7 Effects of Too Much Yeast In Puff Puff

A look at “7 Effects of Too Much Yeast In Puff Puff” Puff Puff is a popular African snack made from a simple batter of flour, yeast, sugar, and water. It is deep-fried until golden brown and fluffy. While yeast is essential to make Puff Puff, too much yeast can have adverse effects on the quality and taste of the snack.

It was once said that yeast is the little dudes who make bread possible. Well, it is also true that yeast makes puff puff possible.

If you’re making puff puff, you should use yeast. It’s what gives this delicious snack its fluffy look and feel, but too much yeast can ruin it.

The leavening agent in baking yeast causes the dough to expand, making it lighter and softer.

When it comes to finding yeast in bread, it will interest you to know that the earliest definite record dates back to ancient Egypt, as with many discoveries, it was stumbled upon.

The flour and water mixture likely fermented longer than usual on a warm day since yeasts naturally found in contaminants caused the dough to ferment.

See Also | 10 Surprising Health Benefits Of Buns


7 Effects of Too Much Yeast In Puff Puff

Today, we have yeasts in dry form that can be used for a variety of things, including baking. But they require precise measurements, so let’s look at how too much yeast affects puff puff.

7 Effects of Too Much Yeast In Puff Puff

In this article, we will discuss the seven effects of too much yeast in Puff Puff.

1. Over Fermentation

When too much yeast is added to Puff Puff batter, the dough will rise too quickly, leading to over-fermentation. Over-fermented dough results in Puff Puff that is too sour, has an unpleasant smell, and a chewy texture. It can also cause the snack to deflate when frying, resulting in flat and unappealing Puff Puff.

2. Bitter Taste

An excessive amount of yeast in Puff Puff can make the snack taste bitter. This happens when the yeast consumes all the sugar in the batter, leaving behind a bitter taste. The bitter taste can also be caused by over-fermentation.

3. Digestive Issues

Puff Puff made with too much yeast can cause digestive issues, especially for those with yeast sensitivity or intolerance. The yeast can trigger bloating, abdominal pain, and diarrhea.

4. Poor Texture

When Puff Puff batter has too much yeast, the dough becomes too soft and sticky, resulting in a poor texture. The snack can turn out oily, soggy, or even doughy, making it unappetizing.

5. Short Shelf Life

Puff Puff made with too much yeast has a short shelf life. Over-fermentation causes the snack to become stale quickly, leading to a shorter shelf life. This can result in food waste and loss of revenue for food businesses.

6. Difficulty in Frying

Puff Puff batter with too much yeast can make it challenging to fry the snack. The dough can be too soft, leading to uneven cooking, deflation, and sticking to the frying pan.

7. Unpleasant Smell

Puff Puff with too much yeast can have an unpleasant smell. The over-fermented dough can emit a sour and unpleasant odor, making it unappealing to eat.


Best Quantity of Yeast for Puff Puff

When making Puff Puff, using the right amount of yeast is crucial to achieving the perfect texture, taste, and appearance of the snack. The ideal quantity of yeast for Puff Puff depends on several factors, such as the temperature of the dough, the type of yeast used, and the desired rising time.

In general, a good rule of thumb is to use one teaspoon of active dry yeast for every two cups of flour. If you are using instant yeast, you can reduce the amount to three-quarters of a teaspoon per two cups of flour. However, it is important to note that yeast quantities may vary depending on other factors.

To ensure that you are using the right amount of yeast, it is advisable to follow a recipe that has been tested and proven. A good recipe should indicate the exact amount of yeast required and provide clear instructions on how to mix and ferment the dough.

When making the batter, it is essential to dissolve the yeast in warm water before adding it to the flour mixture. The water should be warm, but not too hot, as high temperatures can kill the yeast, resulting in a failed dough. Once the yeast is dissolved, it is mixed with the other ingredients, and the batter is allowed to rise for a specific period, usually about an hour or more, depending on the recipe.

In summary, the best quantity of yeast for Puff Puff depends on the recipe, the type of yeast used, and other factors. Following a tested recipe and using the right amount of yeast can help you achieve perfect Puff Puff every time.


Best Recipe to Make Puff Puff with Yeast

Below is the best recipe to make a puff puff with yeast. Avoid unnecessary additions. Keep it simple.


  • 2 cups of all-purpose flour
  • 2 teaspoons of active dry yeast
  • ½ teaspoon of salt
  • 2 tablespoons of sugar
  • 1½ cups of warm water
  • Vegetable oil for frying


  • In a mixing bowl, combine the flour, salt, sugar, and yeast. Mix well until everything is evenly distributed.

  • Gradually add the warm water to the mixture, stirring continuously with a whisk or wooden spoon. Make sure to add the water slowly to avoid lumps in the batter. The batter should be smooth and thick.

  • Cover the mixing bowl with a clean towel or plastic wrap and place it in a warm, draft-free spot in your kitchen. Allow the batter to rise for about 45 minutes to an hour. During this time, the yeast will activate and cause the batter to double in size.

  • After the batter has risen, heat up enough vegetable oil in a deep frying pan or pot. Make sure the oil is hot enough, but not smoking.

  • Scoop a tablespoonful of the batter and use your fingers or a spoon to drop it into the hot oil. Repeat until the pan is full but not overcrowded. Fry the Puff Puff until golden brown, turning occasionally to ensure even cooking.

  • Once cooked, remove the Puff Puff from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining batter.

  • Serve your Puff Puff hot with your favorite dipping sauce, such as honey, jam, or chocolate sauce.

This recipe makes about 15-20 Puff Puffs, depending on the size. Remember to adjust the amount of ingredients based on the number of servings you need.

Making Puff Puff with yeast is easy and straightforward. The key is to use the right amount of yeast and let the batter rise properly. With this recipe, you can enjoy delicious, fluffy Puff Puff any time of the day.

See Also | 9 Amazing Health Benefits of Moringa Leaves and Ginger



Q. How Long Does It Take for Yeast to Puff Up?

A. To proof your yeast, mix it with warm water and wait till it becomes bubbly. This should take about 5 to 7 minutes.
Mixed into the dough, it will take about 45 minutes for its action to be complete, optimally. At most, one hour.

Q. Is Yeast Compulsory in Puff Puff?

A. Asking if yeast is compulsory in puff puff is like asking if electricity is essential for electronics to function. The answer is nothing but yes.
Without yeast, your batter won’t rise. You will end up with big hard balls equivalent to buns or oversized chin-chin.
So, to get that crispy finish with a soft, fluffy interior, yeast is a must in your DIY puff puff.

Q. What Do You Do When Puff Puffs Don’t Rise

A. When your puff puff doesn’t rise, like it turns out flat, you are likely experiencing the effect of too much yeast in puff puff, too much water in the batter, or bad/inactive yeast.

If you find the result awful, you can use the batter for something else, something chapati-like that you can feel with mixed veggies and minced proteins. Some people just discard it.

If it’s the dough not rising, try to add more yeast and less salt. You can also try leaving it for a while longer, depending on the kind of yeast you use.

Yeast loves a warm climate, so turning up the temperatures of wherever you leave it to rise might also help. To do this, you can boil water, put it in a bowl, then place the container with the dough and the hot water in an enclosed place.

Q. Why does my puff puff smell like yeast?

A. Tips for Making Puff Puff. Don’t leave the batter to rise for too long to prevent overflow and a yeasty smell. Don’t fry at low temperature as the puff puff will be soggy with oil and don’t fry in oil that is too hot as this will make the outer get brown quickly without the inside cooked.


In conclusion, too much yeast in Puff Puff can have significant effects on the snack’s quality, taste, and texture. It can also cause digestive issues and have a shorter shelf life. To avoid these effects, it is essential to use the correct amount of yeast in Puff Puff batter.

If you want to learn more about making perfect Puff Puff, check out our other articles on African snacks and desserts.

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