Nigerian Buns recipe
Buns requires a level of mastery that puff puff doesn’t require, if you don’t get it right the first time, please don’t give up. I can proudly say it took me this LONG to perfect (used lightly here) my buns. For the Lovers of Buns, I think the outer shell is the most important part, it has to be Crunchy/crumbly but not too hard. I never used to eat the inside dough but I was able to with this recipe, the egg and canola oil made it so fluffy and light.
- 21/2 cups All-purpose Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- 1/4 cup Granulated Sugar
- 3 eggs
- 1/4 cup Water
- 1/4 cup Canola Oil or melted butter
Oil for deep frying
- In two separate bowls, combine the wet and dry ingredients.
- Add in the wet mixture into the dry mixture a little at a time while mixing with your hand. (try not to overmix the batter. You want a Consistency that is thick and a tiny bit stretchy. This is the most important part as it determines how your buns takes shape)
- Place a medium deep pot on medium heat, add in 3-4 cups of oil.
- Your Oil should be hot enough by now, use hands or a tablespoon to scoop batter into oil ( You want the scoop to be kind of round but not perfect).
Frying the buns itself requires some patience and technique, because you are working with a thick batter, you want to make sure the Buns is cooked all the way through. Turn the buns often while it’s in the oil, use a fort to poke holes in it while it’s in the oil. Let fry till golden brown; 2-3 mins per side.
- Transfer fried buns to a plate lined with paper towel to drain excess oil.
**Ps: I know this is one of those things that people avoid because it is deep fried, my take is this, Food doesn’t make people fat, over-consuming the wrong things does, so live a little, indulge, enjoy life. Go for a 20mins walk/ jog after if you have to. **