PUFF PUFF (African donuts)
INGREDIENTS
2 cups flour
½ cup of sugar
2 teaspoons yeast
2 cups (or about ½ liter) water
Vegetable oil
Mix the flour, sugar, water, and yeast together until the batter is smooth. Wait until the dough has risen (About 2½ hours or so should do). Put vegetable oil into a pot, until it is at least 2 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat. Test to make sure the oil is hot enough by putting a 'drop' of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
When the oil is hot enough use a spoon to dish up the batter. Use another spoon or spatula to drop the batter in the oil sort (shape into small tennis balls). Fry for a few minutes until the bottom of the dough is golden brown. Turn the ball over and fry for a few more minutes until the whole dough is golden brown. Use a large spoon to take out the PUFF PUFF from the oil. Place the PUFF PUFF in a drain to allow the oil to draw off. If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.
My Candid Opinion, Sir Kandi.