puff puff
Puff Puff
Prep Time
1 hr
Cook Time
40 mins
Rest Time
2 hrs 45 mins
Total Time
1 hr 40 mins
Puff puff, also known as bofrot, kala, mikate, or togbei is a popular donut in West Africa, especially in Ghana, Sierra Leone, Cameroon, and Nigeria.
Course: Dessert
Cuisine: African, Cameroonian, Ghanaian, Nigérian, Sierra Leonean, Vegan, Vegetarian
Servings: 6 people
Author: Kriszti Terei-Vigh
  • 4 cups flour
  • 1 cup caster sugar
  • 1 tablespoon dry active yeast
  • ½ teaspoon nutmeg , freshly grated
  • cup warm water (or more, at 95 F)
  • ½ teaspoon salt
  • Vegetable oil (for frying)
  1. In a large bowl of water, mix 1 tablespoon caster sugar, ½ cup water, and the yeast.
  2. Let the yeast foam for 15 minutes.
  3. In the bowl of a stand mixer, add the flour, nutmeg and remaining sugar.
  4. Mix and dig a well in the center.
  5. Pour the mixture of water, sugar and yeast in the center of this well.
  6. Mix with the flat beater, adding the remaining water gradually. Knead for about 4 minutes, or until the mixture is stretchy and homogeneous.
  7. Add the salt and knead again for 2 minutes.
  8. Cover the dough and let it rise for 2h30, at room temperature and away from drafts.
  9. In a deep skillet, heat a large volume of oil over medium heat.
  10. Maintain the temperature of the oil at around 340 F during frying.
  11. To form the donut balls, dip the hand in cold water, hold a piece of dough in the hand. Press it between the thumb and forefinger, and let a small ball of dough slowly drop in the hot oil .
  12. Renew the process until all the dough is used.
  13. It is very important to soak your hand regularly in cold water before forming new balls.
  14. Deep-fry the donuts on both sides until golden brown.
  15. Drain on paper towels.
  16. Serve hot.