Baked Buns
Recipe Category: Snacks, Breakfast
Cuisine: Nigerian
Prep time: 
Cook time: 
Total time: 
Serves: 8
Nigerian buns are traditionally fried, but this is Fitfam certified. The firm batter is baked instead and fortified with wholesome ingredients, as a snack or breakfast to go with a cuppa
  • 1 cup of Self raising flour - or you can use half % half i.e. half oatmeal, wheat meal, almond flour etc
  • 2 - 3 tbs Honey - you can use sugar
  • 2 - 3 tbs cold milk
  • 1 - 2 tbs coconut oil - or your choice of oil
  • Warm water
  • a dash of vanilla extract
  • Trail mix - dried fruit, sultanas, raisins, nuts or you can use chocolate chips, fresh fruit, desiccated coconut
  1. Measure the flour into a bowl and add the honey
  2. Add the milk
  3. Add the oil
  4. Add water gradually and combine. What you should be aiming for is a firm batter, that moves almost cleanly from the bowl.
  5. Add the trail mix or your choice of toppings and stir
  6. See how firm, and elastic the dough is. Also notice how it came together as a ball, and almost cleanly off the bowl
  7. This was where things got tricky. I didn't want to bake in Muffin containers again. I tried to use a mini savarin tin, but that was a disaster, the dough was too firm. Totally frustrated, I looked at the bowl and realised the batter reminded me of cookie dough ice cream. It does, doesn't it, the contrast of the raisins against the creamy dough does look like chocolate chunks in cookie dough ice cream, so I brought out my ice cream scoop, and as if it was ice cream, I scooped out the dough unto baking paper
  8. These baked in the oven at 220 for 25 minutes. 20 minutes in, I brought them out and gave the buns a milk wash, these helped to give it a golden brown colour
If you find that your dough is too watery, sprinkle a little flour on it, to firm it up, but don't go overboard, or your buns will be doughy. These buns are light and airy. Better still, place in the fridge for 30 minutes to firm up. You can choose to fry these, but the baked version is sooooooo much better
Recipe by Dooney's Kitchen at