You are about to learn how to make puff puff without Yeast.
Puff puff is one of the most beloved snacks across West Africa , soft, golden, slightly sweet, and irresistibly fluffy. Traditionally, it’s made with yeast, which gives it that classic rise and stretchy texture. But what happens when you’re craving puff puff and realize there’s no yeast in the house? Or maybe you simply want a quicker version without waiting for the dough to rise. The good news is: you can absolutely make delicious puff puff without yeast, and it’s just as satisfying.
Yeast-free puff puff is a game-changer for busy cooks, beginners, or anyone who wants a fast, no-fuss snack. Instead of yeast, this recipe uses baking powder to help the batter rise instantly, cutting out long resting times and giving you warm puff puff in less than 30 minutes. The result is soft, light, and airy on the inside, with a beautiful golden exterior , everything you love about traditional puff puff, but easier and quicker.
In this guide, you’ll learn exactly how to make puff puff without yeast, the ingredients you’ll need, helpful tips for perfect results, flavor variations to try, and how to serve and store them. Whether you’re making puff puff for breakfast, a party, or a simple evening craving, this yeast-free method will become one of your favorite go-to recipes.
Let’s dive into how you can create the perfect batch of puff puff , no yeast required, no waiting, no stress.
why make puff puff without yeast
Making puff puff without yeast is a great option for anyone who wants a quicker, easier, and more convenient version of this beloved snack. Traditional puff puff requires yeast to activate and rise, which can take anywhere from 30 minutes to an hour.
But with a yeast-free recipe, you can skip the waiting time completely and go straight from mixing to frying – perfect for moments when cravings hit suddenly or when guests show up unannounced.
Yeast-free puff puff is also ideal for people who are sensitive to yeast or simply don’t enjoy the slight fermented flavor it gives. Using alternatives like baking powder creates a lighter, mildly sweet puff puff that still tastes delicious and fluffy.
Another great advantage is accessibility. Sometimes you just don’t have yeast at home, but you still want puff puff especially in Nigerian households where it’s a common snack. With this method, you can make puff puff anytime using basic pantry ingredients you already have.
In short, making puff puff without yeast is faster, convenient, beginner-friendly, and still just as satisfying as the classic version.
What Replaces Yeast
When making puff puff without yeast, the key is to use ingredients that can create the same light, airy lift, just without the waiting time. Instead of relying on yeast fermentation, yeast-free puff puff uses chemical leavening agents that release air instantly when mixed into the batter or when exposed to heat.
1. Baking Powder (Most Common Substitute)
Baking powder is the easiest and most reliable yeast replacement for puff puff.
It contains both an acid and a base, which react together to produce air bubbles. These bubbles expand in hot oil, helping the puff puff rise and turn fluffy.
Why it works:
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Activates immediately and again during frying
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No resting or proofing required
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Produces a soft, tender interior
This is the go-to option for quick puff puff.
2. Baking Soda + Vinegar or Lemon Juice
If you don’t have baking powder, you can make your own leavening by combining baking soda with something acidic like vinegar or lemon juice.
Ratio:
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¼ teaspoon baking soda
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½ teaspoon vinegar or lemon juice
This mixture creates an instant fizz that mimics yeast’s rising effect.
Why it works:
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Produces rapid air bubbles for lift
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Creates light, airy puff puff
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Great for emergency situations when you’re out of baking powder
3. Eggs (Optional Helper)
Eggs don’t replace yeast on their own, but they can help create a lighter texture.
The proteins in eggs trap air pockets, making the puff puff softer and fluffier.
Why it works:
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Improves structure
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Adds richness and moisture
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Works best when combined with baking powder
Which Substitute Is Best?
For most people, baking powder gives the best, most consistent results easy, foolproof, and quick. Baking soda + vinegar is a good backup, and eggs add extra softness if you prefer a richer texture.
No matter which method you use, these alternatives guarantee puff puff that rises beautifully, fries evenly, and tastes amazing even without yeast.
Ingredients Needed for no yeast puff puff
To make puff puff without yeast, you only need simple, everyday ingredients that are most likely already in your kitchen. These pantry staples help you achieve that soft, fluffy texture without needing any rising time.
Dry Ingredients
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2 cups all-purpose flour – the base of your batter
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½ cup sugar – for sweetness
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2 teaspoons baking powder – the main rising agent since there’s no yeast
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½ teaspoon nutmeg (optional) – adds that classic puff puff aroma
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A pinch of salt – to balance the flavors
Wet Ingredients
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1 cup water or milk – milk makes it richer, water works perfectly too
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1 egg (optional) – for extra softness and structure
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1 teaspoon vanilla extract (optional) – for added flavor
For Frying
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Vegetable oil – enough for deep frying
(Vegetable, canola, or sunflower oil works best)
These ingredients come together to create a smooth, fluffy batter that fries beautifully even without yeast.
step-by step: puff puff without Yeast
Below is a clear, foolproof method to make soft, fluffy puff puff without yeast, plus the why behind each step and practical tips to get perfect results.
Step one- Prep your ingredients and equipment
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Measure ahead: 2 cups all-purpose flour, ½ cup sugar, 2 tsp baking powder, ½ tsp nutmeg (optional), pinch of salt, 1 cup milk or water, 1 egg (optional), 1 tsp vanilla (optional), oil for deep frying.
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Equipment: large mixing bowl, whisk or fork, wooden spoon or spatula, 2 spoons or a small ice cream scoop for dropping batter, deep pot or deep fryer, thermometer (recommended), plate lined with paper towels.
Why: Having everything ready speeds the process and prevents mistakes (like overheating oil while you search for ingredients).
Step two- Combine the dry ingredients
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In the large bowl sift or whisk together: 2 cups flour, ½ cup sugar, 2 tsp baking powder, ½ tsp nutmeg (if using), and a pinch of salt.
Whisking aerates the flour and evenly distributes the baking powder so the batter rises uniformly.
Step three- Whisk the wet ingredients
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In a separate small bowl or jug, beat together 1 cup milk (or water), 1 egg (if using), and 1 tsp vanilla (optional) until homogeneous.
Milk makes a richer batter; water keeps it lighter. The egg adds structure and tenderness but the recipe works fine without it.
Step four- Make the batter
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Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or spatula until you have a smooth, thick, slightly sticky batter.
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Scrape the sides and mix just until combined – don’t overmix.
Consistency guide: The batter should be thicker than pancake batter but looser than cookie dough. It should drop off a spoon slowly and hold some shape. If it’s too thick, add a tablespoon of milk/water at a time; if too thin, add a tablespoon of flour.
If using only baking powder, you can let the batter rest 5-10 minutes to hydrate the flour and let air bubbles form optional but helpful. This is not a yeast rise; no long proofing needed.
Step five- Heat the oil
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Pour oil into a heavy-bottomed pot to a depth of about 3-4 inches. Heat to about 350-375°F (175-190°C). If you don’t have a thermometer, test by dropping a small amount of batter into the oil , it should sizzle and rise to the surface within 10-15 seconds and start to brown slowly.
Keep the oil between 325-375°F. If it’s too cool, puff puff will absorb oil and be greasy; if it’s too hot, the exterior will burn before the inside cooks.
Step six- Fry the puff puff
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Using two spoons (or a small scoop), drop tablespoon-sized portions of batter into the hot oil. Work in small batches to avoid crowding , about 6-8 pieces at a time depending on pot size.
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Fry, turning occasionally, for about 2-4 minutes per batch, until golden brown all over and puffed. Times vary by size and oil temperature.
Use a slotted spoon to gently turn pieces for even browning. Don’t press them into the oil let them float and rotate naturally.
Step seven- Drain and cool
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Remove cooked puff puff with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Let cool 2-3 minutes before serving , they’ll finish cooking internally while cooling slightly.
For extra crispness, place on a wire rack instead of paper towels so steam won’t make them soggy.
Step eight- Serve
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Dust with powdered sugar, sprinkle with additional nutmeg, or serve with dips (chocolate, caramel, pepper sauce). Puff puff is best warm and fresh.
Tips for Perfect Yeast-Free Puff Puff
Getting soft, fluffy puff puff without yeast is absolutely possible, you just need the right techniques. These tips will help you achieve puff puff that fries evenly, rises beautifully, and stays delicious every single time.
1. Get the Batter Consistency Right
The batter is the most important part. It should be thick but still pourable, similar to slightly thick pancake batter.
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If it’s too thick, the puff puff will be dense.
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If it’s too watery, it won’t hold shape in the oil.
Add water or flour a little at a time until the texture is just right.
2. Don’t Overmix the Batter
Because you’re using baking powder (a fast-acting leavening agent), overmixing can knock out the air bubbles.
Mix gently until the batter is smooth. A few small lumps are okay.
3. Let the Batter Rest (Optional but Helpful)
Even though yeast-free puff puff doesn’t need rising time, letting the batter sit for 5-10 minutes:
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Helps the flour hydrate
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Allows tiny air bubbles to form
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Gives a softer, fluffier texture
This is optional, but it really improves the outcome.
4. Keep the Oil at the Right Temperature
This is one of the most important steps. The ideal temperature is 350-375°F (175-190°C).
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If the oil is too hot, the outside will brown quickly while the inside stays raw.
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If the oil is too cold, the puff puff will soak up oil and become greasy.
Test the oil by dropping a small bit of batter in, if it rises and sizzles slowly, the oil is ready.
5. Fry in Small Batches
Don’t overcrowd the pot. Puff puff needs space to float and flip. Overcrowding:
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Lowers oil temperature
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Causes uneven cooking
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Makes puff puff greasy
Fry about 6-8 pieces at a time depending on your pot size.
6. Use Two Spoons for Round Shapes or use your hand
For neat, round puff puff:
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Scoop batter with one spoon
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Push it gently into the oil using the second spoon
This helps create the classic round puff shape even without yeast.
7. Flip Gently for Even Browning
Use a slotted spoon to turn each piece so both sides get golden brown. Don’t press them down, let them float and turn naturally.
8. Drain Properly After Frying
Once cooked, transfer to paper towels or a wire rack.
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Paper towels absorb oil
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A wire rack keeps them crisp by preventing steam buildup
9. Taste and Adjust
Yeast-free puff puff has a clean flavor, so don’t be afraid to adjust:
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More nutmeg for aroma
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A little vanilla for sweetness
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A pinch of cinnamon for warmth
10. Serve Fresh for Best Texture
Yeast-free puff puff tastes best while warm and fresh. It’s still good later, but the texture is fluffiest right after frying.
These tips ensure that even without yeast, your puff puff turns out soft, fluffy, golden, and absolutely delicious every time.
Troubleshooting & quick fixes
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Dense/flat puff puff: Batter may be overmixed or baking powder old/insufficient. Don’t overmix; use fresh baking powder (if it’s older than 6-12 months, replace).
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Raw middle, burnt outside: Oil too hot – lower heat and fry slightly longer at a lower temp. Make slightly smaller pieces so they cook through.
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Greasy puff puff: Oil too cool or battered pieces overcrowded. Increase heat slightly and fry in smaller batches.
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Bitter or metallic taste: Too much baking powder. Stick to 2 tsp for 2 cups flour (adjust proportionally).
Extra tips for restaurant-style puff puff
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Uniform size: Use a small ice-cream scoop or a tablespoon measure for even cooking.
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Fluffier texture: Fold the batter gently and avoid compacting; optional: separate the egg, whip the white to soft peaks, fold in for extra lift (advanced).
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Flavor boosts: Add a pinch of cinnamon or grated orange zest for aroma.
Texture and Taste: What to Expect
Puff puff made without yeast still delivers that soft, airy, and delicious experience we all love, just with a slightly different personality.
Because this recipe uses baking powder instead of yeast, the texture is a bit lighter and more cake-like, rather than chewy or stretchy. The inside stays fluffy and tender, while the outside fries up perfectly golden and slightly crisp.
The taste is mild, clean, and subtly sweet. Without yeast, you won’t get that fermented or slightly sour undertone that traditional puff puff has.
Instead, the flavor is more straightforward, allowing the sugar, nutmeg, and vanilla (if you use them) to shine through. Many people actually prefer this yeast-free version because it tastes fresher and more like a quick sweet snack.
Overall, expect puff puff that is:
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Soft on the inside
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Light and fluffy
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Crisp around the edges
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Mildly sweet
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Delicious even without resting the batter
Yeast or no yeast, the result is still a batch of warm, irresistible puff puff that’s perfect for snacking, serving guests, or pairing with your favorite dips.
Flavor Variations
One of the best things about puff puff is how versatile it is. Even without yeast, you can transform the flavor in so many exciting ways. Whether you prefer something sweet, spicy, or a little adventurous, these variations will help you customize your puff puff to fit any mood or occasion.
1. Classic Nutmeg Puff Puff
This is the traditional Nigerian flavor many people grew up with.
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Add ½-1 teaspoon nutmeg to the dry ingredients.
Nutmeg gives puff puff that warm, comforting aroma and signature taste.
2. Vanilla Puff Puff
Perfect for those who love sweet, aromatic puff puff.
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Add 1-2 teaspoons vanilla extract to the wet ingredients.
It enhances the sweetness and gives the puff puff a bakery-style flavor.
3. Cinnamon Puff Puff
Great for festive seasons or anyone who loves cozy spices.
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Add ½-1 teaspoon cinnamon to the dry ingredients.
You can also sprinkle cinnamon sugar on top after frying.
4. Milk Puff Puff
Richer, softer, and creamier.
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Replace water with full-fat milk.
This gives the puff puff a smoother interior and slightly sweeter taste.
5. Pepper Puff Puff
For those who enjoy a little heat!
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Mix in ¼-½ teaspoon cayenne pepper or add finely chopped fresh pepper.
This is perfect for small chops platters or serving with pepper sauce.
6. Chocolate Puff Puff
A fun twist for kids and chocolate lovers.
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Add 1-2 tablespoons cocoa powder to the dry ingredients.
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Drizzle melted chocolate or Nutella on top after frying.
It turns puff puff into a sweet dessert-like treat.
7. Coconut Puff Puff
Light, tropical, and slightly sweet.
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Replace part of the liquid with coconut milk.
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Add 2-3 tablespoons desiccated coconut for extra flavor and texture.
8. Banana Puff Puff
Soft, naturally sweet, and full of flavor.
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Mash ½-1 ripe banana and mix into the batter.
You may need to reduce the liquid slightly.
Great for kids and breakfast-style puff puff.
9. Orange or Lemon Zest Puff Puff
Bright, fresh, and perfect for special occasions.
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Add 1 teaspoon grated orange or lemon zest to the batter.
This gives a fragrant citrus kick that pairs well with powdered sugar.
10. Savory Herb Puff Puff
For a surprising and unique twist.
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Add chopped fresh herbs like parsley, spring onion, or thyme.
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Reduce sugar slightly if you want it more savory.
Perfect for serving with dips or alongside main dishes.
With these flavor variations, your puff puff can be as simple or as creative as you want. They’re easy to customize and a fun way to bring excitement to a classic snack.
How to Serve puff puff without yeast
Puff puff is one of those snacks that can shine anywhere, breakfast, dessert, parties, or small chops trays. Whether you prefer it simple or dressed up, there are plenty of delicious ways to enjoy yeast-free puff puff.
1. Serve Warm and Fresh
The best way to enjoy puff puff is straight out of the fryer, warm, soft, and golden. This is when the texture is at its peak-crispy outside and fluffy inside.
2. Dust with Powdered Sugar
For a simple sweet touch, sprinkle powdered sugar over the puff puff.
It adds a light sweetness and makes them look extra appealing.
3. Toss in Cinnamon Sugar
For a more dessert-like treat, toss warm puff puff in a mix of:
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¼ cup sugar
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½ teaspoon cinnamon
This gives a donut-like flavor that’s perfect for kids and parties.
4. Pair With a Dip or Sauce
Elevate your puff puff by serving it with any of these dips:
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Chocolate sauce
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Caramel sauce
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Honey or maple syrup
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Fruit jam
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Pepper sauce (for a spicy, Nigerian-style twist)
This makes them great for breakfast or dessert platters.
5. Serve as Part of Small Chops
Puff puff is a staple in Nigerian small chops. Pair it with:
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Spring rolls
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Samosas
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Gizzards
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Chicken kebabs
This works well for parties, weddings, and entertaining guests.
6. Stuff or Fill Them (Creative Twist!)
For a fun upgrade, you can fill puff puff with:
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Nutella
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Cream cheese
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Custard
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Fruit preserves
Just inject the filling with a piping bag after frying.
7. Enjoy With a Drink
Puff puff pairs beautifully with:
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Zobo
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Smoothies
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Hot chocolate
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Tea or coffee
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Fruit juice
This makes it a great afternoon snack or breakfast treat.
8. Make It a Dessert Plate
Serve puff puff alongside fresh fruits like strawberries, bananas, or mango slices, topped with a drizzle of chocolate or honey.
No matter how you choose to serve them, yeast-free puff puff fits into any occasion. Simple or dressed up, they’re always a crowd-pleaser.
Storage Tips for puff puff without Yeast
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