nigerian buns
The best thing about this snack is that it can be prepared in less than 20 minutes from start to finish.
nigerian buns
Nigerian buns are like the underrated sibling of puff puff, but they were a personal favorite of mine back in primary school, especially when paired with an ice-cold soda. With a crispy exterior and a soft, tender center, these delightful pastries win hearts every time and are always a crowd favorite. The best part? You can whip them up in under 20 minutes from start to finish. Let’s dive in!
main ingredients and substitutions
- Flour: All-purpose flour works best as the base, giving structure to the batter.
- Sugar: Adds sweetness and helps with browning. Substitute with stevia or another low-calorie sweetener if needed.
- Milk: Adds richness. Almond milk, soy milk, or any plant-based milk can work as a vegan-friendly option.
- Butter or Oil: Adds moisture and richness to the batter.
- Egg: Adds structure and fluffiness.
- Baking Powder: This leavening agent makes the buns rise and stay light. Ensure it’s fresh for the best results.
- Flavoring: Nutmeg gives buns their signature aroma. You can also use cinnamon or vanilla as a substitute.
”every bun has its day ”
Make it your own
Buns are delicious on their own or paired with a hot or cold drink, but why not try some fun twists? Here are a few ideas to take them up a notch: Here’s how to turn basic buns into exciting, flavorful variations:
Coconut Buns: Add about 1/4 cup of shredded coconut flakes to the batter. The coconut brings a hint of natural sweetness and a chewy texture to each bite, plus a bit of tropical flair! You can even sprinkle extra flakes on top before frying for a toasty crunch.
Chocolate Buns: Melt chocolate (milk, dark, or even white) and either drizzle it over the buns or dip each bun halfway for a decadent touch. For a little extra indulgence, add mini chocolate chips to the batter before frying. The chocolate pairs beautifully with the buns’ crisp exterior and soft interior.
Spicy Buns: For a savory twist, mix a small pinch (1/4 to 1/2 teaspoon) of chili powder or cayenne pepper into the batter. You’ll get a slight heat that complements the buns’ sweetness, making these spicy buns ideal for pairing with a creamy dip or a cooling drink.
Banana Buns: Mash a ripe, medium-sized banana and mix it directly into the batter for added natural sweetness and a soft, moist texture. The banana flavor shines through without needing extra sugar, giving the buns a hint of tropical fruitiness. If you like, sprinkle a bit of cinnamon into the batter for a warm, comforting flavor.
Carrot Buns: Grate about 1/4 cup of fresh carrots and fold them into the batter. The carrots add moisture and natural sweetness, along with a lovely orange hue. You could even add a touch of nutmeg or ginger to play up the carrot’s natural sweetness, making these buns a colorful, flavorful treat. Watch how to make carrot buns here
🥕carrot buns 🥕
Tips for the Perfect Nigerian Buns
- Ensure your batter is not too runny; it should hold its shape when dropped into the oil.
- Do not overmix- over mixing go your batter activates the gluten resulting in a tougher bun.
- Medium heat: Maintain a medium temperature (about 175degrees Celsius) while frying to ensure even cooking. Excess heat means the buns will be uncooked on the inside and too little heat means they would absorb too much oil.
To test the heat, scoop a small ball into the heated oil and it should float to the too within 10seconds. - To get the perfect shape, press the buns out between your thumb and index finger- your first buns don’t need to be shaped perfectly but with a bit of practice, you’ll be a pro!
- Do not overcrowd the pan- overcrowding the pan would make your buns have excess oil. You can fry your buns in batches to avoid this.
Buns vs Puff puff
At first glance, buns and puff puff might seem similar, but each has its own unique taste and texture. Let’s dive into what sets them apart and find out which snack reigns supreme.
Ingredients and Preparation:
Both snacks share common ingredients: flour, sugar, salt, and water. Yet, subtle recipe differences create distinct flavors and textures. For puff puff, yeast serves as the leavening agent, giving it a signature pillowy softness. Buns, on the other hand, use baking powder, along with eggs and milk, resulting in a denser, richer taste. While both treats are deep-fried, buns have a firmer bite with a golden-brown, crispy exterior, while puff puff comes out smoother and rounder, with a soft center.
Taste and Texture:
Puff puff is perfect if you love a snack that’s fluffy and light. It’s like a slightly dense donut. and subtle sweetness make it enough to enjoy plain or paired with honey, pepper sauce, or powdered sugar.
Buns, on the other hand, offer a more cake like feel. the r texture is a balance of soft and crispy, making it ideal for anyone who craves a snack with more density and crunch. With puff puff, each bite is like biting into a soft cloud, while buns offer a more robust, satisfying mouthful.
Which One is Better?
So, which snack wins…buns or puff puff? It all comes down to personal preference. If you enjoy something fluffy and sweet, puff puff might be your go-to. But if you love a snack that’s hearty and crispy on the outside, buns could be the winner.
The debate over which is better is a fun one, but ultimately, each has earned its place as a favorite.
watch how to make it
Ingredients
- 3 cups all-purpose flour 380g
- ⅕ cup sugar 100g
- 2 teaspoons baking powder 10g
- 1 teaspoon salt
- A dash of nutmeg
- 2 tablespoons butter softened
- 1 medium egg
- 3 tablespoons evaporated milk or regular milk
- ¾ cup water
- Canola oil or vegetable oil for frying
Instructions
- In a mixing bowl, combine your dry ingredients; all-purpose flour, baking powder, salt, and nutmeg. Do not add sugar as this would be added to the wet ingredients (see note 1). Whisk them together to ensure they are well combined.
- Add your room temperature butter and mix until well combined with the dry ingredients. The mixture should be crumbly.
- In a separate bowl, mix the egg, milk, water and sugar. Mix well until it comes together and add the mixture to the dry ingredients.
- Mix the wet and dry ingredients just until it’s combined. Be careful not to over mix. Once it comes together, stop mixing (it’s okay for the mixture to not be smooth) It’s perfectly fine to have a few small lumps.
- In a deep pot or fryer, heat enough oil (about 2-3 inches deep) over medium heat. You can test the oil to ensure it’s not too hot( see note 2)
- Scoop the batter into the hot oil using your hand, a spoon or an ice cream scoop- be sure sure not to overcrowd the pot. Fry the buns until they are golden brown and cooked through, about 7-10 minutes per side. You may need to adjust the heat to prevent burning.
- Once the buns are golden, remove them from the oil and place them on a paper towel-lined plate or strainer to drain excess oil. Enjoy warm.
- Store any leftovers in an airtight container for up to 1 week.
Notes
Adding sugar to wet ingredients will ensure that it completely dissolves to avoid over mixing. To test the heat, scoop a small ball into the heated oil and it should float to the top within 10seconds.
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