Activate the Yeast:

• In a large mixing bowl, dissolve the instant yeast in the warm water. Let it sit for about 5 minutes until it becomes frothy. This step ensures that the yeast is active and ready to work its magic.

Mix Dry Ingredients:

• In a separate bowl, combine the all-purpose flour, sugar, powdered milk, salt, and nutmeg. Mix well to ensure all the dry ingredients are evenly distributed.

Combine Ingredients:

• Gradually add the dry mixture to the bowl with the activated yeast and water. Stir continuously until you get a smooth batter. The consistency should be thick but still pourable. If the batter is too thick, you can add a little more water.

Let the Batter Rise:

• Cover the bowl with a clean cloth or plastic wrap and place it in a warm area. Allow the batter to rise for about 1-2 hours or until it has doubled in size. The rising time may vary depending on the room temperature.

Heat the Oil:

• In a deep pan or fryer, heat vegetable oil to about 350°F (175°C). You’ll need enough oil to allow the puff puff to float and fry evenly.

Fry the Puff Puff:

• Once the oil is hot, use a spoon or your hands to scoop small portions of the batter and gently drop them into the hot oil. Fry the puff puff in batches to avoid overcrowding the pan.

Golden Perfection:

• Fry the puff puff until they turn golden brown on all sides. This should take about 3-5 minutes per batch. Use a slotted spoon to remove the puff puff from the oil and place them on paper towels to drain any excess oil.

Prepare Cinnamon Sugar:

• In a shallow bowl, mix the sugar and ground cinnamon until well combined.

Coat in Cinnamon Sugar:

• While the puff puff are still warm, toss them in the cinnamon sugar mixture until they are well coated.

Serve and Enjoy