Ingredients

• 3 cups all‑purpose flour (380 g)

• 1/2 cup sugar (100 g)

• 2 teaspoons baking powder (10 g)

• 1 teaspoon salt

• A dash of nutmeg

• 2 tablespoons softened butter

• 1 medium egg

• 3 tablespoons evaporated milk (or regular milk)

• 3/4 cup water

• Canola or vegetable oil (for frying)

Direction

1. Combine Dry Ingredients
   In a mixing bowl, add flour, baking powder, salt, and nutmeg.
   Do not add sugar yet — see Note 1.
   Whisk to combine.

2. Add Butter
   Add softened butter and mix until crumbly.

3. Mix Wet Ingredients
   In a separate bowl, whisk egg, milk, water, and sugar until fully dissolved.

4. Form The Batter
   Pour wet mixture into dry ingredients.
   Mix gently until just combined — small lumps are fine.
   Do not overmix.

5. Heat Oil
   Heat 2–3 inches of oil in a deep pot over medium heat.
   Test oil by dropping a small ball of batter — it should float within 10 seconds.

6. Fry The Buns
   Scoop batter into the hot oil using your hand, spoon, or ice cream scoop.
   Fry on medium heat for 7–10 minutes per side until golden brown.
   Avoid overcrowding the pot.

7. Drain & Serve
   Transfer buns to a paper‑towel‑lined plate or strainer.
   Enjoy warm.

8. Store
   Store leftovers in an airtight container for up to 1 week.

Notes

• Adding sugar to the wet ingredients helps it dissolve fully and prevents overmixing.

• Oil test: A small dough ball should float within 10 seconds — this indicates the right temperature.