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Tuesday, February 21, 2012

Eggless Coconut Buns (Bakery Style)

My husband likes coconut bun also known as thengai bun from bakeries. When ever we visit a bakery, the first snack he grabs is a piece of this thengai bun. I wanted to recreate the bun at home. Today I tried it and the result was not so bad. The bun tasted just like the ones we buy in bakery and it is also egg free and made with love. The milk wash made the bun very brown. So I covered the top with a foil and baked to avoid blackening. My daughter tasted it and told that it is nice. But she is not a great fan of it. So she stopped at two bites. When I gave it to my hubby, he said 'Supera Irukku' and asked for a second slice. I succeeded in my experiment today. Today is the sixth day of Blogging Marathon and I am linking this to Kid's Delight- Eggless and Vegan Bakes guest hosted by Priya and started by Srivalli. Linking this to Yeastspotting


Ingredients:
Outer Dough:
Flour-1 3/4cup
Salt-1/4tsp
Castor Sugar-1/4cup
Butter-1tbs
Curd-1/4cup
Baking Soda-a pinch
Instant Yeast-1/2tbs
Warm Water-1/2cup


Filling:
Grated Coconut-1cup(tightly packed)
Granulated Sugar-1cup
Vanilla Essence-1tsp
Milk-1/4cup
Butter-1tbs


Procedure:
1. Mix flour, salt, sugar, yeast in a bowl.
2. In a cup, add curd and baking soda and mix well until fluffy.
3. Add butter, curd mixture to the flour and mix well.
4. Add luke warm water to the flour and knead a slightly sticky dough.
5. Start with 1/4cup of water and add in tbs as required.
6. You may not want the 1/2 cup of water fully.
7. Knead the dough for 10minutes until smooth and silky.
8. Keep it covered for 1 hour- 1 1/2hours until double in volume.
9. Meanwhile prepare the filling.
10. Mix coconut, sugar, milk, vanilla and butter in a sauce pan and stir until slightly brown and thick.
11. Let it cool completely.
12. Grease a 8" round cake tin.
13. Punch down dough and pat it into a circle.
14. Cut out 1/4th portion of the dough and keep it aside.
15. Divide the remaining portion into two equal parts.
16. Place one part in the pan and press to cover the base. The dough will spring back. 
17. Let it rest for 10 minutes. Press it again.
18. Spread the filling on the base leaving a border of 0.5cm around.
19. Roll outthe other portion into a circle and place it on the filling. Press the edges to seal it with the base.
20. Roll out the 1/4th portion into a long rope and place it around the outer ciecumference.
21. Cover and let it rise.
22. When double, apply milk wash.
23. Preheat oven to 160C.
24. Bake for 10minutes. If it browns rapidly, cover it with aluminium foil and bake.
25. Bake for 20minutes.
26. Place the tin on a rack and let it cool for 5minutes.
27. Remove from pan and place on rack and allow it to cool completely.
28. Slice and serve.





Dough after rising.


Cut it into 3 parts.


Spread one portion on the base of the tin.


Spread the filling.


Roll out the other portion and place on the filling.


Roll out the 1/4th portion into a rope.


Place it on the outer circumference.


Milk wash and bake when doubled.


Cool on wire rack.


A closer view of the slice.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13
Linking this to Anjali's Cakes, Cookies and Desserts.

29 comments:

  1. This is delicious. has me thinking.

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  2. Very interesting Gayathri. It's always overwhelming to make what the DH likes. I liked the rope finish, gives the bun a neat look.


    FOODELICIOUS

    FEBRUARY EVENT, ‘ONLY’- OATS & GIVEAWAYS

    ReplyDelete
  3. Makes me nostalgic..looks awesome,mouthwatering here.

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  4. very interesting and tempting..Was wondering if you used dry coconut or the fresh one.

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  5. wow....awesome recipe dear.....bookmarked

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  6. I like this bun so much, looks fantastic, the coconut filling looks yumm..

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  7. Wow, a very good attempt. really a hard work. congrats

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  8. nice and tempting buns with a lovely presentation.

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  9. Paakave sure aa irukku Gayatri . Enakkum venum

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  10. Yummy and mouthwatering thengai buns. Kalakittinga Gayathri.

    ReplyDelete
  11. this def looks like bakery buns..again a perfect recipe :)

    ReplyDelete
  12. Very interesting one with the coconut filling.

    ReplyDelete
  13. Coconut Buns looks so tempting...u have done it very well!!

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  14. You can simply start a bakery yourself Gayathri!..these look so fantastic!

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  15. whoa very tempting buns !! looks YUM !!

    Ongoing event CC-Dish For Loved Ones

    ReplyDelete
  16. I used to love these kind of buns from bakeries in kerala....beautifully done!

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  17. this is one of my favorites.. looks great and tempting!!!

    Spill the Spices

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  18. Very tempting buns with wonderful presentation.

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  19. vl try dis 4 sure.looks yumm yumm

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  20. Your egg-less recipes are almost driving me nuts...what a perfect bake!! :)
    Thanks for linking.

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  21. Hi ,

    Can you replace castor sugar with plain sigar?

    ReplyDelete
    Replies
    1. Yes, you can replace castor sugar with powdered regular sugar.

      Delete
  22. tried this recipe..it came out well..added some tutti fruti along with the coconut,,so should've reduced the sugar..but i added 1/2 cup as above measurements so it was a bit sugar high,but we all thoroughly enjoyed the dish...thanku for sharing recipe like this..keep up the good work

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  23. You have a lovely blog! I can't wait to try your eggless recipe but I wonder what it's curd the recipe asking for?

    Kim

    ReplyDelete
    Replies
    1. Curd is nothing but plain yogurt, Kim.

      Delete
  24. Thanks Sister,
    I tried this recipe. The result was amazing. It turned out to be the best ever coconut bun I have tasted. For the stuffing I added Cashews, cardomom, tuity fruity and jaggery instead of sugar. For the outer dough and baking instructions I simply followed your instructions. But I didn't get the texture. Please help.
    As you say often, anything that is cooked with love tastes great. My whole family appreciated. Once again thanks a lot sis !!!!

    ReplyDelete

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