I hear the word 'Kimbula Banis' and I'm instantly transported back to my childhood and those happy times in the car on the way somewhere exciting with my dad, mum, sister and our pet dog, Candy! Almost every weekend was an unexpected adventure to "wherever the road takes us", as my dad used to say.
You see, my dad was a completely 'outdoors man', and growing up in Sri Lanka, he made sure to take us and show us all the scenic, historic and also unexplored parts of the island. Yet, he never planned holidays, we just got in the car and drove... either upcountry towards the cooler climes of the mountains or down south to the endless sandy beaches and bright sunshine. No matter where we went, we always stopped along the way for the customary snacks and bites... and Kimbula Banis was one of those.
To directly translate, 'Kimbula Banis' means 'crocodile buns' in Sinhalese, derived from the shape I guess. However, to be honest, the rolling and shaping part of this bun is more like a French Croissant! I have a feeling these originated from someone's attempt to make them on the island, but I really don't care... just grateful for the existence of this childhood favourite!
Even today, Kimbula Banis is a snack enjoyed all over Sri Lanka, especially with a delicious cup of Ceylon tea. It makes a great kid's breakfast or 'lunchbox' option and is a perfect 'anytime' snack.
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500g all purpose flour
50g butter
40g sugar
2 eggs
30g milk powder
1/2 tsp salt
10g instant yeast
Water as required
Sugar syrup for bath
Granulated sugar for coating
Method:
To activate the yeast:
Add 1/3 cup of very warm water, 1/2 the sugar and the yeast into a bowl.
Give it a good stir with a fork or spoon and leave it to rest for about 10 minutes until the yeast activates and bubbles up nicely.
If this does not happen, it means the yeast is expired, so you'll have to start over again or else your dough won't rise properly.
To make the dough:
Add the flour, the remaining sugar, the milk powder and salt into the stand mixer bowl and combine well.
Add the activated yeast mixture, the eggs, the butter, 1/2 a cup of water and knead well in the stand mixer for about 5 minutes on medium speed.
Once the kneading is completed, the dough may still be a bit sticky. Transfer it onto a wooden board or flat surface and with clean hands, knead gently. You really don't need to add anymore flour at this point, you'll see it becoming soft and elastic in a few minutes.
You don't need to use a stand mixer and can do the kneading by hand, but it will take longer. In this instance, place the the ingredients in a large bowl and ideally with a wooden spoon, stir vigorously, starting from the centre and working your way towards the sides of the bowl until the mixture starts to clump and come together. Then transfer onto a wooden board or flat surface and knead gently until the dough is silky and elastic. This should take about 15 to 20 minutes.
Grease a bowl with some butter and then place the dough inside it. Rub a bit of butter all over the dough as well so that it won't dry up during the rising process.
Cover with clingfilm or a damp kitchen towel and leave aside in a warm place to rise for around 1 hour or until the dough doubles in size.
Once it has doubled in size, remove the clingfilm and with your fist, punch down the dough to remove any trapped air bubbles.
Transfer it onto a floured wooden board or flat surface. Knead again with clean hands for a few minutes.
Cut the dough into 2 equal pieces. If you want to make double sure, use a weighing scale to ensure they are of equal weight.
Cover with a damp kitchen towel and leave it to rest again for about 15 minutes.
To make the sugar syrup:
Add about 1/4 cup of water into a small pan. Put in about 2 tbsp of granulated sugar and boil on a low flame while continuously stirring. Boil the mixture down until all the sugar dissolves and the liquid reaches the right syrupy consistency.
To make the buns:
Place 1 dough ball at a time on a lightly floured surface. Make sure to keep the other one covered with the damp kitchen towel until you need it so that it remains nice and moist.
With a floured rolling pin, roll out each dough ball into a nice big circle, maybe about a 1/4 inch thickness.
With a sharp knife or a pizza cutter, cut equal triangles, just like you would cut pizza wedges.
Roll each one inwards, starting from the wider side. It's just like rolling a croissant!
Now, place the sugar syrup and sugar granules for coating into 2 wide dishes or plates respectively.
Take each bun, one at a time and first dip it in the sugar syrup, then roll it gently in the sugar granules.
Place them on a parchment lined tray, keeping enough space in between each one.
Once all the buns have completed their sugar syrup bath and have been coated nicely with sugar granules, leave them to rest for another 20 to 30 minutes, uncovered.
Now place in a pre-heated oven and bake at 200 degrees celcius for around 20 minutes. The buns should become nice and golden brown in some places. Please keep in mind that baking times may vary with different types of ovens and makes.
Once done, take the tray out and rest the buns for at least 10 minutes before serving!
Enjoy with a hot cup of freshly brewed tea!
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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