Go Back
–+ servings
COOK WITH SONITA

Yogurt Puff Puff Recipe (No Yeast) | Soft & Fluffy African Puff Puff

Looking for a quick puff puff recipe without yeast? This Yogurt Puff Puff is soft, fluffy, and incredibly easy to make. Since it's made with self-rising flour and yogurt, there's no need to wait for the batter to rise. In less than 30 minutes, you'll have delicious golden-brown puff puff that's perfect for breakfast, snacks, or dessert.

A Little About This Recipe

As part of my Puff Puff Series, I wanted to try making puff puff without yeast. Instead of using the traditional method, I decided to used liquid mango yogurt, but any liquid yogurt should work.
I honestly wasn't sure how it would turn out, but I was pleasantly surprised. The puff puff came out soft, fluffy, and beautifully golden with almost no waiting time.
One thing I noticed while making this recipe is that different yogurt brands have different consistencies. I started with 2 cups of yogurt, but my batter was still a little thick, so I added another ½ cup. My advice is to add the yogurt gradually until you get a thick but scoopable batter.
If you're looking for a quick puff puff recipe, I think you'll really enjoy this one.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 20 Puff Puff
Course: Dessert, Snacks & Appetizers
Cuisine: African, Cameroonian, West African
Calories: 55
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Self-Rising Flour
  • 2 cups self-rising flour This recipe uses self-rising flour, so there's no need for yeast.
Yogurt
  • 2 cups liquid mango yogurt(500 ml) If you're using a thicker yogurt, add a little water or extra yogurt until you get a thick but scoopable batter.
  • Additional ½ cup (125ml) yogurt, if needed
Sugar
  • ¼ cup sugar Since the yogurt is already sweet, only a small amount of sugar is needed.
Nutmeg
  • 1/2 teaspoon nutmeg I like adding a little nutmeg because it gives the puff puff a lovely flavor and aroma.

Vegetable Oil

Equipment

  • 1 Large Mixing Bowl Use a large bowl to make mixing easier.
  • 1 Set of Measuring Cups- For accurate ingredient measurements.
  • 1 Set of Measuring spoons- Use to measure the sugar, nutmeg, and other small ingredients.
  • 1 Spatula Perfect for mixing the batter until smooth and well combined.
  • 1 Deep frying pan or pot A deep pan helps the puff puff cook evenly and develop a nice round shape.
  • 1 Slotted Spoon Use to remove the puff puff from the oil while allowing excess oil to drain.
  • Paper Towels Place the fried puff puff on paper towels to absorb excess oil before serving.

Method
 

How To Make Yogurt Puff Puff (Step-by-Step)
    Step 1
    1. Sift the self-rising flour into a large mixing bowl.
    Step 2
    1. Add the sugar and ground nutmeg, then whisk or stir the dry ingredients until well combined.
    Step 3
    1. Make a well in the center of the flour mixture.
    Step 4
    1. Gradually pour in the yogurt while stirring continuously until a think, smooth batter forms. If the batter is too thick, add a little more yogurt (or a small amount of water) until it reaches a scoopable consistency.
    Step 5
    1. Mix until smooth and well combined. You can use a spatula or your hands to mix batter.
    Step 6
    1. If the batter is too thick, gradually add the remaining ½ cup of yogurt until you have a thick but scoopable batter.
    Step 7
    1. Heat enough vegetable oil in a deep frying pan or pot over medium heat until it reaches about 350℉(175℃).
    Step 8
    1. Test the oil by dropping in a small amount of batter. If it rises to the surface and begins frying immediately, the oil is ready.
    Step 9
    1. Using your hands or a spoon, Carefully drop small portions of batter into the hot oil. Avoid overcrowding the pan.
    Step 10
    1. Fry for 5-6 minutes, turning occasionally until the puff puff is evenly golden brown on all sides.
    Step 11
    1. Remove with slotted spoon and drain on paper towels.
    Step 12
    1. Serve warm on its own or with your favorite beverage. Enjoy!
      2. Sonita's Tips
    2. Sift the flour before mixing to help create a smooth, lump-free batter.
    3. Different yogurt brands have different consistencies, so adjust the amount as needed.
    4. Add the yogurt gradually instead of pouring it all in at once.
    5. If using thick yogurt,you may need to add a little more yogurt or splash of water to achieve the right batter consistency.
    6. The batter should be thick but still easy to scoop.
    7. Fry over medium heat for evenly cooked, golden-brown puff puff.
    8. Use a deep frying pan or pot to help the puff puff cook evenly and form a nice round shape. Fry one or two pieces first to test the oil temperature before frying the full batch.
    9. Avoid overcrowding the pan, as this can lower the oil temperature and affect the texture of the puff puff.

    Nutrition

    Calories: 55kcalCarbohydrates: 12gProtein: 2gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 0.3mgPotassium: 13mgFiber: 0.3gSugar: 3gVitamin A: 0.3IUVitamin C: 0.002mgCalcium: 2mgIron: 0.1mg

    Video

    Notes

     Why You'll Love This Recipe

    • No yeast required
    • No waiting for the batter to rise
    • Soft and fluffy every time
    • Beginner-friendly
    • Made with simple ingredients
    • Perfect for breakfast, snacks, and parties

    Common Mistakes

    Using Oil That's Too Hot

    • The outside will brown quickly while the inside stays uncooked.

    Making the Batter Too Thick

    • A thick batter produces dense puff puff instead of soft, fluffy ones.

    Using a Shallow Pan

    • A deeper pan or pot helps the puff puff cook evenly and develop a nice round shape.

    Overcrowding the Pan

    • Too many puff puff at once lowers the oil temperature and affects cooking.

    Variations

    • Plain Yogurt Puff Puff
    • Vanilla Yogurt Puff Puff
    • Strawberry Yogurt Puff Puff
    • Banana Yogurt Puff Puff

    What To Serve With Yogurt Puff Puff

    • Tea
    • Coffee
    • Hot Chocolate
    • Fresh Fruit
    • A glass of milk
    • Fresh fruit Juice

    Make Ahead

    • You can prepare the batter a few hours ahead and keep it covered in the refrigerator until you're ready to fry. Stir gently before frying and add a splash of yogurt or water if the batter has thickened too much.

    Storage Instructions

    • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5days.

    Reheating Instructions

    • Microwave for 10–15 seconds or warm in an air fryer for 2–3 minutes.

    Frequently Asked Questions

    Can I use plain yogurt?

    • Yes. Plain yogurt works perfectly.

    Do I need yeast?

    • No. The self-rising flour helps the puff puff rise beautifully.

    Can I use Greek yogurt?

    • Yes. Just thin it slightly with water if it's too thick.

    Why is my batter too thick?

    • Different yogurt brands vary in consistency. Simply add more yogurt until the batter becomes thick but scoopable.

    Related Recipes

    • Butter Puff Puff
    • Carrot Puff Puff
    • Banana Puff Puff 

    Watch the Video

    Watch the full step-by-step Yogurt Puff Puff tutorial on the Cook With Sonita YouTube channel.
    Final Thoughts
    I really enjoyed making this recipe because it proved that you don't always need yeast to make delicious puff puff. The yogurt created a soft, fluffy texture with very little effort, making this one of my favorite quick puff puff recipes.
    If you try this recipe, I'd love to hear how it turned out. Leave a comment below and let me know your favorite yogurt flavor to use.
    Happy Cooking!
    CookWithSonita 

    Tried this recipe?

    Let us know how it was!