Sri Lankan
Seeni Sambol Bun
Soft Sri Lankan bakery-style buns filled with dark, sweet-spicy seeni sambol made from slowly fried onions, Maldive fish, curry leaves, and tamarind. They are best served warm, with the filling rich and jammy inside the tender bread.
Watch it madeApé Amma · 3:39
Ingredients
- All-purpose flour1 1/4 cups
- Instant yeast1 tsp
- Sugar2 tsp for dough, plus 1 1/2 tsp for filling
- Salt1/2 tsp for dough, plus to taste for filling
- Warm milk1/3 cup
- Egg1 small, beaten and divided
- Butter1 tbsp, softened
- Oil1 1/2 tbsp
- Red onions2 medium, very thinly sliced
- Curry leaves1 sprig
- Rampe pandan leaf1 small piece
- Cinnamon stick1 small piece
- Cardamom pod1, lightly crushed
- Clove1
- Crushed chilli flakes1 tsp
- Chilli powder1/2 tsp
- Maldive fish flakes1 tbsp
- Tamarind paste1 tsp mixed with 1 tbsp warm water
Method
- Mix the flour, yeast, 2 tsp sugar, and 1/2 tsp salt in a bowl.
- Add the warm milk and half of the beaten egg, then mix to form a soft dough.
- Knead for 6 to 8 minutes until smooth, then knead in the softened butter until fully absorbed.
- Cover the dough and let it rise in a warm place for 1 hour, or until doubled.
- Heat the oil in a pan over medium heat and add the curry leaves, pandan, cinnamon, cardamom, and clove.
- Add the sliced onions with a pinch of salt and cook slowly, stirring often, until soft, golden, and reduced.
- Stir in the chilli flakes, chilli powder, Maldive fish flakes, sugar, and tamarind water.
- Cook over low heat until the seeni sambol is dark, glossy, sweet-spicy, and almost dry, then remove the whole spices and cool completely.
- Punch down the risen dough and divide it into 2 equal balls.
- Flatten each ball into a round, place half the cooled seeni sambol in the center, and seal the edges firmly underneath.
- Place the buns seam-side down on a lined baking tray, cover, and rest for 25 to 30 minutes until puffy.
- Brush the buns with the remaining beaten egg.
- Bake at 180°C for 18 to 22 minutes until deep golden brown.
- Cool for 10 minutes before serving so the filling settles inside the buns.
Common questions
Can I substitute bread flour or whole wheat flour for the all-purpose flour in Seeni Sambol Bun?
Yes. Bread flour gives a slightly chewier, better-risen bun; use it 1:1. Whole wheat works best at 25–50% of the flour, or the buns can turn dense. You may need a little extra milk.
How long does the dough and filling take, and can I make any part ahead?
Plan on about 2 hours total, including a 1-hour rise and 25–35 minutes for the filling. You can make the seeni sambol a day ahead and chill it; bring it to room temperature before filling.
What are the most common mistakes when making Seeni Sambol Bun?
The biggest mistakes are adding the filling while it’s still hot, undercooking the onions, and overfilling the buns. Hot filling can make the dough soggy, and too much filling makes sealing difficult and causes leaks.
How should I store Seeni Sambol Buns, and can I freeze them?
Store cooled buns in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Freeze well-wrapped buns for up to 1 month. Reheat gently in the oven or air fryer.
What’s the best way to serve Seeni Sambol Bun for the right texture and flavor?
Serve them warm so the bun stays soft and the filling is aromatic. They’re great as a snack, tea-time food, or breakfast. Reheat briefly before serving and pair with plain tea or coffee to balance the sweetness.