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Nigerian Buns

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Author: Imma
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Nigerian Buns — tasty snack treats that are richer in flavor with crunchy outside and pillowy soft inside.

Nigerian buns

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.

 

Nigerian Buns

 

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.

Nigerian Buns

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.

Nigerian buns

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

[adthrive-in-post-video-player video-id=”S6873dDM” upload-date=”Mon Aug 06 2018 19:52:04 GMT+0000 (Coordinated Universal Time)” name=”Coconut Nigerian Buns” description=”Nigerian Buns — tasty snack treats that are richer in flavor with crunchy outside and pillowy soft inside.”]

Nigerian Buns
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Nigerian Buns

Nigerian Buns -- tasty snack treats that are richer in flavor with crunchy outside and pillowy soft inside.
4.92 from 23 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
African
Servings 20 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:

Calories: 139kcal (7%)| Carbohydrates: 20g (7%)| Protein: 3g (6%)| Fat: 4g (6%)| Saturated Fat: 3g (19%)| Cholesterol: 31mg (10%)| Sodium: 92mg (4%)| Potassium: 99mg (3%)| Sugar: 6g (7%)| Vitamin A: 115IU (2%)| Calcium: 36mg (4%)| Iron: 1.1mg (6%)
Author: Imma
Course: Snack
Cuisine: African
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Nutrition Facts
Nigerian Buns
Amount Per Serving
Calories 139 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 31mg10%
Sodium 92mg4%
Potassium 99mg3%
Carbohydrates 20g7%
Sugar 6g7%
Protein 3g6%
Vitamin A 115IU2%
Calcium 36mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews

  2. Maamzarah says

    Tnks a lot…pls,in your ingredients for buns there is no yeast…how come because my boss do make use of yeast….thank u.

    Reply

    • imma africanbites says

      Hi. I left out the yeast and use instead baking powder. These buns yield better texture as compared to the yeast recipe. And they do rise well even without the presence of yeast. Hope you’d give it a try. Enjoy!

      Reply

  3. Gift says

    5 stars
    Hello,
    Thank you so much for this recipe, I tried it for the first time, and it came out great.
    I actually had to dump the first few I tried because they were too brown and wasn’t cooked on the inside, I had to reduce the first and that was it.
    Thanks once again, keep them coming.

    Reply

    • imma africanbites says

      Hi, Anna! I haven’t tried and heard so far of Nigerian Buns cooked in an air fryer. Deep frying actually makes the buns rounder.

      Reply

      • Marlene says

        Is that a good thing or bad?. I want to go try it now but I saw another recipe that didn’t include eggs and milk. But I’ll try yours but won’t use much of those. I hope it comes out good.

  5. Phebian says

    4 stars
    Thanks for this recipe. It’s really good. But my buns appeared too brown. I also think buns should b more crunchy, shouldn’t it?

    Reply

    • imma africanbites says

      Hi Phebian. My guess is that the oil was too. As for the texture of the buns, it should be crunchy enough on the outside and the pillowy soft on the inside.

      Reply

      • Feyi says

        Hi Imma, you said the oil is too what? You didn’t finish typing the sentence. I like reading comments to see if any updates to recipe with how different people have tried to make it and any pointers. I’m getting ready to make it now. I was reminded by buns last weekend at my cousin’s wedding. I’ve perfected making Puff Puff, now I want to start making buns as well. Thanks for the recipe. How do you make it crunchy on the outside and pillowy soft on the inside

      • imma africanbites says

        Hi, Feyi. My bad, and thanks for pointing it out. The oil was probably too hot resulting to browner buns. Make sure the oil is on medium heat until it is 375 degrees to achieve a crunchy outside and soft inside texture. Hope this helps.

  6. Michael K says

    5 stars
    I made this today and they were a hit with my family. I personally thought they were a bit too rich even though I used only three eggs and omitted the coconut flakes, orange zest and used butterscotch flavour (don’t know if that also added to the richness). Someone even said they tasted like cake. I’ll have to use vanilla flavour next time and maybe add half cup of flour and see how they turn out.
    Thank you for this great recipe.

    Reply

  7. esther says

    hi imma, i am a south African citizen, i like your food, I’m always trying your African dishes an i like them this cakes are so yummy, i am going to try them. thank you for sharing your recipe with us, May God bless u

    Reply

  8. maureen says

    Thanks for sharing this.
    Please what type of cup did you use for your measurements. The commonest cup that is used in our area for measurement is Peak Tin Cup and one cup of tin peak milk is 160g. Please kindly let me know the type of cup that i can use. I also read from the internet that a cup is 250g, please need your direction.
    How can i get geated orange thar you mentioned in the ingredients.
    What can i use as preservative so that the buns can stay atleast 3 days with spoiling because i noticed that buns get spoiled on the seconday after naking it.

    Thanks a lot

    Reply

    • ImmaculateBites says

      Hi Maureen! 1 cup flour is about 120 grams . So it means you need 360grams flour for this recipe. And you need a grater to grate the oranges. It’s optional I don’t use preservatives don’t have any recommendation . Hope this helps

      Reply

      • maureen says

        5 stars
        Thanks alot darling i really appreciate. You have inspired me so much and since i came across your blog it is like heaven to me. Thanks a million fold and keep up the good work. I have also sent your blog site address to my friends you have been wanting to know how to prepare some African foods and they are very happy to know your site and have started cooking some of the foods that you taught on this blog.
        God reward you abundantly.

  9. Emily says

    5 stars
    Wonderful recipe! Someone at school made these and brought them in and they tasted delicious. The citrus zest really adds to the overall taste without overpowering it! Thank you for sharing. 🙂

    Reply

    • ImmaculateBites says

      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.

      Reply

  13. Bet says

    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.

    Reply

    • ImmaculateBites says

      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 !!!!

      Reply