
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?
- In 2 tablespoons of warm water (around 110 F), mix the yeast and wait for 8- 10 minutes till it is frothy.
- 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.
- Generously apply oil and cover it and let rise for about 2 hours.
- In the mean time prepare the stuffing by mixing all the ingredients(coconut flakes, dry fruits, nuts, sugar & cardamom powder) together.
- After 3 hours, the dough would have doubled in size. Deflate the dough and knead it well.
- Divide the dough into 2 equal parts.
- Roll one dough into 9 inch diameter, fill in the stuffing and roll the other dough large enough to cover this.
- Seal the edges properly and apply the egg wash and let it rise for another 30 minutes.
- Preheat the oven to 375 F and bake the bread for about 15- 20 minutes.
- 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
A lovely bun. Looks soft and spongy.
ReplyDeleteSame pinch, these buns were made near our home in my native too, I oove the aroma from the bakery.. Ur buns look so good Divya!!
ReplyDeleteLovely looking bun.. amazing color and look soft too! :)
ReplyDeleteBun looks soft and fresh..even I love buns.
ReplyDeleteYou know what I also baked this for tea last evening. Lovely it was and thanks to Julie
ReplyDeleteThanx latha for the try too:)
DeleteYummy buns
ReplyDeletesoft and delicious bun...
ReplyDeleteyummy n tempting buns,....
ReplyDeleteI am not a big fan of these buns but you have done it so well :) love the golden color to them... Happy Pongal and have a wonderful weekend
ReplyDeleteWow my fav, perfectly made...but here these coconut filled buns are called as "dilpasand" while "dilkhush" has cake-leftovers as fillings.
ReplyDeleteso soft looking bun.. well made dear..
ReplyDeleteSuch a spongy bun....i think its time for me to try my hands at making buns....
ReplyDeleteWow, love these Divya..
ReplyDeleteWowwww..looks tempting!!!
ReplyDeleteMy favourite snack as kid.Bookmarked.Tempting clicks.
ReplyDeleteMakes me nostalgic, we get them from a nearby bakery too,love this thengai buns;
ReplyDeleteMy favorite,looks soft and delicious.
ReplyDeletewow perfectly baked dilkush....loved it presentation too same...a bit of orange colour and some gulkand will make it same as in stores...
ReplyDeleteThanx Divya for the try,happy that u liked it..Thanx for mentioning my space dear,Loved the last click..Picture perfect!!!
ReplyDeleteBeautiful clicks, I love dilkush.
ReplyDeleteYummy ones. You are making me all nostalgic.
ReplyDeleteDelicious thengai buns I love it.
ReplyDeleteWorth it Divya..When you recreate something so nostalgic,it will be ! Loved it.
ReplyDeleteMy mom & sis love this a lot. Bookmarked :)
ReplyDeleteDivya super thengai bun. I remember the chennai bakery how special this bun is.
ReplyDeleteThanks for sharing this Divya, will try sometime. happy pongal
ReplyDeleteQuite interesting....happy pongal Divya..
ReplyDeleteLove this bun very much. Happy Pongal dear.looks yummy!
ReplyDeletei too love this coconut buns...its my long time wish to bake these buns, u have made it so well!! am so tempted now :)
ReplyDeleteHappy Pongal Divya!!
Those buns look just perfect. Love the coconut filling..
ReplyDeleteI have always had a savory stuffing in the buns, but this is soo different and unique. Would love to try it out!
ReplyDeleteLove these buns..I too have memories linked with it..:) Perfectly done dear..
ReplyDeletebread looks so perfect - soft on the inside and crusty outside
ReplyDeletesuper yummy ... I made mini ones and they turned out great!! super fluffy :)
ReplyDeleteThat is nice to know. Thanks for trying and giving the feedback.. :)
DeleteThengai buns are looking super yummy.
ReplyDeleteHi, I am Chandrika.I made coconut buns today and it turned out to be very very good.I made a slight variation by frying coconut in ghee lightly.Also added cashews,raisins and cherries.Keep up the good work!!!
ReplyDeleteHi Chandrika.. So glad to know.. Thanks for the feedback and your tip.. :)
DeleteThanks for such a lovely receipe tried came out perfect
ReplyDelete