BEST! Sri Lankan Kibula Banis (Crocodile Buns)!
These sugar-coated sweet buns locally known as “Kimbula banis” or “Vienna Rolls” are very popular with kids and adults alike, perfect for breakfast or as a tea-time snack.
Servings: 8
Ingredients
For Main Dough
- 200 g bread flour *see the notes
- 80 g plain flour plus extra for dusting
- 15 g milk powder
- 50 g sugar
- 2 g salt
- 3 g instant yeast or active dry yeast **see the notes
- 30 g unsalted butter melted
- 120 g milk slightly warm
- 1 egg L, at room temperature
- 1 egg yolk at room temperature
For Egg Wash
- 1 egg
- 1 tbsp milk
For Sugar-Coating
- Coarse granulated sugar as needed
Instructions
Preparation
- Activate the yeast if using active dry yeast; Microwave the milk (50g) for 30 seconds (600w) or until slightly warm. You can also heat the milk over a stovetop as well.Sprinkle the yeast and stir lightly. Cover and set aside for about 10 min in a warm place (if cold climate). tTe activated yeast will create a foam layer on top of the liquid mixture.
- Lightly whisk the eggs in a small bowl with a fork.
- Put the rest of the milk, and butter in a microwave-safe small bowl. Microwave for 45 seconds (600w) until butter is melted in the milk.
Make the Dough by Hand
- Mix all the dry ingredients in a bowl. You can also use a stand mixer with a dough hook if you have one.
- Slowly add the liquid mixture (whisked eggs, melted butter, activated yeast) into the flour mixture and mix with a spoon until incorporated scraping down the sides of the bowl as needed.
- Lightly dust a work surface with flour and then start kneading the dough. Knead for about 10 minutes until smooth and elastic.
Make the Dough in a Bread Machine
- I usually use my bread machine to make the dough. They all have a “dough” cycle, which will typically knead and rise the dough, then shut off.
The First Rise
- Grease a large bowl. Place the dough in the greased bowl. Cover with a greased plastic wrap and then with a kitchen towel. Place in a warm place (if cold climate) for about 1 hour to rise (until the dough has doubled in volume).
Divide & Shape
- Knock back with your hand. Turn the dough out onto a lightly floured work surface. Shape the dough into a round ball, then flatten it slightly.
- Using a sharp knife cut the dough in half, then quarters, then eighths to create 8 triangular slices. You can also use only half of the dough to make 4 kibul banis and keep the other half of the dough in the fridge covered to use it the next day.
- With the base of the triangle held in one hand, elongate the dough by gently stretching from the base and continuing all the way to the tip of the triangle. You can do this with your fingertips or using a rolling pin.
- Make a cut about 2 inches in the wide end as shown in the photo below.
- Cover the rest of the dough pieces with plastic wrap to keep them from drying out and making skin on the top.
- Starting with the wide end, roll the dough up toward the tip (Do not roll too tightly as you go). Repeat until all triangles are rolled.This way, you’ll end up with layers of dough, which is the secret to Kibula Banis
The Second Rise
- Place them on a parchment paper-lined baking sheet. Cover them with greased plastic wrap to prevent them from drying out. Let rise in a warm place for about 1 hour until the buns have noticeably increased in size, and appear light and poofy.
- Towards the end of the rising time, preheat the oven to 180°C
Brush with Egg Wash & Coat with Sugar
- In a small bowl, make the egg wash by whisking the egg, and milk together.Gently brush the rolls with egg wash.
- Place them on a tray with sugar and sprinkle a generous amount of sugar on the top until it is fully coated with sugar. When you do this, make sure to handle the bun gently and carefully.
Bake and Cool
- Bake them in a preheated oven for about 20 minutes or until golden brown. After 10 minutes, rotate the trays.
- Remove the buns from the oven and allow them to cool completely. Sprinkle with more sugar if desired. Serve right away, while warm.
Notes
* You can also use either bread flour or all-purpose flour
** You can use either one but if you use active dry yeast make sure to activate it before using. If you use instant yeast (fresh and active), you can add it to the dry ingredients without activating it.