Name: Bakery Style Thengai Bun | Dilpasand
Prep time: 15 min
Cook time: 25 min
Total time: 190 min
Ingredients: 2 cups All-Purpose Flour; 1/2 cup Warm Milk; 1 tsp Active Instant Dry Yeast; 2.5 tbsp Sugar; 1.5 tbsp Butter (at room temperature); 2 tsp Oil; 1/4 tsp Salt; 1 cup Fresh Grated Coconut; 1/2 cup Tutti Frutti; 4 -5 Candied Cherries Finely Chopped; 8-10 Whole Cashews; 8-10 Almonds; 1 tbsp Melted Butter; 1 tbsp Sugar (powdered fine); 1/2 tsp Cardamom Powder

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Learn how to make Bakery Style Thengai Bun – Dilpasand recipe with step by step pictures. Bakery Style Dilpasand – Dilkush recipe, sweet Coconut Bun – Thengai Bun recipe!

It’s has been my long time wish to make Bakery Style Thengai Bun at home. It is no secret here on the blog that baking is my first love and I enjoy making baking eggless breads & eggless cakes. But often times, I don’t store a lot of baking supplies at home. I always have baking powder, baking soda and instant active dry yeast along with my trusted all-purpose flour. That’s it. This is my baking stash and trust me, it gets me through all my baking needs. Most of my eggless cakes are oil-based and very few butter-based. All my breads typically use milk or water along with oil or butter. So, with just a small block of butter in my fridge and other regular pantry ingredients, I create baked goodies that my family enjoys.

I made a note of Bakery Style Thengai Bun recipe– also called as Dilpasand or Dil Pasand or even Dilkush in Iyengar bakeries, almost a couple of years ago but I didn’t get to actually making it until recently. Do you know why? I didn’t stock tutti frutti at home 🙂 Can you believe that I forgot to buy this one ingredient for all these days, inmspite of doing a grocery run every few days?! The craving for Thengai Bun intensified ever since the lockdown started and as luck would have it, I couldn’t find tutti frutti in any online stores. Finally, I found a pack recently and my joy knew no bounds. Tutti Frutti is a key ingredient in this Bakery Style Coconut Bun recipe. One option was to make my own tutti frutti using watermelon rind, but I didn’t go down that route (some other time may be!) just yet.

Bakery Style Thengai Bun is quite popular in tea shops and road side bakeries all over Tamilnadu. You can also find a similar version of it in Bangalore Iyengar Bakery – Dilpasand or Dilkush. I have such fond memories of devouring bakery coconut bun almost every month growing up. My dad would stop by the bakery during his market run and bring back paper bags filled with warmed baked goodies – one coconut bun, one spicy veg puff and a couple of cream cones. Making this recipe at home, made me go down the memory lane and relive some beautiful memories. Coming back to the recipe – Mildly sweet rich yeast-based dough is stuffed with sweet coconut, tutti frutti, cherries, cashews and sugar are mixed together, flavored with cardamom powder. It is baked until golden brown, although it looks like a pie, it is served in triangles and is best with a cup of hot tea/coffee! Check out this Bakery Style Honey Cake recipe 🙂

How to make Bakery Style Thengai Bun | Dilpasand

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Detailed step-wise picture recipe of making Bakery Style Thengai Bun | Dilpasand

In a small mixing bowl add 1 teaspoon active instant dry yeast, 2.5 tablespoon sugar and ½ cup warm milk. Mix well and let it stand for 5 mins until the yeast is activated.

In a mixing bowl add 2 cups all-purpose flour & ¼ teaspoon of salt. Mix it well.

Pour the yeast mixture and roughly mix it with a spoon. Add 1.5 tablespoon butter and 2 teaspoon oil.

Knead it until the dough is soft, smooth and springy.

Let it rest for 1-2 hours in a warm place until it has doubled up in volume.

Meanwhile, prepare the sweet coconut filling – dry roast 1 cup fresh grated coconut in a pan until it is warm and slightly toasty.

Add it to a mixing bowl with ½ cup tutti frutti, 4-5 finely chopped candied cherries, 8 -10 each of roughly broken cashews and almonds with 1 tablespoon melted butter.

Now add 1 tablespoon sugar finely powdered along with ¼ teaspoon cardamom powder.

Mix everything well together.

Now punch down the doubled-up dough and cut it into two parts equally.

On a baking sheet, roll a part of dough about 7” inch dia of about ½ cm thickness.

Place the prepared sweet coconut mixture at the center, spreading it evenly leaving about ½ an inch gap at the edges.

Now roll the other part of the dough slightly thinner and larger than the first part. I rolled it about 10” in dia.

Carefully place it over the top of the filling.

Close & seal the edges tightly.

Let the prepared bun raise for about 30-45 mins in a warm place and let the dough raise again.

Meanwhile preheat the oven at 170°C for 20 mins. Once the bun has almost doubled up, make a slit at the center using a sharp knife/blade. Brush the dough with milk.

Bake at 170°C for 20-25 mins until it is golden brown both at top and bottom. Remove from oven.

Once cooled down, cut into slices of desired size. Serve warm or cold with a cup of coffee/tea.

Recipe Notes

Don’t replace fresh coconut for desiccated coconut as it makes the stuffing very dry.
Adjust sugar quantities per sweetness preferred. This version is not overly sweet.
You can add vanilla or pineapple essence instead of cardamom powder, but cardamom flavor gives authentic taste.
You can also make 4 individual small buns instead of large pie shape.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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Bakery Style Thengai Bun | Dilpasand

How to make Bakery Style Thengai Bun | Dilpasand

📖 Recipe