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+ servings

Best Sri Lankan Tea Buns (Tea banis)

Soft and sweet Brioche rolls
Prep Time: 1 hour
Cook Time: 12 minutes
Total Time: 1 hour 12 minutes
Calories:

Servings: 2 people

Equipment

  • Oven

Ingredients

  • 260 g All- purpose flour
  • 60 g White sugar
  • 17 g Yeast Instant dry yeast
  • 155 g Water Warm
  • 30 g Milk powder Dry powder
  • 1/2 tsp Salt Table salt
  • 1 Egg
  • 50 g Butter
  • 80 g Raisin

Egg wash

  • 1 Egg
  • 2 tbsp Milk Fresh milk

Melted Butter to apply in the bowl

    Instructions

    • Add the yeast, sugar, water in a small bowl and mix well and leave aside for 10 mins until it froths
    • Place flour, salt, butter and egg, milk powder mix well using a rubber spatula or spoon
    • Once the yeast has froth, then add the yeast mixture into the flour and mix it with a rubber spatula until fully incorporated
    • Add oil to the work surface and transfer the dough on to the surface and knead for about 10-15 minutes. Add raisins at the end at mix for further 1 minute ( If you have a stand mixer with the dough hook, then use the dough hook which will help to knead the dough easily)
    • Brush a bowl with melted butter and place the kneaded dough inside, cover with a cling wrap and let it rest and double in size in a warm area. ( Note: it may take longer than a usual dough as it is a very sticky and has a high moisture content. The resting time will depend on the humidity and temperature
    • Once doubled in size knock the air out by punching the dough and cut it into 6 equal pieces
    • Using your palm in a circular motion, make smooth balls by pressing it downwards and rotating it in one place
    • Place them on a tray leaving sufficient gaps in between and cover. Let it rise for the second time in a warm area until doubled in size ( you don't need to leave it for a long time, this will take half the amount of time it took for the first rise )
    • Preheat your oven to 200 Degrees (conventional)
    • Once the dough has risen egg wash the top just before putting it in the oven
    • Bake for 12-15 minutes in the middle rack of the oven until the top has a beautiful golden brown colour
    • Once it comes out of the oven, to get the signature crack top of a Sri Lankan tea bun, close the buns with a clean tea towel for 1 hour.
    • Enjoy it with a cup of Ceylon tea

    Video

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