INGREDIENTS
250g / 8oz plain flour25g butter
Pinch of salt
7g fresh yeast
45g sugar
2 egg yolk
150 ml water or palm wine
Drop of vanilla essence
Fat / vegetable oil for deep frying
METHOD
Sift the flour into a clean bowl. Rub the butter in the flour. Add salt. Make well in the centre.
Cream together the yeast and the sugar. Mix in the eggs, water or palm-wine and vanilla essence. Pour this into the well in the flour. Using the finger mix together. Gradually, drawing in the surrounding flour. Mix well into a dropping consistency.
Let it rest for about an hour or two.
Scoop a little at a time in the hollow of your fingers and fry in hot oil on moderate heat.
Depending on the pot, fry up to six puffs at a time .
Serve hot or cold.
Cream together the yeast and the sugar. Mix in the eggs, water or palm-wine and vanilla essence. Pour this into the well in the flour. Using the finger mix together. Gradually, drawing in the surrounding flour. Mix well into a dropping consistency.
Let it rest for about an hour or two.
Scoop a little at a time in the hollow of your fingers and fry in hot oil on moderate heat.
Depending on the pot, fry up to six puffs at a time .
Serve hot or cold.
