Nigerian Buns are a deep fried snack made from flour, sugar, eggs, water, salt and baking powder. Buns should not be confused with Puff Puff, as the latter is softer, yet stretchy and chewy. Buns on the other hand, are soft, yet quite dense and more filling as they have more of a dry to wet ingredient ratio.
Buns and Puff Puff can be tricky to make if your consistency is off. Be sure to read the notes section for tips on getting the right consistency for Buns. This has to be THE most requested recipe to date, lol. I’ve been trying to stay away from fried foods, hence my delay in making this, but my goodness, I didn’t know y’all like Buns like this o! ;)
Requested Recipes are a series of posts geared towards recipes YOU’ve requested! If you’d like a particular recipe featured, let me know!
To learn how to make Nigerian Buns, here’s what you’ll need:
|Recipe Cost: $11.06||Prep: 5 mins||Cook: 10 mins
||Difficulty: Easy||Serves: 6-8|
- 1 cup all purpose flour
- 1/2 tsp table salt
- 1/2 tsp baking powder
- 2 m eggs
- 4 tbsps granulated white sugar
- 5-6 tbsps room temperature water
- 5-6 cups Canola Oil for frying
1. Add flour to a bowl
2. Add baking powder and salt
3. Mix baking powder & salt into flour, then add granulated sugar
4. Mix sugar into flour. Add water to flour
5. Mix water into flour
6. Add eggs to flour
7. Using a tablespoon, start working eggs into flour (pre-heat oil at this point)
8. Keep working eggs into flour till there are no clumps of flour & it becomes thick yet relatively smooth (think thick custard w/some smooth lumps)
9. Consistency should be thick and a tiny bit stretchy
10. Oil should be hot, use hands or a tablespoon to scoop batter into oil
11. Let fry till dark golden brown; 2-3 mins per side (how I forgot to take a photo of this beats me! apologies!, see step #13)
12. Transfer fried buns to a plate lined with a paper towel to drain excess oil
13. It’s a wrap folks!
- The consistency of your batter is what will determine the final outcome of your buns. If the consistency is too thin, the buns won’t hold their signature round/oval shape. If its too thick, it’ll be fine for the most part, but it will be incredibly dense, more so than it needs to be and if left out or exposed to air for a bit, it might considerably harden up.
- Once you start mixing the eggs in, don’t mix it so much that it becomes so smooth. A few lumps are okay, so long as there are no clumps of flour in those lumps. The lumps should be there if you don’t overmix the batter.
- Once you’ve mixed the batter, it should be thick yet stretchy. If you’re using a spoon to mix, you should notice some resistance which would require you to put a bit more energy into the mixing (not like pounded yam mixing energy o, lol).
- Once you get the consistency down, scoop some up in a spoon as in step #9. Once you get to the last photo in step #9, count slowly to 7. It should start dropping between 5 and 7. Ideally, 7 would be best. Count as though you’re counting 1-7 with a child that is learning their numbers, not too slow, yet not too fast.
- Since the batter is quite thick, when adding it to the hot oil, it’s not just going to drop in there. You can use a teaspoon in addition to the tablespoon to help get it into the oil in one piece. So, if you’re right handed and you have the main spoon with the batter in your right hand, have a teaspoon in your left to gently remove the batter from the tablespoon into the oil. While you’re doing this, your hands should be over the deep fryer and close enough to the oil so that it doesn’t splash and you don’t burn yourself.
- If this is not done, you might end up with long ends and edges from the batter stretching as it’s dropped into the oil.
- If your consistency is too thin, you can thicken it up by adding a tiny bit of flour, say 1-2 teaspoons at a time, then mix and gauge how thick it is.
- If your consistency is too thin and you fry the batter that way, more than likely, you will end up with a flatter middle and long ends and edges.
- Also, the lumps in the batter, help to form the rough, outer covering of the buns. If your batter is too smooth, it’s probably a bit too thin and the outside of the buns will be smooth. If the batter is just right with smooth lumps, it’ll have those bumps typically of Buns. See photos below:
- Thin/smooth batter: The outside is way smoother than it should be. Almost as smooth as Puff Puff!
- Proper batter: Notice the small bumps?
- Each of your buns will hold a different shape; some will be round and some will be a bit oval. Don’t go in expecting to perfect round shapes each time!
- Once you add the batter to the oil, it will puff up, possibly roll to the other side on it own and depending on how jagged the edges are, some of those edges might crisp up. Nothing wrong with that though!
- Be sure the oil is hot enough to cook through to the inner part of the Buns and in the same vein, not so hot that it burns/fries too quickly. Remember, the batter is thicker, so while the outside might looked done, you could very well still have an uncooked batter filled center. 2-3 minutes on each side should do.
- Since Buns are thicker, you will probably need more sugar as the sweetness won’t come through as easily. If 4 tablespoons is not enough, you can use half a cup of sugar.
- You can add milk if you’d prefer to make it richer, but I decided it wasn’t necessary. I thought of the roadside sellers in Yaba or Isale Eko or somewhere like that and I highly doubt that they’d add milk (Cowbell, lol) to their Buns.
- I mean, they might not even add eggs, just enough water and sugar to make it thick and sweet and you’d never know! The eggs add protein to this otherwise heavily floured and dense snack. Your choice!
- Any clear oil will work if you don’t have Canola oil. Vegetable or Corn oil are both good substitutes.
- You could try dark/light brown granulated sugar, but then the inside of the Buns would be dark/light brown. Up to you!
None really, just grab a Bun (and napkin!) in one hand, a soft drink/mineral/soda/pop in the other and eat away!
The Recipe Cost of $11.06 is approximate for me in US dollars, but should be used an estimate only. Please keep price fluctuations & exchange rates in mind. If you’re based in the US, the grocery store(s) you frequent might have the same items cheaper or more expensive than what I purchased.
If you’re international, please keep in mind that exchange rates vary constantly. I recommend using this site to convert it from US dollars to your local currency. You might also have some of the ingredients at home already, thereby reducing the cost.
If you’d prefer to see an individual ingredient cost breakdown, let me know!