Sri Lankan Kimbula Buns: Sweet and Soft Delights – By Malsha – eLanka
Ingredients:
For the Dough:
- 255 grams lukewarm water
- 7 grams instant dry/fast-acting yeast
- 450 grams all-purpose flour
- 25 grams dry milk powder
- 50 grams softened butter
- 35 grams sugar
- 8 grams salt
For the Sugar Coating:
- 1/2 cup water
- 200 grams sugar (approximately 1 cup)
Instructions:
Making the Dough and First Proof:
- Begin by adding lukewarm water to a mixing bowl. Sprinkle the instant yeast on top and wait for it to foam around the edges (optional step to check yeast activity).
- Add the remaining dough ingredients and knead for 10 minutes using a mixer or 20 minutes by hand until the dough is smooth, stretchy, and pliable. The dough should be slightly tacky but not sticky. If it’s sticky, add 1 tablespoon of flour at a time and knead again.
- Form the dough into a ball, apply a thin coating of melted butter or oil all around it, and return it to the mixing bowl. Cover the bowl with cling wrap and let the dough double in size, which should take approximately 45 minutes to 1 hour.
Dividing the Dough and Resting: 4. Once the dough has doubled in size, gently deflate it by punching it down. Transfer the dough to the counter and divide it into 8 equal-sized pieces, each weighing around 90g – 100g.
- Shape each piece into a small dough ball and arrange them on the counter with the seam side down. Cover them with cling wrap and let them rest for about 15 – 20 minutes. This resting period will make it easier to stretch the dough in the next step.
Shaping the Buns and Second Rise: 6. Take one dough ball and flatten it with your palm to remove any trapped gas. Roll the dough into an oval-triangular shape using a rolling pin. (Optional: Flip the dough upside down so that the seam side faces up and the smooth side is down for a smoother finish.)
- Hold the base of the triangle flat with one hand and lift the dough slightly from the tip of the triangle. Slowly stretch the dough until it reaches approximately 12 inches in length. If you encounter tears, press the seams together with your fingers to patch them up.
- Roll the dough from the base of the triangle towards the tip, and press the tip onto the dough to secure it. Roll the dough back and forth with your palms a few times until the edges become smooth and stick to the dough.
- Arrange all the shaped dough rolls on the counter, leaving about 2 inches of space between each one. Cover them with plastic wrap and let them rise again until doubled in size, which will take about 40 – 50 minutes, depending on room temperature. Be careful not to overproof; the buns should be puffy but still resilient when gently pressed.
Preparing for Baking: 10. Preheat the oven to 400°F (205°C) midway through the second proof.
- Using a pastry brush, apply water to the top of each bun, being careful not to wet the bottom.
- Place sugar on a large plate. Gently lift one bun and place it upside down on the plate so that only the side with water touches the sugar. Rock it back and forth to coat it evenly.
- Lift the bun gently and place it on a baking sheet with the sugar-coated side facing up. Leave 1-2 inches of space between each bun. Optionally, sprinkle a little more sugar on top for extra sweetness.
- Bake at 400°F for approximately 15 – 20 minutes or until the buns turn lightly golden in color. Once done, remove them from the oven and allow them to cool for about 20 minutes before serving or cutting open.
Notes:
- Instead of dipping the dough in sugar, you can also sprinkle sugar on top for a slightly different texture and flavor. Enjoy your delicious Sri Lankan Kimbula Buns!
