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Buns

Also known as Buns (Nigerian Sweet Fried Balls)

Nigerian Buns are sweet, dense, slightly chewy deep-fried dough balls — distinct from the lighter, airier Puff Puff. Where Puff Puff uses yeast, Buns uses baking powder, producing a denser, more compact texture with a crunchy exterior and a slightly bready interior.

Buns, Nigerian cooking

Ingredients

  • 3 big cups of plain flour
  • 3 big tablespoons of sugar
  • 1 teaspoon of baking powder
  • Half a teaspoon of salt
  • Half a teaspoon of ground nutmeg
  • 2 eggs, beaten
  • Half a cup of evaporated milk or fresh milk
  • 2 big tablespoons of vegetable oil — for the dough
  • A little water if needed
  • Vegetable oil for deep-frying

Method

  1. 01

    Making the Dough. Combine flour, sugar, baking powder, salt and nutmeg. Add beaten eggs, evaporated milk and vegetable oil. Mix with hands. Add a little water if needed to bring dough together into a firm, smooth, slightly sticky dough — firmer than Puff Puff batter.

  2. 02

    Resting. Cover dough and rest 10 minutes.

  3. 03

    Shaping. Take portions slightly larger than a golf ball. Roll between palms into smooth balls.

  4. 04

    Frying at Lower Temperature. Heat oil to moderate-to-hot heat — lower than Puff Puff because Buns are denser and need more time to cook through. Fry batches of 6 to 8 for 5 to 7 minutes, turning regularly, until deep golden-brown all over.

  5. 05

    Draining. Drain on paper towels. Cool slightly before eating.

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