Coconut Bun / Dilkush / Coconut stuffed buns / Thengai Bun

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.  For the month of August, I have paired with Sujata Roy of
"Batterupwithsujata" and the ingredient given by her is Coconut and Almond.

I planned to prepare Coconut buns which is typically a bread / bun stuffed with sweet filling mainly coconut, nuts, tuitty-fruity, raisins and sugar.

This is in my to-do list since long time and my husband's favorite as well; hence I wanted to try this at home and surprise him.  It came out very soft and tasty😋 and the compliments I got made me happy too😃

You should try this delicious bun at home and surprise your loved ones.

Let's check the recipe now.

                               

PREP TIME

2 hrs

COOK TIME

20  mins

TOTAL TIME 

2 hrs 20 mins

                                                                                                                                                   

Recipe for Coconut Bun / Dilkush / Coconut stuffed buns

Recipe type: Breads

Serves:  4 to 6 (approximately)

Makes 1 large bun

Ingredients:
All purpose flour - 2 cups
Instant yeast - 2 tsp
Milk - ½ cup (Luke warm)
Sugar - ¼ cup
Salt - ½ tsp
Butter - ¼ cup
Egg - 1(beaten) Vegetarians can avoid egg and proceed with the recipe.

For stuffing:

Coconut- 1 cup

Sugar - 3 to 4 tbsp

Almonds - 10(finely chopped)
Raisins-10
Tuitti frutti- 2 tbsp

Cardamom powder - ¼ tsp

Directions:

In a bowl, sprinkle yeast, sugar and warm milk; mix and allow it to stay until frothy for about 5 to 10 minutes. This means yeast is active and ready to use.

Take a wide bowl and add all purpose flour, salt and mix thoroughly.

Make a well in the center of the flour and add the yeast mixture , egg (if using ), butter and slowly start mixing  until the dough sticks together.

Turn the dough out onto a floured surface and knead until smooth.

Knead by hand for 5 to 7 minutes and shape into a ball and set in a lightly oiled bowl.

Cover loosely with a towel or cling film, and keep it  in warm place until doubled in size, about 1 to 1 1/2 hour.

Coconut filling:

Add grated coconut, tuity fruity, chopped almonds, raisins, sugar and cardamom powder in a bowl and mix well.   Keep aside. Your filling is ready.

Punch down the dough and divide the dough into two balls.

Using rolling pin, roll them into a circle with  1/2 “ inch thickness and placed it in greased tray.  Spread the filling over that. 

Cover it with another rolled dough and seal the edges properly so that the fillings doesn't come out while baking.  

Place the sealed buns in warm place for another 30 minutes for raising / proofing.

Preheat oven to 180 degrees C.

Before baking, brush the buns with beaten egg or butter(for vegetarians) for the glossy finish.

Bake at 180 degrees C for about 20 to 25 minutes, until it is browned evenly.

Transfer to a rack to cool thoroughly before slicing.

Using a serrated knife, cut into slices.  Enjoy!

Note:

The baking temperature and time will vary depending on the oven specification and bread thickness.

As fresh coconut is used in this recipe, try to finish it on the same day or keep it in the fridge if there is any leftover.   Reheat in microwave oven before use.

You can also use store bought sweetened coconut flakes.

Paneer(Indian cottage cheese) Stuffed Braided Bread / Stuffed Braided Bread - Eggless

This recipe is my entry for the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni.  For the month of May, I have paired with Amrita Iyer of 

"The Food Samaritan" and the ingredient given by her is Paneer and Flour.

I have used both the ingredients and prepared a delicious Paneer stuffed braided bread. Though I am not an expert in baking breads, I always enjoy the opportunity to try my hands on baking. 

Preparing bread at home was quite interesting and my kids liked it very much, especially with their favourite paneer (Indian cottage) stuffing! 

Let's check the recipe now;

                                          

PREP TIME

2 hrs

COOK TIME

30  mins

TOTAL TIME 

2 hrs 30 mins

                                                                                                                                                   

Recipe for Stuffed Braided Bread

Recipe type: Breads

Cuisine: Western

Serves:  4 to 6 (approximately)

Makes 2 medium sized bread 

Ingredients:

All purpose flour - 2 cups
Oilve oil - 2 tbsp
Milk - ½ cup
Warm water -  ½ cup 
Instant yeast - 1 ½ tsp
Sugar - 2 tbsp
Salt - ¾ tsp
For stuffing:

Paneer - 300 to 400 gms (scrambled)
Capsicum - (1 medium) chopped

Onion - 1 (chopped)

Tomato - 1 (chopped)

Ginger garlic paste - 2 tsp

Turmeric powder - 

Red chilli powder - 1 tsp

Coriander powder - 1 ½ tsp

Garam masala powder - ½ tsp

Coriander leaves - 1 tbsp(chopped)

Baked Date & Chocolate Rolls / Breads (Eggless)

Here is a healthy, soft Bread Roll / Braided Bread stuffed with tuitty fruity, chocolate chips and dates (you can also add nuts with this).

Preparing bread at home is quite interesting and easy; even beginners can try this without second thought. I have adapted the recipe from Treat n Trick, one of the famous blogs for baked goodies. 

Actually this recipe is given for Bread Roll, but I also tried the Braided Bread, out of my interest and it came out very well. Every one liked it as well.

Also check my Jewish Challah Bread / Three Strand Braided Challah recipe which I posted earlier! Soon I will be posting more healthy & yummy stuffed baked goodies! 

This is my first food photo using my Nikon D5300; looking forward to your feedback!

Jewish Challah Bread / Three Strand Braided Challah

Hi friends, here is Jewish Challah Bread for December month's Home Baker's Challenge.

This month Priya Ranjit of Cook Like Priya is hosting the event and she has selected Christmas Bakes as the theme for this challenge. Though she had suggested recipes of cookies, breads and cakes, this Challah Bread was the one which attracted me a lot! 

Preparing bread at home was quite interesting and every one liked it as well. Even beginners can try this without second thought. This recipe is adapted from thekitchn.  This is a Jewish yeast - risen egg bread, traditionally eaten by Jews on Shabbat, on ceremonial occasions, new year, Christmas and other festivals. 

It is often braided for a beautiful presentation and sprinkled with sesame or poppy seeds for special touch. 

Thanks to Priya Suresh for starting the group and also for hosting this month's challenge. To know more about Home Baker's Challenge click here.

Ingredients:

All purpose flour / Maida - 4 to 4 ½ cups
Warm water - 1 cup (250 ml)
Granulated sugar -¼ cup
Oil - ¼ cup, plus more for greasing the bowl
Active dry yeast - 2 tsp / Instant yeast - 2 ½ tsp
Salt - 2 tsp
Eggs - 2
Egg yolk - 1 (reserve the white for the egg wash)
Poppy or sesame seeds - for sprinkling

Directions:

In a large bowl, sprinkle yeast, little sugar and warm water;  allow it to stay until frothy for about 5 minutes.  This means yeast is active and ready to use.