Sri Lankan Kimbula Banis or the sugar coated sweet buns are one of my childhood favourites. My kids loved them as well as I did. The bread man used to deliver early morning . With the ring of the bicycle he rides kids knew the bread man is near your door step.
The name derived from the shape of the bun. Its the shape of the crocodile. Kimbula is the term for a crocodile in Sinhala Language. I do think about this deeply some times. Some call it as “Seeni Kurulla” (Sugar coated bird). For me now after studying to the depth of baking it s more likely German croissants . The difference is the sugar crystals on top.
Anyway these buns are easily found all over Sri Lanka. Its so nice to have them with a nice cup of freshly made Ceylon tea as a quick snack. The method of making this is really simple.
The bread flour is not available in Sri Lanka. So you can make them from using plain or all purpose flour too. The kneading should be at least more than 20 minutes. That makes the more softer and nicer looking buns.When you roll make sure to stretch in as much as you can to get the nice shape.
The sugar crystals on top and shape of a croissants make this bun unique to all Sri Lankans. One day my son asked me whether I can make them at home. I tried to get a recipe from the web which I couldn’t. So I created my own recipe after attending to do it few times. But now you can find many more copies of my own coming out as their own. I am happy that someone is learning something out from my efforts.
Lankan Sugar Coated Sweet Buns (Kimbula Banis)
- 700g Bread flour or plain flour
- 35 g Milk Powder
- 2 Eggs
- 10g Yeast
- 50 g Brown Sugar
- 100g Caster sugar
- 50 g Butter
- 350ml Milk
- Preheat oven to 160 fan forced or 180 normal.
- Add sugar, flour and salt in to a mixing bowl and mix it.
- Add 3 -5 tbsp. Luke warm water and sugar to the yeast and leave it to activate.
- Then add the yeast in to the mix.
- Add Butter, milk powder and eggs.
- Then add the water little by little.
- Knead the dough for 15 minutes.
- Grease a bowl and transfer the dough and cover with a damp cloth and leave in a warm place until the dough is double in size.
- When the dough is double in size, punch down and put on to a floured bench top.
- Roll it to a rectangle.
- Cut triangles from the dough as shown in the video.
- Roll the dough from the wider side to the other end.
- Put them on trays until double in size.
- Brush the tops with water or melted butter.
- Sprinkle sugar on top.
- Bake for 30 min.