Puff Puff Tower
There’s no snack quite like puff puff. It’s the undisputed street food champion, the highlight of any party’s small chops, and now, inspired by the elegant croquembouche, it’s stealing the show as a stunning centerpiece on my Christmas table. Puff puff lovers, are you ready for this?
Snack so good, they named it twice!”
What you’ll need
All-purpose flour: Perfect for puff puff – it gives just the right balance of softness and chewiness. If you’re out, bread flour can work for a chewier texture.
Water: Lukewarm water (warm enough to touch, but not hot) is crucial for activating the yeast.
Sugar: The yeast thrives on sugar, helping the batter rise. It also sweetens the puff puff and aids browning during frying.
Instant yeast: My go-to for puff puff because it’s foolproof and fast. If you prefer active dry yeast, dissolve it in lukewarm water with a pinch of sugar, and let it sit for 5–10 minutes until frothy.
Baking powder: Works alongside yeast to give puff puff an even fluffier texture and helps it maintain the round shape.
Powdered milk: Adds a rich, creamy flavor and soft texture. Substitute with fresh milk n place of the water or omit if lactose-intolerant.
Salt: Balances the sweetness and enhances flavor.
Nutmeg: For a warm, aromatic touch. You can substitute with cinnamon, vanilla, or your favorite flavoring.
Oil for frying: Neutral-flavored oils like canola work best.
Styrofoam cone: For creating an eye-catching puff puff tower. Available at craft stores like Michaels, dollar tree store or online.
How to make puff puff
1. Mix the Dry Ingredients
In a large bowl, combine flour, sugar, powdered milk, salt, nutmeg, baking powder, and yeast. Stir thoroughly.
2. Make the Batter
Gradually add lukewarm water to the dry ingredients, stirring with your hand, a wooden spoon, or spatula. The batter should be smooth and slightly sticky. Cover the bowl and let it rise in a warm place for about an hour, or until it doubles in size.
Tip: Cover the bowl tightly with plastic wrap and place it in a warm spot like a turned-off oven or microwave.
3. Heat the Oil
Fill a deep pan or pot halfway with oil, ensuring there’s enough for the puff puff to float freely. Heat the oil over medium heat.
Tip: Test the oil temperature by dropping in a small bit of batter. If it floats within 5 seconds, the oil is ready. However, if it browns instantly, the oil is likely too hot. Aim for 350°F (175°C).
4. Fry the Puff Puff
Scoop small portions of batter with a spoon or your hand and drop into the oil. Fry in batches, flipping occasionally, until golden brown.
Tip: Avoid overcrowding the pan to ensure even cooking.
5. Drain the Puff Puff
Remove with a slotted spoon and place on paper towels to drain excess oil. Let them cool slightly before assembling your tower.
Tip: Space the puff puff when placing them on the paper towels so they can retain their shape when stacking.
How to Build a Puff Puff Tower
Now its time to transform your puff puff into a festive centerpiece.
Materials Needed
- Puff puff balls
- A Styrofoam cone (desired size)
- Toothpicks or skewers
- Decorative tray or base (optional)
- Edible decorations (powdered sugar, sprinkles, or fruit)
- Parchment paper or plastic wrap
Instructions
Tip: Its better to do this either before starting the puff puff or while the batter is rising.
Prepare the Cone
Wrap the Styrofoam cone in parchment paper or plastic wrap. This ensures food safety and prevents the puff puff from directly touching the Styrofoam. Secure the edges with tape or a toothpick.
Set Up the Base
Place the cone on a sturdy decorative tray or base to keep it stable during assembly and display.
Attach the Puff Puff
Starting from the bottom of the cone, press the toothpick halfway into the cone until you reach the top.
Arrange the puff puff balls in a circular pattern, working your way upward to ensure full coverage.
Tip: use the similar sized puff puff on each line to make it neater.
Fill Gaps
Use smaller puff puff balls or edible decorations to fill any gaps.
Decorate
Dust the tower with powdered sugar, drizzle with chocolate or sprinkle any topping of your choice for a festive touch. You can also add a decorative topper like a star or edible flower.
Inspect the tower for stability and adjust any loose puff puffs. Place it on display and serve your edible masterpiece.
You can also mix things up by adding buns to your puff puff tower for a fun twist. Check out my easy and delicious buns recipe here – they’re simple to make and even more fun to eat!
How to get Perfectly Shaped Puff-Puff
Whether using a spoon or your hands, scoop roughly equal portions of the batter to ensure uniform puff puff sizes. This helps them cook evenly.
Using your hand to scoop:
Start by wetting your fingers with water to prevent the batter from sticking.
Grab a small portion of the batter with one hand and let it rest in your palm or between your fingers.
Gently squeeze your fingers together, pushing the batter out through your thumb and index finger to form a round, ball-like shape.
Pinch off the batter at your desired size and carefully drop it into the hot oil. Be mindful of splashes.
Use a Spoon or Ice Cream Scoop
If you’re not comfortable using your hands, a spoon or an ice cream scoop can be used to drop even-sized portions into the oil. An ice cream scoop will give you a more uniform, round shape.
Avoid Overcrowding the Pan
When frying, be mindful not to overcrowd the pan, as this can cause the puff puff to lose shape and cook unevenly. Fry in batches if needed.
Let the Batter Rest
Allow the batter to rise properly before frying. This helps give the puff puff a light, airy texture and a more rounded shape as they puff up during frying.
Tips for the best puff puff
- For faster rising, cover the batter tightly with plastic wrap or a lid and place it in a warm spot. I like to use a turned-off oven or microwave that hasn’t been recently used.
- To check if the oil is ready for frying, drop a small bit of batter into it. If the batter floats to the top within 5 seconds, the oil is at the right temperature. However, if it browns instantly, the oil is likely too hot. Aim for 350–375°F (medium heat). Too hot, and the puff puff will burn outside while staying raw inside. Too cold, and they’ll absorb too much oil.
- Do not over crowd the pan, fry in batches so they cook evenly and do not soak oil.
- Space the puff puff when placing them on the paper towels so they can retain their shape when stacking.
Variations
Puff puff is endlessly versatile. You can experiment with:
Banana Puff Puff: Ripe bananas meet the classic puff puff for a naturally sweet and fruity upgrade. The bananas add moisture and flavor, making these puff puffs extra soft and delicious.
Find the full recipe here
Oreo Puff Puff: Turn your favorite childhood cookie into a puff puff dream! This variation adds crushed Oreos into the batter for a chocolatey, cookie-filled surprise in every bite.
Find the full recipe here
Milk-Coated Puff Puff:This version takes classic puff puff and gives it a creamy, nostalgic twist with a generous coating of powdered milk. The result is a soft, pillowy puff puff with a sweet, milky finish that melts in your mouth.
Find the full recipe here
Let me know which of these variations will be stealing the spotlight on your table. Or better yet, try all three and turn your puff puff tower into the ultimate dessert platter!
How To Make puff puff tower (Video)
Now it’s your turn! Will your puff puff tower steal the show this holiday season? Let me know how yours turns out – I can’t wait to see your edible masterpieces!
Puff Puff Tower
Ingredients
- 1 ½ cup water 355ml
- 1 Tablespoon instant yeast 10g
- 3 cups All purpose flour 370g
- ¼ cup Powdered milk 20g
- ½ teaspoon salt 3g
- ¼ teaspoon Nutmeg 0.5g
- 1 teaspoon baking powder 4g
- Oil for frying
Instructions
Make batter
- In a large bowl, mix flour, sugar, powdered milk, salt, nutmeg, baking powder, and instant yeast.
- Stir well to ensure all ingredients are well combined
- Add warm water to the dry ingredients.
- Stirring continuously with a wooden spoon or spatula until the batter is smooth and slightly sticky.
- Cover the bowl with a clean kitchen towel and leave it in a warm place for about an hour.
- Once batter has doubled in size and looks airy, it is ready to fry.
Fry
- Pour enough oil into a deep pan or pot to allow the puff puff to float while frying.
- Heat the oil over medium heat, and test by dropping a tiny bit of batter into the oil (if it sizzles and floats to the top, the oil is hot enough)
- Scoop small portions of the batter with a spoon or use your hand to drop rounded batter into the oil.
- Fry until the puff puff turns golden brown, flipping occasionally for even cooking.
- Remove the puff puff with a slotted spoon and place them on paper towels to drain excess oil.
Assemble Tower
- Wrap the Styrofoam cone in parchment or plastic wrap, securing the edges with tape or toothpicks, and place it on a sturdy base.
- Use toothpicks to attach puff puff balls, starting at the bottom and arranging them in neat circles upward.
- Fill gaps with smaller puff puffs or decorations, then finish with powdered sugar, chocolate drizzle, or your favorite toppings.
- Add a decorative topper if desired, check for stability, and serve!
Notes
Did you make this recipe?
Tag, mention or DM @kikifoodies. I would love to hear from you!
Hi Kiki,
Thank you for this amazing recipe. Please can you assist with the quantity of sugar for this recipe. It’s not stated in the ingredients list.
Thank you.
From your biggest fan
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