Peanut-Free Puff Puff

Ingredients

• 2 cups All-Purpose Flour
• 0.5 cup Sugar
• 1 cup Nut-Free Plant-Based Milk (e.g., Oat)
• 1 teaspoon Active Dry Yeast
• 2 tablespoons Warm Water
• 0.5 teaspoon Nutmeg
• 0.25 teaspoon Salt
• 3 cups Vegetable Oil

Instructions

1. 1In a small bowl, combine 2 tablespoons of warm water and 1 teaspoon of active dry yeast. Stir gently until the yeast dissolves, then let the mixture sit for 5 to 10 minutes until it becomes foamy on top.
2. 2In a large mixing bowl, combine 2 cups of all-purpose flour, 0.5 cup of sugar, 0.5 teaspoon of nutmeg, and 0.25 teaspoon of salt. Whisk these dry ingredients together until they are evenly mixed.
3. 3Pour the foamy yeast mixture and 1 cup of nut-free plant-based milk into the large mixing bowl with the dry ingredients. Stir with a spoon or spatula until a smooth, thick batter forms and there are no lumps.
4. 4Cover the large mixing bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm spot and let the batter rise for 1 to 2 hours, or until its volume has visibly doubled.
5. 5Pour 3 cups of vegetable oil into a deep frying pan or a large heavy-bottomed pot. Heat the oil over medium heat until it reaches a temperature of 350°F (175°C); you can test the oil by dropping a tiny bit of batter, which should sizzle immediately.
6. 6Using a small spoon or a small scoop, carefully drop rounded balls of batter, about 1 tablespoon in size, into the hot oil. Do not overcrowd the pan; fry only a few at a time to maintain the oil temperature.
7. 7Fry the puff puff for 3 to 5 minutes, turning them occasionally with a slotted spoon, until they are golden brown on all sides and appear puffed up. They should feel light when lifted.
8. 8Using a slotted spoon, carefully remove the golden brown puff puff from the hot oil. Transfer them to a plate lined with paper towels to drain any excess oil.
9. 9Serve the puff puff warm. They are a sweet and satisfying snack on their own and require no additional accompaniment.

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