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coconut Bun

coconut Bun

Dilkhush Bread/ Pastry
I have had this Dilkhsuh  Bread/ coconut Bun slice while coming here.( Kerala). this bread, it’s large round bun stuffed with sweet filling; or Dil khush means ‘ Happy heart ‘  or    आनंदी  आत्मा ,   this name is very suitable for this bread


coconut Bun  

Love to baked yeast based pastries.., this pastry recipe with my healthy punch hide  in stuffing  ( walnuts, almonds, Sultana raisin, Pure Clarified butter, Dry Fig Chunks)



When i tried , As it came out of the oven, I was speechless as it looked more beautiful & aromatic than bakery one.</span

For You make him most blessed forever; You make him joyful with gladness in Your presence.  Psalm 21:6

क्योंकि तू ने उसको सर्वदा के लिये आशीषित किया है; तू अपने सम्मुख उसको हर्ष और आनन्द से भर देता है


  • All-purpose flour or Cake/pastry flour- 2 cups
  • Warm milk- ½ cup
  • Sugar- ¼ +1/8 cup
  • Active dry yeast- ½ tbsp
  • Olive oil / Oil- 1 tbsp
  • Egg- 1
  • Egg white- of 1 egg
  • Salt- ¼ tsp


  • Fresh Coconut grated- ⅓ cup
  • Black Raisins (sultana)- ⅓ cup
  • Cashew nuts, small pieces- 2 tbsp
  • California Walnuts – 2tbsp
  • Cherries chopped, glazed ones- 2 tbsp (optional)
  • Tutti-fruiti – 2tbsp
  •  Pure Ghee (clarified butter) 1 tbsp
  • Ground cardamom- 1/2 tsp
  • Sugar- 2 tbsp
For Bread 


  1. Take the warm milk in a bowl, add sugar and yeast to it, let stand for 5 minutes.
  2. In another bowl, combine flour and salt.
  3. Add the egg, combine using a fork or spoon.
  4. Add oil, combine well.
  5. Add the yeast mixture and combine well using your hands. It will be a sticky dough.
  6. Knead well for a couple of minutes. (Don’t add more flour to make a hard dough, the dough should be soft and smooth.)
  7. Apply oil to bowl and keep dough  to  aside for 3 hours in a warm place for fermentation to take place.
For Stuffing 


  1. In a bowl, combine all the above mentioned ingredients “for making the filling”, keep aside.
  2. Keep this filling in freezer for 20 to 30 min


  1. Preheat oven to 375 F or 190 C.
  2. Line a baking tray with parchment Paper (you can apply oil on baking try to avoid burn or stick)
  3. After 3 hours, the dough will rise to double in size.
  4. Make 2 equal sized balls out of it.
  5. On a clean surface, grease with oil and roll one of the dough balls to round size: ½ inch thick.
  6. Transfer this round size base on baking tray.
  7. Spread the prepared filling evenly over the dough, leave some space at the ends.
  8. Apply milk  on space (round border for seal edge)
  9. Roll the second dough ball to the same size as the first one.
  10. Cover over the sweet filling and seal the edges tightly.(milk help to seal edge)
  11. If you don’t seal the edges properly it will open up while baking.
  12. Using a pastry brush, apply the beaten egg white generously over the top of the pastry.
  13. Let stand for 20 minutes.
  14. Bake for 25 to 30 minutes, till the top has turned golden brown in color.
  15. You can first bake for 20 minutes, check if it’s done and again bake for a few more minutes.
  16. Don’t over bake as it would turn hard.
  17. Remove from the oven,
  18. Apply half a SPOON on butter & cover the wet cloth on  dilkhush bread.
  19. let cool down on a wire rack for 15 minutes. (do not forget to cover in wet cloths this step make bread is more soft on top)

Using a sharp knife, cut into triangular slices and serve.


  • This can be stored for 3-4 days in an freeze. before serving just steam 4 -5 min in idli steamer. you will  enjoy  more than fresh one…

 I tell  you that there will not be any leftover. It’s that Yummy!💟💟💟


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