Friday, March 13, 2015

Dilkhush - Bun stuffed with sweet coconut filling

Dil Khush literally means the heart is happy.  And for me this was a favourite from college days that we could get only at one particular local bakery.  The outer bun is nice and soft and you have an inner sweet coconut filling.  You can experiment with the filling.  This one has coconut, cashew, walnut and almonds, and tutti-frutti bits.

Recipe from here

A mix of water and milk - 2/3 cup
Butter - 1 1/2 tbsp ( you can use oil too)
All purpose flour - 2 cups ( I used a cup of APF and cup of multi grain flour)
Sugar - 1 tbsp
Salt - 1/4 tsp
Instant yeast - 1 tsp
Egg - 1 ( for the bun and for the glaze)

The Filling:
Coconut shredded - 1/2 cup
Tutti-frutti, raisins, nuts - 1/2 cup
Vanilla essence - few drops
Sugar - 2 tbsp
Mix all this - if you want it sweeter you can increase the sugar

Take part of the water-milk mixture.  It should be warm and not hot
Mix in a teaspoon of sugar and add the yeast, keep aside for the yeast to act
Till you get a nice frothy mixture

Add remaining warm water/milk, butter, sugar, salt and half the egg to the frothy yeast mixture.
Add the flour and knead for about 10 minutes till you get a smooth dough.
Grease another bowl.  Put the dough in the greased bowl. Cover with cling wrap.
Keep for an hour or till the dough is doubled in volume
After which the dough is knocked down and kneaded lightly for a minute
Divide the dough into two parts.
Roll into two rounds.

Take one of the rounds place on a greased parchment sheet on a baking sheet
Place the filling on it leaving about half cm on the sides.
Brush the edges with some water or milk
Then place the other round on it.  Lightly press the sides with a fork
Since the rounds I had were not really round I got a slightly not-so-round bun

Keep aside for another half hour.
Preheat the oven at 180C  ( I use the OTG at 160-170)
Just before putting in the oven brush the top with either milk or egg wash.
Make a few slits in the centre to allow the steam to escape
Bake for about 20-25 minutes till golden brown

Allow to cool on a rack
And then slice and enjoy !


  1. have been wanting to make them, the husband is a fan of the bakery buns with the coconut filling. Will bookmark and try.

  2. Radha, this was a very popular tea-shop/ bakery item in South Malabar.... even in tiny villages.

  3. beautifully made,love this very much :)

  4. Looks delicious Radha !!! Will try it asap
    Take care:)

  5. I have always been to your Musings of night owl blog and have never visited till now this wonderful blog.What a coincidence that the latest post is on an item that is my favourite-the bun filled with sweet ingredients though the local Keralite bakery never puts almond and cashew nuts.

    1. Maybe this will inspire you to write some stories revolving around food !
      Thank you for dropping by

  6. Visiting your food blog for the first time. Super. After reading about 10 recipes, I am hungry now.

  7. This looks so perfect. A store next to our office sells this, a very large one, and there's so much to go around for quite a few people. All the coconut buns I have had have crunchy sugar inside them, I wonder how it stays that way despite the baking. Was yours like that too?

    1. I don't think so. Actually I could have made it a little sweeter, so maybe that could also have been a reason. I honestly do not know. And yes, the bakeries make them large in size.


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