Orange-Cardamom-Maple glazed Puff Puffs

By • March 28, 2012 • 7 Comments

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Author Notes: There's a recipe for fried dough in every nook and cranny of this universe. This combination is a happy marriage of Nigerian puff-puff,....and the liquid gold of Canada. And what a happy union tis too.

The resulting puff is soft, with pendants of crunch, sweetened with maple and made fragrant with cardamom and orange zest. Were it not for my waistline, this could easily be breakfast. Lunch and Dinner. Yes, that good...to me!
Kitchen Butterfly

Makes a bowlful

Orange-Cardamom-Maple glazed Puff Puffs

  • 3 - 4 tablespoons of granulated/caste sugar
  • 1/2 teaspoon fine sea salt/kosher salt
  • 2-3 loose cups plain, all purpose flour plus extra to dust
  • 1/2 teaspoon instant yeast
  • Oil, to deep fry
  • Maple glaze (recipe below)
  1. Make batter:In a large bowl, pour in 1 cup of lukewarm water. To it, add the sugar and salt. Stir to combine and add a cup of flour, and the yeast. Then slowly add the rest of the flour, stirring with a wooden spoon or a dough whisk till combined. The resulting dough should be smooth with no lumps. Let rest, covered with a greased kid or greased clingfilm overnight in the refrigerator till risen, or at least 4 hours.
  2. Fry batter: Heat up some oil in a large, deep pan or wok – the oil should be a couple of inches deep or you will end up with pancakes, rather than balls. Another alternative is to use your deep-fat fryer , set to 180 degrees centigrade. Don’t let the oil overheat if using the stovetop – a cube of bread should brown in 30 seconds! With your fingers or an oiled spoon, scoop batter the size of walnuts or a tad smaller and gently drop into the oil. The frying dough balls should begin to rise to the top of the oil almost immediately. Let the puff-puff brown on the underside and then flip them over, if they dont turn themselves. This is the tough part because the browned sides tend to want to stay under, and the uncooked sides….give in. You’ll have to keep the light side down to cook properly so the balls are brown all over. They should cook in 3-4 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Allow at least 5 – 10 minutes to allow the balls cool down.
  3. Glaze puffs: Once the balls are cold enough to handle, dip one half in the maple glaze and place on a rack for 2 - 3 minutes till the glaze is set. Find a cup of coffee...and get eating!

Orange-Cardamom-Maple glaze

  • 1/2 cup icing sugar, sifted
  • 1/4 cup maple syrup
  • 1-2 teaspoons (liquid) milk
  • 1/2 - 1 teaspoon microplaned orange zest
  • Freshly ground seeds of 2-4 green cardamom pods
  1. Combine all the ingredients and mix till smooth.
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Phoebe

over 2 years ago phoebe's pure food

wonder if they can be baked off in a mini tin...

Fb

over 2 years ago BlueKaleRoad

What's not to love here? I'd happily indulge in these tempting bites for breakfast, lunch and dinner, too.

Ozoz_profile

over 2 years ago Kitchen Butterfly

Thanks boulangere and fiveandspice. I really enjoyed these.

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

YUM!!! So many of my favorite things, maple, cardamom, puffs... These look awesome!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Odd, but I've been thinking about fried doughs lately. These are utterly beautiful in every way. Thank you so much.

Ozoz_profile

over 2 years ago Kitchen Butterfly

Yes, vvv, they are called puff puffs....not just puffs! I love em....and do feel free to kiss them as much as you want :-)

Dsc00426

over 2 years ago vvvanessa

Are they really called "puff-puffs" in Nigeria? The photo and title had me sold on them right away, but now that I know they're called puff-puffs, I want to kiss them!