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Pile of golden fried Nigerian buns on a wooden board, one torn open to show the soft crumb

Fried Nigerian Buns with Nutmeg and a Crisp Golden Crust

Nutmeg-scented dough rests 15 minutes, then fries in 4 batches at 170 C / 340 F. You get about 16 buns with a crisp shell and a soft center.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 1 hour 3 minutes
Servings: 8 servings
Course: Snack
Cuisine: Nigerian
Calories: 348
Ingredients Method Notes

Ingredients
  

  • 500 g all-purpose flour (about 4 cups); plus extra for dusting
  • 80 g granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 tsp freshly grated nutmeg
  • 60 g unsalted butter cold, cubed
  • 1 egg large
  • 180 ml whole milk plus 1 to 2 tbsp if the dough feels dry
  • 1 tsp vanilla extract optional
  • 1.5 l neutral oil / 6 cups; for deep frying

Method
 

  1. Whisk the flour, sugar, baking powder, salt, and nutmeg together in a large bowl. Rub in the cold butter with your fingertips for 2 to 3 minutes, until the mixture looks like coarse sand.
  2. Whisk the egg, milk, and vanilla in a small bowl, then pour it into the flour mixture. Stir until a shaggy dough forms, then knead on a lightly floured counter for 3 to 4 minutes until smooth and soft. If it sticks, add 1 tbsp flour. If it feels dry, add 1 tbsp milk.
  3. Cover the dough with a clean towel and rest it for 15 minutes. While it rests, pour the oil into a 22 cm / 9-inch heavy-bottomed pot so it's about 4 cm / 1.5 inches deep. Heat over medium until a thermometer reads 170 C / 340 F, and line a tray with paper towels.
  4. Divide the dough into 16 pieces of about 55 g each. Roll each piece between your palms into a smooth ball and keep the shaped buns covered with the towel.
  5. Lower 4 buns into the oil with a slotted spoon. Fry for 4 to 5 minutes, turning every minute, until deep golden on every side and a skewer in the center comes out clean. If they brown in under 3 minutes, lower the heat. Lift them onto the tray.
  6. Wait 1 to 2 minutes for the oil to return to 170 C / 340 F, then fry the remaining 3 batches the same way. Cool the buns for 5 minutes before serving warm.

Notes

  • Rest the dough 15 minutes so the flour hydrates and the buns fry up tender.
  • Fry 4 buns at a time and wait 1 to 2 minutes between batches.
  • Weigh dough pieces at about 55 g so every bun fries in the same time.
  • Cut the first bun from batch one in half to check the center before frying the rest.