Golden Puffs


  • 2 cups all-purpose flour*
  • ¼ cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon nutmeg or mace
  • ¼ cup salad oil
  • ¾ cup milk
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon cinnamon


  1. Heat far or oil (3 to 4 inches) to 375 degrees in deep fat fryer or kettle.
  2. Measure flour, ¼ cup sugar, the baking powder, salt and nutmeg into bowl.
  3. Add oil, milk and egg; beat until smooth.
  4. Drop batter by teaspoonfuls (too large puffs will not cook through) into hot fat.
  5. Fry four or five at a time about 3 minutes or until golden brown on both sides.
  6. Drain.
  7. Stir together ½ cup sugar and the cinnamon.
  8. Roll warm puffs in sugar-cinnamon mixture.

*If using self-rising flour, omit baking powder and salt.


  • Buttermilk Nut Puffs: Decrease baking powder to 1 teaspoon, add ½ teaspoon soda and substitute buttermilk for the milk. Blend 1 cup confectioners’ sugar and ⅓ cup boiling water. Glaze puffs with warm mixture and roll in finely chopped nuts. If desired, omit glaze and roll warm puffs in sugar. (Do not use self-rising flour.)