Equipment
* optional
Ingredients
Seeni Sambol Filling
- 800 g red onion, thinly sliced
- 45 ml coconut oil
- 1 cinnamon stick
- 4 cardamom pods, lightly crushed
- 3 cloves, whole
- 15 curry leaves, fresh
- 6 g fine sea salt
- 5 g chili powder
- 40 g granulated sugar
- 15 g tamarind paste
Dough
- 500 g all-purpose flour
- 7 g instant yeast
- 30 g granulated sugar
- 8 g fine sea salt
- 250 ml whole milk, warm
- 1 egg, room temperature
- 50 g unsalted butter, softened to room temperature
Egg Wash
- 1 egg
- 15 ml whole milk
Nutrition (per serving)
Method
Heat the coconut oil in a large skillet over medium heat. Add the crushed cardamom pods, whole cloves, cinnamon stick, and curry leaves. Sauté until highly fragrant and the leaves begin to crisp.
Add the thinly sliced red onions, fine sea salt, and chili powder to the spiced oil. Reduce the heat to medium-low and cook slowly, stirring frequently, until the onions are deeply caramelized and reduced to a jam-like consistency.
Stir the sugar and tamarind paste into the caramelized onions. Continue to cook for a few more minutes until the mixture is thick, sticky, and homogeneous. Remove from heat, pick out the whole spices if desired, and let cool completely.
Warm the milk to exactly 35°C (95°F). In the bowl of a stand mixer, combine the all-purpose flour, instant yeast, sugar, salt, warmed milk, and the room temperature egg.
Knead the mixture on low speed until a rough dough forms. Add the softened butter in pieces and continue to knead on medium speed until the dough is entirely smooth, elastic, and clears the sides of the bowl.
Form the kneaded dough into a tight ball. Place it into a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it proof in a warm draft-free area until doubled in volume.
Punch down the dough to release excess gas. Turn it out onto an un-floured work surface and divide it into 12 equal portions of roughly 70 grams each. Roll each portion into a tight ball and let rest on the counter.
Flatten each dough ball into a disc about 10 centimeters across. Place a generous spoonful of the cooled onion confit directly in the center. Pull the dough edges up and pinch them together tightly to seal the filling inside. Roll gently seam-side down to round it out.
Place the assembled buns seam-side down onto a parchment-lined baking sheet, leaving at least 5 centimeters between each bun. Cover loosely and let them undergo their final proof until puffy and almost doubled.
Preheat your oven to 190°C (375°F). Ensure the oven rack is placed in the center position.
Whisk the remaining egg and milk together to create an egg wash. Use a pastry brush to gently glaze the tops of the fully proofed buns.
Bake the glazed buns in the preheated oven for 15 to 18 minutes. They should develop a rich, deep golden brown exterior and reach an internal temperature of at least 88°C (190°F).
Transfer the baked buns carefully from the baking sheet to a wire rack. Allow them to cool for at least 15 minutes before serving.
Chef's Notes
- Cooking the onions low and slow is crucial for a genuine Seeni Sambol flavor; rushing this process will result in burnt edges rather than complex, sweet caramelization.
- For the best dough texture, ensure your butter is softened to room temperature but not melting. This allows the butterfat to coat the gluten strands properly, creating a soft, shreddable crumb.
- Tamarind paste varies dramatically in acidity depending on the brand. Always taste the onion filling before it cools and adjust the sugar or tamarind balance to achieve the perfect sweet, sour, and savory profile.
- When shaping, lightly misting your hands with oil instead of using extra flour prevents the dough from becoming dense and helps maintain its ultra-soft texture.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent the dough from drying out.
Freezer: 1 month — Freeze fully baked buns wrapped tightly in plastic wrap and aluminum foil.
Reheating: Warm in an oven at 150°C (300°F) for 5-8 minutes or microwave for 20 seconds wrapped in a damp paper towel.
