KIMBULA BANIS (AKA SUGAR BUNS)

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Ingredients:
300g plain flour
½ tsp salt
1 tbsp butter / margarine
1 ½ tsp yeast
½ cup warm water + 3 tbsp
1 ½ tsp sugar

For the sugar syrup:
½ cup water
2 tbsp sugar

1. Add the yeast to half cup luke warm water, and add 1 ½ tsp to a bowl and let yeast rise.
2. Once the yeast has risen, add it to the flour and add salt and butter.
3. Mix with a wooden spoon, then add 3tbsp water and mix with hand.
4. While kneading, add a little water and make sure it doesn’t stick to the bowl. Add some water to your hand and mix the dough well.
5. Take dough onto table top and knead it well for about 8 minutes.
6. Grease a bowl with some oil / butter and add the dough, cover with kitchen towel and leave until it’s double size. (Can vary from 20 mins to an hour, depending on the temperature and humidity of the room)

Meanwhile, make the sugar syrup:
1. Add water and sugar to a bowl and on medium heat warm it up until sugar melts. If it sticks to your fingers, the consistency is right.
2. Once cooled down, add it to a bowl.

Once the dough is done:
1. Cut the dough into 3 equal parts.
2. Roll the dough out so that the middle of fatter, and sides are thinner.
3. Cut the rolled dough into half, and keep on a floured board / counter top.
4. Cover the dough and keep for 10 mins.
5. Pre-heat the oven for 10 mins, at 200C.
6. Roll out the dough into a triangle shape, and roll it inwards from the wider side.
7. Brush the sugar syrup onto the rolled buns, and then roll it in sugar.
8. Put into the oven for 17 minutes, and keep on a cooling rack.

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