Nigerian buns is the twin of Nigerian puff puff. It’s quite similar to it in both appearance and preparation. The buns is less oily, weighs more than the puff puff and most times, not as smooth.
Nigerian buns can be eaten as a quick snack, at events, in the bus, on the street, or any other place one finds oneself. Making home-made buns isn’t rocket science either, as with the right instructions; it should be as simple as boiling water.
The guide below should help you try your hands on making buns in your kitchen.
How to Make Nigerian Buns: Tools You Need
- Frying Pan.
- Paper Towel.
- Rolling Stick / Wooden spatula.
- Mixing Bowl (Medium size).
How to Make Nigerian Buns: Ingredients
- 1 cup of lukewarm water
- 500g of flour
- 2 tablespoons of Baking Powder
- 3 tablespoons of evaporated Milk
- ½ teaspoon of nutmeg
- 100g melted butter
- ½ teaspoon of salt
- 3 eggs
- 80g of sugar
- Vegetable oil
How to Make Nigerian Buns: Instructions for Preparation
- Add the flour to your mixing bowl, add baking powder, nutmeg and salt.
- Mix the ingredients in step 1 till it’s all well combined (still in powder state. Don’t add water).
- Whisk your eggs and add the melted butter; then mix well.
- Make a space in the middle of your dry mixture (in step 2) and empty your egg and butter mixture (in step 3) into it.
- Mix it all together till it looks lumpy and well combined.
- Add sugar and milk to the cup of lukewarm water.
- Stir well to make sure your sugar dissolves totally and evenly.
- Make a space in the centre of your lumpy mixture (in step 5) and slowly empty your liquid mixture (in step 7) into it.
- Stir vigorously as you empty the liquid content till it gives you a sticky and tough stretchy dough.
- Set aside for 5 minutes to allow the dough to breathe and rise.
- In a frying pan, heat your vegetable oil in medium heat.
- Use your hand or a scoop to scoop in the dough into the heating oil.
- Let it fry for about 4-5 minutes till it turns golden brown on every side.
- Transfer the fried buns unto a paper towel to absorb the excess oil and leave to cool.
You can enjoy your buns alone and you can serve with tea for breakfast. Whichever way, you’ll like it if you did it right.
- This recipe should make around 16 -20 balls of buns.
- Your dough bloats in heating oil, so you might want to calculate the size before its introduced to the oil and after
- If you’re kneading your dough with your hands, you would need to coat your hands with flour first.