Fish Buns

November 11, 2018
Fish buns are very popular in Sri Lanka. They are great for breakfast or a snack. These homemade savoury buns, stuffed with a spicy fish and potato filling, are very soft and light.  No doubt they are delicious indeed. After trying so many recipes, finally I came up with a recipe to make very soft buns. These buns will stay soft even for few days. Enough of making buns that turned out to be hard? Give this amazing recipe a try. I am sure you will love the texture. 

(servings : 10 buns)


For the roux

2 tbsp all purpose flour

3 tbsp fresh milk
3 tbsp water

For the dough

300g all purpose flour

1 tbsp instant yeast
2 tbsp milk powder
4 tbsp sugar
1 tsp salt
1/2 cup fresh milk
1 large egg
4 tbsp melted butter + extra for brushing

For glaze

1/4 cup fresh milk
1 egg yolk 



  1. To make the roux, combine all the ingredient in a small saucepan and mix well until no lumps remain. Cook the roux about 4-5 minutes over very low heat, whisking continuously, until the roux becomes a thick paste.  Transfer it to a bowl and let it cool for sometime. 
  2. In another bowl, combine all the dry ingredients first to make the dough. Then add the egg, melted butter, milk, water and the roux. Knead well to form a smooth and elastic dough. (It took me 10 minutes to knead this dough)
  3. If the dough is very sticky, add 1 tbsp flour. But do not add any extra flour. The dough will not stick once you start kneading. The dough consistency should be quite sticky unlike other bread dough. After kneading the dough, shape it into a ball and put the dough ball into a greased bowl and cover it. Let it rise for at least 2 hours. 
  4. After 2 hours, punch the dough to deflate the air and divide it into 6 equal pieces.(measure weight of each ball if necessary) 
  5. Shape each piece into a ball. Cover with plastic wrap and let it rise for another 20 minutes. G
  6. Meanwhile preheat the oven to 180 degrees Celsius. 
  7. After the dough balls have risen, shape in to a thick disk. Using a roller, roll out only the edges from three sides. Let the centre be thick. Place fish filing in the centre. (see image below) 
  8. Fold from three sides towards the centre and pinch to seal it tight. Place them in a greased or parchment paper lined baking tray, cover with plastic wrap and let it rise for another 15 minutes. Meanwhile preheat the oven to 200 degrees Celsius. 
  9. Brush the buns with egg and milk glaze. Bake the fish buns for 20 minutes until the buns are golden brown. 
  10. As soon as you remove the buns from the oven, apply melted butter and close it using a foil paper or a cloth to make the buns sweat. (The buns become soft when it sweats.) Your fish buns are ready! Enjoy! 

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