Nigerian Buns require a level of mastery that puff puff doesn’t require, if you don’t get it right the first time, please don’t give up.
Nigerian Buns require a level of mastery that puff puff doesn’t require, if you don’t get it right the first time, please don’t give up. I can proudly say it took me this LONG to perfect (used lightly here) my buns. For the Lovers of Buns, I think the outer shell is the most important part, it has to be crunchy/crumbly but not too hard. I never used to eat the inside dough but I was able to with this recipe, the egg and oil made it fluffy and delicious.
Ingredients:
(Dry)
- 2.5 cups All-purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/4 cup Granulated Sugar
(Wet)
- 2 eggs
- 3/4 cup Water
- 1/4 cup Oil or melted butter (55g)
- Other
- Oil for deep frying
Direction
- In two separate bowls, combine the wet and dry ingredients.
- Add in the wet mixture into the dry mixture a little at a time while mixing with your hand. (try not to over-mix the batter. You want a Consistency that is thick and a tiny bit stretchy. This is the most important part as it determines how your buns takes shape)
Desired consistency
- Place a deep pot on medium heat, add in 3-4 cups of oil.
- When the oil is hot, scoop batter into oil ( You want the scoops to be kind of round but not perfect).
- Frying the buns itself requires some patience and technique, because you are working with a thick batter, you want to make sure the Buns is cooked all the way through.
- Turn the buns often while it’s in the oil, use a fort to poke holes in it while it’s in the oil. Let fry till golden brown; 2-3 mins per side.
- Transfer fried buns to a plate lined with paper towel to drain excess oil.
Enjoy!!!
This recipe worked for me. Came out really yummy.
I just tried your recipe and it’s on point, I must say. We all enjoyed it. Thank you for sharing your recipe with us.
What if I want the buns to be bright in colour and soft how can I do it?
Mine is watery what do I do
The recipe is the bomb!!
Fluffy and dry on the inside, crunchy on the outside.
But I’ll be using less sugar next time.
Great jobs
I used one cup of water and it looked so watery like puff puff. So I added a little flour to thicken. The sugar was way too much especially as I added vanilla essence. So by all means cut sugar half. But I love it. It’s so soft and yum
True about the sugar. I used 1/2 cup instead of 3/4 and still found it too sweet. I would have also loved it to be more crunchy on the outside than it turned out. I’m craving that roadside buns texture and everything. I’ll keep tweaking the recipe until I get my desired outcome.
can I add nutella in the middle of my buns before frying?
Comment…Thanks for the recipe.please ma,in your Wet ingredients,what does “other” refer to.please waiting for your reply.
Used this recipe just now and mine came out perfectly well. Thanks for sharing.
I am making Buns for some friends, can I make it today 2oth?will it spoil?
Pls help a sister o, can i also add yeast to the ingredient?
@mary akpati, you can use yeast but your buns will now tast like donuts. So, technically, it’s no longer buns but now donuts, which tastes yummy too :)
Pls I want to know if I can use yeas to bake my buns instead of flour
Can I make buns without baking powder?
I used your recipe and it came out perfect. Thank you so much
I really commend your effort but I want to know why my buns keeps opening while frying and is always strong. I will be glad if I get a reply from you. Thanks
After frying my buns it becomes strong why
Maybe your baking powder is a little too much.
How can I make inside my buns to be yellow in colour ?
I like that buns that is yellowish inside
Add yellow food coloring.
Thx so much,Sis!
I made it.l was like the one that I used to eat in the Naija those days.my family loved it.keep it up,dear.
awwww i am glad.
Pls help me out I made mine it was cool but when it gets cold the outer part became soft what was the cause ? Thanks
Hey! Pls if I have some batter left after frying the desired quantity I want can I refrigerate it?
Hi H,
I haven’t tried refrigerating before. Refrigerating buns might stand a better chance.
I would suggest you fry the rest and refrigerate the buns. Let me know how it turns out.
Good luck
If I use self rising,will I still add baking powder to it?
To think I had to go and embarrass myself on nairaland and nobody answered me, meanwhile, I had the solution to my craving here. Thanks a lot.
hahah.. you can always search here first. pele
You re d best I read this yesterday and tried it for breakfast today my hubby really likes it and doesn’t want it to finish I ve to keep d rest for my baby….lol
That’s great! thanks for the feedback
Must eggs be added cos I don’t eat eggs.
There’s a way to bake buns without eggs. Even if there isn’t, it could be your own recipe
OOOh MMM GGGG!!! You are definitely the best. I have been ‘googling’ and looking everywhere for this recipe. I’m glad I found it here. Thanks!
Yeiii.. do let us know how it turns out
Pls I fried my buns it was actualy strong immediately I finished frying it but became soft in the outside when eating it why
2.5cups of what? Is it grams,milk cup???
A cup is a standardized unit of measure. 1 cup is 250ML volume.. depending on what you have in the cup, the weight will differ.
I;m going to make this for breakfast this morning. I need something to cheer me up in this miserable winter that won’t end. I’ll be back to report on how I found the recipe lol.
Whoop Whoop… cant wait for the feedback
Yum yum yummmmy! I tried this and it worked like magic! I actually prefer buns to puff puff and I found it easier to make than puff puff.
I modified it a bit cos we’re only 3 in my house – 1.5 cup of flour ie 375 ml, 1 tsp of baking powder (although I should probably reduce this to half), 1/3 cup of sugar ie 80ml, 1/4 tsp of salt, 2 eggs, 1/3 cup of water and 1/4 cup of oil ie 60ml. My daughter can’t get enough. I use rapeseed oil for frying it has less foam.
You’re the best, thanks for this!
yeiiii!!! you are welcome
Hello please can u be more specific about the measurements in grams, I don’t know the cup u used. For example u said 1/4 cup of sugar, 1/4 cup of water, 1/4 cup of butter, 2.5 cup of flour. which type of cup please? Thanks
Tried it but the skin was to crumbly for my liking and the buns smells of too much egg . I think the number of eggs should be reduced as the batter is not that much.
You can definitely reduce the amount of eggs used, for me it’s an important part as it adds loads of flavor to the inside. As for the exterior, I think that’s the essence of a well made buns.
My buns always comes out hard..what could be the cause?
I exclude eggs cause its for sale
tanx!finally no more buying buns oh!!!!!
awesome!!
Just tried this today, thanks for the reminder l find buns less oily to eat compared to puff puff, albeit they are both fried :) what do you think.
I agree with you
Tried the recipe,first tym it came out really nice,friends and family love it,nice job Dearie,tried again,and it soaked oil,wandering what went wrong,pls do tell me, dnt wanna make mistake again
i will try it at home tonite
Thanks for the recipe. Felt like buns yesterday but was not sure of the recipe. Reminds me of my “growing up” days. Will definately try it out soonest.
God bless u greatly for dis, I av been begging for dis recipe for a long time. Will definitely try it tmao. Op it turns out well
let us know how it goes
i love your recipe i will try it and find out how it work
Let us know how it goes
Thank you so much for this easy and tummy recipe , my whole family loves it so much
Yeii!!! we are happy to hear that
Nice. Used some nutmeg and olive oil in place of canola oil. Came out beautifully.
I love ur site. Tnks for d recipe. I will definately try it. Wish me luck
… I love ur site! Tnks for d recipe. I will definately try it. Wish me luck…
Thumbs up! The recipe really made my day as i Have been looking for it for my daughter to practice making a bun. Thank you.
Thank you for the recipe, I just made it and it is really yummy. My 5 yrs loves it. Good job
whoop!!! a seal of approval from the 5 yr old is like an Oscar..thank you!!
I have tried mine nd it was superb.A plus 2 my knowledge
yeiii! that is good to hear
Wow seems so good. Can i ask you in wich occasion is used to eat nigerian Buns? is a snack betweet lunch and dinner? thank u
Thanks Maurizia.. buns is a street food in Nigeria, it is eaten as a snack anytime during the day.
Enough eggs and tin milk and it was yummy!! i love it!
tnx for d recipe, i av always wanted to know how to make it good,cos av tried it twice but it wz a mess, once again tnx.
Thank you for the recipes. I will try it and see how it go. God bless you.
Amen! let us know how it turns out
just left ya the messaage wiv no name on it..lol
9ce 1!i tried it da first time ‘wiv coconut flour ..half ‘n half it was crunchy ..i i say it’s better ‘wiv only all purpose flour …:-)
I am glad it turned out great for you.
Just made this recipe now but I added some nutmeg and l didn’t melt the butter as I mixed it with the dry ingredieints and it turned out great for a first try. Thank you so much
You are most welcome
Thanks!!! I just finished from the kitchen, it came out well and even called friends to share from my buns! I used self raising flour and 3/4 spoonful of baking powder and all other ingredient remain the same.
Cheers
That is good to hear!
Pls o mine own buns is watery should I add flour to thicken it…am confused
Comment
i tried dis bt it wasn’t gud. my batter was very very clumpy. i mixed everything right so i do not know what went wrong.
Hi Phyllis, I have added a picture to show the required consistency of the batter. The batter should be thick and stretchy, not smooth.
Hey love … my mom uses self rising flour… gives it better shape i think and evaporated milk for a better texture. UGK oya remove this post you have tempted me.
Hooo…. I have never tried Evaporated milk, I have to. Thanks for your input.
Thank u very much. i tried d recipe and it turned out very good. My children and husband enjoyed it, especially my husband i had to hide d rest from him lol. Thanks again.
I am very happy to hear that! Please share the recipe with your friends and family.
Comment
Thank you very much, I have been looking and begging for this
recipe, it reminds of my youth.
Cheers and wish me luck!
Good Luck Hajia!! let us know how it goes .