Ingredients
- 1/2 tablespoon (8-9 g) salt
- 1/2-3/4 cup (100-175 g) sugar
- 1 cup (240ml) warm water
- 3 teaspoon s (9 g) active dry yeast
- 1 cup (240 m) warm milk
- 1/4 cup (58 g) butter
- 1 large egg
- \1 1/2 cup s (420 g) flourplus extra batter is too wet
- 1/4 cup (25 g) cocoa powder
- oilfor deep frying
- 1 cup (170 g) chocolate(semi-sweet and milk chocolate both work fine)
- 1/4 cup (60 g) cream
- 1 tablespoon (14 g) butter
Instructions
- Mix salt, sugar, water, and yeast. Set aside for 5 minutes to activate the yeast.
- Heat butter and milk in the microwave or saucepan just until the butter melts. Let cool to room temperature.
- Add the milk, butter, and egg to the yeast mixture.
- Follow with the flour and cocoa powder, and mix thoroughly with a spoon or your hands. Let the mixture rise for 1 2 hours.
- Fill a large saucepan or Dutch oven with vegetable oil until it is at least 3 inches (or 5cm) deep, and heat on low. Too little oil will result in flatter balls.
- Test the oil's temperature by putting a drop of batter into the oil. If it's hot enough, the batter will rise to the top. Grab a little batter at a time with your hands or two spoons (one for the batter and the other to push it off gently into the oil). It should form into a ball.
- Fry for a few minutes until the bottom side is golden brown. Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Remove the puff puff from the oil with a slotted spoon (or something similar). Place them on napkins right away to soak excess oil.
- Melt cream, butter, and chocolate chips in the microwave or saucepan. Mix well.
- Serve chocolate dipping sauce with the puff puffs.
