The humble puff puff is putting on its UGG boots and bringing on some Autumn notes. Puff puff is simple. It is flour, yeast, sugar and water. That simple. No stress. Nostalgia. That being said, you have plenty of room to grow with it and bring in whatever flavor profile you fancy.
Today, this pumpkin spice puff puff is dancing with the season. Bring in some warm spices to celebrate the fall. Cinnamon, Nutmeg, Allspice. Spices that make us appreciate the changing colors, cooler temperatures and the slow walk into the busy holiday season.
INGREDIENTS YOU’LL NEED
- Unbleached All Purpose flour: Here’s a good start and you can also use whole wheat flour. Still working on gluten free flour substitutes but feel free to try and share the verdict.
- Yeast: Ensure yeast is within date and has been stored properly. Once opened we store our dry yeast in the fridge
- Light brown sugar: You can use regular cane sugar too but that hint of molasses adds to the flavor of these pumpkin spice puff puff
- Salt: To balance the overall flavor and sweetness.
- Spices: Cinnamon, Allspice, Nutmeg: These warm spices give our puff puff the seasonal feels. You’re welcome to use store bough pumpkin spice mix, your own homemade creations or add unto what we have.
- Vanilla: Just another kick in the flavor profile
- Luke warm water: This helps activate your yeast and give your puff puff a quick rise. You should be doubled in size in 45 minutes.
MAKING PUFF PUFF AND TIPS
Gather your ingredients, it’s going to be an easy one. Start by thoroughly mixing all your dry ingredients in a large bowl. Large enough for your mixture to double. Ensure no clumps are in your dry spices. Then add warm water and whisk until smooth. Tightly seal with saran wrap and place in a warm area for 45 minutes to an hour. It should double in size with some air pockets on top.
When ready to fry, heat oil to about 350 degrees Fahrenheit. Test if oil is ready by making your first drop. It should quickly float and not sink. Fry on both sides until golden brown. About 3 minutes on each side. When ready, remove and drain excess oil on a paper towel. Now toss them in some cinnamon sugar and you are ready to serve.
WHY WE LIKE THIS PUMPKIN SPICE PUFF PUFF
They are super easy to make, quick and delicious. Hands on time is about 20 minutes depending on how much you are making. They are the perfect bite sized dish to take to parties and other gatherings. Teatime just got better so do pair this with a warm cup of chai or coffee. Very airy on the inside making it light even though it is fried. Blame me not for how many you end up eating but do make sure you make enough to share.
Pumpkin Spice puff puff
Ingredients
- 1 and 1/2 cup Unbleached all purpose flour
- 1 and 1/2 tsp dry yeast
- 1/4 cup lightly packed brown sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Allspice
- 1/4 tsp Nutmeg
- 1/2 tsp Vanilla
- pinch of Salt
- 1 Cup Warm water
Instructions
- Combine all dry ingredients in a mixing bowl and whisk until combined.
- Slowly add water while whisking until smooth with no lumps.
- Seal bowl with saran wrap and store in a warm area for 45 minutes or until double
- Heat oil 325 to 350 degrees Fahrenheit in fryer or large frying pan. Test with a dough drop to ensure oil is just right. Then scoop dough with hands or spoon and carefully drop in oil. Fry on each side until golden brown and fully cooked inside.
- Remove and place on paper towel to drain excess oil.
- If desired, transfer into a bowl with granulated sugar and toss to coat. Enjoy
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