You are here

Recipes > Books > Books for Cooks > Nadiya Hussain
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

You are here

Recipes > Books > Books for Cooks > Nadiya Hussain

Nadiya Hussain: Puff Puffs

Makes: 25–30 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

Read more about Nadiya in our Feedback feature

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.

    Ingredients

    For the batter:
    600g plain flour
    10g fast-action yeast
    150g caster sugar
    ½ teaspoon salt
    550ml lukewarm water
    oil, for frying and greasing
    For the chocolate sauce:
    300g white chocolate
    200ml double cream
    1 tablespoon butter
    4 cardamom pods, husks removed and seeds crushed to a fine powder

    Featured Recipes

    Advertisement

    More Nadiya Hussain recipes

    Have you seen...

    Cake of the week

    Bake this week's cake

    Posted on 23 Feb 2026 by Noreen Collins
    Cake of the Week Caraway Seed Cake

    Our star cake this week is the beautifully old-fashioned Caraway Seed Cake from the book Delia's Cakes.

    This isn’t a trendy, Instagram-iced showstopper. It’s not smothered in buttercream or topped with edible glitter. In fact, it might even feel a little… retro. When Delia wrote the book, this humble caraway seed cake absolutely wowed tasters, and that’s exactly why it earned its place in the Loaf Cakes chapter, and one slice is all it takes to understand why....