Nigerian buns are one of the most favorite Nigerian snacks – crunchy on the outside, pillowy and soft on the inside, flavorful, satisfying, and incredibly delicious! Plus, it is super-duper easy to make! I ate many of these African donuts (aka Nigerian buns) growing up; these days, my kids want me to make them every weekend! But these Nigerian buns recipe is a little different from the ones I ate growing up. I wanted to make these more nutritious and healthier, so I added pumpkin puree while also reducing the flour. Keep reading for an easy step-by-step process for making the best sweet Nigerian Buns that are healthier and tasty.
- Dry Ingredients:
- 3 cups of flour (plus a little more, about 1⁄4- 1⁄2 if too sticky)
- 1⁄2 cup of coconut sugar
- 1⁄4 - 1⁄2 teaspoon of salt
- 2 teaspoons of baking powder
- 1⁄2 - 1 teaspoon freshly grated nutmeg
- Wet Ingredients::
- 1 cup of homemade fresh pumpkin puree (Canned store-bought would work just fine)
- 1⁄4 cup of sweet condensed milk
- 2 eggs
- 1⁄4 cup of plant butter (room temperature or melted)
- Peanut oil (up to 3-4 cups) or any other type of oil for frying
- Mix dry ingredients in a bowl, in a separate bowl, mix the wet ingredients as well.
- Add the wet ingredients to dry; use hands to combine until if forms a dough.
- Set a pan on the stove, and add frying oil, and allow to heat up.
- Use one tablespoon measure to scoop and mold the dough; if possible, scoop and mold all the dough before you start frying.
- Start Frying the dough when the oil gets hot, not too hot, though, because then the dough would burn on the outside, and still uncooked in the inside.
- Fry dough until golden light brown on all sides (about 4-5 minutes on each side; insert a toothpick or skinny skewer, and if the dough is still raw inside, you see a raw dough pop out.)
- Fry in batches and do not overcrowd the pot. This recipe made about 30 pumpkin buns; serving size is two buns.
- Serve with your favorite beverage or drink; Watermelon lemonade, tea, coffee, or hot cocoa are great. Enjoy
Things to remember
- This would be a "light" dough; do not expect a rock-solid dough. You do not necessarily need to add the extra flour to prevent stickiness because "molding" this dough is not a deal-breaker. You can use a spoon and scoop dough into the frying pan.
- The amount of time you cook this dough will depend on how big or small your dough "mold" is.