Coconut Bun / Dilkush / Coconut stuffed buns / Thengai Bun

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.  For the month of August, I have paired with Sujata Roy of
"Batterupwithsujata" and the ingredient given by her is Coconut and Almond.

I planned to prepare Coconut buns which is typically a bread / bun stuffed with sweet filling mainly coconut, nuts, tuitty-fruity, raisins and sugar.

This is in my to-do list since long time and my husband's favorite as well; hence I wanted to try this at home and surprise him.  It came out very soft and tasty😋 and the compliments I got made me happy too😃

You should try this delicious bun at home and surprise your loved ones.

Let's check the recipe now.

                               

PREP TIME

2 hrs

COOK TIME

20  mins

TOTAL TIME 

2 hrs 20 mins

                                                                                                                                                   

Recipe for Coconut Bun / Dilkush / Coconut stuffed buns

Recipe type: Breads

Serves:  4 to 6 (approximately)

Makes 1 large bun

Ingredients:
All purpose flour - 2 cups
Instant yeast - 2 tsp
Milk - ½ cup (Luke warm)
Sugar - ¼ cup
Salt - ½ tsp
Butter - ¼ cup
Egg - 1(beaten) Vegetarians can avoid egg and proceed with the recipe.

For stuffing:

Coconut- 1 cup

Sugar - 3 to 4 tbsp

Almonds - 10(finely chopped)
Raisins-10
Tuitti frutti- 2 tbsp

Cardamom powder - ¼ tsp

Directions:

In a bowl, sprinkle yeast, sugar and warm milk; mix and allow it to stay until frothy for about 5 to 10 minutes. This means yeast is active and ready to use.

Take a wide bowl and add all purpose flour, salt and mix thoroughly.

Make a well in the center of the flour and add the yeast mixture , egg (if using ), butter and slowly start mixing  until the dough sticks together.

Turn the dough out onto a floured surface and knead until smooth.

Knead by hand for 5 to 7 minutes and shape into a ball and set in a lightly oiled bowl.

Cover loosely with a towel or cling film, and keep it  in warm place until doubled in size, about 1 to 1 1/2 hour.

Coconut filling:

Add grated coconut, tuity fruity, chopped almonds, raisins, sugar and cardamom powder in a bowl and mix well.   Keep aside. Your filling is ready.

Punch down the dough and divide the dough into two balls.

Using rolling pin, roll them into a circle with  1/2 “ inch thickness and placed it in greased tray.  Spread the filling over that. 

Cover it with another rolled dough and seal the edges properly so that the fillings doesn't come out while baking.  

Place the sealed buns in warm place for another 30 minutes for raising / proofing.

Preheat oven to 180 degrees C.

Before baking, brush the buns with beaten egg or butter(for vegetarians) for the glossy finish.

Bake at 180 degrees C for about 20 to 25 minutes, until it is browned evenly.

Transfer to a rack to cool thoroughly before slicing.

Using a serrated knife, cut into slices.  Enjoy!

Note:

The baking temperature and time will vary depending on the oven specification and bread thickness.

As fresh coconut is used in this recipe, try to finish it on the same day or keep it in the fridge if there is any leftover.   Reheat in microwave oven before use.

You can also use store bought sweetened coconut flakes.