A savory twist featuring finely chopped habanero peppers and onions for a heat kick.
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In a small bowl, dissolve the yeast and 1 tablespoon of the sugar in warm water; let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the remaining flour, sugar, salt, nutmeg, and bouillon powder.
Pour the yeast mixture into the dry ingredients and mix thoroughly by hand or with a wooden spoon until a smooth, stretchy batter forms.
Fold in the finely minced habanero peppers and diced onions until evenly distributed throughout the batter.
Cover the bowl with a clean damp cloth or plastic wrap and place in a warm area to rise for 45 to 60 minutes, or until doubled in size.
Heat about 3 inches of oil in a deep pot to 350°F (175°C).
Using your hands or a small scoop, drop small balls of batter into the hot oil, being careful not to overcrowd the pot.
Fry for 3-5 minutes, flipping frequently, until the puff puffs are golden brown and cooked through, then drain on paper towels.
