Nigerian street vendors deep-fry this dough in batches at falling temperatures, so the last pieces turn darker and crunchier than the first.
Milky Chin Chin
Indulge in the sweet crunch of Milky Chin Chin, a delightful twist on the beloved Nigerian treat! This version combines rich milk and a hint of nutmeg for a creamy flavor that will keep you reaching for more. Perfect for snacking or sharing, these golden bites are sure to be a hit at any gathering!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1/4 cup of water (60 ml)
🥛Dairy & Eggs(3)
- 1/2 cup of liquid milk (120 ml)
- 120g of margarine/butter (8.4 tbsp)
- 1/3 cup of powdered milk (79.9 ml)
🫙Pantry Staples(2)
- 500g of flour (4 cup)
- 100g of sugar (0.5 cup)
🧂Spices & Seasonings(2)
- A pinch of nutmeg/cinnamon powder
- 1/2 tsp of salt (2.5 ml)
👨🍳 Instructions
- 1
In a large bowl, mix together the flour, sugar, salt, nutmeg or cinnamon powder, and powdered milk.
- 2
Add the margarine or butter and mix until crumbly.
- 3
Gradually add the liquid milk and water, mixing until a dough forms.
- 4
Roll out the dough and cut into desired shapes.
- 5
Fry in hot oil until golden brown.
💡 Pro Tips
- ✓Fry chin chin at 325-350°F (163-177°C), checking with a thermometer rather than guessing, because oil that's too hot will brown the exterior before the interior cooks through, leaving a raw, doughy center.equipment325-350°F
- ✓Cut the margarine or butter into the dry ingredients while cold, working it until the mixture resembles coarse breadcrumbs, so the fat coats flour particles and limits gluten development for that signature crumbly-crunchy texture rather than a bready one.techniquepea-sized crumbs
- ✓Rest the dough for 15-20 minutes before rolling and cutting so the gluten strands relax, making the dough easier to roll thin and preventing it from shrinking back after cutting.timing15-20 minutes
- ✓Roll the dough to a uniform 1/4-inch (6mm) thickness because uneven thickness causes some pieces to fry too fast and burn while thicker pieces stay undercooked in the same oil batch.technique1/4-inch
- ✓Use full-fat powdered milk rather than skim, since the 26-28% milk fat content contributes to richer flavor and helps tenderize the dough by further inhibiting gluten formation, giving a shorter bite.ingredient26-28% milk fat
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Nigerian street vendors deep-fry this dough in batches at falling temperatures, so the last pieces turn darker and crunchier than the first.
Milky Chin Chin
Indulge in the sweet crunch of Milky Chin Chin, a delightful twist on the beloved Nigerian treat! This version combines rich milk and a hint of nutmeg for a creamy flavor that will keep you reaching for more. Perfect for snacking or sharing, these golden bites are sure to be a hit at any gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1/4 cup of water (60 ml)
🥛Dairy & Eggs(3)
- 1/2 cup of liquid milk (120 ml)
- 120g of margarine/butter (8.4 tbsp)
- 1/3 cup of powdered milk (79.9 ml)
🫙Pantry Staples(2)
- 500g of flour (4 cup)
- 100g of sugar (0.5 cup)
🧂Spices & Seasonings(2)
- A pinch of nutmeg/cinnamon powder
- 1/2 tsp of salt (2.5 ml)
👨🍳 Instructions
- 1
In a large bowl, mix together the flour, sugar, salt, nutmeg or cinnamon powder, and powdered milk.
- 2
Add the margarine or butter and mix until crumbly.
- 3
Gradually add the liquid milk and water, mixing until a dough forms.
- 4
Roll out the dough and cut into desired shapes.
- 5
Fry in hot oil until golden brown.
💡 Pro Tips
- ✓Fry chin chin at 325-350°F (163-177°C), checking with a thermometer rather than guessing, because oil that's too hot will brown the exterior before the interior cooks through, leaving a raw, doughy center.equipment325-350°F
- ✓Cut the margarine or butter into the dry ingredients while cold, working it until the mixture resembles coarse breadcrumbs, so the fat coats flour particles and limits gluten development for that signature crumbly-crunchy texture rather than a bready one.techniquepea-sized crumbs
- ✓Rest the dough for 15-20 minutes before rolling and cutting so the gluten strands relax, making the dough easier to roll thin and preventing it from shrinking back after cutting.timing15-20 minutes
- ✓Roll the dough to a uniform 1/4-inch (6mm) thickness because uneven thickness causes some pieces to fry too fast and burn while thicker pieces stay undercooked in the same oil batch.technique1/4-inch
- ✓Use full-fat powdered milk rather than skim, since the 26-28% milk fat content contributes to richer flavor and helps tenderize the dough by further inhibiting gluten formation, giving a shorter bite.ingredient26-28% milk fat