BEETROOT WINE BUNS


This is the recipe of ‘Kimbula banis’ meaning

crocodile buns as it resembles a crocodile in

shape.(Kimbula means crocodile in Sinhala)

This bun is available, in all bakeries of Srilanka

It is crisp on the outside, with a good sprinkle

of sugar on the top , and soft on the inside.

I had made beetroot wine before,and thought

to include this in the preparation!

Trust me the wine , made the dough so

velvety ,it looked smooth as silk . ( I forgot to

take photo of the dough).

Added some pumpkin seeds only for sprinkle .

( you can add seeds and nuts of your choice).

To the recipe now

INGREDIENTS

3-4 cups flour

2 tsp instant yeast

1/2 cup sugar

1/2 cup milk

50 gm butter/ oil

1/4 -1/2 cup beetroot wine

1/2 tsp salt

METHOD

Mix all the ingredients together and knead for

10- 15 minutes in your mixer, or by hand.

Cover and allow to rise double in size.

After the dough has risen . Divide into portions.

Roll out,cut into triangles and roll out like a

croissant , but a little longer,

Place each on a greased tray,apply sugar syrup

and sprinkle some sugar and nuts( your choice)

Bake in a 200C oven for 20-25 minutes!

For the sugar syrup

1/4 cup sugar with a little water ( no need to

heat) just mix till sugar is slightly dissolved .

Note: You can opt out the wine and make the

authentic sugary buns.

BEETROOT WINE


1.5 kg.beetroots

1.5 kg.sugar

1 lime

15 gm.ginger crushed(3 tsp.)

15 gm.yeast.

10 cloves powdered

1/2 tsp.meta-bi-sulphate

4 bottles water

Wash and slice into bits.Add crushed ginger,cloves and thinly peeled rind of lime to the water and bring to a boil.Add the chopped beetroots to the water and simmer till beetroot changes color.Strain and add sugar and lime juice.When lukewarm add yeast and meta-bi-sulphate.Leave the vessel covered for two days.Strain into a jar and keep aside to ferment.Bottle after 14 days.