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.
Table of Contents
- 1 Easy Nigerian buns recipe
- 2 What are Nigerian buns
- 3 What is the difference between Buns and Puff puff?
- 4 Ingredients
- 5 Tools needed for Buns (Nigerian)
- 6 How to make Nigerian Buns
- 7 What to serve with Nigerian Buns
- 8 Storing leftovers
- 9 Tips to make the best Nigerian buns (deep fried buns)
- 10 FAQ
- 11 More Nigerian snacks you’ll like
- 12 Sweet and Crunchy Nigerian Buns (African buns)
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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I know you are itching to get to the recipe. So let's get cooking!
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.
Regina Emmanuel
I didn't really get the shape I wanted, but the texture was really crunchy and stretchy anyways.
Chichi Uguru
Hi Regina,
Thanks for your feedback! May I ask the shape you wanted.
- Chichi
Jola
How many cups is 500g
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Ossy
Hello please when you say serving is 8 does it mean 8 pieces. Thank you
Chichi Uguru
Hi Ossy,
It means it will serve 8 people. Hope that helps.
- Chichi
Onyinye
Thanks for the recipy pls I tried doing my buns it comes out that both the inside nd outside are too strong nd I tried the second one the body was as soft as puff puff but the inside was ok
Ronke
thank you so much for this recipe and the very perfect measurement... never tasted buns that good. I did just a cup initially...they sent me back to the kitchen to make more...
Please keep up the good work..
Ronke
and it was very very very crunchy on the outside and fluffy inside...stored some in the fridge,it still tastes as nice as when it was fried.
Chichi Uguru
Awesome feedback 🤗🤗
Chichi Uguru
Hi Ronke,
Your comment put a smile on my face. Thank you for taking out time to leave me a feedback it’s always helpful when you leave me a feedback. Happy you enjoyed the buns and yes they are so yummy 😋. Stay safe!
- Chichi
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Sola
Hi Chichi,
I have tried your recipe twice now and the buns dont last up to 30mins before they are all gone. my kids and husband make their too many kitchen rounds to take one 🙂
Question I have is can I simply double each ingredient to make more please?
I have tried your other recipes too. They all came out nice and perfect. Well done !!!
Chichi Uguru
Hi Sola,
You literally made me laugh out loud with the multiple kitchen trips by your hubby and kids🤣🤣.
Yes you can double the recipe by doubling the ingredients. You can even triple it as well.
Happy to hear you enjoy my recipes, that makes me happy. Remember to share the blog with family and friends the more the merrier 😉
Thank you for your feedback. Stay safe and enjoy!
- Chichi
Lady B
I tried this recipe and it came out really nice. I have shared this recipe with my sisters.
There was no instruction as to how to use the butter but I melted mine then poured it in the flour.
Chichi Uguru
Hi Lady B,
Thank you for letting me know you enjoyed the recipe and thank you so much for sharing with your sisters. That’s very kind of you.
Yes you are right about the butter, it should be melted. Thank you for bringing the omission to my attention, I will fix it ASAP.
Hope you and your family are staying safe. All the very best and try more recipes while you are home 😉
- Chichi
Ofojetu Ebele
I tried your recipe but it did not turn out crunchy.
Chidinma
Really?
It was the opposite for me. So crunchy on the outside but soft on the inside.
My children loved it.
One tip for you, make sure you get the measurements right and follow her steps to a T.
Good luck with your next trial.
Chichi Uguru
Hi Chidinma,
Thank you for your feedback. Happy your children loved it.😊
- Chichi
Miracle
How can I melt my butter
Chichi Uguru
Hello Miracle,
You can melt it in the microwave. If you are not able to do that, you can still use the butter without melting.
-Chichi
Geraldine
I will like to ask if the buns remains how do I preserve it
Chichi Uguru
Hi Getaldine.
Buns can stay at room temperature for a day in an air tight container. If you want to keep for up to a week store in the refrigerator. You can also freeze for a month.
Carol Brimsh
Enjoy reading your blogs. Will be helping myself to some of your recipes!
Chichi Uguru
Thanks so much Carol. Good to hear you find it interesting. You are welcome to try the recipes. Let me know if you have any questions with any recipe. I am here to help. You can also sign up here https://www.mydiasporakitchen.com/sign-up/ so you don’t miss a recipe update. Thanks again for stopping by.