Sunday, June 29, 2014

THENGAI BUN | COCONUT BUN

Almost every Indian will have some childhood  memories associated with Coconut buns. Right from Bakeries in the cities to the Laalaa Kadai (Mobile shop in a tricycle) in villages, coconut bun used to occupy a special place. I wanted to try these buns for a long time and came across this eggless recipe from Mahi's kitchen.The recipe is quite simple. I have a love and hate relationship with baking with yeast. But luckily so far all my attempt with  Thengai buns has been good.

Coconut Bun


Ingredients
All Purpose flour: 1.25 cups
Sugar: 4 tsp
Quick rise yeast: 1 tsp
Salt: 1/4 tsp
Scalded milk (Milk boiled and cooled to lukewarm): 1/2 cup
Warm water: 1 or 2 tablespoons
Oil: 2 tsp
Ghee/Butter: 2 tsp

For the coconut stuffing
Sweetened coconut flakes: 1/2 cup
Sugar: 3 tablespoons
Tutti fruiti: 1/4 cup
Cashew nuts: 1 tablespoon
Cardamom: 4 pods
Ghee: 2 tsp


Procedure:
  1. Mix the milk, yeast and sugar together. Leave it for 5- 10 minutes to activate the yeast. The mixture will become frothy in 10 minutes.
  2. Add the flour and start kneading. Add sufficient water and 2 tsp of oil and knead to a sticky dough.
  3. Cover it with a cling wrap and allow it to raise for 45 minute.
  4. Meanwhile prepare the stuffing.Heat 2 tsp of ghee and fry the cashews.
  5. Switch off the stove and add the coconut flakes, sugar and tutti fruiti and mix until everything is blended well.
  6. Add the cardamom powder and keep the stuffing ready.
  7. Now check if the dough has risen.Divide the dough into two parts.
  8. Grease an 8 inch round baking pan with ghee and roll one of the part into 8" circle and place it in the baking pan.
  9. Spread the stuffing evenly.
  10. Next roll the other part of dough into an 8" circle and cover the stuffing.
  11. Press the sides and seal the dough.
  12. Again cover with a cling wrap and allow it rise for another 30  minutes.Meanwhile preheat the oven to 375F.
  13. Brush the dough with little ghee and bake for 20 - 25 minutes until the crust turns light brown.
  14. Immediately brush with ghee and allow to cool.
  15. Cut into slices and enjoy.
Notes:
  • If tuttu fruiti is not available dry fruits and nuts can be used
  • Do not skip the cardomom. It is the main ingredient to bring out the wonderful flavor
  • Always use scalded milk.Raw milk may kill the yeast
  • If ready made sweetened coconut flakes is not available, fresh coconut grating can be used.But make sure that it is toasted to remove any moisture. Also increase the amount of sugar.
Step by Step pictures

Thengai Bun

Thengai Bun

Thengai Bun

Thengai Bun

Thengai Bun



11 comments:

  1. Gorgeous buns, wish could grab some.

    ReplyDelete
  2. wonderful preperation n i love these so much

    ReplyDelete
  3. My mom's fav. will try sometime :)

    ReplyDelete
  4. when i was kid, this was one of my favorite pastry ... wonderfully done...

    ReplyDelete
  5. Delicious coconut buns, very nicely done..

    ReplyDelete
  6. What a sweet surprise? Thanks for trying out and mentioning Shylaja! Glad you liked it! :)

    ReplyDelete
  7. My fav.. coconut bun. Looking good.

    ReplyDelete
  8. Looking good. My fav coconut bun.

    ReplyDelete