Nigerian Buns require 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.
Nigerian Buns require 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 oil made it fluffy and delicious.
- 2.5 cups All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/4 cup Granulated Sugar
- 3 eggs
- 1/4 cup Water
- 1/4 cup 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 deep pot on medium heat, add in 3-4 cups of oil.
- When the oil is hot, scoop batter into oil ( You want the scoops 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.