Air Fryer Puff Puff

• 2 cupsall-purpose flour
• 1/4 cupsugar — plus more for dusting
• 2.25 tspinstant yeast — one packet
• 1/2 tspfine sea salt
• 1/4 tspground nutmeg — the traditional warm note
• 1 cupwarm water — plus a splash if needed
• 2 tspneutral oil — for brushing

Method

1. 01

   Whisk the flour, sugar, yeast, salt, and nutmeg. Pour in the warm water and stir into a thick, sticky batter — looser than bread dough, too soft to knead. Cover and let it rise somewhere warm for about 45 minutes, until doubled and bubbly.

2. 02

   Scoop heaped tablespoons of batter with oiled hands or a small ice-cream scoop and roll loosely into balls. Brush each one with oil — this is what stands in for the deep fry's golden crust.

3. 03

   Air fry at 350°F for 14 minutes, turning gently halfway, until puffed, golden, and cooked through (a skewer should come out clean). Work in batches so they have room to expand.

4. 04

   Roll the warm puff puff in sugar and eat straight away, while the insides are still pillowy.