Sri Lankan kibula banis(sugar-coated buns).

kibula banis recipe with step-by-step instructions to help you make these buns right at home. These buns are very popular with kids and adults alike. You can serve these sugar-coated buns for breakfast or as a tea-time snack.

📝 Ingredients

• 1 cup of water (1/4 cup of water to be used to activate yeast and rest to mix the dough)
• 3 teaspoons of sugar
• 2 and 1/4 teaspoon yeast
• 2 and 1/2 cups of flour(or wheat flour as mentioned on the packaging).
• 1/2 cup extra flour(to be used as needed, to flour your hands, the kneading surface or to sprinkle over the dough, not).
• 2 teaspoons of salt
• 3 teaspoons of butter
• 1/4 cup of fresh milk(substitute with 3 tablespoons of milk powder)

👨‍🍳 Instructions

1. 1Activate the yeast.
2. 2Separate 1/4 cup of water from the cup...: Separate 1/4 cup of water from the cup of water needed to mix the dough.
3. 3Microwave the 1/4 cup of water for 12...: Microwave the 1/4 cup of water for 12 seconds.
4. 4Water should be tepid(slightly warm, refer to tips...: Water should be tepid(slightly warm, refer to tips above). You can heat the water over a stovetop as well.
5. 5Add sugar and mix to dissolve it, add...: Add sugar and mix to dissolve it, add the recommended yeast amount, stir and cover. Set aside for 3-5 minutes.
6. 6If your yeast is fresh when activated should...: If your yeast is fresh when activated should look like the below image.
7. 7While the yeast activates, you can mix the...: While the yeast activates, you can mix the dough ingredients in a separate bowl.
8. 8To a large bowl, add flour and salt....: To a large bowl, add flour and salt. combine them together for a few seconds.
9. 9Add butter and milk.
10. 10By now, your yeast should be ready. Add...: By now, your yeast should be ready. Add the yeast mixture to the flour mix.
11. 11Mix the dough with your hand while gradually...: Mix the dough with your hand while gradually adding the rest of the remaining water.
12. 12Make sure to incorporate all the ingredients together,...: Make sure to incorporate all the ingredients together, scraping off any flour that is left around the bowl.
13. 13If you feel the dough is not hydrated...: If you feel the dough is not hydrated or rather dry, add water in tablespoons(about two).
14. 14Once you have the dough mixed, cover with...: Once you have the dough mixed, cover with a kitchen towel or lid for 15 minutes and let the dough mixture rest.
15. 15While the dough mixture rest, prepare your floured...: While the dough mixture rest, prepare your floured surface to knead the dough.
16. 16Once you have a lightly floured surface prepared,...: Once you have a lightly floured surface prepared, transfer the dough mix onto it.
17. 17Dust some flour onto your hand as well...: Dust some flour onto your hand as well as on top of your dough.
18. 18Roughly shape as below. Don’t spend too much...: Roughly shape as below. Don’t spend too much time doing this, all you need is a roughly shaped dough which can be folded inward towards the middle of the dough.
19. 19Fold the top half of the dough to...: Fold the top half of the dough to the centre and then gently roll it towards you.
20. 20Position the dough vertically.
21. 21Fold the top part to its centre again...: Fold the top part to its centre again and roll it towards you.
22. 22Repeat the process of folding, and rolling the...: Repeat the process of folding, and rolling the dough.
23. 23This is basically the kneading movements you will...: This is basically the kneading movements you will be using repeatedly.
24. 24Dust your hands as well as the surface...: Dust your hands as well as the surface you are kneading with flour.
25. 25Make sure you are kneading the dough gently...: Make sure you are kneading the dough gently and without much force.
26. 26I like to remind myself that I’m gently...: I like to remind myself that I’m gently massaging the dough with the right amount of pressure at this point.
27. 27As you knead, you’ll notice, that you are...: As you knead, you’ll notice, that you are using more of the heel of your palm and fingers like handles(for want of a better term)to knead and move the dough.
28. 28As you repeat the gentle folding, and rolling...: As you repeat the gentle folding, and rolling motions you’ll feel the dough smoothing out.
29. 29You will also notice a seam forming on...: You will also notice a seam forming on the underside of the dough where you fold and roll out the dough.
30. 30Knead the dough for 10 minutes until smooth(refer...: Knead the dough for 10 minutes until smooth(refer to tips above about kneading times).
31. 31Once you have a smooth dough ball, place...: Once you have a smooth dough ball, place it in a deep bowl, and cover it with a kitchen towel or cling film.
32. 32Place the bowl in a warm place to...: Place the bowl in a warm place to rise.
33. 33Cold weather or rainy days can have a...: Cold weather or rainy days can have a direct effect on the first proofing, if this is the case then place the bowl inside your oven.Let the dough rise for 1 hour and 30 minutes.
34. 34Once the dough rises, slowly punch down and...: Once the dough rises, slowly punch down and then transfer the dough onto your floured board.
35. 35Use a tucking motion to gently shape the...: Use a tucking motion to gently shape the dough into a single large ball.
36. 36Once you have shaped the dough into a...: Once you have shaped the dough into a large ball.
37. 37Use a sharp long knife to cut the...: Use a sharp long knife to cut the dough into 4 equal parts.
38. 38Divide the pieces further by cutting the 4...: Divide the pieces further by cutting the 4 large pieces into two. This would result in 8 portions.
39. 39Roll these pieces of dough into individual balls.
40. 40Place the sliced dough on the floured board....: Place the sliced dough on the floured board. Place your hand over the piece of dough.
41. 41Gently cage the dough within your hand and...: Gently cage the dough within your hand and fingers surrounding it.
42. 42Use a gentle circular motion repeatedly so that...: Use a gentle circular motion repeatedly so that the piece of dough turns into a smooth ball.
43. 43Make 8 individual balls. don’t worry about the...: Make 8 individual balls. don’t worry about the dough balls not being equal size.
44. 44Once you go through the process of making...: Once you go through the process of making the kibula banis, you can later refine your workflow to suit you.
45. 45Place them on a floured platter and cover...: Place them on a floured platter and cover with cling film or thick cloth.
46. 46Flour the board lightly and place a single...: Flour the board lightly and place a single dough ball on the board.
47. 47Place one palm over the top part of...: Place one palm over the top part of the dough ball while gently pulling the lower part down in the opposite direction.
48. 48The pulling motion downwards should be done slowly...: The pulling motion downwards should be done slowly with a little shake as you pull down.
49. 49This might take a little practice but there’s...: This might take a little practice but there’s enough dough for you to practice in forming the first shape of the sugar-coated buns.
50. 50Next, use a rolling pin to refine the...: Next, use a rolling pin to refine the shape.
51. 51To do this, use your roller pin from...: To do this, use your roller pin from the middle of the dough moving at an angle to flatten the left side of the dough.
52. 52Repeat the motion from the middle on an...: Repeat the motion from the middle on an angle upwards to flatten the right side of the dough.
53. 53Then place the rolling pin in the middle...: Then place the rolling pin in the middle and roll it down towards the pointy end.
54. 54While you are using the rolling pin, make...: While you are using the rolling pin, make sure to gently pull the narrower part of the teardrop downwards.
55. 55Flip the dough over and repeat the above...: Flip the dough over and repeat the above with your rolling pin.
56. 56Then use the rolling pin to further stretch...: Then use the rolling pin to further stretch and widen the upper part of the triangle.
57. 57Use the roller pin from the middle in...: Use the roller pin from the middle in a gentle downward motion to make the bottom a little longer.
58. 58Repeat until you have a roughly shaped triangle.
59. 59The rolling pin should not be pressed down...: The rolling pin should not be pressed down too hard on the dough.
60. 60The surface should be lightly floured to avoid...: The surface should be lightly floured to avoid the shaped dough sticking.
61. 61Once you have an elongated triangle as shown...: Once you have an elongated triangle as shown below.
62. 62Fold the wider part of the dough inwards...: Fold the wider part of the dough inwards to make a 1/2 inch seam.
63. 63And then gradually roll the dough downwards until...: And then gradually roll the dough downwards until you reach the end of the narrow part of the triangle.
64. 64Pinch the end well to seal the dough....: Pinch the end well to seal the dough. press the two pointy ends of the buns.
65. 65Set the shaped buns on a floured platter...: Set the shaped buns on a floured platter or tray and cover and let them prove(rise)for 35 minutes.
66. 66While the buns rise…
67. 67Add 1/2 a cup of water to a...: Add 1/2 a cup of water to a pan and add 4 tablespoons of sugar. heat until the water turns syrup-like. set aside.
68. 68On a separate flat platter or plate spread...: On a separate flat platter or plate spread 1 cup of sugar.
69. 69Fill a small oven-proof dish or a disposable...: Fill a small oven-proof dish or a disposable foil cup halfway with water.
70. 70Preheat oven to 200C.
71. 71Cover your baking sheet with baking paper(parchment paper).
72. 72Thoroughly brush sugar syrup on the buns you’ll...: Thoroughly brush sugar syrup on the buns you’ll be baking and roll this side in sugar, make sure the tips get covered in sugar as well.
73. 73Place the kibula banis on the baking sheet...: Place the kibula banis on the baking sheet with the sugar-coated side facing upwards.
74. 74Repeat until you have your first batch of...: Repeat until you have your first batch of kibula banis ready to go into the oven.
75. 75Place the buns on the upper shelf of...: Place the buns on the upper shelf of the oven. place the oven-proof dish with water on the bottom rack of the oven.
76. 76If using an oven without shelves place a...: If using an oven without shelves place a foil cup of water on the tray with the buns. this is what I had to do with my convection oven.
77. 77Bake at 200C for 18 to 22 minutes...: Bake at 200C for 18 to 22 minutes or until light golden in colour.
78. 78Remove the buns from the oven, let them...: Remove the buns from the oven, let them cool for 10 minutes and enjoy.