Ginger and Honey Puff Puff

Ingredients

• 3 cups All-purpose flour
• 1.5 cups Warm water
• 2.25 teaspoons Active dry yeast
• 0.5 cup Granulated sugar
• 2 tablespoons Freshly grated ginger
• 0.5 teaspoon Salt
• 4 cups Vegetable oil for deep frying
• 0.33 cup Raw honey
• 0.25 teaspoon Ground nutmeg
• 1 teaspoon Warm water for honey drizzle(optional)

Instructions

1. 1

   In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in 1.5 cups of warm water; let it sit for 5-10 minutes until foamy.

2. 2

   In a large mixing bowl, whisk together the flour, remaining sugar, salt, nutmeg, and the freshly grated ginger.

3. 3

   Gradually pour the yeast mixture into the dry ingredients, mixing by hand or with a wooden spoon until a smooth, stretchy batter forms.

4. 4

   Cover the bowl with a clean damp cloth or plastic wrap and place in a warm, draft-free area to rise for 1 to 1.5 hours until doubled in size.

5. 5

   Heat the vegetable oil in a deep pot or wok over medium heat until it reaches approximately 350 degrees Fahrenheit.

6. 6

   Deflate the batter slightly, then use your hand or a spoon to scoop and drop small, round balls of dough into the hot oil.

7. 7

   Fry the balls, turning frequently with a slotted spoon, until they are golden brown and cooked through on all sides.

8. 8

   Remove the puff puffs and drain on paper towels, then whisk the honey with a teaspoon of warm water and drizzle generously over the warm pastries.