Nigerian Buns

1. In a large bowl, whisk together the plain flour, sugar, baking powder, salt and nutmeg until evenly combined.
2. Stir in the evaporated milk, then gradually add the warm water a little at a time, mixing with your hand or a spoon until you have a thick, stiff, slightly sticky dough that holds its shape.
3. Cover the bowl and let the dough rest for 10 minutes so the flour fully hydrates and the buns fry up tender inside.
4. Pour the vegetable oil into a deep, heavy saucepan to a depth of at least 5 cm and heat over medium heat to about 160 to 170 C; test by dropping in a small piece of dough, which should sink then steadily rise with gentle bubbling.
5. With lightly oiled hands or two spoons, scoop walnut-sized portions of dough and carefully lower them into the oil, frying in batches without crowding the pan.
6. Fry for 6 to 8 minutes, turning often, so the buns cook through to the centre and turn deep golden brown all over; keep the heat moderate, as oil that is too hot will brown the outside before the inside is done.
7. Lift the buns out with a slotted spoon and drain on a wire rack or paper towels, then serve warm.

You'll use: Frying pan / skillet · Saucepan · Pan · Whisk