Nigerian Buns
Nigerian Buns — tasty snack treats that are richer in flavor with crunchy outside and pillowy soft inside.
Most of the time, I get asked questions about recipes and sometimes it a request for a particular recipe – like this Nigerian bun.
This one I happily obliged…no arm-twisting required.
Now what’s not to love about these Nigerian buns? They are super easy to make and dangerously good. They come together in only a few minutes and with two batch of frying you are done.
This is my take on these buns and for an additional twist on them; I added coconut flakes to the mixture. You can successfully make them without coconut.
So what is the difference between puff-puff and this mouthful of joy buns?
Puff-puff for the most part is made with yeast and has a somewhat chewy interior with very few ingredients.
On the other hand, Nigerian buns are richer in flavor with the addition of eggs, butter and milk -crunchy on the outside pillowy soft on the inside. Just like these African doughnuts featured here, quite frankly there is very little difference between the two.
Why don’t you try both and see which one you like best – they both qualify as buns in my book. Enjoy these Nigerian buns anytime you want, any way you like it with or without coconut.
Watch How to Make It
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Nigerian Buns
Ingredients
- 3 cups All-purpose flour
- 2 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 milk whole or 2%
- 4 large eggs
- 2- teaspoon vanilla
- 1/4 cup melted butter or vegetable oil
- Oil for deep-frying
- 1/2-3/4 cup coconut flakes optional
Instructions
- In a medium bowl mix all the dry ingredients, flour baking powder, salt, sugar, grated orange, and nutmeg.
- Stir in the milk, eggs, vanilla, and coconut flakes and oil; mix well until everything has been fully incorporated. The batter should be smooth, thick and spoon able.
- In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is 375 degrees.
- I use my hands to scoop up the batter; you can do the same or use 2 spoons - one to scoop up the batter, and another spoon or spatula to drop it in the oil- in the shape of a ball. Do not overcrowd the pan. Do so in batches
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
- If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter
Nutrition Information:
Hello! Can the batter stay in the fridge overnight?
Hi Afton, I have not tried yet. My guest is that it might not be as airy as making it the same day. If entertaining it would be best to make it the day of the event.
Imma, thanks for the recipe
How can I mix without water pls?
Hi Christy? You don’t want to use water in this mixture?
Hi, please l would love to try this recipe but four times the quantity. What quantity of baking powder and sugar should l use? Pls help.
I usually just multiply the recipe by 4 – and reduce sugar about 1/4 cup . You might have to adjust with more liquid if needed . Happy Cooking !!!!
IMMA CAN THE BONS RISE WITHOUT YEAST ? BECAUSE IS FOR SALE
Yeast they can rise without yeast.
Hello,
Can I substitute plantain flour for all purpose flour?
It wouldn’t work as well.
Ok thanks. Please can I have the banana cassava puff recipe? I have allergy n cannot take gluten.
Thanks
Here is the link to it https://www.africanbites.com/accra-cassavakouti-cassava-fritters/
Thanks a lot. I appreciate
How to make grated orange or lime, please, I need that. Thanks.
You grate the orange and lime using a grater.
I love this recipe. Thanks for sharing.
Glad you liked it .
hi I want to make these for xmas picnic wt friends does the recipe not require water thanks
No it doesn’t. It comes out just fine without water.
I just made these, absolutely perfect. I would give these more stars if I could. Love your site.
Aww thanks Dee! You are so sweet! Thanks for taking the time to share your thoughts with us.
Thanks for sharing you talent with us God bless you! Pls can you send me all the recipes tnx!
Hi Vera, the best way to do this is to subscribe to my mailing list. You get new recipes when I post them. Thanks
This bun was so good. Everyone loved it.
So glad it was a hit, Kelsey!
Oh My…these were so easy to make and they taste heavenly. Every time I make these donuts, my guests can’t seem to get enough. Your recipe was so simple and precise. Now i have a snack to make for my guests in less than no time…
Thanks Mabeyuh! That is such a glowing review. You rock!
Hi Imma, thanks for your wonderful recipes pls can one use yeast in making this buns if u don’t want baking powder. Thanks
Yes, you can the texture would be different but it is still going to have that great taste.
Thanks for sharing. They were irresistible and tasted so damn good! Everyone loved it. The way the thing even finished was a mystery.
NB: A friend shared one recipe with me but I’m glad I followed yours instead
Tried this with and without the coconut and loved them both
I just made these now and they are simply amazing. Best buns I have ever made/ tasted. Thanks for sharing the recipe
Gogo-glad you liked it and thanks for the feedback – always appreciated!
hi i love your website pl can i get this buns recipe in grams i find the cup measurement confusing. but with my scale i can easily weigh them out.
Chioma,my scale measures 445grams. Let me know if this works for you.
i don’t understand.
Best recipe! Simple too. The yeast recipe, soak and let rise etc never gave me the consistency I wanted. They usually came out oily or something just didn’t click.
This took me a few minutes to make. I hoped it won’t come out hard but it was perfect. Thank you!
Andrea, so happy to hear that!Thanks for stopping by!
Imma, I tried these just now. They are very quick to make and my kids think they are good so the recipe is a keeper. In the ingredient list you mention lime zest, but in the instructions you say orange. I guess it really does not matter. I used lemon zest and it tasted just fine. I also scaled down the sugar by half. The dough was very sticky. Is it supposed to be like that? To scoop the dough out, I used this mini scoop I have in my kitchen. I wish I could post pics too.
Yaje, so excited you and your kids enjoyed the buns. In reply to your question… yes the dough is suppose to be sticky and you can either use orange or lime zest. Thanks for the feedback!
they sound yummy!
I have not had African food in a while – this looks great! Awesome pictures too!
Kira, this should be a good one to start with. Thanks for stopping by!