spatula until you get a thick, stretchy batter. The texture should not be too watery, just soft and stretchy enough to drop from the fingers.

Cover the bowl with a clean towel or cling film and let the batter rise in a warm place for 45 minutes to 1 hour, or until it has doubled in size and looks airy.

Heat vegetable oil in a deep pan on medium heat. Once hot, scoop the batter into the oil using your hand or a small ice cream scoop, shaping into round balls. Don’t overcrowd the pan.

Fry until golden brown on all sides, turning as needed. Remove and drain on paper towels.

Tips for Commercial Success:

Add vanilla or banana essence for flavor variety.

Store puff puff in a cooler with a cloth to retain softness if selling over hours.

To keep oil fresh longer, remove burnt crumbs after each batch.

For extra profit, offer flavors like spicy pepper puff puff, coconut puff puff, or chocolate-stuffed puff puff.