Malu Paan (Fish Bun) is arguably the king of Sri Lankan bakery items. The unique triangular shape is instantly recognizable. There is nothing quite like tearing into the soft, slightly sweet, pillowy bread to reveal the spicy, peppery fish and potato filling hidden inside.
Ingredients
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For the dough: 3 cups bread flour, 2 tsp active dry yeast, 2 tbsp sugar, 1 tsp salt, 1 cup warm milk, 2 tbsp soft butter.
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For the filling: Mackerel or tuna, boiled potatoes, chopped onions, black pepper, and green chilies.
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1 egg yolk mixed with a splash of milk (for the egg wash).
Method
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Activate the yeast in warm milk and sugar. Mix with the flour, salt, and butter. Knead for 10 minutes until smooth, then let it rise for 1 hour until doubled in size.
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Prepare the standard spicy fish and potato filling and let it cool.
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Punch down the dough and divide it into equal balls. Flatten each ball into a circle.
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Place a scoop of filling in the center. Fold three edges toward the middle and pinch them securely to form a triangle.
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Place on a baking tray, brush with the egg wash, and bake at 180°C for 20-25 minutes until the tops are beautifully glossy and golden brown.
Don’t skip the egg wash! Brushing the buns with an egg yolk and milk mixture right before baking is what gives Malu Paan that signature shiny, golden bakery finish.
