Thengai Bun, a soft bun with delicious sweet coconut & tutti frutti stuffing inside.It's one of the famous buns that you can find in almost all bakeries in Tamilnadu,India.
In bakeries across Tamilnadu, there are two types of coconut buns are famous, one is a bun with butter & coconut flakes on the top and the other type is this coconut stuffed buns. Out of those varieties, the coconut stuffed buns are my favorite. Usually it's in high demand at bakeries and available in only limited time.
During my last visit to India, in tiruppur(my in laws place), i had tasted the best coconut bun from some famous bakery(forgot the name). Entire kongu region itself has lot of bakeries in every corner of the street.
Even two days back on facebook, someone mentioned, there is no use of closure of colleges and schools in the Kongu region unless the bakeries are closed to avoid the outbreak of coronavirus. Honestly, it's 100% percent true.
If you're from that region, you might know this already. Ok, coming back to the recipe, first, ever since I had started baking the pav bread using Tangzhong method, I'm quite confident in making soft and fluffy buns at home without eggs. So here in the recipe, i have used the same technique for making the bun and it turned out so soft and fluffy
Related : How to make Turkish Baklava
Second, for the filling, here in the recipe I have used coconut flakes instead of fresh coconut. I have made these with both fresh coconut and coconut flakes, both are equally good. Using fresh coconut makes the inside juicy.
On the other hand, using coconut flakes increases the shelf life of the bun. As I had coconut flakes sitting idle in my pantry for a while, I just used to make it. So whatever you have, you can use them to make this delicious thengai bun.
Lastly, I have made them as small buns, it needs little patience to make them as individual small buns. Instead you can divide the dough into two, flatten the dough, spread the filling on one and cover it with another & seal the edges. Once baked, slice & serve. That's the quick way of making this bun. Ok, now let's check out on how to make this delicious thengai bun.
Related : How to make Tutti Frutti from Watermelon rind
Thengai Bun | Coconut Bun | Dilpasand
Preparation Time : 2 hrs | Cooking Time : 20 mins | Serves : 8
Recipe Category: Bun | Recipe Cuisine: Indian
Recipe Category: Bun | Recipe Cuisine: Indian
Ingredients
All purpose flour - 1 cup minus 1 tbsp
Sugar - 1 tsp
Salt - 1/4 tsp
Instant yeast - 3/4 tsp
Butter - 2 tsp
Water - as needed for dough
For the flour roux
All purpose flour - 1 tbsp
Water/Milk - 1/4 cup
For the stuffing
Unsweetened coconut flakes - 3/4 cup
Tutti frutti - 1/2 cup
Sugar - 1/3 cup
Cashews - 2 tsp
Raisins - 2 tsp
Ghee - 1 tsp
Water - 2 tbsp
Cardamom powder - 1/4 tsp
All purpose flour - 1 cup minus 1 tbsp
Sugar - 1 tsp
Salt - 1/4 tsp
Instant yeast - 3/4 tsp
Butter - 2 tsp
Water - as needed for dough
For the flour roux
All purpose flour - 1 tbsp
Water/Milk - 1/4 cup
For the stuffing
Unsweetened coconut flakes - 3/4 cup
Tutti frutti - 1/2 cup
Sugar - 1/3 cup
Cashews - 2 tsp
Raisins - 2 tsp
Ghee - 1 tsp
Water - 2 tbsp
Cardamom powder - 1/4 tsp
Measure and take one cup of flour, take one tbsp of flour from that and put it in a sauce pan.
Add 1/4 cup of water into the sauce pan and place it on heat, stir it continuously until it's thick mass. Remove from the flame and let it cool a bit.
In the remaining flour, add the yeast, salt & sugar, mix it well. Then add the melted butter and the prepared flour roux,mix it well with hands. 
Add more water in to the flour and make a slightly sticky dough. Transfer the dough into the greased working surface.
Knead the dough for 3-5 mins or until the surface is smooth.Place it on the bowl and apply some oil on top and let it sit aside for 2 hrs or until it's doubled in size.
In the mean time, let's prepare the stuffing. Heat the pan with ghee, add the cashew and raisins, roast till the raisins are puffed up, then add the sugar, coconut, tutti frutti,cardamom powder and water. Mix it all together.
Let it in the flame for 2- 3 mins or until the sugar melts and it become a thick & sticky mixture. Let it cool completely. Take the dough and punch out the gas, divide the dough into 8 equal parts.
Take a dough ball, stretch it a little with rolling pin or hands, place the stuffing in the center and close the edges.
Pinch together the edges well. Keep the sealed edges downside and roll the dough between your palms until it smooth on the surfaces. Place it on the parchment lined baking tray.
Preheat the oven at 350 F.Cover the tray with kitchen cloth and let it proof for another 20 mins. Brush the top with some milk.
Place it on the oven and bake it for 20-22 mins. Brush the top of the bun with butter when it's hot.
Place it on the oven and bake it for 20-22 mins. Brush the top of the bun with butter when it's hot.
Notes:
- While preparing the roux, make sure to stir it continuously, it tends to clump together at the bottom quickly.
- Cool the roux completely before use it in the dough.
- Kneed the dough well to get that soft , smooth & non-sticky dough.
- Instead of coconut flakes, fresh coconut can also be used.
- Add more or less of tutti frutti as per your like.
- To make flour roux, milk can also be used.
- Stays good for upto 5 days in refrigerator.
- Keep the leftover at refrigerator and warm it up in the microwave for 15 sec before serving.
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