Bakery Style Coconut Bun/டீ கடை தேங்காய் பன்

Written by: 7aumsuvai

Bakery style coconut bun or tea kadai thengai bun is a popular snack especially for kids born during 80's and 90's. It is one of my favourite snack as a 80's kid. It is an eggless coconut bun that tastes perfect like bakery.


Ingredients: Serves 8
For outer layer:
  • 2 cups - All purpose flour/Maida
  • 1/2 cup - Warm milk
  • 1 tsp - Active dry yeast
  • 2 1/2 tbsp - Sugar
  • 2 tbsp - Melted butter
  • 2 tsp - Oil
  • 1/4 to 1/2 tsp - Salt (add as needed)
For sweet coconut stuffing:
  • 1 cup - Grated coconut
  • 1/2 cup - Tutti frutti
  • 8 to 10 no's - Cashewnuts (break into small pieces)
  • 1/4 to 1/2 cup - Powdered sugar
  • 1/4 tsp - Cardamom powder
  • 1 tbsp - Melted butter


Preparation method:

Outer bun:

  1. Take a mixing bowl, add 1/2 cup of warm milk, and sugar, mix well so that the sugar dissolves completely. Then ad active dry yeast, mix well thoroughly and let it sit for 10 mins until the yeast is foamy and dissolved. This is called proofing the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast.
  2. Add all purpose flour, butter and salt, mix well until it comes together to form a dough. Knead until smooth and dough is no longer sticky for about 2 minutes. Grease dough ball with oil and cover with a damp towel / plate.
  3. Let it sit in a warm place for 1 to 2 hours or until doubled in size. Punch the dough down to release the air and knead the dough for 2 minutes. Now dough is ready to make bun.


Sweet filling:

  1. Heat a pan, add grated coconut and roast until coconut gets warm. Do not over roast. Allow them to cool completely before adding other ingredients.
  2. Add 1/2 cup tutti frutti, cashew nuts, powdered sugar, Cardamom Powder and melted butter, combine well and set it aside.

Making of coconut bun:

  1. Divide the dough into two equal balls. Take a ball, roll into circles of 7' to 9" diameter and 1/2 cm thickness like a pizza. Placed it in greased tray and spread the filling over that.
  2. Put the sweet coconut filling in the centre and slightly spread the fillings towards the edges but not too far.
  3. Now, roll the second ball in the same way but little bigger than the first ball. Because we are going to use this to cover the sweet fillings.
  4. Cover it with another rolled dough and seal the edges properly so that the fillings doesn't come out while baking.
  5. Place the sealed buns in warm place for another 30 to 40 minutes for raising / proofing.
  6. Preheat oven to 180 C/350 F. Before baking, brush the buns with milk or butter for the glossy finish.Bake for about 20 to 25 minutes, until it is golden brown on top.It took 35 mins for me because of gas conventional oven.
  7. Allow them to cool of completely before slicing them. Yummy coconut bun is ready



Notes:
  1. Don't use hot milk for proofing the yeast or you will kill your yeast. It should be like lukewarm milk.
  2. If you are using instant yeast no need to proof it, add it along with water and just mix it. But if you are using active dry yeast then you need to proof it and then add.
  3. Depending on your type of yeast, your dough will have doubled in size in about 1 to 2 hours. I use Fleischmann’s active dry yeast ( 8 gram packet) and my dough took 1 hour and 15 minutes to double.
  4. I kept my dough in oven with light ON it. It worked perfectly well for me.
  5. You may add 1 or 2 tbsp extra milk for making dough, if you think it is not enough.
  6. The baking temperature and time will vary depending on the oven specification and bread thickness.
  7. As fresh coconut is used in this recipe, try to finish it on the same day or keep it in the fridge if there is any leftover. Reheat in microwave oven before use.
  8. You can also use store bought sweetened coconut flakes. But I prefer fresh coconut instead.



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