This is my first blog post,echooch mee for the picture ;) My childhood fav snack ;) also now its my son's fav ;)..It comes out just perfect :)..I have used All purpose flour only..I have no idea if u cud substitute whole wheat pastry flour which is substituted in many cake recipes instead of AP flour ;)
Ingredients
For the Bun:
2 cups plain flour(Maida/All purpose flour)
4 tbsp sugar
1 1/2 tsp active dried yeast
1/2 cup milk
1/4 cup butter
1/2 tsp salt
1 egg
1/4 cup sesame seeds
For the filling
1 cup Fresh Shredded Coconut
1 cup sugar(or as needed)
1/4 cup cashews
1/2 cup raisins
1 tbsp plain flour
Egg Wash
1 egg yolk
1 tbsp water
Method:
1.Mix together the flour, yeast, sugar and salt. Set aside.
2.Heat the milk and butter in the microwave for 10 to 15 seconds until the butter melts.
3.Pour this mixture into flour mixture.
4.Add an egg to the mixture
5.Knead this into a dough until smooth and shiny(Initially it would be sticky,don't panic.Continue to knead-I don't have very strong hands-It took 10 minutes to me)
6.Cover and keep it aside for an hour(By that time,the dough should have been doubled and raised)
7.Now,get ready for the filling
i)Heat a pan and fry the shredded coconut for 2 minutes.
ii)Add the sugar and little bit of water
iii)Stir continuously,until the mixture becomes a ball
iv)Add the flour to that mixture
v)Roast the cashews and add it to the mixture,add also the raisins.Keep the filling aside.Let it cool.
8.After 1 hour,Punch down the dough and knead gently on a lightly floured surface
9.Divide the dough into equal sized balls(I got 10 balls)
10.Flatten the each ball with a roller and fill with the completely cooled coconut filling and seal the bun neatly.
11.Gently rotate the bun repeatedly until it forms a smooth-skinned ball.
12.Place each bun into a greased baking dish.
13.Cover the dish and let the buns rise again in a warm place until nearly double in size, approximately 45 minutes.
14.In a bowl,mix egg yolk and water.
15.Wash the balls in this mix.
16.Sprinkle sesame seeds over the buns.
17.Bake it in the oven for 40 minutes or until the top of the bun becomes light golden brown in color(As per the original recipe,it was asked to bake it for 20 minutes, at 190 degree,but i did it at 220 degrees,may be it differs from oven to oven).
Ingredients
For the Bun:
2 cups plain flour(Maida/All purpose flour)
4 tbsp sugar
1 1/2 tsp active dried yeast
1/2 cup milk
1/4 cup butter
1/2 tsp salt
1 egg
1/4 cup sesame seeds
For the filling
1 cup Fresh Shredded Coconut
1 cup sugar(or as needed)
1/4 cup cashews
1/2 cup raisins
1 tbsp plain flour
Egg Wash
1 egg yolk
1 tbsp water
Method:
1.Mix together the flour, yeast, sugar and salt. Set aside.
2.Heat the milk and butter in the microwave for 10 to 15 seconds until the butter melts.
3.Pour this mixture into flour mixture.
4.Add an egg to the mixture
5.Knead this into a dough until smooth and shiny(Initially it would be sticky,don't panic.Continue to knead-I don't have very strong hands-It took 10 minutes to me)
6.Cover and keep it aside for an hour(By that time,the dough should have been doubled and raised)
7.Now,get ready for the filling
i)Heat a pan and fry the shredded coconut for 2 minutes.
ii)Add the sugar and little bit of water
iii)Stir continuously,until the mixture becomes a ball
iv)Add the flour to that mixture
v)Roast the cashews and add it to the mixture,add also the raisins.Keep the filling aside.Let it cool.
8.After 1 hour,Punch down the dough and knead gently on a lightly floured surface
9.Divide the dough into equal sized balls(I got 10 balls)
10.Flatten the each ball with a roller and fill with the completely cooled coconut filling and seal the bun neatly.
11.Gently rotate the bun repeatedly until it forms a smooth-skinned ball.
12.Place each bun into a greased baking dish.
13.Cover the dish and let the buns rise again in a warm place until nearly double in size, approximately 45 minutes.
14.In a bowl,mix egg yolk and water.
15.Wash the balls in this mix.
16.Sprinkle sesame seeds over the buns.
17.Bake it in the oven for 40 minutes or until the top of the bun becomes light golden brown in color(As per the original recipe,it was asked to bake it for 20 minutes, at 190 degree,but i did it at 220 degrees,may be it differs from oven to oven).
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