HOW TO MAKE NIGERIAN BUNS
Nigerian buns are very easy to make and very delicious. It is also a popular snack sold in shops and on the streets in Nigeria just like a ring doughnut.
It has the same shape as puff-puff but they are totally different. Buns are easy to make and don’t consume so much time, unlike puff-puff which is also easy to make but time-consuming.
Buns don’t require yeast like puff-puff rather it requires baking powder which makes the process faster because you won’t have to wait for your dough to rise/poof (double in size) for minutes and sometimes an hour or more.
Buns are crunchy on the outside but soft on the inside. They don’t have that soft texture on the outside and elastic texture in the inside like puff-puff.
Buns and puff-puff have a different dough. Bun has a soft slack sticky dough while puff-puff has a soft slack running dough. As you read, you will see the step by step methods in making Nigerian buns which are really crunchy buns.
Did you know you can make special buns, just as we have special puff-puff?
NUTRITIONAL VALUE OF NIGERIAN BUNS
- Carbs 17g
- Fat 8g
- Sugar 6g
- Protein 3g
- Sodium 223mg
- Cholesterol 53mg
Note that the above nutritional value is for 1 buns. So multiply it by the amount you are about to consume or the amount you have consumed.
In this blog, you will see the standard ways of making Nigerian buns. You would also see the standard recipe in making Nigerian buns and last but not least, the standard method in making Nigerian buns.
RECIPE IN MAKING NIGERIAN BUNS
- 500g flour
- 60g sugar
- 50g butter (MELTED)
- 3 eggs
- 1 tsp. nutmeg
- 1 tsp. baking powder
- Pinch of salt
- Vegetable oil (1½ bottle)
MATERIALS NEEDED IN MAKING NIGERIAN BUNS
- Deep fryer/ frying pan
HOW TO MAKE NIGERIAN BUNS
These are the steps to making the Nigerian buns
STEP 1: WASH YOUR MATERIALS
To maintain good kitchen hygiene, wash all your materials (washable materials) with soap and clean running water. Dry the materials with a clean kitchen towel.
STEP 2: WASH YOUR HANDS
To maintain good personal hygiene, wash your hands with soap and clean running water. Dry your hands with a clean kitchen towel.
STEP 3: SIEVE YOUR FLOUR
Using a sieve, gently sieve the flour into a clean bowl
STEP 4: ADD SUGAR
Add your sugar into the sieved flour
STEP 5: ADD NUTMEG
Add your nutmeg into the flour mixture
STEP 6: ADD SALT
Add a pinch of salt into the flour mixture
STEP 7: ADD BAKING POWDER
Add your baking powder into the flour mixture and mix together
Note that steps 3 – 7 are all mixture of dry ingredients. After mixing all dry ingredient together, mix all wet ingredients together also before combining them together
STEP 8: BREAK YOUR EGGS
Break your eggs into a bowl
STEP 9: WHISK YOUR EGG
Whisk/beat the egg with a whisker or fork for about 2 minutes
STEP 10: ADD YOUR MELTED BUTTER
Add your melted butter into the whisked egg
STEP 11: ADD WATER
Add little water into the egg mixture and whisk very well
STEP 12: MAKE A WELL
Make a well in the middle of the flour mixture
STEP 13: POUR THE EGG MIXTURE
Pour the egg mixture into the well you’ve created in the flour and gently mix with a spatula or clean hands till you get a soft stiff slack dough and keep aside.
If your dough is soft but not stiff, add little flour to thicken it till you get a soft stiff slack dough and keep aside.
STEP 14: ALLOW TO REST
After you’ve got a soft stiff slack dough cover and allow the dough to rest for 10 minutes.
Note that you are not doing this to make it rise. Your buns dough can not rise because you are using different leveling agent (baking powder) from puff-puff leveling agent (yeast)
STEP 15: HEAT YOUR OIL
Heat your oil using medium heat
STEP 16: FRY YOUR BUNS
Using your hand (I would advice you to wet your hand with little water to prevent the dough from sticking on your hand) cut out the dough into balls and drop into the hot oil one after the other.
Ones your buns are in the oil, reduce the heat to low heat so that the inner part of the buns can cook very well. Fry till the balls change to a golden brown.
Please note that if you don’t reduce the heat on the oil, your buns will fry very fast (and probably get burnt) but the inner part will not cook.
Do not put too many buns in the oil at ones, put the amount that would contain your deep fryer or frying pan.
STEP 17: SERVE YOUR BUNS
Serve you nourishing Nigerian buns (serve warm) with a cool glass of orange juice.
We’ve seen the difference between buns and puff-puff. We’ve also seen the nutritional value of buns. And then, we saw the step by step procedure in making Nigerian buns. You really need to try this procedure/method, trust me, you won’t regret it.
I appreciate you for taking the time out to carefully look at my recipe and method.
Kindly leave a comment about your experience trying this method and share your experience on how you made your buns before trying this method. Please share so that others can join in making perfect Nigerian buns