NIGERIAN BUNS RECIPE (WITHOUT EGGS OR DAIRY)

 This recipe shows how to Make Nigerian Buns without dairy or eggs, and with a touch of spice, they’re fluffier, taste so much better and are hard to resist!

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A while back, I shared my puff puff  recipe and while I raved about my love for those drop donuts, I have a new fried love: Nigerian buns. It might be because there is no wait time for the mixture to rise, or that I prefer the texture in general, but I currently prefer Nigerian buns over puff puff any day. Now, this love is kind of complicated because I generally do not like the way buns is prepared sometimes. I like the simple and easy version of buns, no milk, no eggs. Eggs change the texture of buns to one I find undesirable, and milk gives it an odd flavor that I personally do not prefer. This recipe shows how to make Nigerian buns without dairy, eggs or any fuss and yet still get that fluffy texture and great taste!

Here is my recipe for what I consider to be the  simplest, least complicated, yet perfectly textured Nigerian buns. Once you get the texture down, you are free to customize the flavors to suit your preference. In my case, I used a bit of cayenne pepper and nutmeg, but you can omit those spices and keep it plain, or be creative and experiment with something else… cinnamon, maybe. Feel free to experiment and let me know if you decide to try something different.

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4.5 from 4 votes

How to Make Nigerian Buns

This recipe shows how to Make Nigerian Buns without egg, and with a touch of spice, believe it or not they taste so much better!

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Servings: 20 -25

Calories: 158kcal

Author: Yummy Medley

Ingredients

• 400 grams All purpose flour
• 2 tsp baking powder
• 175 grams sugar
• 1/4 tsp salt
• 1 - 1.5 cups water
• Oil for deep frying
• Optional: 1 tsp cayenne pepper 1/2 tsp freshly grated nutmeg

Instructions

• Heat up the oil in a deep pan or pot just before you start prepping the batter.
• In a bowl, sift together the flour, baking powder, sugar, and salt.
• Pour in the water about ¼th cup at a time, mixing lightly each time, until the consistency of the batter is like thick muffin batter. Depending on your flour, you might need more or less than 1- 1 ½ cups of water. Be careful not to overmix as this might make the buns hard.
• The oil should be about 350-355ºF, and on medium heat before you start frying
• Using an ice cream scoop, or your hands if you are so skilled, drop the batter into the hot oil without overcrowding the pan.
• Once one side of the buns is lightly browned, turn and continue to fry until the buns are done. The whole frying process for each batch took about 5 minutes.
• Be careful not to fry the buns in oil that is too hot. It will brown the outside of the buns while keeping the inside raw. If you find that your oil is too hot in the middle of frying, just add a little bit of room temperature oil to the hot oil to bring down the temperature.
• Serve warm!

Notes

Allow the buns mixture to rest for about 10 minutes before frying. This will allow the gluten in the flour to relax before frying.