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:
Wonderful recipe
Thank you, my dear. Stay tuned for more wonderful recipes 🙂
Please must you use grated oranges
You may leave this out if you prefer.
Can water be added to the buns
Hi Florence, you can add water to the buns as substitute to the butter, I haven’t tried both. Let me know how it turns out 🙂
I love this recipe! My buns turned out great
Yum! Thank you, Sile!
Can I bake my buns instead?
It would not have the same texture or taste . It is best fried, unless you tweak the recipe
I loved this recipe so much! I love the way the buns you made are perfectly round and well looking. a huge clap to you and thanks for giving me the appetite to make this delightful dough balls this weekend. this is the best recipe Ive seen so far. Thanks for Sharing
Thank you so much, Ruth!
i love this recipe! divine!
Thanks!
Please how do I add yeast to the buns
It is sooooo gooooood
Hello, my bons is always strong and thick to bite after frying, pls what’s d cause. Am not comfortable with it
Did you use this recipe ?
I just tried this recipe and its just too good. I did not put the lime though (was working with what I had available).
Thank you so much.
Pls how do I get grated lime
Hello. You can grate a lime using a micro plane, peeler, knife, or a fine grater to strip it’s outside peel. You can check this article here for further instructions. https://delishably.com/fruits/how-to-zest-a-lime
Heloo
Please can I bake this recipe instead??
Hi Miracle. These ones here are best enjoyed when fried.
Truly amazing outcome! Please how do I thaw and warm after freezing some of the left over buns?
Place in a single Layer on a tray and reheat at 300 degrees F until warm through. Enjoy!
Hello. Nice recipe. Please there is something that always confuses me, by cops in the measurement, do you mean the regular milk tins or how many grams and ml are in a cup?
Hi Imma, is it possible to use baking powder and yeast at the same time when making buns because someone gave me the recipe before i saw this one. Thanks
Hello there,
It’s best to stick with one rising agent.
I tried the recipe and it was awesome, crunchy and tasty but the look is not okay. Flat and looks rough
Hi Lovina! Sorry you buns came out looking funky. Next time do make sure the oil is hot enough. This will prevent it from spreading when frying. Hope this helps!
Hi imma
Can I use yeast instead of baking powder?
Hi Mediba, You may. However, you would have to tweak the recipe – cut back on the butter . And the consistency would not be the same.
I’m so glad, I actually used deep fryer. I just finished frying, my dad can’t stop talking about the crunchiness. I can’t really tell if it broke, but I’m kinda scared of frying believe me. So when I was frying it was shifting my hand from impact but some of the shape came out well, it were… You know. Sorry I couldn’t use the spoon method because my deep fryer shocks so I had to just use my hand. Thank you very much. I’ll try it again tomorrow. And I used only 2 eggs
Awesome!!! You did great, Marlene!! I used to be scared of frying too but afterward, I overcame my fear. Do exercise care at all times though. I am glad it worked out for you. Thanks for letter me know :)!
Hi, can I try it without butter. I made some today and they felt really hard and crispy and I wanted it soft so I don’t know what I got wrong but I’m guessing it was the butter since they tasted more like cake than buns.
Hi Paula! You can substitute the butter with water. Do let me know how it works out for you 🙂 .
Hi, can i use gluten free flour to make buns as there is shortage of all-purpose flour?
Hi Pelumi! I completely understand your current predicament. I have never tried this recipe with gluten-free flour so I am not quite certain of the outcome. From my experience with gluten-free flour, the shape might not hold as much and it might be a little denser compared to those made with regular flour. But I can assure you it will still taste great :). Do let me know how it works for you.
Thanks for sharing. They were irresistible and tasted so damn good! Everyone loved it. The rate at which it finished was a mystery. Lol.
NB: A friend shared one recipe with me and then I found yours. Glad I followed this instead
Thanks for the tips mine was lovely although I didn’t add vanilla ,lime and nutmeg,it still came out delicious, my kids loved them.