A picture of a table with a purple cloth and an oval bow of puff puffs with a little round dish and a candle on the side

Nadiya Hussain: Puff Puffs

This recipe is from the book Rooza by Nadiya Hussain

If you like doughnuts, you will love these.

A yeasted dough that is dropped into hot oil to create these yummy, moreish, too-good-to-stop puff puffs.

You can buy Rooza (Penguin Michael Joseph, £25) here

^{We are an affiliate of Bookshop.org and will earn a commission if you click through and make a purchase}

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Method

Start by making the batter.

Put the plain flour in a bowl with the yeast, caster sugar and salt and mix really well. Pour in the lukewarm water and mix till you have a smooth batter and no spots of flour. Cover and set aside.

While that sits, let’s make the chocolate sauce by breaking up the chocolate into a jug. Put the double cream into a small pan and bring to the boil. As soon as it comes up to the boil, remove and pour straight on to the broken chocolate, leaving it to sit for 3 minutes. Add the butter and cardamom powder and use a stick blender to make a smooth chocolate sauce.

Set aside and let’s start to fry the puff puff.

Take a large pan and fill with oil about two-thirds of the way up. Heat the oil to 180°C. Have a tray lined with kitchen paper to absorb any excess oil and a slotted spoon at the ready. The batter for the puff is really sticky and gloopy, so grease an ice cream scoop, pick up a scoop and drop it into the oil, greasing your scoop if and when it needs oiling. Keep doing this till you have fried them all.

Pop the puff puffs on to a serving platter and serve with the white chocolate sauce in the centre or drizzle all over.