Nigerian Buns

Nigerian deep-fried dough balls, lightly sweet and dense, spiced with nutmeg and lime and optionally rolled in sugar.

Ingredients

3 cups	720 ml	all-purpose flour
2 1/2 teaspoon	13 ml	baking powder
3/4 cup	180 ml	granulated sugar
1/2 teaspoon	2.5 ml	salt
1 teaspoon	5 ml	grated lime
1 teaspoon	5 ml	grated nutmeg
3/4 cup	180 ml	milk, whole or 2%
4		large eggs
2 teaspoon	10 ml	vanilla
1/4 cup	60 ml	melted butter or vegetable oil
—		oil for deep-frying
1/2-3/4 cup	120–180 ml	coconut flakes (optional)

In a medium bowl mix all the dry ingredients: flour, baking powder, salt, sugar, grated lime and nutmeg.
Stir in the milk, eggs, vanilla, coconut flakes and oil; mix well until everything is fully incorporated. The batter should be smooth, thick and spoonable.
In a large saucepan pour vegetable oil at least 3 inches (about 5 cm) high (too little results in flatter balls) and place on medium heat until the oil is 375°F.
Use your hands to scoop up the batter, or use 2 spoons - one to scoop and another to drop it into the oil in the shape of a ball. Do not overcrowd the pan; work in batches.
Fry for a few minutes until the bottom side is golden brown.
Turn the ball over and fry for a few more minutes until the other side is golden brown.
Use a large spoon to take it out of the oil and place on napkins right away to soak up excess oil.
If desired, roll the finished buns in table sugar or powdered sugar to make them sweeter.