Sri Lankan Breakfast Buns with Seeni Sambol Onion Confit

Introduction

A beloved Sri Lankan staple, these fluffy breakfast buns are paired with a sweet-spicy onion confit (seeni sambol), creating a harmonious balance of textures and flavors. The soft, puffed buns encase a rich, caramelized onion filling, perfect for breakfast or a mid-morning snack.

Ingredients

Dough Ingredients

• 1¼ oz (2 tsp) active dry yeast

• 1 large egg, lightly beaten

• ¼ cup whole milk (3.25% fat), warmed to room temperature (about 70°F/21°C)

• 600g (4 cups) all-purpose flour, plus extra for dusting

• 2 tsp fine sea salt

• 2 tbsp granulated sugar

• 4 tbsp unsalted butter, room temperature, cut into ½-inch cubes

Onion Confit Ingredients

• 2 tbsp vegetable oil

• 2–4 fresh curry leaves (Ceylon cinnamon leaves preferred)

• 1 lb (450g) red onions, peeled and cut into thin ½-inch slivers

• 1–2 tsp crushed red pepper flakes (adjust for spice preference: 1 tsp mild, 2 tsp medium, 3 tsp spicy)

• 1 tsp fine sea salt

• 1 tbsp granulated sugar

• 1 tsp tamarind paste (optional: substitute with 1 tbsp lime juice + 1 tsp sugar)

• 1 tsp minced fresh ginger

• 1 tsp ground Ceylon cinnamon (Sri Lankan cinnamon, optional: regular cinnamon can be substituted)

Egg Wash

• 1 large egg yolk, beaten with 1 tbsp cold water

Preparation

A. Dough Preparation

1. Proof Yeast: In a small bowl, combine 1 cup warm water (105–110°F/40–43°C) and yeast. Let sit until foamy and bubbly (5–7 minutes); this confirms yeast is active.

2. Knead Dough: Using an electric mixer with a dough hook (low speed, 3–5 minutes) or by hand (10–12 minutes), mix the foamy yeast water, egg, milk, 4 cups flour, salt, sugar, and butter until the dough is smooth, elastic, and slightly tacky. Add remaining flour 1 tbsp at a time if dough is too sticky.

3. First Rise: Transfer dough to a lightly oiled bowl, cover with a greased plastic wrap or a damp kitchen towel, and let rise in a warm, draft-free spot (75–80°F/24–27°C) until doubled in volume, ~2 hours.

B. Onion Confit Preparation

1. Sauté Onions: In a large heavy-bottomed skillet, heat oil over medium-low heat. Add curry leaves and red onion slivers; stir constantly for 5 minutes until onions begin to soften.

2. Add Spices: Introduce crushed red pepper flakes, salt, sugar, tamarind paste, ginger, and cinnamon. Stir to combine, then reduce heat to low.

3. Simmer to Consistency: Cook uncovered, stirring frequently, for 25–30 minutes until onions reach a deep golden-brown, jam-like texture (slightly sticky, with no raw moisture). Remove from heat and cool completely before assembly.

C. Assembling the Buns

1. Second Rise for Dough Balls: After the first rise, punch down the dough to release air. Divide into 16 equal portions (≈45–50g each). Roll each into a smooth ball, place on a parchment-lined baking sheet, cover loosely, and let rise for 30 minutes (second rise).

2. Shape & Fill: Gently press each risen dough ball into a 5-inch (12.5cm) circle with a rolling pin (edges slightly thinner). Place 1 tbsp cooled onion confit in one quadrant. Fold the opposite edge over the filling to form a half-moon, pressing the sealed edge firmly. Then fold the top edge over the half-moon once more, creating a quarter-moon profile. Pinch the sealed edges to seal, tucking excess dough underneath.

3. Final Proof: Arrange shaped buns on a parchment-lined baking sheet, spacing 2–3 inches apart. Brush tops with egg wash, then let rest for 20 minutes until puffed and egg wash sets.

D. Baking

1. Preheat Oven: Set to 375°F (190°C).

2. Bake: Place buns on the middle rack and bake for 12–15 minutes, rotating halfway through for even browning. Buns are ready when tops and bottoms are golden-brown; internal temperature reaches 190°F (88°C).

3. Cool: Remove from oven and cool on a wire rack for 5 minutes before serving.

Chef’s Tips & Cultural Notes

• Rising Variation: For convenience, refrigerate the bulk dough after the first rise for 12–16 hours (slow fermentation enhances flavor).

• Spice Adjustments: Increase red pepper flakes to 2–3 tsp for extra heat. For a milder version, reduce to ½ tsp.

• Authentic Seeni Sambol: Traditional Sri Lankan seeni sambol includes garlic, vinegar, and grated coconut for spiciness and tang. This recipe offers a sweet onion confit; for authenticity, use a classic seeni sambol recipe (e.g., Sri Lankan Foodie’s guide).

• Make Ahead: Prepare the onion confit and dough 1–2 days ahead; store confit refrigerated, and rehydrate dough in the fridge before assembling.

Enjoy these golden, fluffy buns with a cup of Sri Lankan tea for a comforting breakfast experience!