Bakery Style Thengai Bun | Dilpasand
Learn how to make Bakery Style Thengai Bun – Dilpasand recipe by step by step pictures. Bakery Style Dilpasand – Dilkush recipe, sweet Coconut Bun – Thengai Bun recipe!
Equipment
- Mixing Bowls
- Fry Pan
- Baking Tray
- Oven (OTG)
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Sweet Dough –
- 2 cups All-Purpose Flour
- ½ cup Warm Milk
- 1 teaspoon Active Instant Dry Yeast
- 2.5 tablespoon Sugar
- 1.5 tablespoon Butter at room temperature
- 2 teaspoon Oil
- ¼ teaspoon Salt
Sweet Coconut Stuffing –
- 1 cup Fresh Grated Coconut
- ½ cup Tutti Frutti
- 4 -5 Candied Cherries Finely Chopped
- 8-10 Whole Cashews
- 8-10 Almonds
- 1 tablespoon Melted Butter
- 1 tablespoon Sugar powdered fine
- ½ teaspoon Cardamom Powder
Instructions
- 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.
Nutrition
Nutrition Facts
Bakery Style Thengai Bun | Dilpasand
Amount per Serving
Calories
90
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!
