Puff Puffs

3 cups flour
2 tablespoons dry yeast      
1/2-1 cup sugar
1/2 cup hot tap water
Vegetable oil for frying
Sugar for garnish

The sweet, fried shortcrust pastry made in this recipe can be twisted into a variety of decorative shapes to be served as a treat on special occasions, particularly at Kwanzaa and Christmas. The puffs are common throughout West Africa and, like many traditional African dishes, have spread to the West Indies. There are two methods for making the pastry: the rubbing method and the creaming method.
In a bowl sift the flour, baking powder and salt together and rub in the butter. Add the sugar and nutmeg and make a well in the center.

Blend the egg and the milk-water mixture together. Pour into the center of the flour and butter and mix well by hand to form a pastry dough. On a lightly floured chopping board, roll out the pastry to an even thickness. Cut into 5 cm (2 in) diamond shapes and cut a slit in the middle of each diamond. Pull one diagonal end through the center cut.

Heat oil to very hot and fry the pieces of twisted pastry until brown and cooked (try one first). Drain off excess oil on paper towels and serve hot or cold.

Serves 4

Mix hot tap water with yeast. Mix flour and sugar (1/2 to 1 cup depending on sweetness desired) together. Add yeast mixture to flour and blend to make a stiff dough. Cover and leave in a warm place for 1 to 3 hours.

In a deep frying pan, heat oil (about 1/2 inch deep) until fairly hot. Drop tablespoonfuls of dough into oil and fry until golden brown, working in batches. Drain puff puffs on paper towels. Sprinkle with sugar and serve warm.

Per serving: 251 calories; 9.4 g fat (1.2 g saturated fat; 34 percent calories from fat); 0 mg cholesterol; 48 mg sodium; 37.9 g carbohydrates.