Coconut stuffed bun is a large round bun stuffed with sweet filling.The bun is so soft, fluffy and has a sponge texture and is even more delicious with the sweet coconut filling.
I saw many Indian sweets sold at bakeries in the USA except this pastry. So I wanted to give it a try at home.
Coconut stuffed bun is also known as Dilkush which means "Heart is Happy" in Hindi. I am sure your heart too will be happy after tasting this pastry. It is most popular pastry in south India.
Step 1: Ingredients
For Pastry (1cup- 8 oz or 250ml)
- All purpose flour - 2.5 cups
- Instant Dry Yeast - 2 tsp
- Sugar - 3 Tbsp
- Warm water - 3 Tbsp
- Salt - 1 tsp
- Egg - 1, Beaten
- Milk - 1/4 cup
- Oil - 1/4 cup
- Coconut - 1 cup, Grated
- Sugar - 2 Tbsp
- Cardamom - 2, smashed
- Pineapple essence - 1/4 tsp
- Cherries - 2 Tbsp, Chopped
- Tutti frutti - 3 Tbsp
You can also add Raisins and cashew nuts in the filling.
Tutti frutti can be found in Indian shops in US or you can use this link to make at home. https://www.instructables.com/id/Tutti-Frutti-Color...
Step 2: Preparing Dough
- Take the warm water in a bowl, add yeast and sugar in it, let it stand for 5 minutes.
- Take half of the flour in another bowl, add salt to it.
- Add milk and egg, combine using a spoon or fork.
Step 3: Fermenting Dough
Add the remaining flour to the mixture. Now add the yeast mixture and half of the oil, mix well with your hand. Knead well for a couple of minutes. Add the remaining oil and knead again.
The dough should be soft, smooth and a bit sticky. Don't add more flour otherwise, it will be hard. Cover it with a plastic wrap or damp cloth. Keep it aside for at least 1 hr in a warm place for fermentation to take place.
Step 4: Filling Preparation
In a bowl, combine all the ingredients in "For filling" and keep it aside.
Step 5: Divide the Pastry
The Dough is ready after an hour. Punch down the air and knead again. Make 2 equal sized ball out of it.
On a clean surface, use some flour and roll one of the dough balls into round shape about 1/2 inch thick.
Roll the second ball as same like the first ball.
(Since I have a small baking sheet, I divided the dough into 4 balls and made 2 small buns)
Step 6: Fill the Pastry
Spread the prepared filling evenly over the dough, leave 1/2 inch around the edges. Cover this with the rolled second dough ball. Seal the edges with water or egg wash. If you don't seal the edges tightly it will open up while baking.
Step 7: Coating and Baking
Preheat the oven to 350 F or 180 C.
Cover the pastry and let it sit for 15 minutes. Using a pastry brush, apply the beaten egg white or butter generously over top of the pastry. Do the second coating.Transfer it to the baking sheet and Bake it for 30 minutes, till the top become golden brown in color.
Let it cool down on a wire rack for 15 minutes. Cut it into a triangle slice and serve it. It can be stored in an air-tight container for 4 days.
Believe me there won't be any leftover, It's that Yummy!!!!
Participated in the
Baking Contest 2016