Ingredients

• 1.5 cups - all-purpose flour
• 1 pack - active dry yeast
• 1/4 cup - milk (warm)
• 1/4 cup - water (warm)
• 1/4 tbsp - sugar
• 1/2 tsp - salt
• 1/8 cup - oil
• For stuffing :
• 1 cup to 1.5 cups - coconut (grated)
• 1 tbsp - mixed nuts
• 1 tbsp - raisins
• 1/2 tsp - cardamom powder
• 1 tbsp - sugar
• 2 tsp - ghee

How to Make Thengai Bun - Coconut Bun

• Take sieved flour in a wide vessel.
• Combine oil, sugar, salt, water and milk. Mix well and then add yeast.
• Leave it as is for 10 minutes or till the mixture becomes frothy.
• Add this mixture to the flour. Make a smooth dough.
• Keep it covered with a damp kitchen towel for about an hour.
• By now, you can see the dough doubled in size.
• Gently knead the dough. Divide it in to two equal parts. Make two balls.
• Dust the work surface with flour.
• Take one ball and roll out it in to 1/4 inch thickness using rolling pin. Prick some holes using fork.
• Place the coconut and dry fruits mixture on it.
• Now, roll out the remaining ball in to same 1/4 inch thick. Prick holes. Place it on the top of the coconut and dry fruits mixtures.
• Fold the edges together without any gap.
• Place this gently on a lined and greased cookie sheet.
• Meanwhile pre-heat oven to 425 F.
• Bake for about 15 minutes. Once Bake, take out and immediately apply some butter on the top.
• When it is warm cut into pieces.
• Serve warm.
• Recipe courtesy: Nithu's Kitchen