Bakery Style Thengai Bun Recipe / How to make Thengai Bun
Author: 
Recipe type: baking
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Bakery Style Thengai Bun Recipe / Coconut Bun / Dilkush is
Ingredients
  • 1 Cup of All Purpose Flour (maida)
  • ¼ Cup of Whole Wheat Flour
  • 5 Tsp of Sugar
  • 1 Tsp of Instant Yeast (see notes)
  • ½ Cup of Warm Milk (see notes)
  • 2 Tbsp of Water
  • 3 Tsp of Oil
  • 2 Tsp of Butter / Ghee
  • Pinch of Baking Powder
  • For Filling
  • ½ Cup of Sweetened Coconut Flakes (see notes)
  • 7 Tsp of Sugar
  • ½ Cup of Tuttti Frutti (see notes)
  • 10 Roasted Cashews
  • 2 Pinches of Cardamom Powder
  • 3 Tsp of Ghee / Butter
Instructions
  1. In a bowl, add all purpose flour, wheat flour, sugar, oil, instant yeast and baking powder. Mix well with a fork.
  2. Add warm milk, water and butter. Mix well and start kneading to form sticky dough.
  3. Cover the bowl with a towel and allow it to raise for 45 mins.
  4. For the stuffing, take a bowl, add coconut flakes, sugar, tutti frutti, cashews, cardamom powder and ghee. Mix everything well. You stuffing is ready.
  5. Now divide the dough into two equal parts.
  6. Grease the baking pan with ghee (clarified butter), roll / pat the one part of the dough into 8" circle and place it into baking pan.
  7. Spread the stuffing evenly throughout the dough.
  8. Roll the other part of the dough into 8" circle and cover the stuffing. Seal the edges completely.
  9. Allow this for second rise for 30 mins. Meanwhile preheat the oven to 375 F.
  10. After 30 mins, brush the dough with ghee (butter) and bake it for 25 mins until the crust turns golden brown.
  11. After you take out the bun from the oven, brush it with ghee and cool it for few mins.
  12. Cut into desired slices and enjoy.
  13. Hot, yummy coconut bun is ready to serve with tea.
Notes
Here I used sweetened coconut flakes. If you don't have that. Use regular grated coconut, toast it in a medium flame and add extra sugar.
I used roasted cashews. If it is not available for you. Roast the cashews in ghee and add it to the stuffing.
I used instant yeast, if you don't have that. You can use any kind of yeast but proofing of yeast is must so add the yeast in warm milk for 5 mins and then add it to the flour.
Tutti frutti adds crunchy taste. If it is not available for you. Add lot of nuts and raisins.
Always add warm milk. Raw milk might kill the yeast.
Do not skip cardamom, as it adds nice flavor to the stuffing.
Recipe by FoodyBuddy at http://foodybuddy.net/2015/09/18/bakery-style-thengai-bun-recipe-coconut-bun-eggless.html