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Saturday, January 12, 2013

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

40 comments:

  1. A lovely bun. Looks soft and spongy.

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  2. Same 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!!

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  3. Lovely looking bun.. amazing color and look soft too! :)

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  4. Bun looks soft and fresh..even I love buns.

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  5. You know what I also baked this for tea last evening. Lovely it was and thanks to Julie

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  6. I 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

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  7. Wow my fav, perfectly made...but here these coconut filled buns are called as "dilpasand" while "dilkhush" has cake-leftovers as fillings.

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  8. so soft looking bun.. well made dear..

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  9. Such a spongy bun....i think its time for me to try my hands at making buns....

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  10. My favourite snack as kid.Bookmarked.Tempting clicks.

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  11. Makes me nostalgic, we get them from a nearby bakery too,love this thengai buns;

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  12. My favorite,looks soft and delicious.

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  13. wow perfectly baked dilkush....loved it presentation too same...a bit of orange colour and some gulkand will make it same as in stores...

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  14. Thanx Divya for the try,happy that u liked it..Thanx for mentioning my space dear,Loved the last click..Picture perfect!!!

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  15. Beautiful clicks, I love dilkush.

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  16. Yummy ones. You are making me all nostalgic.

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  17. Delicious thengai buns I love it.

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  18. Worth it Divya..When you recreate something so nostalgic,it will be ! Loved it.

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  19. My mom & sis love this a lot. Bookmarked :)

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  20. Divya super thengai bun. I remember the chennai bakery how special this bun is.

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  21. Thanks for sharing this Divya, will try sometime. happy pongal

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  22. Quite interesting....happy pongal Divya..

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  23. Love this bun very much. Happy Pongal dear.looks yummy!

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  24. i too love this coconut buns...its my long time wish to bake these buns, u have made it so well!! am so tempted now :)
    Happy Pongal Divya!!

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  25. Those buns look just perfect. Love the coconut filling..

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  26. I have always had a savory stuffing in the buns, but this is soo different and unique. Would love to try it out!

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  27. Love these buns..I too have memories linked with it..:) Perfectly done dear..

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  28. bread looks so perfect - soft on the inside and crusty outside

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  29. super yummy ... I made mini ones and they turned out great!! super fluffy :)

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    Replies
    1. That is nice to know. Thanks for trying and giving the feedback.. :)

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  30. Hi, 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!!!

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    1. Hi Chandrika.. So glad to know.. Thanks for the feedback and your tip.. :)

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  31. Thanks for such a lovely receipe tried came out perfect

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