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