Dil Khush

Instructions

1. 1

   Activate Yeast and Prepare the Dough

   • In a small bowl, combine 3/4 cup warm milk, 3 tbsp granulated sugar, and 1 tsp instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy. This indicates the yeast is active.
   • In a large mixing bowl, whisk together 2 cups of all-purpose flour and 1/2 tsp of salt.
   • Pour the frothy yeast mixture and 2 tbsp of melted butter into the flour. Mix with a spatula or your hand until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is soft, smooth, and elastic. It should spring back when you press it lightly.
2. 2

   First Proofing (60-90 minutes)

   • Lightly grease a large bowl with oil or butter. Place the kneaded dough in the bowl and turn it over to coat lightly.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
3. 3

   Prepare the Filling

   • While the dough is proofing, prepare the filling in a medium bowl.
   • Combine 1 cup desiccated coconut, 1/2 cup tutti frutti, 2 tbsp chopped cashews, 3 tbsp powdered sugar, 1/2 tsp cardamom powder, and 2 tbsp milk powder.
   • Add 2 tbsp of milk and mix everything together until the filling is moist and holds its shape when pressed.
4. 4

   Shape the Buns

   • Once the dough has doubled, gently punch it down to release the air.
   • Divide the dough into 4 equal portions.
   • Take one portion and roll it into a circle about 5 inches in diameter.
   • Place about 1/4 of the sweet filling in the center of the circle.
   • Carefully bring the edges of the dough together towards the center and pinch firmly to seal, creating a ball. Ensure it's sealed well to prevent the filling from leaking.
   • Gently flatten the ball with your palm to form a disc about 4 inches wide. Repeat for the remaining portions.
5. 5

   Second Proofing (30 minutes)

   • Place the shaped buns on a baking tray lined with parchment paper, leaving at least 2 inches of space between them.
   • Cover loosely with a cloth and let them rest in a warm place for another 30 minutes for the second rise. They will become slightly puffy.
6. 6

   Bake the Dil Khush

   • While the buns are proofing, preheat your oven to 180°C (350°F).
   • After the second proof, gently brush the tops of the buns with 1 tbsp of milk. This will give them a beautiful golden-brown color.
   • Bake for 20-25 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom.
7. 7

   Cool and Serve

   • Remove the buns from the oven. For an extra soft crust, you can brush the hot buns with 1 tbsp of melted butter (optional).
   • Transfer them to a wire rack to cool completely before serving.
   • Serve warm or at room temperature with a cup of tea or coffee.