bakery style eggless thengai bun /stuffed coconut bun

Its a long time pending to try this bakery style eggless thengai bun and now it is fulfilled with a fabulous outcome. Love this thengai bun from iyengar bakery since my earlier days. That too freshly baked ones with thin strips of sweet grated coconut with a dominance of tutti frutti and cherries is to die for. Proofing the yeast is very important in bread baking. Once you are successful in that then the kneading part comes next. If this kneading is done in right way then bread baking is as simple as that. Of course right recipe with right amount of ingredients are

Of course right recipe with right amount of ingredients are the key in bread baking. I made this bakery style eggless thengai bun in a stand mixer but if you don’t have one you can always knead by hand. Such kneading always gives a therapeutic feel. Here I have used instant yeast which can be directly added to the flour. But for right explanation I have separately proofed the yeast and added. So that the viewers can understand how to proof active dry yeast. I have baked as one large bun but for you can divide then do as you may like and bake as separate small buns with stuffing. Do try this tasty bakery style eggless thengai bun for sure.

bakery style eggless thengai bun /stuffed coconut bun

INGREDIENTS:

For dough:

All purpose flour/maida – 280 gms
Active dry yeast /Instant yeast – 2 tsp
Milk – 180 gms
Sugar- 3tbsp(50 gm)
Salt – 1/4 tsp
Butter (unsalted) – 45 gms(3tbsp)

Filling:

Coconut scrapping – 1 cup
Sugar – 3-4 tbsp
Chopped cherries – 1/4 cup
Tutti frutti – 1/4 cup
Cardamom powder – 1/2 tsp

METHOD:

To proof yeast:

1.Keep ready with all the ingredients.
2.To proof the dough In a bowl take sugar with warm milk mix well add yeast to it and let it sit for 10 minutes.

Making bread:

3. Take a bowl with measured amount of maida, salt fluff up nicely now after the yeast has proofed add it to the maida mix and combine well. In-between add butter also and let it form a dough.It will be sticky at first then when you keep kneading it will form a smooth dough.
4.Then grease a bowl with butter put this dough in it and close with a damp towel and let it proof for one and half hours or till its done.  In-between you should have greased the suitable round tin with butter and lined with parchment.

For Stuffing:

5.In-between we will make the filling by combining all the ingredients given in the filling part and keep it ready.

Baking bread:

6.Punch the proofed dough and roll, divine by taking one just smaller than the other.
7.Flatten the smaller portion with a rolling pin.
8.Place the rolled dough in the tin.
9.Now spread the stuffing all over.
10.Then roll the other portion then transfer it to the tin to cover.
11.Press the sides all over so that there is no gap that the stuffing ooze out.
12.Cover and let it double for 15-20 and in that time you can preheat the oven at 180 degrees for 15 minutes.
13.After it doubles brush the top with milk sugar mixture all over for even browning.
14.Place it on the oven and bake for 35-40 minutes or till done.
15.To check the doneness if you tap the dough it should sound hollow that is the correct time to take out.
16.Take out on a wire rack let it cool for 10 minutes.
17.Now you can again brush with butter milk mix to get shine.
18.Remove the parchment slice and serve.

More baking recipes:

eggless almond butter cookies /marudhuskitchen

iyengar bakery khara bun / eggless masala bun

how to make jeera biscuits at home /cumin cookies

suji biscuit recipe ghee rava semolina biscuit

easy eggless chocolate chip cookies /marudhuskitchen

bakery style eggless thengai bun /stuffed coconut bun

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Total Time 3 hours hrs

Course baking, Snack

Cuisine Indian

Servings 8

Ingredients

  

For dough:

• All purpose flour/maida - 280 gms
• Active dry yeast /Instant yeast - 2 tsp
• Milk - 180 ml
• Sugar- 3tbsp(50 gm)
• Salt - 1/4 tsp
• Butter (unsalted) - 45 gms(3tbsp)

Filling:

• Coconut scrapping - 1 cup
• Sugar - 3-4 tbsp
• Chopped cherries - 1/4 cup
• Tutti frutti - 1/4 cup
• Cardamom powder - 1/2 tsp

Instructions

 

• Keep ready with all the ingredients.

  2.To proof the dough In a bowl take sugar with warm milk mix well add yeast to it and let it sit for 10 minutes.

  3.Take a bowl with measured amount of maida, salt fluff up nicely now after the yeast has proofed add it to the maida mix and combine well in-between add butter also and let it form a dough it will be sticky at first then when you keep kneading it will form a smooth dough.

  4.Then grease a bowl with butter put this dough in it and close with a damp towel and let it proof for one and half hours or till its done.

  5.In-between we will make the filling by combining all the ingredients given in the filling part and keep it ready.

  6.Punch the proofed dough and roll, divine by taking one just smaller than the other.

  7.Flatten the smaller portion with a rolling pin.

  8.In-between you should have greased the suitable round tin with butter and lined with parchment.

  9.Place the rolled dough in the tin.

  10.Now spread the stuffing all over.

  11.Then roll the other portion then transfer it to the tin to cover.

  12.Press the sides all over so that there is no gap that the stuffing ooze out.

  13.Cover and let it double for 15-20 and in that time you can preheat the oven at 180 degrees for 15 minutes.

  14.After it doubles brush the top with milk sugar mixture all over for even browning.

  15.Place it on the oven and bake for 35-40 minutes or till done.

  16.To check the doneness if you tap the dough it should sound hollow that is the correct time to take out.

  17.Take out on a wire rack let it cool for 10 minutes.

  18.Now you can again brush with butter milk mix to get shine.

  19.Remove the parchment slice and serve.
  

Notes

Dough can be divided into many parts and baked as smaller buns as per need.
I have baked as a single large bun but it is not needed.
For stuffing the sugar can be replaced with honey or any other sweetners.
Baking time differs from oven to oven so be watch full while baking.
Always bake the bread by keeping in middle rack if using otg.
I have used instant yeast for this bread if using active dry yeast it the same but it may take a little while to proof and it cannot be mixed with the dough directly.
You can substitute wheat for all-purpose flour.

Keyword baking, bread, snacks