Sweet bread
Say hello to kimbula banis—the nostalgic Sri Lankan treat that’s part soft bread roll, part sugary magic. These golden, crocodile-shaped buns are fluffy on the inside with a crisp, caramelized sugar crust on the outside. It’s the ultimate sweet treat when you’re in the mood to indulge and want something warm, cozy, and fresh out of the oven. Whether you grew up snacking on these after school or you’re new to the kimbula game, this easy homemade version brings all the bakery-style comfort right to your kitchen. Best enjoyed with a hot cup of Ceylon tea, a blanket, and zero responsibilities.
Kimbula Banis | Crocodile Buns
Ingredients
- 2 ¼ tsp instant yeast
- ¼ cup warm water
- ¾ cup warm milk
- 1/2 cup sugar
- 2 tbsp melted butter
- 1 egg
- 2 ¾ cups all-purpose flour
- ½ tsp salt
- 2 tbsp sugar (for sprinkling)
- 1–2 tbsp water (to brush)
Directions
- In a small bowl, mix yeast, warm water, and a pinch of sugar. Let it sit for 5–10 mins until bubbly.
- In a large bowl, mix milk, sugar, butter, and egg. Add in the activated yeast. Slowly add flour and salt, mixing until a soft dough forms.
- Knead for 8–10 mins until smooth (or use a mixer with a dough hook). Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- Punch down the dough and divide into 6 pieces. Roll each into an oval shape, then gently taper the ends to resemble a “crocodile” shape.
- Place shaped buns on a parchment-lined tray. Cover and let rise again for 30 mins.
- Preheat oven to 350°F (180°C). Brush buns with water and sprinkle generously with sugar.
- Bake for 18–22 mins, until golden brown and sugar has caramelized a bit on top.
- Let cool slightly and serve warm with tea — just like at the local Sri Lankan bakery!
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