Nigerian Buns
Nigerian buns are a fried dough from Nigeria, close kin to puff puff. The dough is enriched with evaporated milk and scented with nutmeg, which gives the buns a gentle, warm flavor without any fancy ingredients. The method is simple: a sticky batter-like dough, wet hands for shaping, and hot oil that turns rough lumps into round, golden buns. Keep the oil moving as they rise and they puff evenly.
Instructions
Fill a clean, dry basin halfway with flour. Stir in the salt, nutmeg and baking powder, then add the evaporated milk and mix until the flour has absorbed it completely.
Add warm water a little at a time, mixing as you go, until you have a sticky dough.
Pour vegetable oil into a pot to a depth of at least 3 inches and heat it to 350 to 375°F.
Wet your hands with water, pinch off small pieces of dough and roll each into a rough ball. They do not need to be neat, because they round out as they fry.
Fry the dough balls in the hot oil in batches, turning them until they are golden brown on all sides. They may sink at first and then rise to the surface, so keep the oil gently swirling until they float, taking care not to dent them.
Lift the buns out of the oil and let the excess oil drain off before serving.
Make it personal.
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