Thengai Bun , Coconut Bun Bakery Style Recipe

Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-16
Thengai Bun Recipe, Tamilnadu Bakery style coconut bun made with dough from scratch and coconut filling, baked in the oven. Indian coconut buns. Also called as dilkush / dilpasand.

Click the link below to find the recipes on the site.
Baking Recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
Unbleached Flour
Active dry yeast
Parchment Paper
Baking Sheet Pan
Pastry Brush
Prep Bowls

This is my husband Vinodh’s all time favorite bakery special that he never forgets to pack on our every single trip to Coimbatore. Coimbatore thengai bun is always special as it is loaded with coconut and dry fruits aka tutti frutti. He has been having major missings of the same since it’s been more than 6 months since we have traveled. Made these today and he is such a happy man. In Bengaluru we get this in the bakeries and it’s called Dilkush and Dilpasand. Dilkush – very similar to the buns we get in Tamilnadu while Dilpasand is made with a sort of puff pastry. So I baked these today using my regular bun dough with a little bit of added butter for extra flavor and it has come out fantastic. Here is how to do it.

Here is the video of how to make Thengai Bun , Coconut Bun Bakery Style Recipe

Here is how to make Thengai Bun , Coconut Bun Bakery Style Recipe
Take a bowl and add in the warm water, sugar and the yeast. Mix well with a whisk and set aside for five minutes. The yeast will get activated and will foam up. If the yeast does not foam up, it means that its dead and you will need to start with new yeast. I store my yeast in the freezer here in India and it stays fresh and good for months. I buy my yeast online from amazon.

Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-1

Once the yeast has foamed up, add in the milk, milk powder, flour and the salt.
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-2

Form a dough and knead the dough by hand for a good three to four minutes. The dough will be very soft and will stick to the hands. Dust the dough with little flour while kneading. But do not add too much flour while kneading as the dough will become dry and the buns will become very hard. Resist your temptation to add flour while kneading. Do not add more two to three tablespoons of flour while kneading. The dough will come together and start to stick less after kneading.
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-3

Add in the butter and keep kneading for another three to four minutes. I used slightly cold butter (forgot to take it out). Dont be like me. Use room temperature butter so its easy to knead.
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-4

Once the dough is smooth, transfer to an oiled bowl and cover with a plastic wrap or a shower cap. I find the shower cap to be a fantastic piece of little β€œthingy” that’s perfect for proofing the dough. I hoard all the shower caps from hotel rooms on our vacation. Guilty as charged πŸ™‚
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-6

Let the dough rise until doubled. It will take anywhere between 45 minutes to an hour depending on how humid the place you live is. Once the dough is doubled, remove the dough from the bowl and place it on a flour dusted work bench. Gently deflate it and cut the dough into two pieces.
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-7

Form each dough into a tight ball. Refer to the video as to how each ball is formed. Its important that there are no cracks while forming the dough else the final bun will show these cracks. Let the balls rest for five minutes. Cover with a cloth to prevent the balls from drying.
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-8

In the mean time, make the filling for the thengai bun / coconut bun. Take a bowl and add in all the ingredients listed under filling. Mix well with a spoon to combine. Fresh shredded coconut is preferred for this recipe.
Note: Do not make the filling ahead of time as the sugar will melt and become liquid / messy. Make it when the balls are resting.
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-9

Roll the dough into an 8 to 9 inch circle. Place half of the filling and cover it completely. Crimp the edges so it does not open up while baking.
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-10

Shape the ball again with your palm and gently roll to a 7 or 8 inch round. Be gentle and dont press too hard or the stuffing will pop out. (refer the video above for shaping).
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-11

Place the flattened dough on a parchment lined sheet pan. Cover with a cloth and let it rest for 15 minutes. In the mean time preheat the oven to 200 degree Celsius / 400 degree Fahrenheit.
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-12

Brush the buns evenly with milk.
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-13

Bake the buns for 20-25 minutes. The buns should be golden brown on top.
Note: If your oven is small and cannot bake two buns at a time, rest the other prepared bun in the fridge while one is baking. Once one has finished baking, you can bake another.
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-14

Remove the buns and brush the buns with ghee / melted butter while its still hot.
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-15

Fantastic homemade Thengai Bun | Bakery Style coconut Bun is ready. Its a fantastic after school snack for kids or makes for a picnic pick me up. It tastes good warm or cold.
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-17

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Thengai-bun-tamil-Indian-bakery-style-coconut-bun-oven-recipe-1-2

Thengai Bun Recipe, Tamilnadu Bakery style coconut bun

Thengai Bun Recipe, Tamilnadu Bakery style coconut bun made with dough from scratch and coconut filling, baked in the oven. Indian coconut buns. Also called as dilkush / dilpasand.

  • Total Time: 110m
  • Yield: 20 small slices 1x

Ingredients

Scale

Ingredients for thengai bun / coconut bun
For making the thengai bun dough

1/2 cup luke warm water
2 teaspoon sugar
1.5 teaspoon active dry yeast
1/4 cup whole cow milk
20 grams plain milk powder
210 grams maida / all purpose flour
1/2 teaspoon salt
30 grams butter at room temperature

For making the thengai bun filling

75 grams fresh shredded coconut
100 grams tutti frutti
50 grams plain granulated sugar
30 grams cashews, chopped
1/4 teaspoon cardamom powder
pinch of salt

Other ingredients for making thengai bun

Milk for brushing the dough
Melted butter / Ghee for brushing the finished buns

Instructions

Take a bowl and add in the warm water, sugar and the yeast. Mix well with a whisk and set aside for five minutes. The yeast will get activated and will foam up. Once the yeast has foamed up, add in the milk, milk powder, flour and the salt.

Form a dough and knead the dough by hand for a good three to four minutes. The dough will be very soft and will stick to the hands. Dust the dough with little flour while kneading. But do not add too much flour while kneading as the dough will become dry and the buns will become very hard. Resist your temptation to add flour while kneading. Do not add more two to three tablespoons of flour while kneading. The dough will come together and start to stick less after kneading.

Add in the butter and keep kneading for another three to four minutes. Once the dough is smooth, transfer to an oiled bowl and cover with a plastic wrap or a shower cap.

Let the dough rise until doubled. It will take anywhere between 45 minutes to an hour depending on how humid the place you live is. Once the dough is doubled, remove the dough from the bowl and place it on a flour dusted work bench. Gently deflate it and cut the dough into two pieces.

Form each dough into a tight ball. Refer to the video as to how each ball is formed. Its important that there are no cracks while forming the dough else the final bun will show these cracks. Let the balls rest for five minutes. Cover with a cloth to prevent the balls from drying.

In the mean time, make the filling for the thengai bun / coconut bun. Take a bowl and add in all the ingredients listed under filling. Mix well with a spoon to combine. Fresh shredded coconut is preferred for this recipe.
Note: Do not make the filling ahead of time as the sugar will melt and become liquid / messy. Make it when the balls are resting.

Roll the dough into an 8 to 9 inch circle. Place half of the filling and cover it completely. Crimp the edges so it does not open up while baking. Shape the ball again with your palm and gently roll to a 7 or 8 inch round. Be gentle and dont press too hard or the stuffing will pop out. (refer the video above for shaping).

Place the flattened dough on a parchment lined sheet pan. Cover with a cloth and let it rest for 15 minutes. In the mean time preheat the oven to 200 degree Celsius / 400 degree Fahrenheit. Brush the buns evenly with milk. Bake the buns for 20-25 minutes. The buns should be golden brown on top. Remove the buns and brush the buns with ghee / melted butter while its still hot.

Fantastic homemade Thengai Bun | Bakery Style coconut Bun is ready. Its a fantastic after school snack for kids or makes for a picnic pick me up. It tastes good warm or cold.

  • Author: Suguna Vinodh
  • Prep Time: 90m
  • Cook Time: 20m

Keywords: thenga bun

6 thoughts on “Thengai Bun , Coconut Bun Bakery Style Recipe”

  1. Kindly clarify whether you you have used Imperial cup or US cup for measuring water and milk. Hope you don’t mind for troubling. With thanks and best wishes.

  2. Mithra Eswar

    hi amazing recipe,… but i havaent baked anything in oven before. we do have a oven where we can do baking stuffs, can you tell me what is preheating?? can you explain the baking part for thengai bun eloborately ?? pls

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top