BEST! Kibula Banis (Sri Lankan Crocodile Buns)

Discover How to Make Sri Lankan Kibula Banis (Crocodile Buns)! These Sri Lankan-style sugar-coated sweet buns, locally known as “Kibula banis” or “Vienna Rolls”, are very popular with kids and adults alike.

Kibula Banis (Sri Lankan Crocodile Buns)

Bring a touch of ‘Sri Lanka’ to your kitchen! In this post, I’ll show you how to make ‘Kibula Banis’ the easy way at home from scratch. Here you’ll find an easy-to-follow recipe with step-by-step pictures, helpful info plus top tips.

I hope you will try the recipe and enjoy ‘Kibula Banis’ as much as I do!! They are so delicious whether eaten on their own or with some jam and butter, perfect for breakfast or as a tea-time snack.

Kibula Banis!
Nostalgic Bread from My Childhood

When I was a kid, Kibula Banis used to be one of my favorite breads for breakfast or as a tea-time snack. When I moved to Japan, I missed having Sri Lankan food and this Kibula Banis is on the top of my list of things I miss the most.

In Sri Lanka, these buns are readily available everywhere, so we usually just buy them, and making bread at home is not something common in Sri Lanka. However, here in Japan, when I crave Sri Lankan food, there is no other option but to make it myself.

Before I started making bread at home, I thought making Kimbula Buns was not something easy at home. But with the experience of making bread, now I know that it is also just like making other kinds of sweet bread or bread rolls.

What is Kibula Banis

In Sinhalese, ‘kibula‘ means ‘crocodile’, and ‘banis‘ means ‘bun’.
Therefore, Kimbula Banis translates to ‘Crocodile Buns’.

The name “Kimbula Banis” comes from the shape of this bun.
They look like crocodiles, don’t they?

Recently, I came to know that nowadays in Sri Lanka, these ‘Kibula Banis’ are also called ‘Vienna Rolls’. But, as a person living outside of Sri Lanka for a long period, I don’t know yet how Kibula Banis became a Vienna Roll. And I still have no idea about the connection between a Kibula Banis and a Vienna Roll, so still looking for the correct answer!

Kibula Banis Vs. Crescent Rolls

Well, Kibula Banis are kind of crescent rolls.

What are Crescent Rolls? Crescent rolls are crescent-shaped rolls that are flaky on the outside and soft on the inside. Crescent rolls and croissants look similar, yet the preparation methods are different. To put it simply, crescent rolls are bread, whereas croissants are pastries.

Kibula Banis is a type of sweet (enriched) bread. The dough contains butter, sugar, and eggs. These ingredients make the dough sweet, soft, and moist.

Kibula Banis are shaped into their characteristic crescent shape by making the dough into triangles rolling from the wide edge towards the tip and then covering the rolls with a generous amount of sugar. So, they’re soft and fluffy on the inside, and crisp and sugary on the outside.

Steps to Make Kibula Banis

You can make them in 6 easy steps.

1. Making the dough
2. First proof
3. Shaping
4. Second proof
5. Coating with sugar
6. Baking

INGREDIENTS

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need.

• Bread flour
• All-purpose flour
• Milk Powder
• Whole milk 
• Unsalted butter
• Eggs 
• Sugar
• Salt
• Yeast (Instant or active dry)
• Granulated sugar for coating

More About Ingredients

I used a mix of bread flour and plain flour (all-purpose flour). But you can use either bread or plain flour though the texture can be somewhat different according to the flour you use.

I used milk powder and fresh milk but you can use water instead of water when you use milk powder. In Sri Lanka, it is very common to use milk powder and water as fresh milk is not a readily available ingredient.

If you don’t have milk powder, replace it with more flour and use whole milk instead of water.

I use unsalted butter but you can use salted butter as well. But make sure to adjust the amount of salt you use.

When I make the dough in my bread machine, I use instant yeast.

How to Knead?

Making Kimbula bun dough is similar to making a basic enriched or sweet bread dough.

If you have a stand mixer with a dough hook or bread machine, this recipe will be much easier. If you knead the dough by hand, make sure to knead it until it’s very soft to the touch and doesn’t break apart when you stretch it.

I usually use my bread machine to make the dough. It has a “dough” cycle, which will knead and rise the dough, then shut off. So I just add everything into the bread machine bucket according to the manufacturer’s instructions.

How to Use Yeast?

Yeast makes bread rise and you need to make sure your yeast is active before every recipe. To keep them fresh and active, once opened, store them in an airtight container and keep them in the fridge or freezer when not in use.

Active Dry Yeast vs. Instant Yeast

There are two main types of yeast that you’ll find in the grocery store—active dry or instant rise (sometimes called quick rise or rapid-rise). Both are made from drying fresh yeast into granules and can be used interchangeably in most recipes.

Using Instant Yeast

Instant dry yeast does not need to be proofed in warm water and can be directly added to dry ingredients such as flour and salt. However, if you want to check that your instant yeast is still alive and active, you can activate it in warm water just like you do with active dry yeast.

Using Active dry Yeast

If you use active dry yeast, you’ll need to activate it.

How to Activate Yeast?

To activate dry yeast, you’ll need to leave it in a bowl of warm water (NOT hot water) mixed with a pinch of sugar for 10–15 minutes. You can also use warm milk without adding sugar.

• Add 50ml of lukewarm water and one teaspoon of sugar into the mixing bowl.
• Sprinkle active dry yeast on top and let it sit there for about 10 minutes.
• It should be foamy and bubbly when it’s properly activated.

Remember, no bubbles = dead yeast.

HOW TO COAT KIMBULA BANIS with sugar?

Kibula banis is a sugar-coated bun, so just sprinkling sugar on the top is not enough. Just stop counting calories and coat them with a generous amount of sugar. Using coarse granulated sugar is preferable.

You can do it either way, just before baking or after baking the buns.

Before baking; Brush the buns with egg wash and then place them on a plate with sugar. Sprinkle with a generous amount of sugar until they are fully coated with sugar. Make sure to handle the buns gently and carefully.

After baking; First, bake the buns. Soon after you remove them from the oven, brush them with sugar syrup and sprinkle with a generous amount of sugar.

Serving Suggestions

Kibula banis are best eaten the day they are baked and while still a bit warm. You can serve Kibula banis for breakfast or as a tea-time snack. The perfect way to serve is with good quality Sri Lankan tea (Ceylon tea) or Milk tea.

Storing SUGGESTIONS

At Room temperature

You can leave them for about 2 days but store them in an airtight container otherwise they will dry. Once the bread has cooled completely, store it in an airtight container, or a resealable plastic bag, or wrap it tightly in plastic wrap to prevent it from drying out. Keep them at room temperature in a cool, dry place away from direct sunlight.

Freezing

To extend the life of the bread, you can store it in the freezer for up to 3 months. Once the bread has cooled completely, wrap the buns (individually) tightly in plastic wrap. Place the wrapped buns in a resealable plastic freezer bag. Remove as much air as possible before sealing the bag.

Reheating

Reheat in an oven at 170°C for about 8 minutes or use an oven toaster.

More Bread Recipes to Try

Kibula Banis (Sri Lankan Crocodile Buns) Step-by-Step Recipe

(Check out the printable recipe card at the end of the post)

Prep Time 30 mins
Cook Time 20 mins
Resting Time 2 hrs 10 mins
Yields 8

Ingredients

For the Dough
200g bread flour (*see the notes)
80g plain flour, plus extra for dusting
15g milk powder
50g sugar
2g salt
3g instant yeast or active dry yeast (**see the notes)
30g unsalted butter, melted
120g milk, slightly warm
1 egg (L), at room temperature
1 egg yolk, at room temperature

For Egg Wash
1 egg
1 tbsp milk

For Sugar-Coating
Coarse granulated sugar, as needed

NOTES
* You can use either bread flour or all-purpose flour
** You can use either one but if you use active dry yeast make sure to activate it before using. If you use instant yeast (fresh and active), you can add it to the dry ingredients without activating it.

Instructions

Preparation

Gather the ingredients.

Activate the yeast (if using active dry yeast)

• Microwave the milk (50g) for 30 seconds (600w) or until slightly warm. You can also heat the milk over a stovetop as well.
• Sprinkle the yeast and stir lightly. Cover and set aside for about 10 min in a warm place (if cold climate).
• As you can see in the image below, the activated yeast will create a foam layer on top of the liquid mixture. 

Lightly whisk the eggs in a small bowl with a fork.

Put the rest of the milk, and butter in a microwave-safe small bowl. Microwave for 45 seconds (600w) until butter is melted in the milk.

Make the dough by hand

Mix all the dry ingredients in a bowl. You can also use a stand mixer with a dough hook if you have one. 

Slowly add the liquid mixture (whisked eggs, melted butter, activated yeast) into the flour mixture and mix with a spoon until incorporated scraping down the sides of the bowl as needed.

Lightly dust a work surface with flour and then start kneading the dough. Knead for about 10 minutes until smooth and elastic.

Make the dough in a bread machine

I usually use my bread machine to make the dough. It has a “dough” cycle, which will typically knead and rise the dough, then shut off.

The First Rise

Grease a large bowl. Place the dough in the greased bowl. Cover with a greased plastic wrap and then with a kitchen towel. Place in a warm place (if cold climate) for about 1 hour to rise (until the dough has doubled in volume). 

After about 1 hour the dough becomes double the size.

Divide and Shape

Knock back with your hand. Turn the dough out onto a lightly floured work surface. Shape the dough into a round ball, then flatten it slightly.

• Using a sharp knife cut the dough in half, then quarters, then eighths to create 8 triangular slices.
• You can also use only half of the dough to make 4 buns and keep the other half of the dough in the fridge covered to use it the next day.

• With the base of the triangle held in one hand, elongate the dough by gently stretching from the base and continuing to the tip of the triangle. You can do this with your fingertips or using a rolling pin.
• Cut about 2 inches in the wide end as shown in the photo below.
• Cover the rest of the dough pieces with plastic wrap to keep them from drying out and making skin on the top.

Starting with the wide end, roll the dough up toward the tip (Do not roll too tightly as you go). Repeat until all triangles are rolled.

This way, you’ll end up with layers of dough, which is the secret to Kibula Banis.

The Second Rise

• Place them on a parchment paper-lined baking sheet. Cover them with greased plastic wrap to prevent them from drying out. Let rise in a warm place for about 1 hour until the buns have noticeably increased in size, and appear light and poofy.
• Towards the end of the rising time, preheat the oven to 180°C

Brush with Egg Wash and Coat with Sugar

• In a small bowl, make the egg wash by whisking the egg, and milk together.
• Gently brush the rolls with egg wash.

Place them on a tray with sugar and sprinkle a generous amount of sugar on the top until it is fully coated with sugar. When you do this, make sure to handle the bun gently and carefully.

Bake and Cool

Bake them in a preheated oven for about 20 minutes or until golden brown. After 10 minutes, rotate the trays.

Remove the buns from the oven and allow them to cool completely. Sprinkle with more sugar if desired. Serve right away, while warm.

Thank you for being here, I appreciate it!
I love hearing from you so feel free to leave a comment on the post
If you make any of my recipes, I’d love to see pics of your creations
 #joyofeatingtheworld or @joyofeatingtheworld

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