Wednesday, January 3, 2018

Kimbula Banis/Kibula Banis/Srilankan Sugar Coated Buns

Srilankan cuisine is a very familiar cuisine for me as i have couple of Srilankan friends here in Paris. Most of their dishes ressembles as much as like South Indian cooking style. When i picked Sinhalese Recipes as theme for the first week of this new year's blogging marathon, i immediately checked with one of my close buddyfor some unique Sinhalese dishes. She talked much about this Sugar coated buns aka Kimbula Banis. Obviously i checked for the recipe through google and got the recipe o my friend's childhood favourite buns. This buns are easily found all over Srilanka and this buns makes a super filling snack to enjoy with a cup of freshly prepared Ceylon tea.

Kimbula Banis, Srilankan Sugar Coated Bread


Kimbula means Crocodile in Sinhala, since this buns have their shape as like crocodiles, the name is derived from the shape of the bun. However the rolling and shaping part of this buns sounds almost like French croissants apart from the sugar crystals sprinkled on the top of this buns. Very easy buns to bake as this snack or breakfast friendly buns asks for easy ingredients we usually use for baking breads or buns at home. Bake this Srilankan Kimbula banis and enjoy for your snacks.

Kibula Banis, Kimbula Banis

Recipe Source : Here
4cups All purpose flour
1tbsp  Active dry yeast
1/4cup Sugar
1/4cup Softened butter
1 Egg
1/2tsp Salt
1/2cup Warm Milk
Sugar (to sprinkle)
3tbsp Water
1/2tsp tbsp Sugar

In a bowl, dissolve the yeast with warm milk,sugar and let it stand for 5minutes until the yeast turns foamy.

Now take the butter,sugar,egg in a bowl and beat it, add in the flour and foamy yeast and knead as a stiff dough.

Dust the dough and knead for 8-10minutes until the dough turns soft and elastic.Place the dough in a greased bowl and cover it.

Let it rise in a warm place until the dough gets doubled about 2 hours.

Punch down and divide the dough as two equal balls.Roll each dough balls as circle, cut each circle into 5  wedges.

Now roll up the wedges from the wide end towards the center and arrange them over the baking sheets lined over a baking tray.

Srilankan Sugar Coated Bread

Cover it again and let it rise in a warm place for half an hour.

Preheat the oven to 350F, mix the sugar and water and brush the top of rolled crescent rolls. Sprinkle sugar on the top generously.

Bake for 20-25 minutes or until the crust turns golden brown.

Enjoy with your coffee or tea.
BMLogo

9 comments:

vaishali sabnani said... Reply To This Comment

Crocodiles ! Ha ha ! Whatever the shape is , the buns look very attractive and tempting . Great pick .

Srivalli said... Reply To This Comment

Fantastic pick Priya, trust you to have friends and on top picking up such wonderful recipes..the buns look awesome!

Archana Potdar said... Reply To This Comment

Sounds yummy priya.

Sandhiya said... Reply To This Comment

Wow, it looks so perfect. I love the color you got that bun. Sounds so delicious and very appealing.

Harini R said... Reply To This Comment

Wow! this is visually appealing and the name sounds very unique.

Rafeeda AR said... Reply To This Comment

Yikes! What a way to name those cute buns... lovely crescents! Would be really good to make for kids' parties...

Priya Kumar said... Reply To This Comment

perfect shape, baked nicely, clicks drool worthy... loved it.

Nisha Ramesh said... Reply To This Comment

Beautiful Priya. Love those shapes and the bakes are too good.

Chef Mireille said... Reply To This Comment

love the shape - these look gorgeous