Too Kool Puff-Puff Balls

Ingredients:

• 4 cups warm water
• 2 1/4 ounces active dry yeast
• 6 cups bread flour
• 2 tablespoons sugar
• 1 1/4 cups sugar
• 1 tablespoon salt
• 1 tablespoon vanilla extract
• 1/2 gallon canola oil

Method:

·            Add 2 tablespoon of sugar and the yeast to the water. Use a whisk to dissolve the mixture for about 2 minutes. Let the mixture sit for 7 minutes until it starts to bubble.

·            Turn the mixture to a big bowl and add the remaining sugar, salt, and vanilla extract and mix well until dissolved.

·            Sift the 6 cups of flour into the mixture and mix well with a whisk or a wooden spoon. Then you can begin to mix the mixture with your hand until all the bumps are smooth. Mix for about 4 minutes. When the mixture is smooth, cover with saran wrap and leave it at a warm area to rise for about an hour an hour and a half.

·            Heat up the oil in a pot at medium heat for 15 minutes. Make sure that the oil is about 2 inches deep so that the puff-puff don’t end up being flat. When you are ready to fry the puff-puff lower the heat for a minute.

·            The puff-puff mixture should be nice and risen. grab small amount for the mixture with your hand and squeeze small balls through your thumb and index finger. The balls should rise to the top of the oil quickly. Raise the oil temperature so that the balls can brown. You want to cook these balls for about 3 minutes each or maybe 4 minutes so that the inside gets cooked properly. If you don’t want to use your hand to make the balls , you can use a small ice cream scoop.

·            Remember to lower the oil temperature between each fry. Also turn them around frequently so they brown all over. Drain them on a paper towel. and leave to cool for 30 minutes before serving.

Thanks Kine for the recipe, just renamed accordingly!!