How To: Make Oreo Puff-Puff

How To: Make Oreo Puff-Puff

Puff-puff is a traditional snack often found in western African countries such as Nigeria, Ghana and Sierra Leone. They are deep-fried dough balls that are golden brown on the outside, and spongy and fluffy on the inside. Growing up, my mum would get me to be her Sous-Chef and we would make large batches of puff-puff and meat pies for church events, friends and family.

Oreo puff-puff is a great twist on the popular street food snack and Nigerian dessert. I have seen amazing pictures of this creation online in the past and always wondered how they added Oreos to the mix. While searching for a recipe online, I had no luck. I needed to make a snack for a work event and decided to just go for it and create my own recipe.

Oreo Puff-Puff Recipe

Oreo Puff-Puff Recipe

Yield: 30
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes

Oreo puff-puff is a yummy twist on the popular Nigerian street food snack, puff-puff. They are deep-fried dough balls that are golden brown on the outside, spongy and fluffy on the inside with chocolatey sandwich biscuits along with a vanilla flavour filling.


  • 3 Cups of Plain Flour
  • ½ Cup of Self-Raising Flour
  • 2 Cups of Lukewarm Water
  • 1 Sachet of Dry Yeast (7g)
  • 1 Cup of Caster Sugar
  • ½ tsp Nutmeg (optional)
  • A Pinch of Cinnamon (optional)
  • 3 Packets of Oreo Biscuits
  • Oil For Frying


  1. In a large bowl, combine the plain flour, self-raising flour, yeast, sugar, nutmeg, cinnamon and mix well.
  2. Add lukewarm water slowly while mixing, ensuring there a no lumps and the batter is smooth.
  3. Cover the bowl with a clean kitchen cloth and set aside near a warm area for at least 1-2 hours to allow the batter to proof and rise (the batter will look thick and smooth with a couple of bubbles). Oreo puff-puff dough rising
  4. In a deep frying pan, heat the oil until it’s hot.
  5. Dip an Oreo into the batter, ensuring every part of the oreo is covered with the batter. Dip a tablespoon or your hand in a bowl of water first before scooping the batter with the oreo to form a small ball shape (the size of a tennis ball and drop inside the oil). Repeat these steps until the pan with the oil has no space to fit any dough balls.
  6. Fry the puff- puff on both sides for a few minutes until golden brown. Take out the puff-puff balls immediately when golden brown to ensure they do not burn and place in a sieve or bowl with paper towels which reduces any excess oil on the puff-puff. 
  7. Serve warm with vanilla ice cream, a sprinkle of icing sugar and chocolate sauce.


  • Nutmeg and cinnamon are completely optional to add. I love the subtle flavour it adds to the puff-puff and would recommend adding them into the mix.
  • As you may have already seen, due to the weight of the oreo, it changes the original tennis ball-like shape of the puff puff, which is why mine has been looking almost like Akara lol. 
  • For the puff- puff batter, ensure you use lukewarm water as the yeast won’t get activated if you use cold water. If the water is too hot, it will kill the yeast, so a perfect balance of lukewarm water is best.
  • This recipe makes approximately 30 pieces of oreo puff-puff which means you'll have some Oreos left over to snack on.
    • Nutrition Information
      Yield 10 Serving Size 1
      Amount Per Serving Calories 256Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 82mgCarbohydrates 54gFiber 1gSugar 21gProtein 5g

      This may slightly vary depending on where you buy your ingredients.

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      If you use my recipe, please share your lovely pictures with me on Instagram and Twitter. For further guidance on making this recipe, comment below or contact me via email. Enjoy!

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      1. theabcmomblog
        April 7, 2020 / 11:12 pm

        Deep fried Oreos sounds so yummy! My kids would be bouncing off the walls after this 🙂

        • April 9, 2020 / 12:07 pm

          Yes they definitely would, it’s such a yummy treat! 😊

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