Puff-puff

Ingredients

• 2.25 cups water – warmed to 105–115°F
• 0.5 cup granulated sugar
• 2.25 teaspoons active dry yeast
• 0.75 teaspoon fine salt
• 0.5 teaspoon ground nutmeg
• 4 cups all-purpose flour
• 2 quarts vegetable oil

Instructions

1. In a large bowl, combine the warm water (105–115°F), granulated sugar, and active dry yeast. Stir and let stand until foamy, 5–10 minutes.
2. Whisk in the fine salt and ground nutmeg.
3. Add the all-purpose flour gradually, beating vigorously with a wooden spoon or whisk until the batter is smooth, stretchy, and thick, 2–3 minutes. It should fall from a spoon in slow, heavy ribbons.
4. Cover the bowl tightly and let the batter rise in a warm spot until doubled in volume and very bubbly on the surface, 45–60 minutes.
5. Set a wire rack over a sheet pan for draining. Heat the vegetable oil in a deep, heavy pot to 350°F, with at least 2 inches of oil depth.
6. Stir the batter once or twice just to collapse the largest bubbles while keeping it airy.
7. Lightly oil your hands or two spoons. Scoop and release golf ball–size portions of batter into the hot oil, 5–7 pieces per batch to avoid crowding.
8. Fry, turning often, until puffed and deep golden brown, 3–4 minutes per batch; adjust the heat to maintain 340–355°F.
9. Lift the puff-puff out with a slotted spoon and drain on the rack. Repeat with remaining batter.
10. Serve warm, plain or alongside tea or soft drinks.