Eggless Thengai Bun | Bakery style Coconut Bun | Tutti Frutti Nuts Stuffed Sweet Bread | Dilkush

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 🙂

Shreded Coconut – 3/4th Cup (if using sweetened variety then reduce the sugar and you can mix any food color to it)
Active Dry Yeast – 1n1/2tsp (Initially i mentioned rapid rise yeast and changed to easily available dry yeast)
Milk – 1/2 Cup
Water – 2 Tbsp
Melted Butter – 2 Tbsp (Optional)
Sugar – 1/2 Cup (Or) 8 Tbsp
Tutti Frutti – 2-3 Tbsp
Gulkand – 1 to 2tsp or Rose Water – Few drops for flavor
Cashews/Raisins – 1/3 Cup
Ghee/Oil – 3/4th Tbsp
Salt – 1/2tsp

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, melted butter and knead soft 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 just add as it is to the bun.
• Cool the mixture for 5 mins, when it is light 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).
• 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 starts rising 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 top. Here is the picture of it…
4. If you are an egg eater 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…