How to make bakery-style coconut bun | Thengai bun
A bakery-style coconut bun stuffed with flattened rice, sugar and tutti frutti.
Equipment
- Electric oven
Ingredients
- Artisan flour-2 cups
- Yeast-2 tsp
- Honey-2 tbsp
- Milk-1 cup
- Sugar-1/2 tsp
- Oil-2 tbsp
- Salt-2 pinches
Filling
- Coconut-1/2 cup
- assorted cherries-1/4 cup
- Sugar-5 tsp
- Flattened rice-1/2 cup
Instructions
- Add sugar and yeast in3 warm milk. Keep aside for 5 minutes or until you see a frothy top.
- Mix flour along with other ingredients mentioned for making the dough.
- Make a pilable soft dough. Keep the dough covered.
- Keep aside for 2 hours or until the dough doubles in its size.
- Roll half of the dough and divide it into two parts.
- Flatten the dough by hand or with a rolling pin. Place the filling and cover with the other flattened dough.
- Press and seal all the sides. Keep aside the stuffed dough for 1/2 an hour for proofing.
- Preheat oven at 180°C for 10 minutes.
- Bake them for 14 minutes or until the top layer is golden brown.
Notes
- You can use butter or oil if you want a moist bun while preparing the dough.
- You can egg wash the top of the bun for a shiny golden color.