Puff-Puff Doughnut Style (Buns)
The Quirky Foodster Team
Ingredients
- Plain flour — 375 g (13 oz)
- Sugar — 100 g (3.5 oz)
- Eggs — 2
- Baking powder — 1 tsp
- Ground nutmeg — 1/2 tsp
- Milk, as needed — 180 ml (6 fl oz)
- Oil for deep frying
Method
- Combine the flour, sugar, baking powder and nutmeg in a bowl.
- Add the eggs and enough milk to form a thick, scoopable batter, thicker than a cake batter but not as dense as a dough.
- Heat oil to 170°C (340°F) in a deep pan.
- Scoop small portions of the batter directly into the hot oil using two spoons.
- Fry for 5–6 minutes, turning occasionally, until deeply golden and cooked through in the centre.
- Drain on paper towels before serving warm or at room temperature.
Introduction: Dense, lightly sweetened fried dough balls, similar to a doughnut hole, a common Nigerian teatime and snack treat.
Cultural Background: Nigerian buns are a familiar sight at bakeries and roadside stalls, their dense, cake-like interior distinct from the airier puff-puff, offering a filling, portable snack for any time of day.
Tips: Fry at a moderate temperature and for long enough to ensure the dense centre cooks through fully. Keep the batter thick enough to hold its shape when scooped into the oil.
Variations: Add a handful of raisins to the batter for extra sweetness. Dust with a little sugar after frying.
Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: Reheat briefly in an oven at 160°C (325°F) for 5–8 minutes.
FAQs:
Q: How are buns different from puff-puff?
A: Buns have a denser, more cake-like texture, while puff-puff is lighter and airier from its yeasted batter.
Q: Are Nigerian buns very sweet?
A: They have a moderate sweetness, less than a Western doughnut, making them suitable for any time of day.
- Plain flour — 375 g (13 oz)
- Sugar — 100 g (3.5 oz)
- Eggs — 2
- Baking powder — 1 tsp
- Ground nutmeg — 1/2 tsp
- Milk, as needed — 180 ml (6 fl oz)
- Oil for deep frying
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