Thengai Buns / Coconut Stuffed buns

Today's recipe is Thengai Bun. There is a flashback story behind these buns. Near my home in India, there is a bakery. Every day around 3' o clock, they will bake these buns freshly, the whole area will be aromatic. When we are at home during holidays we will get these buns for 2 Rupees a piece and enjoy it warm. Not only me, after marriage, even my Hubby became a fan of those buns.  I wanted to bake these buns for really long time, I found this recipe from Julie's site. I didn't know it is called dilkush too, until I read in Julie's post.  I tried this and we all loved it. 

Recipe Source :Erivum  Puliyumm

What are the ingredients needed?

For the buns

All purpose flour, 2 cups

Active dry yeast, 2 teaspoon

Warm milk, 1/2 cup

Oil, 1 tablespoon

Water, 2 tablespoon

Eggs, 1 beaten + 1 egg for egg wash

Sugar, 1/4 cup

Salt, 1/2 teaspoon

For the filling

Sweetened coconut flakes, 1 cup

Raisins, 3 tablespoons

Dried cranberries, 3 tablespoon

Cashew nuts, 1/4 cup

Sugar, 3 tablespoons

Cardamom powder, 1/2 teaspoon

How it is made?

1. In 2 tablespoons of warm water (around 110 F), mix the yeast and wait for 8- 10 minutes till it is frothy. 
2. Combine salt, sugar, flour,  mix the warm milk, then the yeast mixture and then the beaten egg and keep kneading adding water little by little till they are well combined and forms a sticky dough, then add the oil and knead for few minutes.
3. Generously apply oil and cover it and let rise for about 2 hours.
4. In the mean time prepare the stuffing by  mixing all the ingredients(coconut flakes, dry fruits, nuts, sugar & cardamom powder) together.
5. After 3 hours, the dough would have doubled in size. Deflate the dough and knead it well.
6. Divide the dough into 2 equal parts. 
7. Roll one dough into 9 inch diameter, fill in the stuffing and roll the other dough large enough to cover this. 
8. Seal the edges properly and apply the egg wash and let it rise for another 30 minutes. 
9. Preheat the oven to 375 F and bake the bread for about 15- 20 minutes. 
10. Cool the bread for few minutes and slice and serve it warm. 

Notes

• Take care to seal the edges properly otherwise it will look like sandwich and the stuffing will come out. 
• You can shape the bread and bake in a cookie tray or you can use a round baking pan.

Linking this to Yeastspotting