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Buns

Also known as Buns (Nigerian Fried Dough Balls — Full Method)

Nigerian Buns are the denser, egg-enriched cousin of Puff Puff — small, round, fried dough balls made with baking powder as the leavening agent rather than yeast, producing a firmer, more substantial texture that is between a doughnut and a fried biscuit. Buns are found at every Nigerian pastry shop and roadside stall, sold alongside Puff Puff, Chin Chin and Fish Rolls as part of the beloved Nigerian fried snack selection.

Buns, Nigerian cooking

Ingredients

  • 3 big cups of plain flour
  • 4 big big tablespoons of sugar
  • 1 teaspoon of baking powder
  • Half a teaspoon of salt
  • Half a teaspoon of ground nutmeg
  • 2 big eggs, beaten
  • Half a tin of evaporated milk
  • 2 big big tablespoons of butter or margarine, melted
  • A little cold water if needed to bring the dough together
  • Vegetable oil for deep-frying

Method

  1. 01

    Making the Buns Dough. Sift flour, sugar, baking powder, salt and nutmeg into a large bowl. Add beaten eggs, melted butter and evaporated milk. Mix well to form a smooth dough — slightly softer than Chin Chin dough but firmer than Puff Puff batter. If the dough is too stiff, add a very small amount of cold water. If too sticky, add a little more flour.

  2. 02

    Resting the Dough. Cover with a damp cloth and rest for 10 minutes.

  3. 03

    Shaping the Buns. Divide the dough into pieces the size of a large marble to a golf ball. Roll each piece between oiled palms into a smooth, round ball.

  4. 04

    Frying. Heat vegetable oil in a deep pan over medium heat — not too hot. Fry Buns in batches of 5 to 6 for 6 to 8 minutes, turning regularly, until deep golden-brown all over and cooked through. The oil temperature must be moderate — too hot browns the outside before the inside cooks.

  5. 05

    Draining and Serving. Drain on paper towels. Allow to cool slightly before serving. Buns are best served warm.

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