Sri Lankan Spiced Onion Confit Buns

Warm the whole milk to 38C (100F). Whisk in the active dry yeast and a pinch of sugar. Let sit until a foamy layer develops on top.

In a stand mixer fitted with a dough hook, combine the all-purpose flour, remaining sugar, salt, egg, and the activated yeast mixture. Mix on low speed until a shaggy dough forms.

Add the softened unsalted butter bit by bit. Increase speed to medium and knead until the dough becomes smooth, highly elastic, and pulls away from the sides of the bowl.

Shape the dough into a tight ball. Place it in a lightly oiled bowl, cover, and let it rise in a warm spot until it has doubled in volume.

While the dough proofs, prepare the filling. Heat vegetable oil in a skillet over medium heat. Add the cinnamon stick, crushed cardamom pods, cloves, and curry leaves. Sauté until fragrant.

Add the thinly sliced red onions and salt to the skillet. Cook over medium-low heat, stirring frequently, until the onions are entirely softened and begin to take on a deep brown color.

Stir in the chili flakes, tamarind paste, and sugar. Continue to cook until the mixture transforms into a dark, sticky, jam-like confit. Remove from heat and allow to cool completely.

Gently punch down the proofed dough to release gases. Divide it evenly into 8 portions. Flatten each portion into a disc, place a generous spoonful of the cooled onion confit in the center, and pinch the edges tightly together to form a sealed bun.

Place the shaped buns seam-side down on a parchment-lined baking sheet. Cover loosely with a damp towel and let rise until visibly puffy.

Preheat the oven to 190C (375F).

Using a pastry brush, gently glaze the tops of the proofed buns with the remaining milk.

Bake the buns in the preheated oven until deep golden brown on top. The internal bread temperature should reach 88C (190F).

Transfer the baked buns to a wire rack. Allow them to cool for at least 15 minutes before serving to let the crumb set and the filling cool to a safe temperature.