Sri Lankan Breakfast Buns With Seeni Sambol Onion Confit
- 1 1/4-ounce package (2 teaspoons) dry yeast
- 1 large egg, lightly beaten
- 1/4 cup milk
- 600 grams (4 cups) all-purpose flour, or as needed
- 2 teaspoons salt
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, room temperature, cut into small cubes
- Nonstick spray or vegetable oil, for greasing
- 2 tablespoons vegetable oil
- 2 to 4 fresh curry leaves (can be found in specialty stores or on line)
- 1 pound red onions, peeled and cut into slivers
- 1 teaspoon crushed red pepper for spicy filling, 1/2 teaspoon for mild to medium
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon tamarind paste
- 1 teaspoon minced fresh ginger
- 1 teaspoon of ground Sri Lankan (preferred) or other cinnamon
- 1 large egg yolk beaten with 1 tablespoon water
- Make the dough: Using an electric mixer fitted with a dough hook (or working by hand), combine 1 cup water and the yeast.
- Mix together.
- Add the egg, milk, 4 cups flour, salt, sugar and butter.
- Knead until smooth.
- Turn into a greased bowl, cover with greased plastic wrap and let rise until doubled in size, about 2 hours.
- Divide the dough into 16 balls and let rise for 30 minutes.
- Make the confit: In a large skillet over medium-high heat, heat the oil, then add the curry leaves and onions.
- Saute until the onions begin to soften, about 5 minutes, then add red pepper, salt, sugar, tamarind, ginger and cinnamon.
- (Cinnamon from Sri Lanka, formerly known as Ceylon, can be found at Whole Foods, in specialty stores or online; look for brands labeled Sri Lankan or Ceylonese.)
- Continue to saute until the onions are very soft, about 10 minutes.
- Remove from heat and set aside.
- Set aside a baking sheet lined with parchment paper or a nonstick liner.
- Punch down each ball of dough and press with your fingers to form a circle about 5 inches in diameter.
- Put a tablespoon of onion filling in one quadrant of the circle, then fold the dough over like a half moon to cover the filling.
- Lift the portion of the half-moon that has no filling, and fold over once again; the result should resemble one-quarter of a pie.
- Pinch only the rounded edges of the dough together, tuck them under, and place the bun on the baking sheet.
- Repeat, placing the buns several inches apart.
- Brush the tops with the egg yolk mixture, and set aside to rest for about 20 minutes while the oven heats.
- Heat the oven to 375 degrees.
- Bake the buns until lightly golden on top and bottom, 12 to 15 minutes; be careful not to overbake or the dough will be dry.
- Serve warm or at room temperature, for breakfast or a snack.
yeast, egg, milk, salt, sugar, unsalted butter, nonstick spray, vegetable oil, curry, red onions, red pepper, salt, sugar, tamarind paste, fresh ginger, cinnamon, egg yolk
Taken from cooking.nytimes.com/recipes/1014890 (may not work)