Dilkush (stuffed sweet buns)
Dough–Tangzhong Method (recipe click here)
½ – ¾ cup fresh coconut
2-3 tbsp sugar
½ tsp cardamom powder
3 tbsp chopped raisins
3 tbsp tuti fruiti
3 tbsp chopped cashewnuts
Eggwash (beat 1 egg + 1tbsp water)
Mix coconut, sugar, nuts, raisins, tuti fruiti and cardamom powder in a small bowl and keep aside.
Divide the dough into 2 parts.
Roll one dough to a medium thick circle and place in a greased parchment paper lined tray.
Spread coconut filling evenly.
Roll the other dough slightly larger than the first one and place over it.
Tuck the sides. Cover and keep aside for 20 mins.
Meanwhile preheat oven to 180 degree Celsius.
Brush eggwash over the risen bun and bake for 15-20 mins.
Cool and slice and serve.
Chopped dates or other nuts can be added, but keep the ratio less than coconut, otherwise, filling will fall out when you slice.
Make individual buns instead of 1 big one.