Zoe Adjonyoh served up delicious puff puff doughnuts With strawberry chilli jam on Sunday Brunch.

The ingredients are: 300g plain flour, 100g caster sugar, 1 tsp vanilla extract, 1/2 tsp nutmeg, 200ml water, 1 tbs dried yeast and 50ml warm water (to activate yeast).

For the strawberry chilli jam: 1 punnet strawberries, 1/2 teaspoon chilli flakes, 4 tablespoons sugar and 2 tablespoons water.

See recipes from Zoe in her book titled: Zoe’s Ghana Kitchen available from Amazon now.