Puff Puff

Preparation

1. Mix the flour, salt, ground nutmeg, and sugar together in a large bowl, creating the dry ingredients base. In a separate small bowl, dissolve the active dry yeast in the warm water and let sit for 5 minutes until foamy, indicating that the yeast is alive and ready to ferment.
2. Add the foamy yeast mixture to the dry ingredients and stir with a wooden spoon for 3-4 minutes until a thick batter forms with a spongy, dough-like consistency. The batter should be thick enough to hold its shape slightly but thin enough to drop from a spoon. Do not overmix; the batter should have a slightly lumpy texture from the yeast cells.
3. Cover the bowl with a damp cloth and let the batter rise at room temperature for 45 minutes to 1 hour until it has doubled in size and is filled with visible air bubbles throughout from the fermentation process. The batter should be light, airy, and very fluffy.
4. Heat the vegetable oil in a large, deep pot to 350°F (175°C)—the oil should be hot enough that a small drop of batter immediately sizzles and rises to the surface. Working in batches, carefully drop rounded spoonfuls of the batter into the hot oil using a spoon or an ice cream scoop, allowing the puff puff to fry undisturbed for 2-3 minutes until puffed and light brown on the bottom.
5. Turn the puff puff over using a slotted spoon and fry for another 2-3 minutes until golden brown all over and cooked through. The centers should be light and airy with a crispy exterior. Remove with a slotted spoon and drain on paper towels. Dust with honey or powdered sugar if desired, and serve warm.