Crunchy Nigerian Buns – Extremely crunchy, soft Nigerian Street food or snack that is easy to make with just a few ingredients. I usually call it “Eat 1, take 2” because you cannot resist a second ball.
If you love Puff puff, Drop doughnuts and bofrot, add this to your list of deliciousness. These buns are soft inside and crunchy outside, just perfect with a cup of tea or yogurt.
YOU MAY LIKE THESE RECIPES
- Puff Puff
- Egg rolls
- Fish roll
- Meat pie
- Fish pie
- No Yeast Puff Puff
- Coconut Puff Puff
- Gateau, Toogbei/Bofrot
Why not Check out all African Desserts?
WHAT’S IN MY BUNS
- Flour: Self-rising flour can be used.
- Melted butter
- Vanilla Extract
- Baking powder
- Batter can be mixed with a wooden spoon or hand. It should have a pasty consistency, like puff puff. It is not DOUGH!
- Batter doesn’t have to proof or rise, fry immediately.
- Scoop batter with your hands, ice cream scoop or Watch this Video for 4 ways to Scoop Balls.
- Make sure oil is about 2-3 inches deep and should be hot but not burning hot.
- Do not overcrowd the frying pan.
- Remove when golden brown and place it on an absorbent paper.
- BAKING POWDER ONLY AND NOT YEAST.
Is Puff Puff Different from Buns?
- Puff puff is chewy and pillow soft, while buns are rich, crunchy outside and soft.
- Puff puff needs yeast as a raising agent, which requires proofing time, while buns need baking powder and no proofing time, so fry right away.
It can be at room temperature for 2 days, then in the refrigerator for 3 days, and freeze for 3 months. Thaw overnight in the fridge, then reheat in the oven or microwave.
- 3 cups All-purpose flour
- ½ cup Butter or margarine melted
- 2½ tsp Baking powder
- 2 large Eggs at room temperature
- ½ cup Sugar
- 1 cup Evaporated milk or any Liquid milk
- 1 tsp Vanilla extract
- 1 tsp. Salt
- Oil for deep frying
- Add the melted butter, sugar, milk, vanilla extract and eggs in a bowl, and whisk until everything is well incorporated.
- Add the dry ingredients, flour, baking powder, and salt in another bowl, then mix well.
- Pour the wet ingredients into the flour mixture and fold gently using a wooden spatula or hand until pasty texture is formed.
- Pour oil into a large pot over medium heat. When oil is hot, drop a little batter, and if it takes a little time to turn brown, it means your oil is ready for frying.
- Drop golf-ball size portions of the batter in the oil and fry for a few minutes until they turn golden brown ensure to stir while frying so they are thoroughly cooked.
- When the doughnuts are ready, remove them from the oil and place them on a plate lined with absorbent paper. Then serve and enjoy!