Nigerian Buns: Golden Fried Snacks

Ingredients and method

About 25–30 small buns (estimated)

Planning estimate: 40–60 min · Moderate.

Timing guide: Includes mixing, heating the oil and several batches. The dough does not need to rise.

Method

1. Mix the flour, sugar, baking powder, salt and nutmeg. Whisk the eggs, milk and cooled butter separately. Stir the wet ingredients into the dry just until a thick sticky dough forms; do not knead or beat until smooth.
2. Heat the oil to 340–350°F in a deep heavy pot with a frying thermometer. Set a rack over a tray. Use two spoons to lower rounded tablespoon-sized portions close to the oil surface, leaving plenty of room between them.
3. Fry a small first batch for about 4–6 minutes, turning regularly, until evenly golden. Open one after it cools enough to handle: there should be no wet flour or raw batter inside. Reduce the heat and use smaller portions if the outside darkens before the center cooks.
4. Continue in small batches, restoring the oil temperature between them. Drain on the rack and serve warm. Turn off the heat when finished and let the oil cool fully in place.