Dil Pasand/ Dilkush/ Coconut muffin

We  loved eating this Dil Pasand or Coconut Muffin from  Iyengar bakery, Bangalore.  We had  a bakery very close to my place and weekend it used to be a practice  that we would like to have this for tea. After moving to Dubai we only get to enjoy this during our annual vacation.

I have been  looking for this recipe for sometime but everyone had used the puff pastry sheet and I was not keen on making this with that. Recently I came across this  site. Julie had made this  exactly the way I was looking for.   Thank you Julie for this wonderful recipe, we at home enjoyed this for tea. Truly it was lovely and now we can make this  at home itself. My hubby loved this so much and says bake one more time as this has been his all time favorite. 

I have exactly used half the ingredients  for one small dilkush and I have not used the cashew.

Makes : 2 stuffed breads

Ingredients

All purpose flour 4cups
Active dry yeast 1 tbsp full or 4tsp
Warm milk 1 cup
oil 2tbsp
water 2 tbsp
eggs 2 beaten (reserve one egg white for glaze)
salt
sugar ¾  cup

For filling

coconut 1 ½  cup shredded (I used the sweetened coconut flakes)
tutty fruity 5 oz
sugar 2-3tbsp
cardamom powder 1 tsp
Cashew – few (optional)

Method

-Add the warm milk and stir in the sugar into it.Add the yeast and mix well. Wait for 10 minutes till its frothy.
-Beat the eggs until fluffy. Sift the dough with salt and add oil and milk mixed with yeast mixture.
-Knead the dough smooth, add water as required and forms a bit sticky dough.
-Cover it with a plastic wrap and keep aside for 3 hours.
-In the meantime, prepare the filling by mixing coconut, sugar, tutty fruity, raisins, cashews and cardamom powder.
-Divide the dough into 4 equal parts and make 4 balls. Roll each with a rolling pin by dipping in flour lightly.
-Roll one in a circle of diameter 8''  and 1/2" thickness .Spread half of the filling into the circle leaving 1/2-1 "space at the outer border and keep aside.
-Roll out another ball in the same way of diameter 9''and 1/2'' thickness. Cover it on top of the filling one and tuck the sides under the first one such that it properly covers the sides. Apply water to seal the tucked edges and brush the reserved egg white on top generously. Leave aside to rise for 20-30 minutes.
-Repeat the same steps to make another loaf using the remaining 2 balls and leave aside.
-Pre heat oven to 375 degrees F and place it in the oven for 15-20 minutes.
-The bread will puff well and presents with a soft golden brown color. 

Cool on wire rack for 15 minutes and Serve with tea!!

Latha