Spicy Peppered Puff Puff

Ingredients

• 3 cups All-purpose flour
• 0.5 cup Granulated sugar
• 2.25 teaspoons Active dry yeast
• 2 cups Warm water
• 2 pieces Scotch bonnet peppers, finely minced
• 0.5 cup Red onion, finely diced
• 0.5 teaspoon Salt
• 0.25 teaspoon Nutmeg
• 1 liter Vegetable oil for deep frying
• 0.5 teaspoon Bouillon powder(optional)

Instructions

1. 1

   In a large bowl, whisk together the flour, sugar, yeast, salt, nutmeg, and bouillon powder until well combined.

2. 2

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

3. 3

   Fold in the finely minced scotch bonnet peppers and diced onions until they are evenly distributed throughout the batter.

4. 4

   Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm, draft-free area for 45 to 60 minutes, or until the batter doubles in size.

5. 5

   Heat the vegetable oil in a deep pot over medium heat until it reaches approximately 350 degrees Fahrenheit.

6. 6

   Deflate the risen batter slightly, then use your hand or a small scoop to drop spherical balls of dough into the hot oil.

7. 7

   Fry the balls in batches, turning them frequently with a slotted spoon until they are golden brown and cooked through on all sides.

8. 8

   Remove the puff puffs from the oil and place them on a paper towel-lined plate to drain excess grease before serving warm.