Dilkush | How to make Dilkush

By Swapna Sunil  |  15th Sep 2016  |  
4 from 1 review Rate It!
  • Dilkush, How to make Dilkush
  • Prep Time

    1

    3 /4Hours
  • Cook Time

    20

    mins
  • Serves

    4

    People

39

1

About Dilkush Recipe

Dilkush also known as Thengai bun is a sweet bread filled with coconut, candied peel and other dry fruits. This is so satisfying yet so simple and easy to make moreover this is an improvised version of mine without egg, butter, jam, food colors etc.Hope you will make and enjoy !

Dilkush, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Dilkush is just mouth-watering. This amazing recipe is provided by Swapna Sunil. Be it kids or adults, no one can resist this delicious dish. How to make Dilkush is a question which arises in people's mind quite often. So, this simple step by step Dilkush recipe by Swapna Sunil. Dilkush can even be tried by beginners. A few secret ingredients in Dilkush just makes it the way it is served in restaurants. Dilkush can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Dilkush.

Dilkush

Ingredients to make Dilkush

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 3/4 cup Milk
  • 1 tbsp Instant yeast
  • 3 tbsp sugar
  • 1/2 cup Fresh coconut scraped
  • 1/2 cup Candied peel
  • 1/4 cup cashew pieces
  • 1/4 cup raisins chopped
  • 3 tbsp honey
  • 2 tbsp Milk for brushing before baking
  • 1 tbsp olive oil for brushing after baking

How to make Dilkush

  1. Proof the yeast: Heat the milk until just warm and add it to a small bowl.In this add the sugar and yeast. Stir well and set aside covered for 10 minutes until frothy.
  2. In a deep mixing bowl add the flour, salt mix well. Next add in the olive oil and proofed yeast mixture. Knead this into a dough until everything comes together. Continue kneading for 10 minutes.
  3. Place the dough in a greased bowl and cover. Set this in a warm place until doubled in size.
  4. In a bowl add the scraped coconut,candied peel,Cashews, raisins and honey.Mix them well and keep covered until required.
  5. Once the dough is doubled in volume punch it down to release the air and knead for a minute. Divide the dough into 5 equal portions. Keep one dough ball aside, covered for the lattice over the top.
  6. Now take a dough ball from the rest of the four and divide it into two portions.Roll them into circles of 0.5mm thickness.
  7. On one of the rolled disc place around 3tbsp of filling and spread evenly over it . Now cover this with the other rolled dough and press the edges firmly to seal them.
  8. In the same manner prepare the rest three dough balls too. So by now you have four small rolled buns.
  9. Lastly brush their tops with milk and bake in a preheated oven at 180c for 20 minutes until golden.
  10. Remove and lightly brush them with olive oil. Cool them over a wiring rack and later stack or serve. The yummilicious Thengai bun is ready to enjoy.

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Asma Afreen2 years ago

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