Coconut Stuffed Buns | Sweet Buns

Bangalore Bakeries are so full of goodies, that makes you want to try them all out one by one. After being introduced to Stuffed Buns and Khara Buns, my next introduction was to Dil Pasand. Dil Pasand is a puff pastry with a sweet coconut filling inside. Not one of my favourites, but hubby's all time favourite! Oh, he can munch on any number of those, at any hour of the day! 

Seeing his love for this sweet puff pastry, I wanted to try it out at home. I have never made puff pastry sheets at home and was not too keen on getting the store bought frozen ones. As and when I make them, I will make them from scratch... so my hunt is on for the perfect puff pastry sheet, that uses no eggs. 

Meanwhile, I decided to give it a shot with the bun dough that am so well acquainted with after several experiments. I planned on making sweet coconut filled buns instead of sweet puff pastry. I took ideas from Nalini's Kitchen for the filling.

The process was way simpler than I thought, and the taste was very similar to those bakery bought Dil Pasands!! Oh yeah... hubby was delighted and the 8 sweet buns disappeared in a day! :D I liked them too :)

This is a very good item for kids too, as it has the goodness of coconut in it and the sweetness of tutti fruity and raisins. 

Makes:  8 buns

Time (approx): 

• Prep - 20 mins
• Proofing - 60 mins
• Shaping - 20 mins
• Baking - 15 mins

Ingredients

You may want to check this post : How to make Yeast Dough?

For Bun:

Wheat Flour - 2 and 1/2 cup
All Purpose Flour (APF) - 1/2 cup
Warm Water - 3/4-1.5 cup
Instant Yeast - 3 tsp
Salt - 1 tsp
Sugar - 1/2 tbsp
Olive Oil - 1/2 tbsp

For Filling:

Coconut - 1 cup, grated

Sugar - 1/2 cup
Raisins - 2 tbsp, chopped

Tutti-Fruity - 2 tbsp
Cardamom - 4-5 pods, powdered
Ghee - 1 tbsp

 

Method:

• In mildly warm water, add sugar and yeast. Allow to sit for 4-5 minutes. The solution should begin to froth up and bubbles should appear on top.

• Mix together APF, Wheat flour, salt, oil,  proofed yeast mix. Add extra water or flour as needed to make a firm, yet slightly sticky dough.

• Keep this dough in a well greased bowl, undisturbed for about an hour or hour and a half, covered with a damp cloth or with cling wrap.

• After about an hour or hour and a half, the dough would have doubled in quantity. 

While you wait for the dough to rise, make the coconut filling.

• Heat ghee in a pan and add in the grated coconuts.
• Roast for a few minutes and then add in the sugar. Mix well.
• Add in the raisins, tutti-fruity and the cardamom powder and mix well.
• Combine together until you get a thick mixture. Keep aside.

• Make even sized balls out of the dough mix and place on greases baking tray and keep aside for another 10-15 minutes.

• Now, take each dough ball in hand (grease your hands slightly before taking the dough ball in hand), make a dent in the middle by pressing it down with the other hand, place 2 tsp of the coconut mixture in the center and envelope it by closing in the dough mixture from all sides.
• Completely seal the coconut mixture inside, gently pat the dough ball to flatten it a bit, and place it fold side down in the baking tray.
• Repeat this procedure for all the dough balls. 
• Preheat the oven to 170C and bake these buns for about 8-12 minutes or until the crust start to get golden brown.
• Take them out and gently brush olive oil or milk on top to give a gloss and to soften them a little.

sending it off to
Pallavi's My Diwali Basket Event
Nupur's What With My Cuppa
Vandhana's Sandwiches and Burgers Event

Sheelu's Mission Street Food

Zesty South Indian Kitchen's Vegetarian Recipes Event
Kid's Delight - 'The Healthy Makeover'