Plantain Puffs

Name: Plantain Puffs
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Makes 40-50
Cuisine: jamaican
Ingredients: 2 plantain; 100ml whole milk; 50g golden caster sugar plus 1 tbsp; 7g sachet fast-action dried yeast; 400g plain flour plus extra for dusting; 150g condensed milk; 2 x 50ml shots of strong coffee; 500ml-1 litre vegetable oil for deep-frying; 75g caster sugar; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg

⏱ 80 mins 🍽 Makes 40-50 🌶 jamaican ✅ More effort 🏷 Dessert

These delightful puffs are a Jamaican-inspired dessert from food author Melissa Thompson. Roasted plantain is combined with a yeasted dough, left to prove, then deep-fried in batches. The golden puffs are rolled in a spiced sugar dusting and served with a simple sauce made from condensed milk and strong coffee, perfect for dunking. The recipe yields 40-50 pieces and takes about 80 minutes to prepare and cook.

Ingredients

2 plantain
100ml whole milk
50g golden caster sugar plus 1 tbsp
7g sachet fast-action dried yeast
400g plain flour plus extra for dusting
150g condensed milk
2 x 50ml shots of strong coffee
500ml-1 litre vegetable oil for deep-frying
75g caster sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg

Method

Set your oven to 200C/180C fan/gas 6. Place the plantain in its skin in the oven and roast for 20-30 mins until the inside is tender. While that cooks, gently heat the milk in a saucepan until it is lukewarm. Mix in 1 tbsp of the sugar, then stir in the yeast. Remove from the heat and allow it to stand for 10 mins.
Remove the plantain from the oven and, once cool enough to touch, scoop the flesh into a bowl. Combine the flour with the rest of the sugar, then mix this into the plantain. Gradually stir in 150ml water using a knife until a loose, sticky dough forms. Cover the bowl with a damp tea towel and leave in a warm spot for 1 hr or until it has doubled in size.
In a small bowl, combine the condensed milk and coffee, then set this sauce aside. In a wide, shallow bowl, mix together the ingredients for the dusting.
Half-fill a heavy-based saucepan with the oil and heat it gently to 180C. If you lack a thermometer, test by dropping a small bit of batter in. it is ready when the batter sinks then rises after 3-5 seconds. Wet your hands to prevent sticking, take a walnut-sized piece of dough and carefully drop it into the oil. Repeat in batches, ensuring the puffs do not touch. Fry for 2 mins until golden, then turn and fry for another 2 mins until browned all over. Use a slotted spoon to remove them, drain on kitchen paper, then roll each puff in the dusting mix. Transfer to a plate and serve with the coffee sauce for dunking.

Nutrition (per serving)

Calories74 kcal

Fat1 g

Carbs14 g

Sugars5 g

Fibre1 g

Protein1 g

Sodium4 mg

Recipe details

Skill levelMore effort

CategoryDessert

Cuisinejamaican

DietVegetarian