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.


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)


  • 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.


  • 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,


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

  2. Very delicious... Thanks for the recipe

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

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