Combine all the dry ingredients (flour, baking powder, salt, sugar,nutmeg) in a bowl.
In another bowl, combine the “wet ingredients” (eggs, water, oil, milk,honey together)

Next, mix the wet ingredients into the dry ingredients to make your dough. You can use your hands, a fork or a wooden spoon to combine the ingredients. You want a rough consistency. Be sure to not overwork your dough.

Heat your oil on medium heat. Do not start frying the buns until the oil is properly hot. You don’t want it too hot either, or the outside will get done quick, leaving the inside raw.

I have found that using an ice cream scoop is easiest in shaping the buns. Simply dip the scoop in oil(to prevent sticking) and scoop the dough into the hot oil. If you know the puff puff method of using your hands, that works as well.
Ice cream scoop method
When you drop the dough in the oil, it’ll sink to the bottom. Make sure you start stirring and turning the buns immediately.

When the buns are getting done, they will float to the top. They will no longer be submerged in the oil, and you will see cracks in the skin.

Serve warm