Nigerian Buns is a staple snack in almost all parts of Nigeria.
This crunchy tasty and rich delight has brought(and still bringing) joy to many.
And I can say that it is the most popular snack in Nigerian, alongside it’s inseparably siblings; Puff-puff, Fish rolls, Meat pie and Sausage Rolls.
I know that some people shy away from making snacks at home, but with this easy recipe, you will be wondering why you’ve never tried making your own snacks.
Nigerian Buns also comes in different varieties, such as this ”not too crunchy but perfect Buns” HERE and many more which I will be posting soon.
But this a basic but rich recipe that will completely please your friends and family; so without much ado let’s get started .
Nigerian Buns Ingredients
- 450G(3 1/2 cup) plain flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 70g (1/3 cup) sugar
- 1/4 nutmeg or cinnamon
- 1 large egg
- 3 tablespoons butter
- 125 ml (1/2 cup) whole milk
or evaporated milk
How to make Crunchy Nigerian Buns
- To my already measured out flour I’ll be adding the baking powder, salt ,sugar and a little bit of nutmeg. The nutmeg is optional but please add it if you can as it enhances the taste of the buns.
- And then I go ahead and add my whisked egg, butter and milk and mix until combined without over mixing
- Then I cover and leave to rest for 5 to 10 minutes.
- Before the time is up, I heat up some oil on medium heat; the oil should be deep enough to cover an egg so that the Nigerian buns will come out with a good shape. I also do an oil test with a skewer and the bubbles you see(as in the video recipe) shows that the oil is ready for frying.
- So now I scoop the batter with my oiled or wet hand and drop it gently into the hot oil; you can also use a spoon or an ice-cream scoop for this, to get a perfect round shape.
- I’ll now reduce the heat and let the buns fry gently until the inside is properly cooked. If you don’t do this you’ll end up with a Nigerian buns that is cooked on the outside but still raw on the inside and we don’t want that at all.
- You can also check the ”doneness” of the buns by pricking it with the skewer to see if it’s cooked inside. When the buns is all cooked and golden brown, you can transfer it unto a paper towel to absorb any the excess oil.
- SERVE AND ENJOY!
For a softer chewier Nigerian Buns check out this recipe here—->
Crunchy Nigerian Buns(how to make Nigerian crunchy buns)
Ingredients
- 450G(3 1/2 cup) plain flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 70g (1/3 cup) sugar
- 1/4 nutmeg or cinnamon
- 1 large egg
- 3 tablespoons butter
- 125 ml (1/2 cup) whole milk
- or evaporated milk
Instructions
In a large bowl, combine the flour, baking powder, salt ,sugar and a little bit of nutmeg. The nutmeg is optional but please add it if you can as it enhances the taste of the buns.
Add whisked egg, butter and milk and mix until combined without over mixing, then cover and leave to rest for 5 to 10 minutes.
Heat up some oil on medium heat; the oil should be deep enough to cover an egg so that the Nigerian buns will come out with a good shape.
Scoop the batter with oiled or wet hand and drop it gently into the hot oil; you can also use a spoon or an ice-cream scoop for this, to get a perfect round shape.
Reduce the heat and let the buns fry gently until the inside is properly cooked. If you don’t do this you’ll end up with a Nigerian buns that is cooked on the outside but still raw on the inside and we don’t want that at all
You can also check the ”doneness” of the buns by pricking it with the skewer to see if it’s cooked inside
When the buns is all cooked and golden brown, you can transfer it unto a paper towel to absorb any the excess oil.
SERVE AND ENJOY!
