Sunday, 17 January 2016

Dilkush / Coconut Tutifruti Stuffed Bread ! (Eggless)



Dilkush (coconut and tuti fruti stuffed bread) brings back our child hood memories for sure. We used to buy this from the local bakeries in my town and I had absolutely no idea that I would try baking them one day.  I never knew its called dilkush until Vj told me. 
When I made the Nutella Brioche , Vj asked me if I can try Dilkush. So the next week I tried this as luckily I had almost all ingredients at home. 
It can be made with egg or eggless and will certainly make everyone's Dil (heart) kush (happy)  and vanish in minutes.

INGREDIENTS

For the Bread

  • 2 cups Plain Four
  • 1/2 tsp Salt
  • 2 tbsp Melted butter
  • 3 tbsp Sugar
  • 1/2 cup Milk approx (add later if needed when kneading)
  • 1 tbsp Yeast

For the Filling

  • 1/2 cup Fresh Coconut
  • 1/2 cup Tuti fruti
  • 1/3 cup Cashew Nuts, almonds, raisins etc
  • 1/4 cup Sugar
  • 2 tbsp Jam (I used Raspberry jam)



STEPS

  • Discard the brown layer of fresh coconut and grind them coarsely (without adding water).
  • Add the tuti fruti, dry fruits and nuts and sugar to it.

 Add 2 spoons of jam and mix everything well and keep aside.

  •  Warm some milk and add sugar and yeast to it.

  • Dissolve the yeast in the milk and set aside for 10 minutes until the mixture turns foamy.
  • In a bowl, take flour, make a dent in the middle and add salt.


  •  Add melted butter / oil and the (proved) yeast mixture. 
  • Combine everything well and knead to make a dough.


  •  Knead well for 5 - 7 minutes and then apply oil on the surface of the dough ball.
  • Place it in a greased bowl and set aside for 2 hours, until the dough is nice fermented and doubled in size.
  • Now punch and knead back again.


  •  Divide into 3 parts (2 equal and one smaller).
  • With a rolling pin roll them (the 2 equal parts) into a circle (not too thick ot thin) like chapati.
  • If your circle is not perfect, then no worries, just cut them with a plate or round tin.
  • Make the second circle slightly bigger than the first. It helps in good finishing.


  •  Now spread the filling evenly on the first circle.
  • Carefully place the second circle on top and then push and slide the edges under the first circle securing the filling.

  • With the rolling pin, slightly roll on the surface of the dilkush, so that it becomes even.
  • Now, take the third small ball and roll into a thin flat sheet.
  • Cut into 1/2 inch thick strips as shown.
  • Now place the strips on the dilkush as shown and weave them.


  • After weaving all over just cut off if there are any long extras, and then slide the edges under the bread.
  • Pierce some holes with a skewer in the gaps , so that the steam escapes when baking.
  • Brush with some milk on top. (or give eggwash)
  • Now bake them in a preheated oven at 190 - 200 deg C for 20 - 25 minutes. Let the top turn nice and brown and make sure not to burn it.

NOTES

  • Make sure the milk is warm , so that the yeast is activated and the mixture becomes foamy. Very hot milk can kill the yeast.
  • I added more than normal sugar to the milk so that the bread itself will have some sweetness.
  • The weaving pattern is perfectly optional and it is only for a fancy look. You can skip that just go ahead and bake without that. My weaving looks miserable and not perfect (I know)as I did in a hurry to bake and click pics in natural light. :)
  • Use dry fruits and nuts as per your wish and availability.
  • If using fresh coconut then, bread has to be refrigerated after a day. Microwave for few seconds before serving. In case of non availability of fresh coconut, you can use desiccated coconut too.
  • you can any jam / marmalade and its used to give a binding to the coconut mixture.  If its too dry then they may fall apart when you cut the bread.
  • You can one egg too when making the dough, it helps make the bread very soft.
  • For a savory version of this bread , check out this Stuffed Braided Bread



With Love,

4 comments:

  1. Nice one
    My all time favorite
    Trying it this week
    Thank you

    ReplyDelete
  2. Very delicious... Thanks for the recipe

    ReplyDelete
  3. If I use instant yeast, do I need to add to warm milk or can I mix in the flour?

    ReplyDelete
    Replies
    1. Yes u can. Sorry for late reply. somehow missed it

      Delete