Fish Bun (මාළු පාන්) – A Famous Sri Lankan Savoury Snack For Teatime

Yield – 8 Buns 

Prep Time – 35 mins Baking time – 35 mins                  

Cooking time – 12 mins             Resting time – 115 mins 

The fish bun is one of the famous Sri Lankan breakfast, snack, and street food. This soft bun is filled with a fish filling made with canned Tuna, potato, onions, and Sri Lankan spices. Some people use boiled Tuna fish instead of canned ones. Using canned Tuna is convenient and perfect for bulk preparation. Either way, it just tastes amazing.

If you have ever been to Sri Lanka, you will find these golden brown fish buns in any of the bakeries, local restaurants, or sometimes in food stalls. Since we have different kinds of savory buns available in Sri Lanka, such as fish buns, vegetable buns, sausage buns, soy meat buns, etc. we shape them in different ways for easy identification. The fish bun is one example where you can identify it with the triangle shape. 

Pairing up a fish bun with a steamy cup of tea is heavenly and perfect as a teatime snack. You can change the quantities and make these buns as a meal prep for Sri Lankan-style breakfast or for a picnic or a party. Although this recipe needs more time for proofing, you will not be disappointed after making it. If you ever try this recipe, don’t forget to share it with me. 

What do you need: 

• 1/2 cup milk, warm (120˚F) 
• 1 teaspoon white sugar 
• 1 teaspoon active dry yeast
• 3/4 teaspoon fine sea salt
• 2 cups all-purpose flour 
• 2 1/2 tablespoons salted butter, divided
• 2 cups potato – fish filling 
• 1 egg yolk 

Let’s make it: 

1. Add milk, sugar, and yeast in a bowl and mix it together. 
2. Cover it with a tea towel or a lid and rest it for 10 minutes for fermentation. 
3. When you see the bubbles and froth on the top of the milk, it’s good to go. 
4. Add flour in a separate bowl and make a well/hole in the center and pour the fermented milk and salt. 
5. Gently mix it with the flour to make a sticky dough. 
6. Add 1 tablespoon butter and knead the dough for about 5 minutes until it becomes soft, glossy, and nonsticky. 
7. Apply 1/2 tablespoon of butter on the dough surface and place it in the bowl. 
8. Cover the bowl with a wet tea towel and rest in a warm place for about 60 minutes.
9. In the meantime make the filling and divide it into 8 equal portions. 
10. When the dough becomes double in size, remove the tea towel and punch in the center of the dough to remove air from it. 
11. Make a roll from the dough and divide it into 8 equal portions.  
12. Take a portion and make it into a ball, one ball weighs about 75 g. Repeat it for others as well. 
13. Keep the balls on a tray, cover with a tea towel, and let them rest. 
14. After 15 minutes, take a dough ball and flatten it as a Roti with the hand and the diameter is about 10 – 12 cm.  
15. Apply some water on the perimeter of the circle.
16. Place 1 portion of the filling mix in the center of the flat dough. 
17. Take one edge of the dough and fold it towards the center, so that half of the filling will cover from it. 
18. Repeat the same for the other side and form a cone-like formation. 
19. Close the last open end in the same way to form the triangle shape of the fish bun. 
20. Use the same procedure to shape other fish buns. 
21. Keep them on a tray with some space in between and cover them again with a tea towel and rest for another 15 minutes for the final rise. 
22. Brush the surface with the egg yolk and bake at 350˚F for 30 – 35 minutes until golden brown. 
23. Apply the last tablespoon of butter on the surface of each fish bun.
24. Rest the fish bun for about 15 minutes by covering it with a tea towel before serving. 

Tips for you: 

• Use warm milk (that you can touch) for the dough for quick yeast fermentation. 
• Don’t add salt directly to yeast, as it’s unfavorable for their growth. 
• Press the dough from the finger, if the dough is bouncy and coming back to the original position after pressing, it’s ready for resting. 
• If you’re making the dough in cold weather / in winter, you can use the oven after slightly warming it for a couple of minutes to proof the dough for 60 minutes. 
• Before you fold the edges to make the triangle, roughly divide the perimeter into three equal portions. (Just imagine the lengths)
• Application of butter after baking will make soft fish buns and will add extra flavor.  
• Final resting just before serving is important as it will again help soften the buns. 

Make ahead info: 

• Pre-warm the oven for 5 – 10 minutes at 350˚F before baking. 
• These fish buns can be stored in the fridge for 2 – 3 days and warm up in the microwave or oven for a few minutes before serving. I bet it will not last that long.