Coconut bun is a tasty bun liked from my childhood. It my family favourite bun. We usually get this bun from one of our uncle, whenever he visits he get this bun for us. We always remember him with coconut bun. Some of our childhood favourites wont change even when we grown up. Likewise this is also one of my favourite still liked by me.

It is easy to make colourful bun mostly liked bu kids. You can make it with the choice of your colour red, pink, green, orange. You could make it more colourful by adding some tuitti fruitti too if you like it.
Dilkush

 INGREDIENTS:
All Purpose Flour/ Maida- 2 cups
Egg-1 medium (Avoid if you are vegetarian)
Salt- 1/2 teaspoon
Dry yeast- 1½ teaspoons
Sugar- 1/4 cup
Milk, luke warm- 1/2 cup
Butter- 1/4 cup

For Filling:
Coconut- 3/4 cup
Cardamom powdered- 1/4 teaspoon
Sugar- 5-6 teaspoons
Cashew nuts, broken- 6
Raisins-15
Tuitti frutti- 2 tablespoon (optional)
Food Colour- I used Saffron orange colour.
(U could use pink, red, green colour of your choice)

Coconut Bun

Preparation Time: 2 hours
Cooking Time: 30 - 40 minutes
Cuisine: Indian
Serves- 6-8 pieces

PROCEDURE:
  • In a cup take the warm milk and add the yeast, sugar, salt and mix well. Keep aside to ferment for 10 minutes or till the frothy layer appears on top of milk.
  • In a broad bowl mix All purpose flour, beaten egg, and the milk mixture. Knead well to incorporate drizzle little milk if needed to make a slightly sticky dough. Now add the butter and knead to form ball shaped dough.
  • Transfer the dough into a flat surface and knead for about 10 minutes to make a non sticky, soft and pliable dough.
  • Keep the dough into a big bowl and cover it and keep it in a warm place to raise and double in size for about 1 hour in summer or more up to 2 hrs in winter days.
  • Once the dough doubled in size punch the dough with hand and roll the dough and divide the dough into equal halves by cutting using a knife or pizza cutter.
  • Roll both cut dough portions into balls using hands.
  • Keep it on a floured surface and roll the both balls in to big circles with 1/2 inch thickness using rolling pin and stretching by hand.
  • Mix well coconut, cardamom powder, sugar, chopped cashew nuts, raisins, tutti fruitti, food colour to make the filling. Drizzle few spoons (around 3 teaspoons) of water to wet the mixture; mix well.
  • Keep the filling on top of one circular dough and cover it with another rolled dough and press well to seal the edges.(Press well otherwise the melted sugar syrup starts to leak from the opening)
  • Keep the closed bun to raise for 1 hour in a warm place.
  • Brush the bun's top with beaten egg yolk or melted butter.
  • Bake the bun in preheated 180 degree oven till golden colour aappears on top and the bun cooked through.
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