Fish Buns

Sri-Lankan style

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Ingredients

500g plain flour

30g of butter

1/2 tsp salt or according to your taste

1 cup of warm milk

1/2 cup of warm water

Glazing the top

1 egg

Yeast Mixture

1pkt of Dry active yeast (7-10g)

1tbsp of Sugar

1/4 cup of lukewarm water

Method

First make the yeast mixture, mix the ingredients all together and keep it aside in a warm place for 15min until frothy and bubbly.

Meanwhile, add flour to a large bowl, add butter and salt. Mix well till it flakes out like bread crumbs. Make a hole in the middle, add yeast to the middle of the flour mix.

Keep mixing and then little by little add 1 cup of milk, until the mix becomes a non-sticky ball. (this should not stick to your fingers or the bowl). Take dough to a flat work surface, sprinkled with flour. Knead well using your hands continuously for 10-15 minutes until it gets fluffy and soft. Don't break the dough into pieces while mixing. Use the palm to press the dough .

After 10 minutes, sprinkle flour to the same bowl you used put the dough and cover with a wet cloth to leave for 30 minutes in a warm place. (now it is time to make the filling of your choice).If you like the recipe for the filling, have a look at my Fish Filling recipe.

After 30 minutes, the dough should double its previous size.

Poke your finger into the dough and it should go back to its original size. Separate the dough into small balls. You should be able to make about 12 balls. depends on how big or small you prefer.

Take 1 ball at a time, using your hand shape it into a triangular shape leaving some dough in the middle. Now add a spoon of the filling you made to the middle and fold the three edges into the middle. Place on the oiled/parchment baking trays cover with a wet fennel and leave it to rise in a warm place for further 30-40min.

After brush the beaten egg on each bun. Bake the buns for 15 min in 180C pre-heated oven, until tops become golden brown. Enjoy it hot.

Rasa Bojun

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