Seeni Sambol Buns are a beloved Sri Lankan bakery treat, combining soft, pillowy bread with a rich and flavorful onion filling. The star of the recipe is the seeni sambol—slowly caramelized onions cooked with chili, spices, and a touch of sweetness—creating a perfect balance of sweet, spicy, and savory in every bite. Wrapped inside a golden, fluffy bun, this snack is both comforting and deeply satisfying.
These buns are popular across Sri Lanka as a tea-time favorite, often enjoyed warm with a cup of milk tea. The slightly crisp exterior gives way to a soft interior packed with the deliciously sticky onion filling, making each bite irresistible. Whether bought fresh from a bakery or made at home, seeni sambol buns carry a nostalgic charm that reminds many of street-side bakeries and cozy family kitchens.
Perfect for breakfast, snacks, or even lunchboxes, seeni sambol buns are versatile and easy to enjoy on the go. They can be made ahead and stored, making them a convenient option for busy days. With their bold flavors and soft texture, these buns are sure to become a favorite for anyone who loves a unique twist on savory baked goods.
Ingredients: for Seeni Sambol Buns
🧅Seeni Sambol Filling
- 3 large onions (thinly sliced)
- 2–3 tbsp oil
- 1 tsp chili powder
- ½ tsp turmeric powder
- 1 tsp black pepper
- Salt to taste
- 1–2 tbsp sugar
- 1 tbsp tamarind juice (optional)
- Curry leaves (optional)
- 3 rampah leaves (pandan)
- 1 cinnamon stick
🍞Bun Dough
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1 cup warm milk
- 2 tbsp butter
- 50 g butter
- 7 g instant yeast
- 120 ml water
- 1 ½ tbsp granulated sugar
- ½ tsp salty
- 50 g milk powder
- 1 egg
- 2 cups flour
Step-By-Step for Seeni Sambol Buns
- Heat oil in a pan and add curry leaves.
- Add sliced onions and cook on medium heat until soft.
- Add chili powder, turmeric, pepper, and salt.
- Cook slowly until onions turn deep brown and caramelized.
- Add sugar and tamarind juice, mix well.
- Cook until sticky and jam-like. Cool completely.
Making Bun Dough
- Mix flour, sugar, salt, and yeast.
- Add warm milk and knead into a soft dough.
- Add butter and knead until smooth.
- Cover and let rise for 1–1.5 hours (until doubled).
🥟Assembling the Buns
- Divide dough into equal balls.
- Flatten each ball and add 1–2 tbsp seeni sambol.
- Seal tightly and shape into buns.
- Place on a baking tray and rest for 30–45 minutes.
- Brush with milk or egg wash.
🔥Baking
- Bake at 180°C (350°F) for 15–20 minutes until golden brown.
📝 Note and Tips for Seeni Sambol Buns
- Slow cooking the onions is key—cook on low to medium heat until they turn deep golden brown for the best flavor and sweetness.
- Stir frequently to prevent burning, especially once the sugar is added.
- Let the seeni sambol cool completely before filling the buns to avoid soggy dough.
- Adjust chili and sugar levels to your taste for a perfect sweet-spicy balance.
- For extra authentic flavor, you can add a small amount of Maldive fish (optional).
- Ensure the dough is well-kneaded and fully proofed to get soft, fluffy buns.
- Brush buns with egg wash or milk before baking for a beautiful golden finish.
- Store leftovers in an airtight container and reheat lightly before serving for best texture.
🍽️ Serving Suggestions
- Serve warm with a cup of milk tea or black tea for a classic Sri Lankan bakery experience.
- Enjoy as a breakfast bun with butter or a light spread of cheese.
- Pair with coconut chutney or a mild curry for a fuller meal.
- Pack in lunchboxes or picnic baskets as a tasty grab-and-go snack.
- Serve alongside fresh fruit or yogurt for a balanced tea-time spread.
- Lightly warm before serving to bring back the soft texture and rich aroma of the seeni sambol filling.
Frequently Asking Questions (FAQs)
What is seeni sambol made of?
Can I make seeni sambol buns without yeast?
How do I keep the buns soft after baking?
Can I make the filling ahead of time?
Are seeni sambol buns very spicy?
Can I freeze seeni sambol buns?
What can I use instead of tamarind?
Seeni Sambol Buns
Seeni Sambol Buns are a beloved Sri Lankan bakery treat, combining soft, pillowy bread with a rich and flavorful onion filling. The star of the recipe is the seeni sambol—slowly caramelized onions cooked with chili, spices, and a touch of sweetness—creating a perfect balance of sweet, spicy, and savory in every bite. Wrapped inside a golden, fluffy bun, this snack is both comforting and deeply satisfying.
Ingredients
🧅Seeni Sambol Filling
- 3 large onions , (thinly sliced)
- 2–3 tbsp oil
- 1 tsp chili powder
- ½ tsp turmeric powder
- 1 tsp black pepper
- Salt to taste
- 1–2 tbsp sugar
- 1 tbsp tamarind juice (optional)
- Curry leaves (optional)
- 3 rampah leaves (pandan)
- 1 cinnamon stick
🍞Bun Dough
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1 cup warm milk
- 2 tbsp butter
Instructions
- Heat oil in a pan and add curry leaves.
- Add sliced onions and cook on medium heat until soft.
- Add chili powder, turmeric, pepper, and salt.
- Cook slowly until onions turn deep brown and caramelized.
- Add sugar and tamarind juice, mix well.
- Cook until sticky and jam-like. Cool completely.
Making Bun Dough
- Mix flour, sugar, salt, and yeast.
- Add warm milk and knead into a soft dough.
- Add butter and knead until smooth.
- Cover and let rise for 1–1.5 hours (until doubled).
🥟Assembling the Buns
- Divide dough into equal balls.
- Flatten each ball and add 1–2 tbsp seeni sambol.
- Seal tightly and shape into buns.
- Place on a baking tray and rest for 30–45 minutes.
- Brush with milk or egg wash.
🔥Baking
- Bake at 180°C (350°F) for 15–20 minutes until golden brown.
Notes
- Slow cooking the onions is key—cook on low to medium heat until they turn deep golden brown for the best flavor and sweetness.
- Stir frequently to prevent burning, especially once the sugar is added.
- Let the seeni sambol cool completely before filling the buns to avoid soggy dough.
- Adjust chili and sugar levels to your taste for a perfect sweet-spicy balance.
- For extra authentic flavor, you can add a small amount of Maldive fish (optional).
- Ensure the dough is well-kneaded and fully proofed to get soft, fluffy buns.
- Brush buns with egg wash or milk before baking for a beautiful golden finish.
- Store leftovers in an airtight container and reheat lightly before serving for best texture.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 180Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 1gCholesterol: 7mgSodium: 84mgCarbohydrates: 35gFiber: 2gSugar: 6gProtein: 5g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
