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You are here: Home / Cakes and Bakes / Bakery Cakes / Eggless Thengai Bun | Bakery style Coconut Buns

Eggless Thengai Bun | Bakery style Coconut Buns

August 20, 2012 By Sangeetha Priya 9 Comments

How many of you like Coconut/Thengai Bun? It has been years that I tasted Dilkush in India (I love specially the one with loads of nuts and elachi flavor from our well known relative who runs a bakery). I often make, but I interacted recently to know the secret of brown top without substituting egg and they suggested applying sugar water. I am dedicating this step by step recipe for all coconut bun crazes, who miss the bakery bun including me 🙂

Ingredients

All Purpose Flour/Maida or Bread Flour – 2 Cups (You can substitute a small portion say 1/4 cup of wheat flour here)
Shredded Coconut – 3/4th Cup (if using sweetened variety then reduce the sugar and you can mix any food color or skip)
Active Dry Yeast – 1 and 1/2tsp (Initially i mentioned rapid rise yeast and changed to easily available dry yeast)
Milk – 1/2 Cup
Water – 2 Tbsp
Melted Butter – 2 Tbsp
Sugar – 1/2 Cup / 8 Tbsp
Tutti Frutti – 2-3 Tbsp
Gulkand – 1 to 2tsp or Rose Water – Few drops for flavor
Cashews/Raisins – 1/3 Cup ( any nuts and dried fruits)
Ghee/Oil – 3/4th Tbsp
Salt – 1/4tsp

Method

  • Warm the milk + water add yeast and 1 tbsp sugar stir well and leave it for 10 mins.
  • Mix the flour and 2 Tbsps of sugar, salt, pour the yeast mixture in small proportions, add melted butter and knead the dough.
  • If needed add more water as needed.
  • Divide into two equal parts and rest it for an hour in warm temperature.
  • You can make one portion (bottom) weigh more and top portion little bit less.
  • If you need step by step pictures of dough preparation, check out my pizza dough post.
  • Meanwhile heat ghee/oil add cashews/raisins(Pic 1) when turns golden brown add fresh coconut stir less than a minute then remove from heat, if using store bought sweetened one you can add as it is to the bun.
  • Cool the mixture, when it is light warm or like warm add the remaining 5 Tbsp sugar (the sugar level  is more than medium so if you want to reduce do reduce 1-2 tbsp pls) and tutti frutti (Pic 2).
  • By this way granulated sugar crystals gel with coconut mixture.
  • Also add rose syrup or gulkand for more flavor.
  • After an hour or dough doubled in size (Pic 3), punch the dough and knead for few minutes.
  • Use rolling pin, dust flour if needed, take one part and roll to a thick base.
  • Use 8″ cake pan, grease with little oil then place the rolled dough.
  • Now sprinkle the coconut mixture evenly leaving 1/2″ inch over sides (Pic 4).
  • Roll the other part (Pic 5), brush lightly the sides with water and cover over the coconut mixture.
  • Close the sides properly, pinch it(Pic 6)…
  • Again allow to raise in room temperature for another 30-40 minutes (Pic 7).
  • Brush the top with milk+brown sugar mixture/wash (Pic 7).
  • Bake in oven to 400° F (10-12 mins) or till sides separate and turns light brown (Pic 8).
  • Also dust sugar or apply melted butter on top after taking out from oven.

Variations

  1. Can also substitute a tbsp of dark brown sugar instead of white sugar while kneading the dough.
  2. You can use tangzhong method to get even soft buns…
  3. Recently I added 1/2 cup coconut milk + heavy cream, when the bread start to rise in the second proof. It almost soaked the top of the bun after 30 minutes and baked at 375 F for 17 minutes to get the brown and flat even top. Here is the picture of it…
  4. If you are ok with egg then add 1 egg and reduce water/milk level.
  5. You can use the same filling and prepare buns using puff pastry.
The fillings are arranged well over the bottom dough.
Before sealing the top portion.
Hmm the top portion was well soaked in 1/2 cup coconut milk + heavy cream.
Then guess the result, flat top buns and so soft they were. Hope i have few more stepwise pictures in my cam, will upload morning if i have any…

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Filed Under: Bakery Cakes, Christmas recipe, Eggless Baking, Thanksgiving Holiday Bakes Tagged With: bakery thengaai bun, Baking n Biting, Breads and Buns, coconut bun recipe, Eggless Baking, eggless Dilkush, eggless dilpas and Popular Indian bakery bun/thengai bun/Dilkush/Coconut and nuts stuffed sweet dinner rolls, nitha kitchen recipe, recipe for eggless coconut bun stuffed sweet tutti frutti bread, South Indian thengai bun recipe, step by step pictures for making thengai bun, Traditional Kongu Foods

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Reader Interactions

Comments

  1. v

    January 5, 2015 at 3:20 am

    i tired this recipe but it didn't come out like a bun. while second time proffing, it didn't rise at all and when I baked it, it didn't become like a bun. it became flat and crisp more like a tart. and since it had so much of sugar, the dough too was a bit watery.though the filling taste was good. can you pls tell me where could i have gone wrong? thanks

    Reply
    • sangeethapriya

      January 5, 2015 at 5:21 am

      Yes if the dough has too much sugar then it won't rise properly here only 3 tbsp+1tsp u should use in dough and remaining use it in the coconut filling, also check yeast expiry date before using in breads, if you add hot water or milk to yeast then it kills and it won't rise, finally if your dough is sticky add more flour, nxt time onwards reserve few tbsp of water or milk and if needed at last you can sprinkle little by little to the dough, hope this helps.

      Reply
  2. Suja Md

    February 27, 2014 at 3:57 pm

    perfect looking absolutely from the bakery!! love it!!

    Reply
  3. Subha Bose

    February 27, 2014 at 2:28 pm

    So fluffy, just mouth watering. Following you on GFC.

    http://www.candycrow.com

    Reply
  4. Vijayalakshmi Dharmaraj

    October 20, 2012 at 3:13 pm

    its my favorite too dear… so yummy…
    thanks for linking to my event…
    Today's Recipe – Rava/Sooji Upma
    Join in my first event – FEAST FOR YOUR GURU
    VIRUNTHU UNNA VAANGA

    Reply
  5. ANU

    October 14, 2012 at 3:15 pm

    this is one of my fav…..nicely done!
    B-O-O-O-O Halloween Event Oct 5th to Nov 5th

    SYF&HWS – Cook With SPICES" Series
    South Indian Cooking – July 15th to Sep 15th

    Reply

Trackbacks

  1. Homemade Shredded Coconut | Learn to scrap fresh coconut | Kitchen Basics - Nitha Kitchen says:
    December 3, 2018 at 8:34 am

    […] Plain Salna | Parotta Chalna HERE Arisi Eggless Thengai Bun | Bakery style Coconut Bun –> HERE Thengaai Payasam | Coocnut Kheer -> HERE South Indian Sweet Somas — HERE Classic […]

    Reply
  2. Eggless Butterless Sweet Heart Stuffed Dinner Rolls | Heart shaped Coconut Buns - Nitha Kitchen says:
    November 17, 2018 at 11:09 pm

    […] is going to be a perfect Valentine treat for ur loved ones. I already posted Thengai/Coconut bakery bun and Soft dinner rolls, so mixed these two recipes and came up with heart shaped dinner rolls/ soft […]

    Reply
  3. Tangzhong Rye Bread | Whole Grain Bread - Nitha Kitchen says:
    November 17, 2018 at 11:08 pm

    […] The first option is White bread in Asian Tangzhong method with filling. As I already have Thengai/Coconut Bun/Dilkush/Dilpasand in my space, I went for second one. The last option is Scandinavian method of Scald flour, will […]

    Reply

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