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Bakery-style coconut bun| Thengai bun

How to make bakery-style coconut bun | Thengai bun

A bakery-style coconut bun stuffed with flattened rice, sugar and tutti frutti.
Course after school snack, Appetizer, Party Food, Snack, sweet
Cuisine Indian
Servings 4

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.
Keyword after shool snack, bakery bun, coconut bun, evening snack, paarty food, sweet bun, thengai bun, tutti frutti