Sweet Nigerian Buns with Nutmeg and Vanilla

Name: Sweet Nigerian Buns with Nutmeg and Vanilla
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12 buns
Cuisine: Snack
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup whole milk; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons butter; Vegetable oil; 1/2 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract

A flavorful twist on a classic Nigerian snack

These sweet Nigerian buns are infused with aromatic nutmeg and vanilla, making them an irresistible treat for any occasion.

1 h 10 min
12 buns
Easy

Ingredients

For the Bun Dough

2 cups all-purpose flour

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

For the Wet Mix

1/2 cup whole milk

1 large egg

beaten

1 teaspoon vanilla extract

2 tablespoons butter

melted

For Frying

Vegetable oil

for deep frying

Optional Glaze

1/2 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Preparation

Mixing the Dry Ingredients

Combine dry ingredients

In a large mixing bowl, combine the flour, sugar, baking powder, nutmeg, and salt.

Whisk mixture

Whisk the dry ingredients together to ensure even distribution.

Incorporating the Wet Ingredients

Mix wet ingredients

In a separate bowl, mix the milk, beaten egg, vanilla extract, and melted butter.

Combine wet and dry

Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon to form a smooth, thick batter.

Do not overmix the batter; it should be just combined. Allow the batter to rest for 10 minutes for better texture.

Cooking Process

Heat the oil

Preheat the oil in a deep pan to 350°F (175°C) for frying.

Make sure the oil is hot enough before frying to achieve a perfect golden crust.

Fry the buns

Using an ice cream scoop, drop small balls of batter into the hot oil. Fry until golden brown, about 5-7 minutes, turning occasionally.

Drain the buns

Remove the buns with a slotted spoon and drain on paper towels.

Plating & Serving