When it comes to homemade snacks, Nigerian Buns are my family’s ultimate favorite!
Nigerian Buns are popular snacks in Africa because they’re easy to make yet incredibly delicious. It’s crunchy on the outside, soft on the inside, and it is so addictive.
Once you know how to make the batter, all you have to do is deep fry until golden brown. You will surely enjoy these buns for snacking with your family and friends.
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As you bite into the Nigerian Buns, you will experience how awesome it is from the inside out. It’s ultimately filling, satisfying, and relaxing!
How to Make Nigerian Buns
Making Nigerian Buns is like baking bread without actually baking. Instead of using the oven, you just need to deep fry the batter to get perfectly flavored and textured buns.
Let me show you everything you need to make your own version of Nigerian Buns!
Add these to your grocery list to make the Nigerian buns batter:
Instead of using ordinary flour, give the buns an extra puff with self-rising flour. It’s convenient to use because it’s already a mix of flour and baking powder.
I especially suggest using self-rising flour for deep-fried puff pastry like this recipe. It makes the buns soft and tender on the inside yet crisp on the outside.
Granulated white sugar
Give the Nigerian Buns a hint of sweetness with granulated white sugar. Aside from adding flavor, the sugar also helps give the dish a golden brown color when deep fried.
Moreover, the sugar improves the gluten network of the batter to let it rise. It also keeps the buns moist and well-flavored even after cooking.
In this recipe, the egg is an optional ingredient that you can use to further improve the quality of the batter. It helps activate the flour to leaven the batter.
Your Nigerian Buns will surely be lighter with an egg in the batter. Just like the sugar, the egg will give the buns an even better color than you expect.
Make the Nigerians Buns taste so much better with evaporated milk in the batter. It gives a good layer of moisture to the batter while adding a mildly sweet and creamy flavor.
The milk makes the bread tender even after you deep fry it. Aside from evaporated milk, you can also use Almond Milk as a vegan alternative.
The baking powder in self-rising flour may not be enough, so why not add a little bit more baking powder to the batter?
It’s an excellent leavening agent that will give your batter time to rise for a puffy shape. Baking powder also allows the dough to expand as it deep fries, creating the impression of a large bun.
Even a little bit of salt can go a long way. It tightens the gluten network to keep the shape of the buns even after deep frying. Slat also helps balance out all the flavors of the buns.
Sunflower oil is one of the best oils for deep-fried foods because of its high smoke point. It will certainly give the buns the best texture without making them soggy.
Isn’t it amazing how you can make an easy yet extraordinary dish from simple ingredients? Always use these to make the best Nigerian Buns ever!
Put on your apron, and let’s make some Nigerian Buns!
- Mix self-rising flour, sugar, salt, baking powder, egg, and evaporated milk in a bowl.
- Add water to form a thick batter.
- Then, set it aside.
- Heat sunflower oil in a pot over a medium fire.
- Dip an ice cream scooper in the hot oil.
- Scoop out some batter and lower it into the oil.
- Wait for them to turn golden brown.
- Toss the buns in the oil to cook evenly.
- Once cooked, transfer them to a lined plate.
How did the Nigerian Buns turn out? Isn’t it so satisfying to watch them cook and expand in the oil? From the crust to the crumbs, it is a delightful treat that can warm your heart and fill your stomach!
How to Make Self-Rising Flour
According to Charlotte’s Lively Kitchen, you can make self-rising flour by mixing all-purpose flour and baking powder. You can also add a bit of salt as an additional leavening agent.
Tips to Make Nigerian Buns
- One of the best tips for this recipe is to prepare the batter properly. It should be thick enough to separate as you fry it.
- In addition, remember to wait for the oil to heat up.
- Preheating oil can prevent the buns from sticking together and avoid oily buns.
- Cook the buns in batches to deep fry them properly. Turn the buns over in the oil to fry them all over.
- I suggest using a slotted turner to drain the oil.
How to Store Batter
You can also freeze the batter in freezer bags for several weeks.
Nigerian Buns Variations
There are many ways to make your Nigerian Buns fun and interesting!
If you want to give the buns more flavor, then you can add grated lime, nutmeg, vanilla extract, coconut flakes, butter, cinnamon, and other seasonings of your choice.
On the other hand, for a dairy-free recipe, you can replace the milk with almond milk and the eggs with effective egg substitutes. However, note that this will likely change the texture and flavor of the buns.
Baked Nigerian Buns
Suppose you prefer to bake the buns, grease cupcakes, or muffin tins with butter, and scoop out some batter. Then, preheat the oven to 190°C for five minutes. Bake the buns for about 20 minutes or until golden brown.
- Pot: Deep fry the butter in a pot of oil.
- Wooden spatula: Stir the ingredients together to form the batter.
- Ice cream scooper: Scoop out the batter for uniform-sized buns.
- Slotted turner: Use the slotted turner to cook the buns on all sides.
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How to Serve Nigerian Buns
Alternatively, slice the buns into halves and pipe your preferred filling. The batter can even coat other food, such as hotdogs, hard-boiled eggs, and other ingredients appropriate for deep-fried pastry.
- At room temperature: Keep the buns in a container at room temperature to eat within a day.
Frequently Asked Questions
What is Ghana buns?
Ghana buns or Nigerian buns are deep-fried snacks that are known for being crunchy on the outside yet moist and tender on the inside.
What makes buns crunchy?
Make the buns crunchy by deep-frying them in preheated oil. It’s important to heat the oil before cooking the batter. The oil will cook the batter to allow it to expand on the inside while making it crisp on the o utside.
Why does my buns soak oil?
Oily and soggy buns are likely caused by cooking them in oil that’s not hot enough. You need to heat the oil over medium fire to prepare it for deep frying.
How to make buns without milk and egg?
There are also egg substitutes that you can use instead of eggs.
Nigerian Buns (Plus Video)
- 2 cups self-raising flour
- ¼ cup granulated white sugar
- 1 egg (optional)
- ½ cup evaporated milk
- ¼ cup water
- 1 pinch baking powder
- 1 pinch sea salt
- sunflower oil (enough to deep fry)
- Make the batter. Combine the self-raising flour, sugar, salt, baking powder, egg, and evaporated milk in a bowl. Add water and mix thoroughly until it forms a thick batter. Set it aside.
- Cook the buns. Heat sunflower oil in a pot over a medium fire. Dip an ice cream scoop in the hot oil. Scoop out some batter and lower it into the oil. Wait for them to turn brown. Deep fry the buns and turn them over in the oil occasionally. Total frying time can take between 10 to 15 minutes. Once golden brown, transfer them into a lined plate or container to drain excess oil.
- Use the seasoning of your choice to make the buns more flavorful.
- Use a deep pot to cook the buns properly.
- Wait for the oil to heat up before frying the batter.