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Puftaloon: recipe illustration
Snacks & baking

Puftaloon

Round, soft yeast-dough fritters, fried in oil and rolled in sugar, long popular in Australian households and in Aboriginal communities in Queensland. They're eaten warm, at teatime or for breakfast.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

494 kcal per serving

Protein
11.5 g
Carbohydrates
45.6 g
of which sugars
4 g
Fat
28.6 g
Fiber
2.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a mixing bowl, combine the flour, yeast, sugar and salt.
  2. Add the warm milk, beaten egg and melted butter, then knead until you have a soft, non-sticky dough.
  3. Cover and leave to rise for 1 hour in a warm place, until the dough has doubled in size.
  4. Knock back the dough, then shape small balls about 4 cm across with floured hands.
  5. Heat the oil to 170°C in a deep pan; fry the balls for 3 to 4 minutes, turning them, until golden.
  6. Drain on kitchen paper, then roll them in the sugar mixed with cinnamon while still warm.

Variations and tips

Family version. Add a tablespoon of jam to the centre of each ball before frying for a melting filling.

Using what's available. Dried yeast from the shops works well; if you only have fresh yeast, use 25 g dissolved in the warm milk.

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Original Ecomely recipe.