Fry

Orange-Cardamom-Maple glazed Puff Puffs

March 28, 2012
0 Ratings
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

  • Prep time 1 hour
  • Cook time 30 hours
  • Makes a bowlful
Ingredients
  • Orange-Cardamom-Maple glazed Puff Puffs
  • 3 - 4 tablespoons of granulated/caster sugar
  • 1/2 teaspoon fine sea salt/kosher salt
  • 2-3 loose cups plain, all purpose flour plus extra to dust
  • 3 teaspoons instant yeast
  • Oil, to deep fry
  • Maple glaze (recipe below)
  • 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
In This Recipe
Directions
  1. Orange-Cardamom-Maple glazed Puff Puffs
  2. 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 cling film in a warm place for 45 minutes or more till doubled
  3. 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.
  4. 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!
  1. Orange-Cardamom-Maple glaze
  2. Combine all the ingredients and mix till smooth.
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I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.