Nigerian Buns are delicious snack treats that are deeper in taste than other snack treats, with a crispy surface and a pillowy soft interior. The majority of the time, I am asked questions regarding recipes, and occasionally I am asked to create a specific dish, such as this Nigerian bun recipe. This one, I gladly obliged.no arm-twisting was necessary on my part. With these Nigerian buns, there’s nothing not to like about them. They are ridiculously simple to prepare and dangerously delicious.
This is my version of these buns, with the addition of coconut flakes to the batter for a unique spin on the traditional recipe.
How does the difference between a puff-puff and this mouthful of pleasure buns manifest itself?
However, Nigerian buns are more flavorful due to the inclusion of eggs, butter, and milk.
To be honest, there isn’t much of a difference between these and the African doughnuts that we’ve showcased here.
They are both classified as buns in my opinion.
Watch How to Make It
Prep:5mins Cook:10mins Total:15mins African
- 3 cups all-purpose flour
- 2 cups granulated sugar 1/2 teaspoon baking powder
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon grated lime
- 1 teaspoon grated nutmeg
- 3/4 cup whole or 2 percent milk
- 4 big eggs
- 2 teaspoon vanilla
- 1/4 cup melted butter or vegetable oil
- 1/2 teaspoon baking powder frying oil for deep-frying Coconut flakes (optional): 1/2-3/4 cup
- In a medium-sized mixing bowl, combine all of the dry ingredients: flour, baking powder, salt, sugar, orange zest, and nutmeg
- Set aside. Combine the milk, eggs, vanilla, coconut flakes, and oil in a large mixing bowl until everything is well mixed and smooth. The batter should be smooth and thick, and it should be spoonable. Pour vegetable oil into a large sauce pan until it is at least 3 inches (or around 5 cm) high (too little oil will result in flatter balls), and heat over medium heat until the oil reaches 375 degrees. I scoop up the batter with my hands
- You can do the same or use two spoons – one to scoop up the batter and another spoon or spatula to drop it into the hot oil in the shape of a ball. Make sure not to overcrowd the pan. Carry out the process in batches
- Fry for a few minutes, or until the bottom side is golden brown, depending on your preference. Toss the ball about in the pan for a few more minutes, or until the opposite side is golden brown. Using a big spoon or something similar, carefully remove it from the hot oil. The majority of the time, I place them on napkins straight quickly to absorb some of the extra oil. For a sweeter result, you can roll the completed product in table sugar or powdered sugar after it has been baked.
Calories: 139 calories per serving (7 percent ) |Carbohydrates (g): 20 g | (7 percent ) 3 g of protein (6 percent ) |4 g of fat (6 percent ) |3 g of saturated fat (19 percent ) |Cholesterol:31 milligrams (10 percent ) | Sodium: 92 milligrams (4 percent ) |Potassium: 99 milligrams (3 percent ) |Sugar (g): 6 g (7 percent ) |Vitamin A: 115 International Units (2 percent ) |Calcium: 36 milligrams (4 percent ) |Iron:1.1 milligrams (6 percent ) Course:Snack Cuisine:African Buns that are quick and simple to make Nigerian Buns Nutritional InformationAmount Per Serving Calories139 Calories from fat account for 36% of the daily recommended intake.
* 3g19 percent Saturated fat 4g6 percent Fat 4g6 percent Cholesterol31mg10 percent Sodium92mg4 percent Potassium99mg Cholesterol31mg10 percent Sodium92mg4 percent Carbohydrates (3% of total calories): 20g 7 percent sugar (6g) 7 percent protein (3g) 7 percent fiber 6 percent Vitamin A (115IU2), 2 percent Calcium (36mg4), 1 percent Iron (1.1mg6), 6 percent A 2000-calorie diet is used to calculate the percent Daily Values (%DV).
These sweet Nigerian Buns are another another delectably delectable Nigerian street food and snack to be found on the streets. If you’re trying to lose weight, this is the type of food you certainly don’t want to have around. You’ll be hooked from the first taste, just like you would with puff puff. When I hear the song hot Cross Buns, these are the first things that spring to mind. I didn’t even know what hot Cross Buns were at the time. I used to believe the song was about hot crust buns rather than hot cross buns, and I’m sure you can relate to the reason why I believed the song was about these delicious Nigerian Buns?
Of course, I grew up believing that the popular nursery rhyme “Hot Cross Buns” was referring to these delectable Nigerian Buns.
That’s when I went on a search for hot cross buns, and wow, was I astonished to discover then I had no idea what actual hot cross buns were before that. We certainly learn something new every day, and now I know that my beloved Nigerian Buns are not the same as hot cross buns?
What are Nigerian Buns?
Buns are deep-fried pastry balls that are popular in Nigeria. Outside, they have a crunchy texture, while the interior is soft and fluffy. These buns are quick and simple to cook, requiring little of your time. This is a simple snack that you can whisk up while your guests are in the living room watching television. Because it is served hot and tasty straight from the frying pan, you get to impress your visitors. Pina Coladas, chilled homemade pineapple juice, or mango juice are all good options for them.
Nigerian Buns are frequently served with anything, including simple milk or hot cocoa.
What you can serve with Nigerian Buns?
Other Nigerian Snacks that you might enjoy I know you’re eager to get to the recipe, and I understand why. So let’s get to work in the kitchen! Love,
Here are a few products I would recommend for this recipe
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Sweet, Crunchy Nigerian Buns
These sweet Nigerian Buns are another another delectably delectable Nigerian street food and snack to be found on the streets. If you’re trying to lose weight, this is the type of food you certainly don’t want to have around. You’ll be hooked from the first taste, just like you would with puff puff. Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Course:Snack Cuisine:Nigerian Nigerian buns are the focus of this article. Servings:8 Calories:354kcal
- These sweet Nigerian Buns are another another delectably delectable Nigerian street dish and snack to be found in Nigeria. If you’re on a weight-loss quest, this is the type of food you’ll want to avoid whenever possible. You’ll be hooked on puff puff from the first mouthful, just like you are on puff puff. 10 minutes for preparation Approximately 20 minutes of cooking time 30 minutes in total Course:Snack Cuisine:Nigerian Nigeri adobo rolls (also spelled adobo) Servings:8 Calories:354kcal
- Add the baking powder to the flour and stir well
- A well should be dug in the centre of your flour
- Into the well, pour in all of the wet ingredients
- Continue to mix until everything is well-combined. The batter should have a thick consistency. Allow the batter to rest for 5 minutes before using. Heat the oil until it is hot. Scoop up the batter with your fingers and squeeze the batter with your hands or use an ice cream scoop and carefully drop the batter into the oil
- Fry until golden brown
- Using a frying spoon, scoop the mixture into a colander lined with paper towels. Repeat the process until all of the batter has been turned into buns.
This recipe is for the traditional Nigerian Buns, which are crispy on the exterior and soft on the inside, as served in Nigerian households. For soft buns, please see my soft buns recipe for more information.
Published by: and modified by: There’s a reason why this recipe for Nigerian buns is so popular on the blog! It works, it’s really tasty, and, perhaps most significantly, it’s simple to prepare. Come on, allow me to get you addicted to the buns thing as well. In my household, I have been forbidden from preparing any more Nigerian buns, with the exception of those intended as gifts or for commercial purposes. I make it frequently, and I can assure you that someone’s waistline is not smiling at all.
- I’ll tell you what, I’ll tell you!
- Nigerian bun is the younger sibling of the Nigerian puff puff (also known as Nigerian puff puff).
- Even while it is quite simple to create, it may become complicated when not done properly or when the dough is overworked.
- I have yet to meet a Nigerian who does not enjoy both, or at least one of the two, of these things.
- It is one of the most popular street snacks in Nigeria, and it is best served with a very cold drink to complete the experience.
- This dish is simple to make and may be readily customized.
As previously said, this food has the potential to become addictive, so consume it in moderation. This recipe is great for serving as party snacks or as a picnic side dish, and it is very popular with children. Okay, my darlings, let’s get down to business and make the greatest Nigerian buns ever.
400 g all-purpose flour3 tbsp butter1 tbsp baking powder100 g sugar (may be replaced with honey if desired) 1 teaspoon of salt 100-150 milliliters of water 1 quail (egg) Vanilla extract is a flavoring agent used in baking (optional) For frying, vegetable oil is used.
How to make Nigerian Buns
In a large mixing basin, combine all of the dry ingredients with the butter and mix until crumbly. In a large mixing bowl, combine the egg and water until a thick stretchy dough is formed. Add the flour in little amounts at a time until the mixture reaches the appropriate consistency. Make sure not to overwork the batter. Preheat a small pan over medium heat until hot, then add the vegetable oil and cook until heated. Test the oil’s ready by putting a little amount of batter into it. If the batter floats to the top of the pan, it is done.
- Reduce the heat to low and fry the buns until they are golden brown and cooked through.
- Tips: Reduce the heat each time you are frying a fresh batch of chicken, then bring the heat back up to ensure equal cooking throughout the batch.
- You may thank me afterwards.
- Serve the buns warm or cold with any chilled soft drinks of your choosing, or just with ice water on the side.
How to make Nigerian Buns
What is it about Nigerian Buns that you don’t like? Outside is crunchy and spongy; on the inside, it’s fluffy and soft. Buns are another popular snack in Nigeria, and they are created with only a few ingredients and are also quite simple to prepare. With a few simple substitutions, you can make this dish vegan or vegetarian friendly. Preparation time: 10 minutes Cooking Time: 30 minutes Time allotted: 40 minutes Appetizers and a snack are included in the course. African and Nigerian cuisines are available.
- Ingredients: 400 cups all-purpose flour
- 3 tablespoons butter
- 1 tablespoon baking powder
- 100 grams sugar (substitute with honey)
- 1 teaspoon salt
- 100-150 milliliters water
- 1 egg
- 1 teaspoon vanilla extract (optional).
- In a large mixing basin, combine all of the dry ingredients with the butter and mix until crumbly
- Add the egg and water and mix well to produce a thick stretchy dough. Add the water to the flour in little amounts until the mixture reaches the consistency you wish. It is important not to overwork the batter. Cook the vegetables in a small pan over medium heat until heated (about 3 inches high), then remove from heat and set aside. Drop a small amount of batter into the oil to see if it is hot enough to be used. If the batter floats to the top of the pan, it is done. This may be fried in a deep fryer at 180 degrees Celsius. Carefully put the batter into the heated oil in batches, being careful not to overcrowd the pan. Reduce the heat to low and fry the buns until they are golden brown and cooked through. Repetition of this procedure will be necessary until you have used up the entire batter mix.
Cooking at a lower temperature each time you make a fresh batch is more efficient. Turn the heat back up to ensure consistent cooking. As a result, the buns won’t get brown before they’ve had a chance to fully cook. See for yourself how simple this recipe is. If you want softer buns, you should try this recipe, which can be found here. Please let me know if you try this dish and what you thought of it. Using #tagmeoninstagram and save to yourPinterest account
The most recent update was made on October 10th, 2020 at 01:25 a.m. Among the African Puff Puff’s siblings, the African Buns is the most closely related. It is essentially a fried dough, or, to put it another way, a thick batter, made without the use of yeast. Delicious Nigerian Buns with a crispy outside and a soft interior, made in the traditional manner. Buns are a very popular roadside snack in Nigeria, and they are available everywhere. They are frequently marketed as snacks, and you can often see them being cooked on the side of the road in a giant fry pan.
- Nigerian Buns are mostly consumed as a snack, but they may also be consumed as a breakfast dish when served with tea.
- The greatest thing is that you can toss all of the ingredients together and have your Buns ready in less than 30 minutes.
- These snacks would be perfect for a party, as a side dish for a dinner, as a snack, or pretty much any other occasion.
- You may find me on social media sites like Facebook, Instagram, and Twitter.
I really like being in contact with all of you. In the event that you make this recipe, I’d love to see photos of your finished products on Instagram and Facebook. P.S. Avoid making large balls of dough since the buns will not cook properly inside.
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup butter
- 3/4 cup milk
- Enough vegetable oil to deep fry
- In a large mixing basin, combine the flour, sugar, baking powder, and salt
- Combine the eggs, melted butter, and milk in a large mixing bowl until well blended. Use an ice cream scoop to scoop the batter into the oil (to form little balls of batter). Fry till golden brown and serve immediately
The following are the nutritional values: 114kcal|17g carbohydrate|3g protein|3g fat|2g saturated fat|32mg cholesterol|63mg sodium|82mg potassium|1g fiber|3 g sugar|121IU vitamin A|35mg calcium|1mg iron|114kcal|17g carbohydrate|17g protein|3g fat|3g fat|2g saturated fat
Nigerian Buns Recipe: How To Make Crunchy Nigerian Buns
Nigerian Buns are one of the most popular street foods in Nigeria, and they are enjoyed by the majority of the population. It’s hard to beat the taste of Nigerian Buns, especially when they’re properly cooked by following or utilizing the proper Nigerian Buns recipe. I can recall a time when I felt down on myself because I couldn’t cook anything at home that tasted just the way I wanted it to. I was frustrated. I prefer it when the outside of my Nigerian Buns is crispy and crunchy while the inside of the buns is moist and soft.
- When it’s crunchy and crispy on the exterior and moist on the inside, it tastes really delicious.
- Every time I’m doing anything well, especially while developing my recipes and seeing them turn out beautifully, I get this warm and fuzzy sensation in my stomach.
- I have to get it right at some point, even if it takes me months to do it perfect.
- Furthermore, I’d like to point out that making Nigerian Buns can be difficult if the ingredients are not correctly combined or the measurements are not exact.
- I utilized basic things that you may find in your home and you’ll get amazing results if you follow my instructions.
CAN I BAKE NIGERIAN BUNS
In no way, shape, or form! The only way to get rid of it is to cook it. By baking the buns, you will not get the crispy and crunchy texture that you desire. You have only one option: fry.
WHAT IS THE FRYING TECHNIQUE OF NIGERIAN BUNS
So many individuals have expressed dissatisfaction with the state of the buns. They often complained that their buns were becoming drenched in the oil, which caused the whole thing to become a mess. The easiest technique to cook the buns is to make sure your frying oil is heated to a medium temperature before you begin. It shouldn’t be too hot or too cold. Try to keep the heat temperature under control; if you notice that it’s getting too hot, turn the heat down a few degrees. If you see that the temperature is dropping, you may quickly raise it back up to its previous level.
Allow the buns to cook for a minimum of 8 minutes before removing them from the pan.
HOW CAN I PRESERVE MY BUNS
You may keep it in the refrigerator in an airtight container for up to 5-6 days before it starts to spoil. The microwave may be used to reheat food for 1 minute at the lowest possible temperature. If you’re planning on having the buns for breakfast, make sure you have a cup of hot tea to get the most enjoyment out of them.
As for those who are intending to eat it for lunch, have your chilled beverages ready and sit back and relax! I’ll also include a video tutorial below, in which I’ll walk you through the steps of my Nigerian Buns Recipe. If you enjoy this dish, you might also like these other recipes:
The Best Nigerian Fish Roll Ever
So let’s get down to business!
- The ingredients are as follows: 500 g flour (3.5 cups)
- 12 cup sugar
- 1 tsp nutmeg (can be substituted with cinnamon or vanilla flavor extract)
- 2 teaspoon baking powder
- 12 teaspoon sea salt
- 3 tablespoons melted butter
- 1 tablespoon sunflower oil or any vegetable oil
- 2 eggs
- 1 cup low-fat milk or water
- 500 g flour (3.5 cups).
- Using a large mixing bowl, thoroughly combine all of the dry ingredients (flour, baking powder, nutmeg, salt, and sugar), and stir until well combined. Make a well in the center of the mixture and begin adding the wet ingredients. Combine the melted butter, sunflower oil, and egg in a mixing bowl. Make sure they have a decent mix
- Start by adding a small amount of milk or water at a time until the desired consistency is reached. It’s important that the buns dough is not overly soft. 5-8 minutes at ambient temperature, covered and let to cool Place your frying pan on a medium heat and add your frying oil to the pan. (The oil should be at a temperature that is neither too hot nor too cold.) If the temperature is too high, the food will be left undercooked, and if the temperature is too low, the food will soak up the oil)
- Begin by scooping the dough into the hot oil. If one side is golden brown, turn the pan over to the other side and repeat the process. Fry for 10-12 minutes (it takes between 10 and 12 minutes). Remove the pan from the heat when all sides are golden brown and drain. Ideally served with any cool beverage of your choice.
155 calories|17.5 grams of carbohydrates|8 grams of protein|3 grams of fat|1 gram of saturated fat|54 milligrams of cholesterol|223 milligrams of sodium|6 grams of sugar
Nigerian Buns Recipe (without Eggs or Dairy)
I previously published my puff puff recipe, and while I previously expressed my affection for those drop donuts, I have discovered a new fried love: Nigerian buns. Whether it’s because there is no waiting time for the ingredients to rise, or simply because I prefer the texture in general, I now prefer Nigerian buns to puff puff on any given day. For the time being, this affection is a little complex because I normally do not care for the way buns are cooked on occasion. I prefer the basic and uncomplicated form of buns that does not require any milk or eggs.
- This recipe demonstrates how to create Nigerian buns without using dairy, eggs, or any other hassle while yet achieving a fluffy texture and delicious flavor.
- Once you’ve mastered the texture, you may experiment with other tastes to suit your taste buds and preferences.
- If you want to be more adventurous, try anything else like cinnamon or cloves.
- After all this time, why not take a few second to click the following links:FOLLOW ME ON PINTERESTorINSTAGRAM?
- You can see some behind-the-scenes photos on my Instagram, bookmark this recipe for later, and explore some of my favorite recipes on Pinterest.
How to Make Nigerian Buns
It is possible to make Nigerian Buns without using an egg, and by adding a dash of spice, they taste much better than they appear. Preparation time: 5 minutes Cooking Time: 30 minutes Time allotted: 35 minutes Servings:20-25Calories:158kcal
- All-purpose flour (400grams)
- 2 teaspoons baking powder
- 175grams sugar
- 1/4 teaspoon salt
- 1 – 1.5 cups water frying oil for deep frying Optional: 3/4 cup freshly grated nutmeg
- 1 teaspoon cayenne pepper 1 teaspoon cumin
- Just before you begin preparing the batter, heat the oil in a large skillet or saucepan over medium heat. Sift together the flour, baking powder, sugar, and salt in a large mixing basin. Pour in the water a quarter cup at a time, mixing lightly after each addition, until the mixture has the consistency of thick muffin batter. Depending on the type of flour you use, you may use more or less than 1- 1 12 cups of water. Take care not to overmix, since this might result in the buns becoming tough. Before you begin frying, the oil should be heated to 350-355 degrees Fahrenheit on a medium heat setting. Drop the batter into the heated oil using an ice cream scoop, or your hands if you are very proficient at doing so
- Do not overcrowd the pan at any point. Once one side of the buns has been lightly browned, flip the buns over and continue to cook until the buns are done, about another minute. It takes around 5 minutes to complete the frying procedure for each batch. Take care not to overheat the oil in which you are frying the buns. It will brown the surface of the buns while leaving the insides of the buns uncooked and raw. While frying, if you see that your oil is becoming too hot, simply add a small amount of room temperature oil to the heated oil to bring the temperature down. Serve when still heated.
Allowing the buns mixture to rest for approximately 10 minutes before frying is recommended. This will allow the gluten in the wheat to relax before the flour is fried in a hot pan.
Nigerian Buns Recipe: How to Make Nigerian Buns
Nigerian Buns are a kind of bread from Nigeria. Nigerian Buns (also known as Rock Buns) are a popular snack food in Nigeria. Although it seems to be crusty on the exterior, the interior is fluffy. It should not be mistaken with the Nigerian puff puff, which is softer and fluffier in texture and consistency. Nigerian Buns are a simple dish to prepare. Here’s a dish that’s simple to make and easy to follow. Enjoy! Ingredients for Nigerian Buns (also known as Nigerian Rock Buns):
- 254 g flour, 5 g sugar, 1 level teaspoonful baking powder, 1 level teaspoonful salt, 1 egg (optional), 150 ml milk (or as needed to form a thick batter). Water can be used as a replacement in this situation. Optional: 1 tablespoon Margarine (at room temperature)
To achieve the texture of street vendor buns, leave out the eggs and use water for milk.– If you don’t want to use margarine, you may omit it. Creating a thicker batter will allow you to form your buns more easily, which will result in a more round and flawless finished product. WATCH THE VIDEO BELOW TO LEARN HOW TO MAKE CRUNCHY NIGERIAN BUNS IN DETAIL Preparing Nigerian Buns is a simple process. 1. Combine the flour, sugar, baking powder, egg, salt, margarine, and milk in a large mixing basin (or water).
- Mix until the dough is smooth and stretchy, about 5 minutes more.
- Now cover with a clean cloth and let aside for a few minutes.
- Approximately 20 minutes on medium heat will be required to ensure that the inside of the buns cooks at the same rate as the outside of the buns.
- Simply wait a few seconds and turn the pan slightly with your spatula or sp oon to release the steam.
Reduce the heat to a low setting before frying the next batch. Due to the fact that the oil will be excessively hot after the first batch, this is necessary. 5. When the buns are golden brown, they are ready to be served. Enjoy! Buns that are perfectly formed
Nigerian Buns are often consumed as a snack, but they are much more pleasant when served with fruit juices, Zoborodo (Zobo), Chapman, Kununor, or any other soft drink. Other recipes that are related:
- Among the dishes prepared by Nigerians are: Nigerian Chicken Pie, Nigerian Sausage Rolls, Nigerian Egg Rolls, Nigerian Scotch eggs, Nigerian Fish Rolls, Nigerian Fish Pie Recipe, Nigerian Meat Pie, Nigerian Puff puff, and Nigerian Fish Rolls (also known as Nigerian Chin Chin).
Nigerian Buns Recipe
Although Nigerian Buns demand a degree of competence that is not required in the preparation of puff puff, if you don’t get it perfect the first time, don’t quit up. Although Nigerian Buns demand a degree of competence that is not required in the preparation of puff puff, if you don’t get it perfect the first time, don’t quit up. I can say with pride that it has taken me this LONG to perfect (I use the word “perfect” gently here) my buns. For those who enjoy buns, I believe the outer shell is the most crucial component; it should be crispy and crumbly without being too hard.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup sugar (granulated)
- 1/4 cup Oil or melted butter
- 2 eggs
- Other ingredients
- Oil for deep frying (optional).
- Combine the wet and dry ingredients in two separate dishes
- Set aside. Add a small amount of the wet mixture into the dry mixture at a time, stirring constantly with your hand. It’s best not to over-mix the batter here. If you want a thick and somewhat stretchy consistency, choose a thick and slightly stretchy consistency. This is the most crucial step since it defines how your buns will look when they are finished)
Consistency is desired.
- Turn the heat down to medium and add 3-4 cups of oil to a large saucepan. When the oil is heated, drop scoops of batter into the hot oil (the scoops should be somewhat spherical but not perfectly round)
- Because you are working with a thick batter, you will need to be patient and precise when frying the buns. You will want to ensure that the buns are cooked through completely. While the buns are in the oil, turn them often and poke holes in them with a fork while they are still in the oil. Allow to cook until golden brown. 2 to 3 minutes per side Drain excess oil from the fried buns by placing them on a platter lined with paper towels.
Enjoy! The recipe for Nigerian Buns may be found here, along with the photo direction.
- Ijeoma Posted on October 3, 2020, at 2:07 a.m. I just used one cup of water, and it turned out to be watery and puff puff-like. As a result, I thickened the sauce with a little flour. With the addition of the vanilla essence, the amount of sugar was far too high. So, by all means, reduce sugar consumption by half. But I really like it. It’s really soft and delicious
- Debbie Kim is a woman who lives in the United States. At 10:58 p.m. on September 11, 2020 – A response Is it possible to put nutella in the centre of my buns before cooking them? Naomi Charles is a woman who lives in the United States. At 7:31 a.m. on August 26, 2020 – A response Comment… Thank you for sharing the recipe. Please tell me what “other” refers to in your Wet ingredients list, Ma. Please allow me to wait for your response
- Kiki @ 5:22 a.m. on March 13, 2020 – A response Used this recipe just today, and it worked out precisely for my needs. Thank you for your contribution
- Chie Umeh is a fictional character created by author Chie Umeh. At 2:19 p.m. on December 20, 2020 – A response Would it be possible for me to cook some buns for some friends today, on the 20th? will it become spoiled
- Mary Akpaeti is a Nigerian actress. @ 7:21 p.m. on February 20, 2020 – Please assist a sister by confirming whether yeast may be added to the ingredient list.
- Rice with a hint of jasmine @ 11:49 p.m. on April 16, 2020 – Greetings, Mary Akpati You can add yeast, but your buns will taste more like doughnuts as a result. Consequently, properly speaking, it is no longer buns, but rather donuts, which are also delicious:)
- Esther Okere is a Nigerian actress and singer. @ 3:23 a.m. on February 27, 2019 – Please respond. Specifically, I’m wondering whether I can use yeas for the flour when baking my buns.
- Elizabeth Okere (Esther Okere) is a Nigerian actress. @ 3:23 a.m. on February 27th, 2019 Thank you for your time and consideration. My question is whether I can bake my buns without using flour because I have some yeas.
- Juliet @ 2:22 p.m. on December 27, 2018 – reply I sincerely appreciate your efforts, however I’m curious as to why my buns keep opening when frying and are usually strong in flavor. I will be delighted if I receive a response from you. Thanks
- Elizabeth Posted on June 9, 2018 at 10:48 a.m. – A response After I’ve fried my buns, the smell is really intense.
- Esther Reply dated May 26, 2021 at 2:35 pm Perhaps you have used a bit too much baking powder.
- Kossy on May 8, 2018 at 7:21 pm-Response What is the best way to make the interior of my buns golden in color? That bun with a golden inside is one of my favorites.
- Debra James is a woman who lives in the United States. Responded on November 6, 2016 at 3:12 a.m. Thank you very much, Sis! I was successful. It tasted just like the one I used to have in the Naija back in the day. It was a hit with my family. Keep up the good work, sweetheart
- Ruth @ 12:43 a.m. on July 30, 2020- Reply Please assist me in figuring this out. I built mine and it was nice, but after it got cold, the outer half went squishy. What happened? Thanks
- @ 11:20 a.m., on December 5, 2015 – Reply Hey! Please let me know whether I may refrigerate any batter that remains after I have fried the desired quantity I wish.
- December 5, 2015, 11:20 a.m.- Reply H Hey! Please let me know whether I may refrigerate any leftover batter once I’ve fried the necessary quantity of food.
- Angela.o Posted on September 5, 2015, at 6:09 a.m. If I use self-rising flour, do I still need to add baking powder to the recipe? Steve @ 7:36 a.m. on July 29, 2015 – Reply To think that I had to go and disgrace myself on nairaland and that nobody responded to my call, while I was here, I found the solution to my hunger. Thank you so much
- You’re the best. As a result of reading this yesterday, I tried it for breakfast today. My husband really enjoyed it and doesn’t want it to end, but I have to keep the rest for my baby.lol
- Angela Posted on May 1, 2015, 9:17 a.m.- Reply Is it necessary to include eggs because I am not an egg eater?
- Esther Responded on May 26, 2021 at 2:37 pm It is possible to make buns without using eggs. Even if there isn’t a recipe, you may create one on your own.
- Lulu Posted on April 1, 2015, 9:12 p.m.- Reply OOOH MMM GGGG! GGGG! GGGG! You are without a doubt the greatest. I’ve been ‘googling’ and searching for this recipe all over the internet. I’m delighted I came on this site. Thanks
- Yeiii. Please keep us informed on how it ends out. Ruth Please respond by July 29, 2020 at 11:49 p.m. When I cooked my buns, they were really robust right after I finished frying them, but they got mushy on the exterior when I ate them. Why was this?
- Onome Avae is a slang term for a woman who is pregnant. @ 10:49 a.m. on March 24, 2015 – A response 2.5 cups of what exactly? Is it grams, a cup of milk?
- A cup is a unit of measurement that is universally recognized. One cup equals 250 mL in volume. The weight of the cup will vary based on what you put in it
- Posted by Ree on March 24, 2015 at 4:45 a.m. This is what I’m going to prepare for breakfast this morning. I’m in desperate need of anything to lift my spirits throughout this depressing winter that seems to be going on forever. I’ll be back to update on how I managed to track down the recipe
- Abby @ 4:27 p.m. on February 14, 2015 – Reply Yum, yum, and more yummmmy! This worked like magic for me when I tried it! Buns are really my preferred dessert above puff puff, and I found them to be less difficult to create than puff puff. Due to the fact that there are only three of us in our household, I reduced the recipe slightly: 1.5 cup flour (375 mL), 1 teaspoon baking powder (although I should probably cut this by half), 1/3 cup sugar (80 mL), 1/4 teaspoon salt, 2 eggs, 1/3 cup water, and 1/4 cup oil (60 mL). My daughter can’t seem to get enough of it. Rapeseed oil is my preferred frying oil since it produces less froth. You’re the finest, and I appreciate all you’ve done
- Esther Posted on September 26, 2014, at 4:23 a.m. Hello, could you perhaps be more precise about the measures in grams, since I am not familiar with the cup you used? For example, u said 1/4 cup sugar, 1/4 cup water, 1/4 cup butter, and 2.5 cup flour in your recipe. Which kind of cup would you like, please? Thank you, lovely lady. At 4:00 a.m. on August 16, 2014, – A response The exterior was too flaky and the buns reeked of too much egg when I tried them, so I returned them. I believe that the quantity of eggs should be lowered because the batter is not very large.
- Definitely lessen the quantity of eggs used, but for me, this is a vital component since it provides a ton of flavor to the interior of the cake. As for the outside, I believe that it is the essence of a well-made bun
- Happy Responded on December 2, 2021, at 10:46 am My buns are usually tough when I make them. What might be the underlying cause? I don’t include eggs because they are for sale
- Azizat At 12:56 p.m. on June 24, 2014, – Replytanx! Finally, there will be no more bun purchases, oh
- Response from Hariat on February 7, 2014 at 9:45 a.m. Even though they are both fried, I find buns to be less greasy to consume than puff puff:) I just tried this today and it was delicious! Thank you for the reminder! What are your thoughts?
- Grace Responding to a comment posted on August 26, 2013 at 10:06 am I tried the recipe, and for the first time it turned out pretty well
- My friends and family raved about it
- Excellent work. Dearie, I tried it again and it soaked up the oil, I’m wondering what went wrong, please tell me, I don’t want to do the same mistake twice
- Emem At 7:10 a.m. on August 10, 2013, – A response I’ll give it a shot at home tonight
- Aama At 7:01 a.m. on July 30, 2013, – A response Thank you for sharing the recipe. Yesterday, I had a craving for buns, but I couldn’t think of a recipe. It brings back memories of my “growing up” years. I’m looking forward to trying it out as soon as possible. prisca At 2:25 p.m. on July 22, 2013, – A response God bless you tremendously for this
- I’ve been pleading with you for this recipe for quite some time. I’m going to give it a go tmao. It all works out in the end
- Anonymous Posted on July 20, 2013 at 1:27 a.m. I really like your recipe
- I’m going to try it and see how it turns out.
- Thank you so much for this delicious and simple recipe
- My entire family enjoys it tremendously.
- Rose @ 4:11 a.m. on June 26, 2013- Reply Nice. In place of canola oil, I substituted some nutmeg and olive oil. It turned out great
- Sherryphat At 5:06 a.m. on June 23, 2013, – A response I really like your website. Thank you for the recipe. I’m definitely going to give it a shot. I’m hoping for the best. Thank you for sharing the recipe. I’m definitely going to give it a shot. I really like your website. At 5:02 a.m. on June 23, 2013, – Retort. I really like your website! Thank you for the recipe. I’m definitely going to give it a shot. Please wish me luck.
- Tobi At 5:29 a.m. on April 1, 2013, – A response A big thumbs up! Because I had been seeking for this recipe for my daughter to practice baking a bun, it truly brightened my day when I came upon it. Thank you very much. Thank you for the recipe
- I’ve just finished making it and it’s very delicious. It’s a hit with my 5-year-old. You did a good job
- Whoop! A mark of approval from a 5-year-old is equivalent to receiving an Academy Award. Thank you so much
- Nelly Uba is a Nigerian actress. Posted on January 18, 2013, 12:09 a.m.- Reply I’ve had a chance to try it and it was fantastic. My expertise is worth two points
- Maurizia Reply dated January 6, 2013 at 2:51 pm Wow, this appears to be really nice. I was wondering if you could tell me when Nigerian Buns are traditionally eaten. Is there a snack in between lunch and dinner hours? Thank you so much
- Thank you so much, Maurizia. Buns are a popular street meal in Nigeria, and they may be consumed as a snack at any time of the day.
- Eby Posted on December 10, 2012, 7:17 a.m., in response to It was delicious since there were enough eggs and tin milk. It’s fantastic
- Owoeye At 6:49 a.m. on December 10, 2012, – A response Thank you for the recipe
- I’ve always wanted to know how to make it well because I’ve attempted it twice before and it turned out a sloppy mess. Once again, thank you. ajayi At 2:05 a.m. on December 4, 2012, – A response Thank you for sharing the recipes with us. I’m going to give it a go and see how it goes. God’s blessings on you
- Joy Okpetu is a musician from Nigeria. Posted on November 26, 2012, 10:39 a.m.- Reply I simply left you a message with no indication of who it was from. lol
- Name At 10:38 a.m. on November 26, 2012, – A response 9ce 1! 9ce 1! I attempted it for the first time with coconut flour and it turned out great. It was crunchy because it was half-and-half. I believe it is preferable to use only all-purpose flour.:-)
- Response from Frances on October 31, 2012 at 5:02 a.m. Made this recipe today, with a few modifications: I added extra nutmeg and didn’t melt the butter until I mixed it in with the dry ingredients. It turned out fantastic for a first attempt. Thank you very much for everything
- Response by Frances on October 31, 2012 at 5:02 a.m. Made this recipe today, with a few modifications: I added some nutmeg and didn’t melt the butter until I mixed it in with the dry ingredients
- It turned out fantastic for a first attempt. Sincerely, thank you.
- L At 11:10 p.m. on August 21, 2012, August 8, 2012 at 9:51 p.m. phyllis responds to this post – A response I attempted it, but it didn’t turn out well. My batter was really clumpy and difficult to work with. I believe I combined everything correctly, therefore I am baffled as to what went wrong.
- Hello, Phyllis. I’ve included a photo to demonstrate the consistency of the batter that should be used. Instead of being smooth, the batter should be thick and flexible.
- Hello there, love. My mother makes use of self-rising flour. provides it a better form, and evaporated milk gives it a better texture, in my opinion. UGK oya, please take down this post since you have tempted me
- Hooo…. I’ve never tried evaporated milk before, but I’m going to have to. Thank you for sharing your thoughts.
- Suzan 2:58 PM on April 2, 2012 – Leave A Reply Thank you very much for your help. I tried the recipe and it turned out to be rather tasty. My children and husband thoroughly loved it, particularly my husband, who was so taken with it that I had to hide the remainder from him haha. Once again, thank you so much.
- That makes me so delighted to hear! Please spread the word about the recipe to your friends and family.
- Hajia Bello is a Nigerian actress. Posted on August 9, 2012, 12:41 p.m.- Reply Thank you so much for posting this recipe
- I’ve been looking and pleading for it for a long time because it reminds me of my childhood. Cheers, and best of luck to you
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Nigerian Buns Recipe
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- Ingredients: flour, eggs (optional), milk or water, nutmeg (optional), baking powder, vegetable oil, warm water, butter (optional), sugar, and salt
- In a small mixing bowl, combine the flour, baking powder, salt, and nutmeg
- Set aside. In a separate bowl, whisk the egg (if you’re using one) and pour it over the melted butter, mixing until it appears lumpy. In a cup of water, combine the sugar and milk, stirring constantly to ensure that the sugar granules are thoroughly dissolved. Pour it into the flour and continue to mix until you have a stretchy sticky dough, about 10 minutes. Placing the fry pan on the cooker and heating the oil on a medium heat setting is recommended. When the oil is heated, drop the dough into the hot oil and let it to cook for approximately 5 minutes, or until it is golden brown on both sides. When finished, transfer the fried buns to a paper towel to absorb any leftover oil. Serve with a refreshing soft drink.
Buns, Nigerian Buns are some of the terms used to describe them.
Nigerian Buns Recipe: Healthier Version with Pumpkin
Nigerian buns are one of the most popular Nigerian snacks because they are crispy on the exterior and pillowy and soft on the inside, as well as tasty, gratifying, and wonderfully delicious! In addition, it is very simple to create! These African doughnuts (also known as Nigerian buns) were a favorite of mine growing up; now my children insist that I make them every weekend! However, this recipe for Nigerian buns is a little different from the ones I used to eat as a child. I wanted to make them more nutritious and healthier, so I increased the amount of pumpkin puree while decreasing the amount of wheat used.
This recipe for Nigerian sweet buns is healthier, more flavorful, pumpkin-flavored, and really wonderful!
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Ingredients for Healthier Nigerian Buns Recipe.
As my mother constantly says, even though buns take only a few simple ingredients, they will provide you with an experience of a lifetime. In most cases, you’ll need flour, butter, sugar, eggs, milk, baking powder, and nutmeg to make a loaf of bread. Nutmeg is a must-have ingredient in every Nigerian buns recipe since it lends the buns their distinct flavor and mood. And I am beyond thrilled to be able to utilize the nutmeg from the spice tribe’s range of single-origin spices in this recipe. As a side note, I adore all of the spices from the Spice Tribe.
To be clear, there is nothing quite like freshly grated nutmeg in terms of flavor; it is also extremely calming and invigorating. I also used homemade pumpkin puree in this recipe, which gave it a richer flavor as well as fantastic nutritional value.
FAQsabout Nigerian Buns Recipe.
In general, buns and puff-puff are significantly distinct from one another; whereas both are often fried, buns have a richer texture and are somewhat more thick than puff-puff. Puffy buns, on the other hand, have less components than buns. For example, puff-puff does not require eggs or milk, yet the Nigerian buns recipe, on the other hand, does not often require yeast!
How to MakeHealthier Nigerian BunsRecipe.
The quickest and most straightforward method of creating a healthy Nigerian buns recipe is to swap a few ingredients, such as butter, sugar, and flour. Replace butter with plant butter or olive oil, and white flour with white whole wheat. You may also reduce the amount of flour used and add mashed fruit instead of using butter or olive oil. I followed my own example and added one cup of homemade pumpkin puree. What happens if you don’t have pumpkin puree on hand? One cup of mashed bananas should be sufficient for this purpose.
Can I MakeNigerian Buns without Eggs and Milk?
You can certainly create Nigerian buns without using eggs and milk; instead of using eggs and milk, simply use water to make the buns. The addition of eggs and milk makes the buns richer and more nutritious, but they are not essential to the success of this recipe.
Can IMake Nigerian Buns without Yeast?
Yes, you can create Nigerian buns without using yeast because the recipe does not call for yeast in the first place. Baking powder is used in place of yeast in this recipe for Nigerian buns.
Nigerian Buns inEasy Steps.
Using this simple step/instruction, you can easily and quickly create Nigerian buns. To begin, combine the dry ingredients in a large mixing basin. To make the wet components, put them in a separate basin before combining them to form a ball. Prepare to cook the balls by shaping them into little balls.
How toPreserve Nigerian Buns.
It is best to store leftovers in a firmly sealed dry container on the kitchen counter, rather than putting them in the refrigerator. Additionally, if you want to store them for an extended period of time, they freeze really well.
HowMany Caloriesare in thisNigerian Buns Recipe?
These fluffy, pillowy African doughnuts have less than 180 calories per serving and are made with whole wheat flour. Because they pass by so quickly, you may find yourself unable to keep your hands off of these! These are a touch crispy on the surface and soft on the inside, making them the perfect holiday snack. To Tweet or Print, simply click here.
Nigerian buns are one of the most popular Nigerian treats, being crispy on the exterior and pillowy and soft on the inside, as well as tasty, gratifying, and utterly delightful. You’ll love them whether you’re searching for a quick, easy, and nutritious version of your favorite Nigerian Buns snack, or you’re trying them out for the first time. In addition, I increased the nutritional value and healthfulness of this dish by include pumpkin puree. Don’t be concerned, the pumpkin is hardly discernible.
Mix the wet ingredients into the dry ingredients with your hands until it forms a dough.
Scoop and form the dough with a tablespoon measure; if at all feasible, scoop and mold the entire batch of dough before starting the frying process.
Fry the dough until it is golden light brown on both sides, about 5 minutes (about 4-5 minutes on each side; insert a toothpick or skinny skewer, and if the dough is still raw inside, you see a raw dough pop out.) Fry in small batches to avoid overcrowding the pan.
This recipe yielded around 30 pumpkin buns; a serving size of two buns (I ate up to four of them ) is recommended. Serve with your favorite beverage or drink; watermelon lemonade, zobo, tea, coffee, or hot chocolate are all excellent choices for pairing. Enjoy
This recipe takes 3 cups of flour, with an additional 14–12 cup of flour if the dough seems too sticky. The amount of flour required might vary depending on the recipe and the type of flour used. This would be considered a “light” dough; do not anticipate a dough that is rock-solid. Due to the fact that “shaping” this dough is not a deal-breaker, you do not need to add the additional flour to keep it from becoming too sticky. That’s how I prefer it, myself. The dough can be scooped into the frying pan with a spoon or by hand.
- I use up to 12 teaspoons of salt, but 14 teaspoons would be ideal if you are following a low-sodium eating plan.
- You may end up creating a large or small number of buns, depending on how big or tiny they turn out.
- If you do not want to use pumpkin puree, that is OK; however, the flavor of the dish may be somewhat altered.
- She has a terrific buns recipe that does not need pumpkin purée, which I highly recommend.
- Ten minutes to prepare
- Thirty minutes to cook
- Method:on the stovetop
Recipe for Nigerian Buns, Nigerian Buns, How to Make Nigerian Buns, Nigerian Buns snack, easy Nigerian buns recipe, Nigerian buns in easy steps, how to cook Nigerian buns, how to make Nigerian buns using baking powder, buns Nigerian food, Nigerian sweet buns recipe, recipes for making Nigerian buns, Nigerian pumpkin buns, pumpkin dinner rolls, healthier Nigerian pumpkin buns Recipe Card made possible by If you enjoy this recipe for excellent buns, you will also enjoy another Nigerian food that is unquestionably the finest export from Nigeria to the rest of the globe — Nigerian Meat Pie!
In this pastry, minced meat and veggies are combined to make a delicious filling.
Check out some more Nigerian recipes:
- The greatest Nigerian coconut Jollof Rice
- A nutritious Plantain and Egg Frittata (Nigerian style)
- A simple and delicious Moi-moi Recipe
- And more. Stew with Chicken and Tomatoes
- Recipe for Stewed Black-Eyed Peas and Beans (also known as Beans Porridge)
- Recipe for the Best Nigerian Chicken Breast Suya
Here are some Healthy Holiday Classics:
- Plantain Stuffing Recipe
- Better Pumpkin Brownies
- Baked Cauliflower Mac and Cheese
- Vegan Paleo Plantain Brownies
- Perfectly Baked Brussels Sprouts
Do you enjoy Healthy Breakfasts?
- The following recipes are included: Coconut Milk Oatmeal with Stewed Cherries, Greek Yogurt Oatmeal Pancakes, Avocado Coconut Smoothie, Sweet Potato Hash.
While you’re here, feel free to get my FREE (5) spinach salad recipe. If you enjoy salads or wish to eat more healthfully, a bundle would be a wonderful addition to your dinner table. You can find the recipes here. THIS POST CONTAINS AFFILIATE LINKS; you will not be charged any additional fees if you choose to use these links, but I will receive a small commission. Finally, let’s connect on social media. I’m onPinterest, Facebook, Instagram, and Twitter, to name a few platforms. Share this recipe article with your friends and family, and SAVE/PIN THIS IMAGE ON PINTEREST!
Nkechi Ajaeroh, MPH
Hello, my name is Nkechi “Kechi” Ajaeroh and I’m a former public health professional who’s now an inspirational author and a fantastic home cook. Elevate Your Life with the Power of Positive Perception and Gratefully Growing are two of her books that have achieved international acclaim.
African (particularly, Nigerian) food enthusiast, watermelon connoisseur, and fitness enthusiast who is working on improving his or her fitness. This site is dedicated to the enjoyment of food, the enjoyment of life, the practice of appreciation, and the inspiration to fly. Come along for the ride.
How To Make Nigerian Buns (Mind Blowing Recipe)
You are currently browsing the archives for the category “Dessert Recipes” (Mind Blowing Recipe) Recipe for Nigerian Buns – 649 views Listed here is the precise recipe for how to make Nigerian Buns at home, either with or without the use of eggs. This post may include affiliate links, which means that if you make a purchase after clicking on one of my links, I will get a commission at no additional cost to you. This contributes to the site’s ability to provide free material. Follow Richeelicious on Instagram @richeelicious and on Tik Tok @richeelicious_ for the latest news and updates.
About the Nigerian Buns Recipe
9jafoodie.com is the source of this image. However, despite the fact that Buns have Nigerian or African roots, believe me when I say that many customers of this Nigerian dessert are completely unaware of the distinction between Buns and Puff Puff. They use them interchangeably in the same way that Asun and Nkwobi are two meals that we also confuse with one another.
Difference between Buns and Puff Puff
You may have been perplexed or fooled for years, but the moment has arrived for you to be enlightened, brothers and sisters in the food movement. It’s as simple as recognizing the difference in texture between Buns and Puff Puffis to tell the difference between the two. Puff Puff, on the other hand, are soft on the exterior and soft on the inside, whereas Buns are typically rock hard on the outside. Puff Puff are also soft on the inside. Puff Puffs and Buns are both greasy on the exterior, but Puff Puffs and Buns are not.
Ingredients you’ll need
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon grated lime
- 1 teaspoon grated nutmeg
- 3/4 cup whole milk
- 4 big eggs (optional). 1 bottle of Oil
- 2 teaspoons vanilla flavoring
- 1/4 cup melted butter or vegetable oil
- 2 tablespoons baking powder.
- Long spoon (for dropping batter into heated oil)
- Medium-sized mixing bowl (for mixing)
- Large sauce pan (for cooking)
- Utilize napkins or tissue paper (to absorb any surplus oil).
Directions for how to make Nigerian buns
Immaculatebites.com provided the image. Step 1: In a medium-sized mixing bowl (it doesn’t matter if it’s made of plastic, glass, or ceramic), combine all of the dry ingredients until well combined (Flour, baking powder, salt, sugar, grated lime, and nutmeg.). Adding the wet components, such as whole milk, eggs (optional), vanilla flavoring, and melted butter, will complete the recipe. Stir everything together until the batter is thick and smooth to the point where it can be picked up with a spoon (about 10 minutes).
- Grab your sauce pan and fill it with oil until it’s approximately the level of your pinky finger on the handle.
- In this case, you can’t be too conservative with your oil or you’ll wind up with Buns that look like flat Akara’s.
- Scoop some batter into the heated oil with your hand or a spoon, depending on your preference.
- However, in your enthusiasm, be careful not to put too much into the pan at once, or you may risk overloading it.
- Step 6: Step 6: Once you’re pleased with the Golden brown appearance of the Buns, remove them from the oil with a large spoon and place them on a napkin or tissue to absorb any leftover oil.
Step 7: Finally (and optionally), if you want to give it that extra sweet sensation, I generally roll each Bun in a dish of granulated sugar before baking it. Here is the recipe on how to make Nigerian Buns, in case you were wondering.
Now over to you
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Nigerian Buns Recipe: How To
Making Nigerian Buns at Home – This is the precise recipe for how to make Nigerian Buns at home, either with or without eggs. Preparation time: 5 minutes Cooking Time: 10 minutes 15 minutes is the whole time. Courses include an appetizer, a dessert, and a snack. African and American cuisines are available. Nigerian Buns Recipe, How to Make Nigerian Buns, Nigerian Buns Tutorial Servings: 20 Buns per person Calories:287kcal
- Long spoon (for dropping batter into heated oil)
- Medium-sized mixing bowl (for mixing)
- Large sauce pan (for cooking)
- Utilize napkins or tissue paper (to absorb any surplus oil).
- 4 large eggs (optional): 3cupsof flour, 21/2 teaspoons of baking powder, 3/4cupof granulated sugar, 1 teaspoon of grated lime, 1 teaspoon of grated nutmeg, 3/4 cup of whole milk, 1 teaspoon of grated nutmeg Eggs are optional
- 2 tablespoons vanilla flavour
- 1/4 cup melted butter or vegetable oil
- Preparation Step 1: Place all of the dry ingredients in a medium-sized mixing bowl (it doesn’t matter if it’s plastic, glass, or ceramic)
- Mix well. Step 2: Place the wet ingredients in a large mixing bowl (doesn’t matter if it’s plastic, glass, or ceramic)
- Mix well. Step 2: Next, combine the wet ingredients, which include whole milk, eggs (optional), vanilla flavoring, and melted butter, and whisk well. Step 3: At this point, we’re ready to start frying. Take your sauce pan and fill it with oil until it’s approximately the level of your pinkie finger. 4. Scoop some batter into the heated oil with your hand or a spoon, depending on your preference. To make it smooth and round, I like to use my hand instead of a tool. Allow them to fry for a few minutes until they are golden brown in color, then flip them over to cook on the other side. Step 6: Once you’re happy with their golden brown appearance, remove all of the Buns from the oil using a large spoon and place them on a napkin or tissue to soak up any extra oil. To finish off (and optionally), if you want to give it that extra sweet sensation, I generally roll each Bun in a dish of granulated sugar before baking.
Greetings, my name is Richard, AKA The Last Food Bender, and I am a professionally qualified Chef. I’m the Dining Hall Prefect, also known as the Minister of Enjoyment at this establishment.