Dilkush or Dilpasand is a very famous coconut bun in Indian bakeries. The bun is stuffed with grated coconut and tutti fruiti. It’s such a beautiful treat to see as much as it is to eat.
The bun is super soft and spongy. That golden brown shiny crust………….yes! U can see those hearts in my eyes!!
Those who have worked with yeast before will know the joy of making breads. I’m one of those fanatics! I just cant stop myself from trying out new bread recipes.
This recipe is quite easy to make. Not much kneading for the dough too!
INGREDIENTS:
for the bun:
warm milk – 1/2 cup
sugar – 1 and 1/2 tbsps
instant yeast – 1 and 1/2 tsp
egg – 1
salt – 1/4 tsp
flour – 2 cups
butter, softened – 2 tbsps
egg wash – 1 , lightly beaten
melted butter – for brushing
for the coconut filling:
grated coconut – 1 cup
tutti fruiti/ chopped cherries – 1/4 cup
cardamom powder – 1/2 tsp
icing sugar – 1/4 cup
melted butter – 3 tbsps
PROCESS:
- To make the dough– In the bowl of your stand mixer, if you are using one, add in the warm milk, sugar and yeast.
- Add in the egg and give it a slight whisk with a fork.
- Add in the salt and the flour and mix on low speed using a dough attachment.
- Gradually increase the speed to medium.
- The dough will be wet and sticky.
- When it has come together, add the butter and knead for a minute more.
- The dough will be slightly wet but not sticky. Stop kneading and tuck the ends at the bottom. Cover and leave it in a warm place in your kitchen to rise for about 90 minutes or until the dough has doubled in size.
- Now to make the filling – dry roast the coconut slightly without changing the colour. Place it a bowl and add in the tutti fruiti, cardamom powder and icing sugar. Give it a good mix.
- Add in the melted butter and mix well. Keep it aside.
- Rolling the dough and assembling- When the dough has doubled in size, gently deflate it and divide it into 2. one portion must be slightly bigger than the other.
- Take a shallow oven proof plate and line it with parchment paper. (I didn’t have a shallow plate so I just used a tray. The round plate is just to help you get the shape. if you are able to roll out into a nice circle you can just use a tray.)
- Grease the sides of the plate. Take the smaller portion of dough, and roll it out into a circle about 1/2 inch thick. Place it on the plate.
- Top with the coconut filling. Spread it evenly over the top leaving a gap at the edges.
- Now take the bigger dough and roll out into a circle and place it on top of the filling to close it. Tuck the corners under the base and pinch the edges closed
- Cover and place it in a warm place and leave it to rise for about 30 minutes. Pre -heat the oven.
- After the second rise, brush the tops of the bun with the egg and make a tiny cross with a sharp knife on top of the bun.
- Bake for 20 minutes or till the tops are golden brown at 180 degrees.
- When you remove from the oven, brush with melted butter to give that shiny, glossy look and soft bun.
- Eat hot and enjoy!
