Puff Puff

Sift the all-purpose flour into a large bowl. This helps to remove lumps and aerate the flour.

Add the active dry yeast, granulated sugar, and ground cinnamon to the sifted flour. If using, add the vanilla essence.

Gradually add the warm water to the dry ingredients while mixing with a spatula or your hands. Mix until a smooth, thick batter forms. Ensure the water is warm, not hot, as hot water can kill the yeast.

Continue mixing until the batter is smooth and free of lumps. Scrape down the sides of the bowl to ensure all ingredients are incorporated.

Cover the bowl with a lid or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. The dough should be bubbly and airy.

Pour vegetable oil into a deep pot or Dutch oven, ensuring there's enough depth for the puff puff to float. Heat the oil over medium heat to about 350°F (175°C). You can test the oil by dropping a tiny bit of batter; it should sizzle and rise to the surface.

Using a spoon or your hands (lightly greased if needed), carefully drop spoonfuls of the batter into the hot oil. Do not overcrowd the pot; fry in batches. The puff puff should automatically form into balls as they cook.

Fry the puff puff for about 5-7 minutes, turning them occasionally with a slotted spoon or spider strainer to ensure even browning. They should puff up and turn golden brown.

Once golden brown and cooked through, remove the puff puff from the oil using the slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve warm.