Its no longer News that while the kids are home during the holidays they tend to eat more frequently.
This has led me to once in a while make snacks for them to feast on in between meals, which I totally enjoy doing since I love trying out new recipes.
But, things took a different turn than what I had anticipated. I had planned to bake a ‘Honey cake’ for them, so, I set out to gather the required ingredients when I noticed that I was missing some key ingredients!
Chai! I had run out of supply! No time to do any emergency shopping now..these kids will cry their eyes out!
Oh my!…..what do I do now?!
A brief moment of perplexity and confusion overwhelmed me.. ..because, my kids had set their minds on the cake and were already chit chatting with themselves about it..
I wouldn’t want to disappoint these dear lil ones I thought to myself..not after all the way they were ‘psyching’ me by calling me chef..and me blushing while my head was doubling in size😂😂😂😂😂
Well, I turned to my trusted friend named “Google”😂😂😂😍😍😜. She always knows how to bail me out.. I tried to find recipes that my available ingredients can fit into.. But I couldn’t find.
Then, I decided to ask dear Google my question another way…lo and behold I saw suggestions that helped me think outside of cake baking.
I eventually settled for Nigerian Buns that didn’t require, eggs and milk just because, it promised to taste really nice and it was really simple and straightforward to make.
My kids were just as happy about the bun as when i told them about the cake.
Thanks to @yummy medley
For the Brilliant Nigerian Bun recipe I saw on her website:
Which I have replicated with my own twist to it.
Here is my own version of the recipe;
How to Make Nigerian Buns
This recipe shows how to Make Nigerian Buns without egg, and milk
Author: Funto Okochi
• 3 cups of All purpose flour
• 2 tsp baking powder
• 1 cup of granulated sugar
•1/4 tsp salt
• 2 cups of water
• Vegetable Oil for deep frying
• a pinch of black pepper
• 1/2 tsp freshly grated nutmeg
• 1 tsp of ground cinnamon
- Heat up the oil in a pan before you start making the batter.
- In a bowl, sift together the flour, baking powder, and salt.
- Then add sugar, pepper, nutmeg and Cinnamon and mix with a wooden spatular lightly.
- Pour in the water little at a time, mixing lightly each time, until the consistency of
the batter is thick with about the consistency of a cake batter. Try not to overmix because this can make the buns become hard.
- The oil should be hot, and on medium heat before you start frying
- you can use an ice cream scoop if you have to drop the batter into the hot oil, though I was able to use my hand to scoop it, you too can if that’s your preference
without overcrowding the pan.
- you can turn over the bun once one side of the bun has turned light brown, continue to fry until the buns are done.
- you can turn down the heat of your gas cooker or stove to reduce the temperature of the oil, so it doesn’t become too hot after batches of frying, because if the oil is too hot, The bun will not cook all the way through and will only have a brown exterior. you can also just add a
little bit of room temperature oil to the hot oil to reduce the temperature.
- I made Zobo drink to go along with mine, but you can serve with any chilled drink or beverage of your choice.
Leave the bun batter for about 10-15 minutes. This is to enable the gluten in the
flour to relax before you start frying.
My kids and i really enjoyed this very delicious and lovely recipe, if you do try it out let me know by leaving a comment.