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Nigerian Buns

February 8, 2011 | 99 Comments

nigerian buns

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. Add flour to a bowlnigerian buns

2. Add baking powder and saltnigerian buns

3. Mix baking powder & salt into flour, then add granulated sugarnigerian buns

4. Mix sugar into flour. Add water to flournigerian buns

5. Mix water into flour nigerian buns

6. Add eggs to flournigerian buns

7. Using a tablespoon, start working eggs into flour (pre-heat oil at this point)nigerian buns

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)nigerian buns

9. Consistency should be thick and a tiny bit stretchynigerian buns

nigerian buns

nigerian buns

nigerian buns

nigerian buns

10. Oil should be hot, use hands or a tablespoon to scoop batter into oilnigerian buns

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!nigerian buns

nigerian buns

Texture Shotnigerian buns


  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. nigerian buns
  10. 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:
  11. Thin/smooth batter: The outside is way smoother than it should be. Almost as smooth as Puff Puff!
  12. nigerian bunsProper batter: Notice the small bumps?nigerian buns
  13. 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!
  14. 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!
  15. 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.
  16. 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.
  17. 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.
  18. 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!


  1. Any clear oil will work if you don’t have Canola oil. Vegetable or Corn oil are both good substitutes.
  2. You could try dark/light brown granulated sugar, but then the inside of the Buns would be dark/light brown. Up to you!

Serving Suggestions:

None really, just grab a Bun (and napkin!) in one hand, a soft drink/mineral/soda/pop in the other and eat away!nigerian buns



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!



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Rating: 7.8/10 (45 votes cast)
Nigerian Buns, 7.8 out of 10 based on 45 ratings

99 Responses to "Nigerian Buns"

  1. Fran says:

    Look great! Will try this out once I’m done with perfecting my puff-puff.

    Thanks xxx

    • Yetunde says:

      Hey lady!

      Thanks! Still wishing you lots of puff puff luck!!

      • Oyindamola says:

        hello, can i use yeast to replace baking powder if i do not have baking powder.

        • Yetunde says:

          Hey Oyindamola!

          I wouldn’t recommend using yeast as it will need some time to rise and for buns, I tend to just fry the batter after making it. You can always try it, I mean there’s no harm in trying, just be sure to let it rise for at least 45 minutes to 2 hours.

          If you do try it, let me know how it goes!

  2. dat1okrikagirl says:

    i love buns not as much as puffpuff sha. i still have a problem with making both, my puffpuff always end up being buns. These look good. glad ur feeling better too!

    • Yetunde says:

      Hey lady!

      I used to eat Buns a lot in secondary school, I mean the dude that sold them was always outside without fail during break time, lol, a mess! Now, I don’t really eat both enough to prefer one over the other. Buns might be easier to make than Puff Puff, since there is no yeast involved.

      Thank you!! :)

  3. teema says:

    oh wow.. u dunno how i was looking for this recipe just last wek..

    this is the carrot in chicken pie anon by the way :-)

    • Yetunde says:

      Hey Teema!

      Really? Well, glad you found it now! Lol, why did you have to say it like that, carrot chicken pie anon, haha, that has me cracking up!

      • Thank you says:

        lool :)… yahh just a quick question is it possible to Bake these instead of frying.. only asking cuz i saw a chinese equivalent the other day and it tasted the same as nija buns except they had done theirs green spring onions in them and baked them (parchment paper stuck underneath the buns

        • Yetunde says:

          Hey you!

          I doubt that you’d be able to bake Buns, because the hot oil is usually what helps it puff up and create that round shape. An oven might not be able to do that, because the batter will be flat on a piece of parchment paper and it would bake into the shape of the original batter on the paper.

          The Chinese equivalent would probably have some slight differences in ingredients and consistency for it to have that shape. Hope that helps!

  4. Myne Whitman says:

    I got off reading this like a puff puff recipe and wondering why no yeast and than I got to the part you mentioned puffs. Nice one. I’ll give this a try, I’m used to making puffs.

    • Yetunde says:

      Hey lady!

      Lol, no worries :) happy friday!

  5. Thank you says:

    hey what would happen if i substituted ‘baking soda’ for baking powder?

    • Yetunde says:

      Hey lady!

      Baking soda doesn’t rise as much as baking powder, even though it’s stronger than baking powder. It does make food a tad more tender, so the buns might not be as dense and maybe, have more holes on the inside of the finished product.

      So, the buns might be relatively alright, but it won’t puff up so much when you add it to the oil. Also, if you decide to use baking soda, use half of what the recipe calls for re: baking powder.

      When you use baking soda, you also want an acidic ingredient to neutralize the bitterness e.g milk. Plus, baking powder already contains baking soda, so I’d stick with the powder unless you substitute water for milk.

      Hope that helps! :)

  6. Sara says:

    Thanks for the recipe!

    • Yetunde says:

      You’re very welcome!

  7. Katie says:

    You outdo yourself. Very nice:). Will try thisout.

    • Yetunde says:

      Hey Katie!

      Thank you :) Hope you like!

  8. Ola says:

    Hi, the buns recipe i know of is that mixed with margarine or vegetable oil,and the inner part is d bit dry.close to bread. i really need that recipe BADLY. i haven’t tried your recipe, am not sure if i will have same texture. pls help out

    • Yetunde says:

      Hey Ola,

      I am not aware of that version, however, from the description, it sounds like a commercial version. I say commercial because market sellers usually have to make much larger quantities and sell at a cheap price, so that might account for the ingredient difference.

      You could use this basic recipe and substitute where you see fit. I really have no idea on that recipe, so I can’t be of much help there.

      Hope that helps!

    • Onyi says:

      The buns that my Mom makes abt 2x/month contains magarine/butter. To the recipe above you would add about 1tbsp magarine(I think it is 1tbsp/cup of flour) after the dry ingredients and mix very well into the flour. Mix till there are no lumps(this is the longest step) for one cup flour it should take abt 15-30 mins. Then you add the eggs and water until you get the consistency mentioned above. My mom has been using magarine in her buns probably since before I was born(25+ years)…

  9. Iyabo Akiwowo says:

    Aunty yetunde, i think this is the best way of making buns which you have shown in your receipt.I ‘av tried this very method before,the outcome was very nice.pls ma can you differentiate between rock buns and the very buns.

    • Yetunde says:

      Hey Iyabo!

      I’m not too familiar with rock buns, but I do know that they are very different from Nigerian buns in the sense that they are more like scones or ‘hard cakes’ and usually have stuff like raisins added to it.

      Thank you! Glad you liked the recipe!

  10. bysols says:

    hi, was very happy when i came across your blog this Am!!!. congrats on the nomination.
    so in my excitement i tried out the buns recipe—not quite what i expected :(, was like puff puff without so much airiness/fluffiness you get with puff puff. had to add more flour.
    what was texture of your finished buns?
    my definition of buns from naija—usually hard on the outside and kinda doughy on the inside.
    any suggestions???
    still like the blog and hoping to try most of the recipes and drop a comment :)

    • Yetunde says:

      Hey Bysols!

      Yay! Glad you’re enjoying it! What nomination?

      My texture was soft, yet dense. The outside was definitely not as soft as puff puff and the inside was much ‘harder’ than the fluffiness of puff puff. Also, it didn’t have the sponginess that is typical with puff puff. I wouldn’t recommend adding any more flour as that would make it harder than it really needs to be, maybe something was off somewhere in the ingredients. Give it another go and let me know how it turns out.

      Hope that helps and hoping to see some of those comments soon!

  11. ugo says:

    I love ur blog. I have been trying recipes so far and it is coming out great. Except this one. I followed ur recipe but I felt i needed to add more water cos the consistency was more douugh like. well, the finished product was just hard. What did i do wrong?

    • Yetunde says:

      Hey Ugo!

      If the finished product was hard, that probably means there was a bit too much flour and the mixture might have been thicker than necessary.

      Did you follow the exact measurements or did you kinda wing it? That might also be a culprit.

      Give it another go and let me know how it turns out.

      • ugo says:

        So i just tried it again and it is perfect. I honestly dont know what I did differently this time. I guess I was more careful with the recipe. Thanks so much dear. next stop. Chicken pie.. Wish me luck as the last time I tried to make meatpie, my dough was a mess..lol

        • Yetunde says:

          Lol, practice makes perfect. Glad you got it this time! With chicken pie, just use exact measurements for the flour and butter and you should be fine.

          Keep me posted!

          • ugo says:

            I tried the chicken pie. It was a lot of work. I used Nigerian chicken so it was really yummy. But the dough was breaking apart in the oven. lol. Arrgh. I am so annoyed cos it would have been perfect without that. Any ideas what I did wrong? Was it that I rolled it too thin? I didnt use the wwhole 1/2 cup of water cos it was getting really soft

          • Yetunde says:

            Lol, yup, I said it would be a lot of work, but well worth it! For the dough to have been crumbly, there must not have been a balance in the ingredients. So, maybe there was more flour than necessary or not enough butter. Also, when you’re rolling out the dough, you have to be careful of the amount of flour you sprinkle on the table/rolling pin, because that in itself could be a contributing factor.

            Even if you rolled it too thin, if there was enough butter, it shouldn’t crumble. The flour and butter are the most important components of the dough, the water, you can always gauge to make sure it’s not too much, so when next you try it, keep a close eye on the flour and butter measurements!

            Hope that helps! If you try it again, keep me posted!

          • Ugo says:

            So. I tried again and it was so much better. I used a food processor for the dough which helped a lot. At least the dough didnt break on me. Lol. The finished product is not as smooth as I will want. So I will keep practicing. Thanks so much for ur help though.

          • Yetunde says:

            Hey Ugo!

            Hey, whatever works right?! ;) Practice makes perfect, so, yup, in due time, you’ll be making perfect buns!

            You’re so very welcome!

  12. OK says:

    tried out this recipe and it was great.
    Wish to know how to encoperate egg into the center….u know…like thicker nigerian egg roll…with dough thicker than the other egg roll recipe u have here.

    And also..Fish roll recipe…please…Please could u put it up….

    would be glad if u could assist…

    Thanks a great lot and God bless.

    • Yetunde says:


      Glad it came out great! Quite a few other people have requested the recipe using dough and I’ve added it to my list, but its not such a high priority on there now.

      I will get to it though, some others will appear first, so just keep an eye out!
      Fish pie is also on that list ;)

  13. Amaka says:

    Yets dear,i tried d buns recipe wt lots of excitement but my bubble was burst at d final outcome. I was so careful,wat did i do wrong?d shape was jagged,not even a hint of roundness,d inside was dry n d taste not so good. *weeps*. Any hopes of getting some biscuits and different sauces recipes? Thaaanx a mill in anticipation.

    • Yetunde says:

      Hey lady!

      Aww :( It could be one of two things, either the consistency was too thick or it was too thin. Let me refer you back to the notes section, #5-8. For the sweetness, see #16 in the notes. The trick to making buns that taste sweet would be a lot of sugar. You can keep adding the sugar in increments, stir and then taste the batter to gauge the sweetness to make sure it’s not too sweet, but just right. Hope that helps. Let me know how it goes if you decide to try it again and good luck!

      Biscuits? Do you mean like cabin biscuits (lol) or KFC type biscuits and by sauces, do you mean something like a dip?

      • Amaka says:

        Thanks for drawing my attention to d notes,il try again and tell u how it went. Biscuits as in digestive biscuits,shortbread,or homemade cookies. Iv seen som sauces mad wt carrots,spring onions,shrimps n tomatoes etc,very tasty but with no idea of how to mak dem. Heeeeelp pls. Talking of KFC,it wont be a bad idea to give us their chicken recipe;). Thanks dear n keep d flag flying

        • Yetunde says:

          Oh, I see! I don’t have a sweet tooth and don’t really eat cookies and such, but quite a few people have requested those, so I will be adding it to my list. So I get a better understanding of the sauces, what exactly can you eat it with, so I can come up with some ideas.

          Yes ma’am! *salutes* ;)

  14. Ugo says:

    It’s your loyal reader again. Do u have any tips on how to drop the batter in oil to get better shapes. I always have issues with the batter all over the place and end end up with buns with spikes around it. Lol. I follow ur recipe to the t. So though the consistency is good, it just doesn’t look presentable

    • Yetunde says:

      Lol, aww, I love you for it!

      One way I recommend is, if you’re using a spoon, try to lower that spoon as close to the oil as possible (without burning yourself of course!) and with another spoon in your other hand, while spoon 1 is still lowered close to the oil, use spoon 2 to push the batter in spoon 1 down into the oil. This should prevent the issue of getting different shapes and spikes as those usually come from the delay in the batter hitting the oil. It’s not much of a delay, very possibly seconds, but that’s all it takes to get spikes and odd shapes.

      Whenever you make it again, try it that way and that should help. Let me know how it goes!

  15. Vivian says:

    This recipe is very 9ice. I enjoyed every bit of my buns, thanks to your recipe.

    • Yetunde says:

      Hey Vivian!

      Thank you! Glad you liked it :)

  16. nella says:

    wow this page was recommended by a friend so i decided to try out the buns recipe it came out so good like i was buying it from a shop even better that the shops . the kids did give a little hand

    • Yetunde says:

      Hey Nella!

      Awesome! Tell your friend I said thanks! Glad the buns came out really well and it must have been a treat for the kids too…

  17. Jennifer says:

    Is it okay if i bake it?

    • Yetunde says:

      Hey Jennifer,

      I don’t think you’ll get the same results so I can’t recommend it.

  18. Anita says:

    I am so happy that I stumbled across your blog! I was just mixing my puff puff batter and thinking about making buns because I love eating them. I’ll be sure to try your recipe in the very near future :) Hopefully they turn out like the amazing ones my friend’s grandmother make..

    • Yetunde says:

      Hey Anita!

      Yay! Let me know how it turns out whenever you try it!

  19. kelsey says:

    Could you please give recipe for doughnut? Thanks

    • Yetunde says:

      Hey Kelsey!

      Added to the list! :)

  20. deola says:

    There’s dis ibo lady in ma sch wu adds yeast 2 her buns,i’ve tasted it n it tastes great n feels really soft,but i’m afraid 2 try it out… Pls i nid ur opinion on dis…

    • Yetunde says:

      Hey Deola!

      I’ve never used yeast in making buns before, but there’s no harm in trying it. Make a small batch with yeast and one without yeast and see which you prefer!

  21. Nneka says:

    Yetunde, I must admit your dishes are fantastic and receipes so easy to follow. I’ll try this with my daughter this week and let you know how I get on. Thanks!!

    • Yetunde says:

      Hey Nneka!

      Aww, thank you :D Keep me posted, I’d love to know it goes!

  22. Haminat Kareem says:

    This is awesome, i just made this recipe 3 times today! My siblings absolutely love it. Thank you so much for sharing :)

    • Yetunde says:

      Hey Haminat!

      Yay! Glad you loved it enough to make it three times! You’re most welcome ;)

  23. Dunkechi says:

    Pls can I add spices to my buns like onions,pepper and vanilla flavor ,just to get some chunchi feel.

    • Yetunde says:

      Hi Dunkechi!

      I wouldn’t add onions or peppers to buns. If you wanted to add those, you might as well just make Akara instead. A hint of vanilla flavor, on the other hand, might actually work.

      Hope that helps!

  24. jhoci says:

    Hello Yetunde,

    I just made buns yesternite and they looked great. But am not too comfortatble with the taste. I guess the sugar wasnt enough, although I added more sugar to the dough after frying the first batch and the outcome tasted better. Also after frying the buns they came out crispy but by this morning the had gone soft. Unfortunately, I stay alone and had to keep them till this morning to show my friends in the office who are supposed to taste and make comments.
    My question is, how do I keep them crispy for 24 hrs ? Cos the buns we used to buy way back akways had this crispy and rough outer part even if the vendor has had them for 2 or more days.
    Please help!

    • Yetunde says:

      Hey Jhoci!

      Sweetness is a big issue with buns, of which more sugar is usually the answer. Glad you were able to rectify that. How did you store the buns?

      I wouldn’t recommend storing in the fridge, especially if you plan to consume the next day as the condensation from the refrigerator could cause the buns to become soft and wet.

      I recommend buns to be consumed in the same day, especially home made buns, but if you need to keep for two days, I’d recommend using an airtight container or a bowl with a tight fitting lid after the buns has cooled down.

      I remember puff puff and buns back home usually being in a wooden box on a bike the seller used, but I also recall that these wooden boxes also had a yellow light bulb on the inside of it which kept it warm and helped it retain some form of freshness. Now, how they were kept for the next few days, I have no idea, but I imagine that bulb might have been left on intermittently for a few hours at a time.

      Now, this is not feasible for you, to have a wooden box with a bulb, but before serving again, you could heat your oven to warm or 250 degrees and let it heat up in there for a little bit before sharing.

      Ingredients wise, I imagine the road side sellers would have used a similar ingredient list, so I can’t really recommend a change in ingredients.

      Try the recommendations and keep me posted on the outcomes.

  25. jhoci says:

    I forgot to add that I want to make them again as soon as possible, so your reply is eagerly anticipated :)

    • Yetunde says:

      I had to think on it, hence the delayed response, apologies! ;)

  26. DJ says:

    This was very helpful. I was able to make buns for the first time and it was good. It was trial and error. I kept making changes to the batter until it was perfect. I fried a sample which came out flat like akara and there was not enough sugar. So i added some flour and sugar until it came out right.

    • Yetunde says:

      Hey DJ!

      I’m glad you found it helpful and your buns came out well. Most importantly, I’m even more glad that your played around with the recipe till you were able to get it right. Awesome!

  27. victoria says:

    Thanks yetude for the reciepe, it really helped me, came out really nice, at last although I threw half into the bin till I got the perfect shape and taste. And I even tried putting some dried mixed fruits plus raisins in them! And I enjoyed it!

    • Yetunde says:

      Hey Victoria!

      You’re welcome! Glad you kept trying it and it paid off! I like the touch of creativity and making the recipe your own! Kudos! :)

  28. Bolatito says:

    Hi Yetunde…….av been checking out ur blog for quite a while now,even my children & husband whenever they want me to cook a particular dish & i tell them i don’t know how to,they’ll just tell me y don’t u check it out in dat food ladies blog…………tank u for this buns recipe……..we had friends over and they really enjoyed it.

    • Yetunde says:

      Hey Bolatito! (I used to know someone called ‘Tito,’ but hers was Oluwatitofunmi!)

      Aww, I love that! Tell them many thanks o!

      Glad your crew enjoyed the buns!

  29. Ijeoma says:

    Hi Yetunde
    Just came across Ur blog. My kids love buns so much that I spend a lot everyday on buns & egg roll. I want to try Ur recipe rite now, will let U knw how it comes out.

    • Yetunde says:

      Hey Ijeoma!

      Welcome! Keep me posted on the results!

  30. T says:

    Hello Yetunde,

    I just wanted to find out why the recipe for Nigeria Buns requires baking powder and that of chicken pie does not have baking powder. I was thinking baking powder is use for snacks that requires baking?


    • Yetunde says:

      Hey T (or is it H)!

      Baking powder is a rising agent, so it’s added to buns to make it lighter. For chicken pie on the other hand, you don’t need the dough to rise nor do you need it light, hence the omission of it. Baking powder is used more for snacks that require baking like cakes, but I don’t use it for baking in dough, more of items that have a batter not a dough. I hope that made sense.

  31. T says:

    Thanks Yetunde,

    • Yetunde says:

      You’re most welcome! :)

  32. Joke says:


    I tried these last night and they were good. I added butter to mine though cause that’s how I remember making them back in the day. I think the butter made it less of a flour sugar and water mixture. It gave it like a buttery texture. Anyways, thanks for the recipes. I love the site and you’re doing an amazing job!

    Next on my list: ayamashe, puff puff, scotch egg…

    • Yetunde says:

      Hey Joke!

      Nice, glad they came out well. I’m all for making my recipes your own, so if you added butter and loved it, then I’m glad. You’re most welcome, keep me posted on how the other recipes turn out!

  33. Adeyanju says:

    I actually like the way you reply every of your mail. I once try making buns for commercial purpose but it didn’t work. I will try your recipe. Thanks

    • Yetunde says:

      Hey Adeyanju!

      Thank you :) If someone takes the time to leave a comment, the least I can do is respond. With making buns for commercial purposes, the ingredient quantities will obviously differ as I imagine you’d be making large batches. However, you can start off with a smaller batch using this recipe and sell that and then gauge how much you think you’d be selling and gradually increase the quantities you make from there.

      Hope that helps and good luck!

  34. Ijeoma says:

    Hi yetunde
    The buns were ok for 1st timers (lol) but my kids loved it dat they finished d whole batch dat day. Will continue making it so as to perfect my buns making skills, thanks so much. My kids birthday is coming up very soon (September) & I will luv to make cakes for them, pls so u know any nice cake recipe for kids & also recipe for icing that can be useful to me, waiting for Ur reply. Thanks very much & keep up d good work.

    • Yetunde says:

      Hey Ijeoma!

      Lol, no worries, you’ll perfect it as you go along. August is cupcake month, so it’ll feature everything you need to know about making and decorating cupcakes, just in time for your kids birthday ;)

  35. patmena says:

    Thanks so much, your site has been really helpful have been searching for buns recipe for sometime now. I will definitely try it out by tomorrow hope it turns out right

    • Yetunde says:

      Hey Patmena!

      I’m glad you’ve found the site helpful. Keep me posted on how the buns turn out!

  36. joydanda says:

    Jusr made some buns but without the eggs. Came out crunchy just the way i like it.

    • Yetunde says:

      Hey Joydanda!

      Awesome, glad you like it!

  37. mrs Diri says:

    My father loves buns so much and I made some for him dis morning following ur instructions and it was very nice. Thank u dear

    • Yetunde says:

      Hey Mrs. Diri!

      Aww, how sweet of you! I’m glad he loved them. You’re most welcome :)

  38. Becca says:

    My first attempt at making buns was tonight, with your recipe and it turned out nice but I guess my frying skills are so poor because they looked like octopuses. lol that’s the best and perfect way to describe the shape.
    Besides that, they taste really good.. Thanks for the recipe :)

    • Yetunde says:

      Hey Becca!

      Lol @ octopuses! It’s just a matter of mastering the art of putting the batter properly in the hot oil. I find using two spoons, one to scoop out the batter and the second to push it into the oil.

      Hope that helps for next time! You’re welcome!

  39. Becca says:

    Thanks for the tip :)

    • Yetunde says:

      Hey Becca!

      You’re most welcome :)

  40. chiomz says:

    I tried but I got d inside so stretchy,main looking at it u will find it was not properly fried,what culd be d problem,welldone

    • Yetunde says:

      Hey Chiomz!

      The inside should be stretchy, but not overly so. It could be perhaps the batter rose a bit more than it should have, did you leave it to rise longer than the allotted time? What was the outside like if the inside was so stretchy?

  41. Biodun says:

    I just made poffpoff, it came out so perfect.
    Thanks a lot

    • Yetunde says:

      Hey Biodun!

      Awesome, two thumbs up for you love! ;)

  42. James Jay says:

    I have to say a big thank you for this recipe. I am a guy, i am a caterer, also a perfectionist. I am an expert in puff puff. When people make orders for puff puff, they always ask for buns also. For years i always try to discourage them from buns, telling them that people will not eat it and its too hard and all that. One day I decided I need to challenge myself on this buns thing, so I look online for recipe, and I thought to myself, this is simple, and then i tried those recipe and the buns will be as hard as a rock, and am i will just give up on this. So one day I was patient enough to look at more recipe and I saw this site, and i saw how thin the mixture is, I also read the notes, and I tried it, and just like magic, i got it. And now I can make it in my dream (lol), It was a great achievement for me, seriously. So thank you.

  43. ronke ope says:

    Hi plz can I use yeast for fish roll instead of baking powder plz am in dear need of ur reply tanx

    • Yetunde says:

      They are two different ingredients, so it won’t yield the same results.

  44. Uzo says:

    Thanks for demystifying puff- puff and buns!! i used your recipes to learn how to make both of them and now it is a constant in my house. i make them for my kids and they use as snacks. i prefer buns though for them because it has some added nutritional value.
    keep up the good work!

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