Anyone who knows me knows how much I love Sri Lankan fish buns. In fact I am enamoured with all baked goods originating in the kilns/ovens of Sri Lankan bakeries. Top of the list has to be fish buns. Getting my hands on them is first order of business as soon as I land back on home soil! Of course not all fish buns are created equal, and I have had many disappointments, but each visit I manage to meticulously hunt down the best in the city, they are then lovingly packed and frozen to be flown back with me as I return back to our country of residence.
Over the years I have attempted to make my own fish buns with small successes but never really quite hitting the mark. Until… …until very recently when I got my hands on a particular brand of bread flour. That, coupled with a good recipe from a friend and access to an excellent oven, I’ve been turning out exceptional buns, much to the delight to the entire household.
The following is the recipe I use for my buns: I wish you all the best in your baking. May all the stars align for your success!
Dough for Sri Lankan Savory Buns (makes 24 large buns)
Ingredients
- 2lbs bread flour
- 2 tsp yeast
- 21/2 oz butter
- 2 tsp salt
- 2 tsp sugar
- 1 egg
- 1/2 pint milk
- 1/2 pint water
For glaze
- 1 egg
- 1 – 2 tsp strong tea
Method
- Mix the water and milk ensuring the mixture has a temperature is warm, around 400C. Add the sugar and yeast and beat in the egg. (if you are unsure of your yeast, start by activating your yeast using warm water and a little sugar)
- Crumb the flour, butter, and salt in a stand mixer using the dough hook.
- Gradually add the liquid component made in the first step. Allow the liquid to get completely incorporated into the flour before adding more. Continue to mix until the dough forms a ball.
- Transfer the dough ball on to a lightly floured surface and roll out to a large rectangle. Fold into 3 and roll out again. Repeat 3 times.
- Form into a ball and place the dough into a clean bowl, cover with a moist cloth and leave in a warm place for 30 mins or till the dough has doubled in size. I use my oven with the light on for this. You could also use your microwave if it has a dough proof setting or your instapot.
- Cut your dough into equal sized portions (I recommend weighing your portions- you should get portions of 60-65g each).
- Fold over your dough pieces into neat balls, cover with a damp cloth and let them proof for another 10 mins.
- Roll out the balls, add a portion of your desired filling, and fold in the filling in the shape you desire. This could be Circular, rectangular, or triangular. Traditionally, fish buns are triangular.
- Place your buns on a baking sheet, brush with water, cover with damp cloth and leave to proof for 20-30mins.
- Preheat oven to 350 F (176C)
- Make the glaze with the egg and tea and brush the buns.
- Bake in preheated oven for 15-20mins.
p.s.
I do hope at least some of you got the Hitchhikers Guide to the Galaxy reference. Leave a note if you did!
