Nigerian Buns are some of the easiest African snacks you can make. This deep fried buns recipe is another delightfully tasty Nigerian street food or snack that requires just a few ingredients and delivers outstanding results. This is the kind of snack you definitely won't want around you if you are on a weight loss journey. Like puff puff, you get hooked on the first bite.
Easy Nigerian buns recipe
Before I ever knew what Hot Cross Buns were, these Nigerian buns were what I pictured each time I heard the nursery rhyme Hot Cross Buns. To think I actually thought it was Hot crust buns always makes me laugh.
These sweet Nigerian buns are crusty on the outside and soft and warm on the inside. Perfect for a hot cup of tea, coffee or hot chocolate.
Related recipes: The best Nigerian Chin chin (most popular recipe on the blog), Nigerian Plantain balls, Unripe plantain chips.
What are Nigerian buns
Nigerian 'Buns' are deep fried Pastry balls. They are crunchy on the outside and soft on the inside. These deep fried buns are easy to make and takes little of your time.
This is a snack you can easily whip up while guests are in the living room. You get to serve it to your guests fresh from the frying pan while succulent and warm.
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What is the difference between Buns and Puff puff?
Nigerian buns (African buns) are both popular Nigerian street foods, however they differ in texture and ingredients used.
Texture: Buns have sweet and crunchy exterior and soft pillow interior. On the other hand, puff puff is soft on the inside and outside and are similar to drop yeast donuts.
Ingredients: They use similar ingredients, but the major difference is in the rising agent used. Yeast is used to make puff puff while baking powder is used for buns.
Ingredients
- All purpose flour
- Butter
- Eggs
- Milk
- Sugar
- Nutmeg or Cinnamon (optional)
- Vanilla extract (optional)
- Oil for deep frying
Tools needed for Buns (Nigerian)
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- My favorite deep fry pans or pots to use are from 360 cookware. You should check them out and use MDK25 to get 25% your entire order.
- Pottella deep square 9.5" copper pan: it has a frying basket, a steamer tray plus you get a free cookbook with it.
- Paper towels: This is used to absorb excess oil when you scoop out the buns.
- Frying spoon: This one comes in a set of three. Best value
- Serving platter: This would be the perfect plate to serve these buns on when you invite guests over.
How to make Nigerian Buns
This is an overview of this recipe. You will find a complete list of ingredients with quantity at the printable recipe card at the end of this post.
To make these deep fried buns, mix the dry ingredients (baking powder to flour and salt) Add cinnamon or nutmeg at this stage if using.
Create a well in the middle of the dry ingredient mix, pour all the wet ingredients into the well. Mix until it all comes together. Batter should be thick. Allow batter for rest for 5 mins.In the meantime start heating up the oil.
Next using your hand, scoop up the batter and squeeze batter with your hands gently into the hot oil. Be careful not to let the hands touch the oil.
Alternatively you can use an ice cream scoop and drop gently into the oil. Do not overcrowd the oil. Fry until buns are golden brown.
Scoop with a frying spoon on to a paper towel lined colander. Repeat process till all the batter is fried into buns
What to serve with Nigerian Buns
Nigerian buns can be enjoyed as is or with a glass of milk, hot chocolate or your favorite homemade juice. Some of which are listed below
Storing leftovers
Leftovers are easy to store, if you do have them. Though Nigerian buns can sit on the counter for a day, I recommend refrigerating them as soon as they cool down.
These can be keep in the refrigerator in an air tight container for up to 5 days. When you are ready to eat them, simply reheat in the microwave or air fryer till it’s warmed through.
Tips to make the best Nigerian buns (deep fried buns)
- The batter for buns should be thick and not watery.
- The best pan to fry buns is a deep pan not a shallow pan.
- Wait for the oil to get hot before adding the batter otherwise it will absorb excess oil and become greasy.
- Do not overcrowd the oil it can also cause the buns ti absorb excess oil.
- Use a slotted spoon to get the cooked buns out of the oil.
- Line the tray or plate with paper towels to absorb excess oil when you scoop them out of the oil.
FAQ
Can you make Nigerian buns in the air fryer?
Unfortunately you can’t air fryer African buns because it’s a wet batter. However you can easily reheat leftovers in the air fryer.
Will self rising flour work?
You can substitute all purpose flour with self rising flour in this recipe. If you do so, leave out the baking powder stated in the recipe.
Can I use yeast instead of baking powder?
No you can’t use yeast to make Nigerian buns. What you need is baking powder. Yeast is used for Nigerian puff puff.
More Nigerian snacks you’ll like
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This recipe was originally published in January 2018. The blog post has been updated to include more helpful tips. Recipe is still the same.
Sweet and Crunchy Nigerian Buns (African buns)
Ingredients
- 500 g All-purpose Flour
- ¼ Cup Sugar (you can use up to ½ cup depending on how sweet you like your buns to be)
- 2 teaspoon baking powder
- ⅛ Teaspoon Salt
- 2 Eggs
- ¼ Cup Butter (melted)
- ¾ Cup milk
- ¼ teaspoon nutmeg or cinnamon (optional)
- 6 Cups Oil (for deep frying)
Instructions
- Mix the dry ingredients together (baking powder to flour, sugar, salt and nutmeg if using)
- Create a well in the middle of the mixed dry ingredients and pour the wet ingredients (melted butter, eggs, milk or water)
- Mix until it comes together to form a thick batter. Cover batter and allow it to rest for 5 mins.
- In the meantime start heating up the oil.
- When the oil is ready, use a your hand to scoop up the batter and squeeze batter with your hands to drop gently into the hot oil. Please be careful not to touch the oil with your hands. Alternatively use an ice cream scoop and drop gently into the oil.
- Fry till the balls are golden brown, then scoop out with a slotted frying spoon on to a paper towel lined colander.
- Repeat process till all the batter is fried into buns
- Serve warm
Notes
- The batter for buns should be thick and not watery.
- The best pan to fry buns is a deep pan not a shallow pan.
- Wait for the oil to get hot before adding the batter otherwise it will absorb excess oil and become greasy.
- Do not overcrowd the oil it can also cause the buns ti absorb excess oil.
- Use a slotted spoon to get the cooked buns out of the oil.
- Line the tray or plate with paper towels to absorb excess oil when you scoop them out of the oil.
Ibb
Hi, just tried it and WOW!
Can't stop the recipes of this Naija Buns!
Thanks Alot!
Chichi Uguru
Hi Ibb,
Happy you love the recipe! Enjoy!
Chichi