Coconut Puff Puff (Dough Balls)
It was a given that i would find an outlet to combine my puff puff loving with my coconut loving.
Here, puff puff is made with coconut milk instead of water, some fresh lemon juice is thrown in to complement the coconut, sugar is in but not too much cos these deep fried lovelies will be immersed in sweet coconut glaze halfway through and then dipped in more coconut.
I mean, here i am wondering why someone hasn’t thought to open a puff puff shop in Nigeria already! Or is there one? Never heard!
If there are doughnut shops why not puff puff? I mean the possibilities are endless and with the love of Nigerians for puff puff, this person will be opening up branches or franchises all over the place! There are numerous international food franchises back in Nigeria so why not one that’s homegrown with a food item that’s truly Nigerian at its core? Hmm!
Next thing i know, i’ll be sitting here and hear that someone has brought a Donut franchise to Nigeria!
This girl here no want no Donuts, Kapish? I am “running” on puff puff not Donuts! Pass me a cup of coffee! Lol!
These puff puffs starts with pretty much a basic recipe of flour, sugar, salt and instant yeast but leaving out the powdered milk and substituting coconut milk for water and adding some lemon juice. I used a bit more liquid than my basic recipe here as i wanted to have my puff puff a little softer. When risen, these are deep fried in balls and allowed to cool slightly and then dipped in coconut glaze halfway through and then in shredded coconut. These coconut puff puffs are beyond yummy!
Enjoy!
Coconut Puff Puff (Dough Balls)
Serves: 40 Balls
Ingredients
- For Dough Balls:
- 375 grams Flour
- 90 grams Granulated Sugar
- ¾ tsp Salt
- 11/2 tsp Instant Yeast
- 400 mls Coconut Milk
- 11/2 tbsp Fresh Lemon Juice
- Vegetable or Canola Oil for Deep Frying
- For Coconut Glaze:
- 130 grams Icing/Confectioners Sugar (Sifted)
- ½ tsp Vanilla Extract
- ⅛ tsp Salt
- 3 tbsp Coconut Milk
- 200 grams Shredded Coconut
Instructions
- For dough balls, in a large bowl, mix together flour, sugar, salt, yeast, coconut milk and lemon juice until smooth. Cover and let rise in a warm place about 1 hour or until tripled in bulk.
- Meanwhile, have the glaze ready by combining icing sugar, vanilla extract, salt and coconut milk. Mix until smooth.
- Have your shredded coconut ready. You may choose to toast half or all of the shredded coconut or none at all. If you chose to toast, do so in a lined baking sheet in a 350°F (180°C) oven for about 7 - 8 minutes until golden brown. Stir occasionally so the the shredded coconut doesn't get too dark. Let cool.
- Once the dough is risen, heat oil. Using a measuring tablespoon dipping in water before each scoop, drop the dough balls in hot oil and deep fry until golden on each side. Remove and place on paper towels to drain. Let cool slightly before dipping each ball in the coconut glaze half way through and then dropping the glazed side in shredded coconut.
Comments
Post a Comment