I was just minding my business this evening, -surfing around the internet, waiting for my pounded yam to digest, and monitoring the election results on Channels TV.- when my friend Tolu Adegbite buzzed me to ask for Buns recipe. I had no prior plans to make buns but I found myself heading for the kitchen to make some.
Growing up there were these guys that fried some bad ass Buns close to Bodija market in Ibadan. They were at this busstop called Asunle, I often made it late to evening church services because I’d always stop to buy some Buns.
(Buns here is pronounced Bunce)
• 5 Cups flour
• 150 g Margarine
• 1/2 Cup Sugar
• 2 Eggs
• 2 tbsp baking powder
• 1/2 tsp nutmeg
• 1/2 tsp Salt
• 3 tbsp Evaporated Milk
• 1 cup Water (you may need about a 1/4 cup more, eyeball the dough and feel it to ensure it isn’t too thick or too runny)
• Vegetable oil to fry
– Mix all your dry ingredients together till well incorporated. I used a seive to sift the dry ingredients twice . – Add the margarine and rub it in gently till it resembles fine bread crumbs.
– Add the wet ingredients to bind the ingredients together. The mixture would be light and sticky. in the picture below. * You may need to add like 3 tbsp or more to water in the recipe.
– Leave the mixture to rest for about 20 minutes.
– Heat up vegetable oil in a deep pan. You need a lot of vegetable oil because you would be using the deep frying method. When the oil is hot, turn the heat down – to a lower range of medium – .
– Scoop the paste with your hands or use a spoon into the oil. Fry both sides till golden bowl.
– Serve hot or warm *Buns has a trademark, and that is, the bumpy rough crunchy outer covering and the soft inside. The inside tastes like a cross between Agege Bread and nigerian cake or more like fried pound cake with a crunchy exterior