Nigerian buns are a type of fried dough originating in Nigeria. They are similar to puff puff.
- Fill a clean, dry basin halfway with flour. Mix in the sugar, salt, nutmeg, and baking powder. Mix in the evaporated milk until it is completely absorbed by the flour.
- Gradually mix in warm water until you have a sticky dough.
- Fill a pot with vegetable oil to a depth of at least 3 inches. Heat the oil to 350–375°F.
- Dip your hands in water, and pinch off small pieces of dough. Roll each piece into a rough ball. Don't worry if the balls aren't perfect; they will transform into ideal buns when fried.
- Working in batches, fry the dough balls in the hot oil until golden brown on all sides.
- Remove buns from the oil, and drain any excess oil from the buns.
Notes, tips, and variations edit
- The buns may sink to the bottom of the pot when first placed in the oil then gently rise to the surface as they cook. It's critical to maintain swirling until the balls rise to the surface (without denting them).