Description
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! Whether you are looking for a quick, easy and healthy version of your favorite Nigerian Buns snack or just trying it out for the first time, these will make your day! Also, I added pumpkin puree to this buns’ recipe making it more nutritious and healthier. Don’t worry you can barely taste the pumpkin.
Ingredients
Dry Ingredients:
3 cups of flour (plus a little more, about ¼ to ½)
½ cup of coconut sugar
¼ – ½ teaspoon of salt
2 teaspoons of baking powder
½ – 1 teaspoon freshly grated nutmeg
Wet ingredients:
1 cup of homemade fresh pumpkin puree (Canned pumpkin purée would work just fine)
¼ cup of sweet condensed milk.
2 eggs
¼ cup of plant butter (room temperature or melted)
Peanut oil (up 3 – 4 cups) or any other type of oil for frying.
Instructions
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 (I ate up to 4 of these 😂).
Serve with your favorite beverage or drink; Watermelon lemonade, Zobo, tea, coffee, or hot cocoa are great. Enjoy
Notes
Sometimes flour measurement can differ for several reasons – this recipe requires 3 cups of flour and a little more (¼ – ½ cup) if the dough feels too sticky.
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. I personally like it that way. You can use a spoon and scoop dough into the frying pan.
The amount of time you fry your dough will depend on how big or small your “mold” dough is.
I add up to ½ teaspoon of salt, but ¼ teaspoon would be perfect if you are on a low sodium diet.
This recipe made up to 30 buns; I used one tablespoon measure. The number of buns you may end making will depend on how big or small they are.
If possible, mold all the buns before you start frying; that way, when you start frying, you just fry.
If you do not want to use pumpkin puree, that’s ok, but this recipe may change slightly. I suggest you check out My Diaspora Kitchen Buns recipe here. She has a fantastic buns recipe that did not feature pumpkin purée.
Check out how I make my homemade puree recipe for pumpkin season recipes.
- Prep Time: 10 minutes
- Cook Time: 30
- Category: Snack
- Method: Stovetop
- Cuisine: Nigerian
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