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Thengai/Coconut stuffed buns

I am big fan of coconut bun which is available in the local bakery shop in my home town.I have been craving for some sweets since a week,to satisfy my sweet cravings made this coconut stuffed buns yesterday.It is a simple,easy to make bun and turned out good,we all enjoyed.
The weather was very bad,couldn't take more pictures.Somehow I managed to take very few clear pictures but I am not happy with that pictures,will update the picture when  I make next time.Now to the recipe.........  


Ingredients

For the outer dough 

IngredientQuantity
All purpose flour/Maida2cups
Yeast(rapid rise)11/2tsp
Milk1/4cup
Oil2tbs
Salt1/2tsp
Baking powder1/8tsp
Sugar11/2tbs
Water1/2cup
Butter2tbs

For the filling
IngredientQuantity
Coconut(grated)1cup
Sugar3/4cup
Milk1/4cup
Tutty frutty2tbs
Cardamom powder1/2tsp
Butter or ghee2tsp



Method

                 Activate the yeast by adding to the warm water,mix in sugar and milk.keep it in a warm place to get frothy.
Mix in all the ingredients along with the yeast mixture to form a soft dough.Keep it in a warm place to raise for atleast an hour.
Meanwhile prepare the stuffing,heat a pan with butter or ghee.Saute the coconut till the aroma comes out,add in the sugar and mix it well it become thick.Finally add the tutty frutty and cardamom powder,stir it well.Turn off the stove.
After an hour the dough would have doubled in size,punch down the air and divide into equal portions.Take one portion and press it gently,keep 2 tsp of the prepared stuffing and cover it by pulling the edges to the center and roll it gently in between the palms to get a nice and smooth buns.
Keep it on a greased baking tray,continue the same for the rest of the dough.Cover the baking tray with a wrap and let it sit for 30 minutes.After 30 minutes brush the top with milk or butter and bake it in a preheat the oven at 350 degree Fahrenheit for 20-25 minutes(mine took 20 minutes) till it becomes golden color.Once it is done take it from the oven and transfer the buns to a cooling rack and apply some butter.
Serve it as breakfast,brunch or snack.

  • Instead of white sugar brown sugar can also be used.
  • Using the tutty frutty is optional but it gives crunchy texture to the stuffing.
  • Finely chopped cashews can also used for the stuffing along with the coconut.
Enjoy.................

Check out the marathoners in Blogging Marathon#15 here.
Sumber http://www.naliniscooking.com

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