Berbere Spiced Puff Puff

Ingredients

• 4 cups All-purpose flour
• 2.25 teaspoons Active dry yeast
• 0.5 cup Granulated sugar
• 2 tablespoons Berbere spice blend
• 2 cups Warm water (110°F)
• 0.5 teaspoon Salt
• 4 cups Vegetable oil for deep frying
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Ground ginger
• 2 tablespoons Honey for drizzling(optional)

Instructions

1. 1

   In a large mixing bowl, whisk together the flour, sugar, yeast, Berbere spice, salt, garlic powder, and ginger until well combined.

2. 2

   Gradually add the warm water to the dry ingredients, mixing by hand or with a wooden spoon until a smooth, stretchy batter forms.

3. 3

   Cover the bowl with a clean damp cloth or plastic wrap and let it rise in a warm, draft-free area for 1 to 1.5 hours until doubled in size.

4. 4

   Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches approximately 350°F (175°C).

5. 5

   Degas the batter slightly by stirring, then use your hand or a small scoop to drop spherical portions of dough into the hot oil.

6. 6

   Fry the dough balls in batches, turning them frequently with a slotted spoon to ensure they brown evenly on all sides.

7. 7

   Once the Puff Puff are golden brown and sound hollow when tapped (about 3-5 minutes), remove them and place on paper towels to drain.

8. 8

   Serve warm, optionally drizzled with a little honey to balance the smoky heat of the Berbere spice.