🍩 No-Yeast Puff-Puff Recipe: Quick 15-Minute Treat for Fridays
Happy Friday, lovelies! 💕
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If you’re like me, the end of the week feels like a little celebration. After a long week of working, studying, or just juggling life’s responsibilities, nothing feels better than treating yourself to something sweet, simple, and comforting. For many of us, puff-puff instantly comes to mind. Those golden, fluffy balls of fried goodness remind me of childhood, street snacks, and special occasions.
If you love this take a look at this delicious Shawarma recipe 🤤🤤
But what happens when you’re craving puff-puff and suddenly realize—oh no!—you’ve run out of yeast? 😱 Normally, that would mean giving up the idea altogether because traditional puff-puff relies on yeast for its airy texture. The yeast needs time to rise, which means waiting at least an hour before you can fry. But sometimes, your cravings don’t want to wait that long.
That’s why I’m so excited to share this quick and easy no-yeast puff-puff recipe. Instead of yeast, we’re using baking powder as the leavening agent. This means no waiting, no proofing, and no stress—you’ll have delicious puff-puff ready to eat in just 15 minutes! Honestly, it’s become my go-to Friday snack, and I think it’ll soon be yours too.
INGREDIENTS YOU’LL NEED
The best part? You probably already have everything in your kitchen.
1 cup all-purpose flour
1 teaspoon baking powder (this replaces the yeast)
2 tablespoons sugar (adjust to your taste)
A pinch of salt
½ cup water (add a little more if needed)
Optional: a pinch of nutmeg or a drop of vanilla for flavor
Vegetable oil for deep frying
Why These Ingredients Work
Baking Powder: Acts quickly to create lightness in the batter, no waiting required.
Sugar: Adds sweetness but also helps browning.
Nutmeg/Vanilla: Brings that authentic puff-puff aroma.
Oil: The medium that transforms the batter into golden snacks.
STEP-BY-STEP DIRECTIONS
1. Mix the Dry Ingredients
In a clean bowl, combine your flour, baking powder, sugar, salt, and nutmeg (if using). Stir well so everything is evenly distributed.
2. Add Water Gradually
Pour in water little by little while stirring. You want a smooth, thick batter—not too watery, not too stiff. If it runs off the spoon like pancake batter, it’s too thin. Aim for a consistency that can hold shape when scooped.
3. Heat the Oil
Pour vegetable oil into a deep pan and heat on medium. To test if it’s ready, drop a tiny bit of batter into the oil. If it rises and sizzles gently, you’re good to go.
Pro Tip: If the oil is too hot, the puff-puff will burn on the outside while staying raw inside. If it’s too cold, the puff-puff will soak up too much oil and turn greasy. Medium heat is the sweet spot.
4. Scoop and Fry
Using a spoon or your hand (like the traditional way), scoop small balls of batter and gently drop them into the hot oil. Don’t overcrowd the pan—give them space to puff up and fry evenly.
5. Fry Until Golden Brown
Allow each puff-puff to cook until both sides are golden brown, flipping gently as needed. This usually takes 3–5 minutes depending on the size of your balls and oil temperature.
6. Drain and Serve
Remove them with a slotted spoon and place on paper towels to absorb excess oil. Serve warm and enjoy!
FUN TWISTS TO TRY
The beauty of puff-puff is how versatile it is. Once you’ve mastered the basic version, play around with flavors and toppings.
Cinnamon Sugar Puff-Puff: Roll the hot puff-puff in a mixture of cinnamon and sugar for a doughnut-like treat.
Honey Drizzle: Drizzle with honey or syrup for an indulgent twist.
Chocolate Dip: Melt some chocolate and dip each ball in before eating.
Coconut Puff-Puff: Add a handful of grated coconut to the batter for extra flavor.
Savory Puff-Puff: Reduce the sugar and add chopped pepper or onions for a spicy snack.
PERFECT PAIRINGS
Puff-puff is delicious on its own, but pairing it with a refreshing drink makes it even better. Here are some ideas:
Zobo Drink (hibiscus tea): The tangy taste cuts through the richness of fried dough.
Hot Tea with Milk: Perfect for cozy evenings.
Fruit Juice: Mango, pineapple, or orange juice pairs beautifully.
Chilled Malt or Soft Drink: For that street-snack experience.
YEAST PUFF-PUFF VS NO-YEAST PUFF-PUFF
Now, you might be wondering—how does this compare to traditional puff-puff made with yeast?
Texture: Yeast puff-puff tends to be more airy and chewy, while no-yeast puff-puff is slightly denser but still soft.
Flavor: Yeast adds a mild fermented flavor. With baking powder, the taste is more straightforward, but the nutmeg/vanilla helps boost it.
Time: Yeast puff-puff takes at least an hour because of rising time, but this version is ready in 15 minutes flat.
Occasions: Yeast puff-puff is great for parties and large gatherings. No-yeast puff-puff is perfect for quick cravings or weeknight snacks.
EXTRA TIPS FOR SUCCESS
1. Shape: Don’t stress about perfect roundness. The irregular shapes are part of puff-puff’s charm.
2. Oil Temperature: Keep adjusting to medium. Too hot = burnt, too low = oily.
3. Batter Resting: Even though it’s no-yeast, resting for 5 minutes before frying can help flavors meld.
4. Storage: Leftovers? Store in an airtight container for up to 2 days. Reheat in an oven or air fryer to crisp them up.
Why You’ll Love This Recipe
No waiting, no rising.
Beginner-friendly.
Requires common pantry ingredients.
Flexible—you can make it sweet or savory.
Fun to eat and share with family or friends.
CONCLUSION
There’s something magical about puff-puff—it’s not just food, it’s comfort. Whether you’re enjoying it on a Friday evening after work, serving it at a family gathering, or sneaking a few while watching TV, it always brings joy.
This no-yeast puff-puff recipe is proof that you don’t always need fancy ingredients or long hours in the kitchen to make something truly satisfying. In just 15 minutes, you can fry up a batch of golden, crispy, soft treats that taste just as good as the traditional version.
So the next time you crave puff-puff but don’t have yeast—or patience—give this recipe a try. I’d love to hear how yours turns out! Share your experience in the comments, and if you take a picture, tag me on Pinterest or Instagram. Seeing your recreations always makes my day.
Follow for more recipe like this.
Stay sweet,
Ogochukwu
In a clean bowl, combine your flour, baking powder, sugar, salt, and nutmeg (if using). Stir well so everything is evenly distributed.
2. Add Water Gradually
Pour in water little by little while stirring. You want a smooth, thick batter—not too watery, not too stiff. If it runs off the spoon like pancake batter, it’s too thin. Aim for a consistency that can hold shape when scooped.
3. Heat the Oil
Pour vegetable oil into a deep pan and heat on medium. To test if it’s ready, drop a tiny bit of batter into the oil. If it rises and sizzles gently, you’re good to go.
Pro Tip: If the oil is too hot, the puff-puff will burn on the outside while staying raw inside. If it’s too cold, the puff-puff will soak up too much oil and turn greasy. Medium heat is the sweet spot.
4. Scoop and Fry
Using a spoon or your hand (like the traditional way), scoop small balls of batter and gently drop them into the hot oil. Don’t overcrowd the pan—give them space to puff up and fry evenly.
5. Fry Until Golden Brown
Allow each puff-puff to cook until both sides are golden brown, flipping gently as needed. This usually takes 3–5 minutes depending on the size of your balls and oil temperature.
6. Drain and Serve
Remove them with a slotted spoon and place on paper towels to absorb excess oil. Serve warm and enjoy!
FUN TWISTS TO TRY
The beauty of puff-puff is how versatile it is. Once you’ve mastered the basic version, play around with flavors and toppings.
Cinnamon Sugar Puff-Puff: Roll the hot puff-puff in a mixture of cinnamon and sugar for a doughnut-like treat.
Honey Drizzle: Drizzle with honey or syrup for an indulgent twist.
Chocolate Dip: Melt some chocolate and dip each ball in before eating.
Coconut Puff-Puff: Add a handful of grated coconut to the batter for extra flavor.
Savory Puff-Puff: Reduce the sugar and add chopped pepper or onions for a spicy snack.
PERFECT PAIRINGS
Puff-puff is delicious on its own, but pairing it with a refreshing drink makes it even better. Here are some ideas:
Zobo Drink (hibiscus tea): The tangy taste cuts through the richness of fried dough.
Hot Tea with Milk: Perfect for cozy evenings.
Fruit Juice: Mango, pineapple, or orange juice pairs beautifully.
Chilled Malt or Soft Drink: For that street-snack experience.
YEAST PUFF-PUFF VS NO-YEAST PUFF-PUFF
Now, you might be wondering—how does this compare to traditional puff-puff made with yeast?
Texture: Yeast puff-puff tends to be more airy and chewy, while no-yeast puff-puff is slightly denser but still soft.
Flavor: Yeast adds a mild fermented flavor. With baking powder, the taste is more straightforward, but the nutmeg/vanilla helps boost it.
Time: Yeast puff-puff takes at least an hour because of rising time, but this version is ready in 15 minutes flat.
Occasions: Yeast puff-puff is great for parties and large gatherings. No-yeast puff-puff is perfect for quick cravings or weeknight snacks.
EXTRA TIPS FOR SUCCESS
1. Shape: Don’t stress about perfect roundness. The irregular shapes are part of puff-puff’s charm.
2. Oil Temperature: Keep adjusting to medium. Too hot = burnt, too low = oily.
3. Batter Resting: Even though it’s no-yeast, resting for 5 minutes before frying can help flavors meld.
4. Storage: Leftovers? Store in an airtight container for up to 2 days. Reheat in an oven or air fryer to crisp them up.
Why You’ll Love This Recipe
No waiting, no rising.
Beginner-friendly.
Requires common pantry ingredients.
Flexible—you can make it sweet or savory.
Fun to eat and share with family or friends.
CONCLUSION
There’s something magical about puff-puff—it’s not just food, it’s comfort. Whether you’re enjoying it on a Friday evening after work, serving it at a family gathering, or sneaking a few while watching TV, it always brings joy.
This no-yeast puff-puff recipe is proof that you don’t always need fancy ingredients or long hours in the kitchen to make something truly satisfying. In just 15 minutes, you can fry up a batch of golden, crispy, soft treats that taste just as good as the traditional version.
So the next time you crave puff-puff but don’t have yeast—or patience—give this recipe a try. I’d love to hear how yours turns out! Share your experience in the comments, and if you take a picture, tag me on Pinterest or Instagram. Seeing your recreations always makes my day.
Follow for more recipe like this.
Stay sweet,
Ogochukwu
Nice
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