These Crispy Turmeric Buns are crunchy on the outside and soft on the inside, with bold turmeric flavor and color. They are an irresistible snack or breakfast, perfect with tea or coffee. If you love donuts, save or pin this recipe because they taste almost the same.
I have many bun recipes, which are also very good, but this one is unique because of the turmeric, which gives it a yellow color. It is very easy to make with easy-to-find ingredients; you will probably already have some in the pantry. You'll also like crunchy West African chin chin or rich and sweet Mandazi.
Turmeric Buns Ingredients
- All-purpose flour
- Milk or water
- Melted butter
- Yeast
- Sugar
- Turmeric
- Nutmeg
- Salt
- Eggs
- Oil to deep fry.
Recipe Tips and Variations
- If you do not have access to liquid milk, use water. Water won't be rich like the buns with milk so that you can add about ¼ cup of powdered milk to the mixture.
- Turmeric is the most essential ingredient. Another good substitute would be saffron, but it's costly. If you want to try the non-turmeric version, try these carrot or plain buns with baking powder, not yeast. This recipe can also be used without the turmeric as well like the Dry bofrot or Gateau
- I always use a stand mixer because it is less stressful. You can mix manually on a floured surface until a perfect dough is formed.
- During the second proofing of the balls, space them out so they don't rise and attach.
- Let it rest in a warm area.
- To deep fry, ensure the oil is about 3 inches deep so that it shapes well and flips easily. Do not overcrowd the pan when frying.
What To Serve With
This is a versatile snack that goes with many things, just like bread. It's good with tea, coffee, juice, pap, beans, yogurt, milk, soups, and stews. It all depends on individual preference.
Storage:
It can stay at room temperature for up to 3 days. For up to 3 days, put it in a zip-lock bag or an airtight container in the refrigerator, and then freeze it for up to 4 months.
Crispy Turmeric Buns
Equipment
- Electric Mixer or mix manually
Ingredients
- 4½ cups All-purpose flour
- ¼ cup Melted butter or margarine
- 2 cups Warm milk or water
- 2 large Eggs at room temperature
- 1 cup Sugar
- 1 tsp. Salt
- 1 tsp. Nutmeg lemon zest, Vanilla Extract
- 2½ tsp. Yeast I used instant yeast
- 2 teaspoon Turmeric powder
- Oil to deep fry
Instructions
- Add the warm milk or water, instant yeast, melted butter, eggs and sugar to a mixing bowl and whisk to combine. NOTE: If using active dry yeast, mix the yeast and milk, and then allow it to proof for 5 minutes before adding the other ingredients.
- Add the flour, salt, turmeric powder and nutmeg.
- Using the dough hook, mix at medium speed for 8 minutes or until the dough forms a ball. You can mix manually with your hands, but it will take a long time.
- Rub oil on the dough and cover with a cloth. Let it rise for 1 hour 30 minutes.
- Press the dough to release air bubbles, and divide it into 15 - 20 potions or according to your desired portions.
- Roll the dough into smooth, tight buns and place them on a floured surface or tray, leaving enough room between them.
- Cover again with a cloth and let it proof again for 30 minutes.
- Add oil to a pot on medium heat. It should be at least 3 inches deep. Fry the buns until they are golden brown on both sides.
- Regulate your heat as you fry so they don't burn or undercook.
- Remove and place on an absorbent paper and serve when warm or cool.
Video
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Smile says
Thanks for the recipe Ma, please can help us with recipe for fried rice and chicken, am writing from Cameroon🙏
Yes there is friend rice on my blog. Please search it.
Bilikis says
So crunchy outside and soft inside
Bilikis says
Thanks for the recipe ma