Nigerian buns in Easy Steps


I have been banned from making any more Nigerian buns at home except if it’s going to be a gift or for business purposes. I make it a lot and I tell you, somebody’s waist line is not smiling at all. I’m sure you are thinking why am I starting this post with the negatives? I tell you what! These buns are very addictive and you have to be much disciplined to say no to eating them. Nigerian bun is the brother of Nigerian puff puff.  The bun is rocky and crunchy outside and spongy when you break into it. It is very easy to make but can be quite tricky also if it isn’t done well or the dough over worked.

Nigerian buns is loved by all and you have a choice, if you don’t like it then you must love its brother puff puff; I’m yet to come across a Nigerian that doesn’t love both or one out of the two. I love both puff puff and buns but in terms of oil consumption, I prefer buns as it doesn’t soak up so much oil when frying. Nigerian buns are one of the popular street snacks in Nigeria and it is best enjoyed with a very chilled drink. You can add milk to the ingredients listed below and you can also skip the egg part.

This recipe is easily adaptable and easy to make. Also, the recipe requires nutmeg but I didn’t have it when I made this hence the use of vanilla essence. Like I said earlier, you can get addicted to this snacks so do eat in moderation. This recipe can be served as party snacks, picnic and it is also loved by the kids too.

Alright, my lovelies let’s get on to making the best Nigerian buns ever.


What you will need

400g all purpose flour

3tbsp of butter

1tbs baking powder

100g sugar, substitute with honey

1tsp salt

100-150ml water

1 egg

Vanilla extract (optional)

Vegetable oil for frying



Add all the dry ingredients with the butter in a bowl and mix to form crumble.

Add the egg and water and mix to form a thick stretchy batter. Add the water to the flour in bits till you achieve the desired consistency. Do not over work the batter

Place a shallow pan on a medium heat, add vegetable oil and allow to heat up till hot

Test the oil by dropping a small batter into it, if the batter floats on the top of the oil then it is ready to be used.

Carefully drop the batter in the hot oil in batches but don’t over crowd the oil.

Reduce the heat and fry the buns till golden brown and well done

Repeat this process till you have exhausted the whole batter mix.

Tip: reduce the heat each time you are frying a new batch then turn the heat back up to for even cooking. This way the buns doesn’t brown quickly without cooking through. Thank me later lol


Use a slotted spoon and transfer the buns on a paper towel. Serve buns cool or cold with any chilled soft drinks of choice or iced water.




  1. This is a nice recipe, I’ll be trying it soon.

  2. Looks yummy to d eyes.

  3. Timi Ademoyero

    Ajoke, thank you for being so creative with our Nigerian food. I spend time looking at master chef, come dine with me and many more food programmes including pining a lot of recipes on pintrest. To now see creativity out of Nigerian food is impressive and am proud of you.
    Keep it up. You have just taken me to another level in my kitchen, sooooo excited!

    Thank you once again


    • Thank you so much Timi for your kind thoughts. I’m glad to be able to make your kitchen buzz with excitement.

  4. Modupe Adebambo

    This is so yummy. Please can you convert into cups again. Am so bad with this grams. Thanks babes. Need to try this.

  5. Thanks my sister, all your recipes are keeper.

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  8. Hi, thanks for sharing this recipe, I always come here for help when cooking. Can you please share the quantity each recipe makes to guide anyone who might want to increase or reduce the quantity. Thanks

  9. Thanks, will try it… I’m a buns freak…

  10. Thanks for your this lovely recipe. I tried it but it doesn’t come out like what is in the picture.
    I followed each step by step but my comes out rough not as round as yours.
    What did l did wrong?

  11. It’s a lovely recipe. Just tried it. It’s the best I’ve ever made. Thank you.


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