Can I make Dil Khush ahead of time?

Yes. You can make the filling a day ahead and refrigerate it, or bake the buns earlier and reheat them briefly before serving.

How do I know the buns are properly proofed?

After the second rise, they should look puffy and slightly swollen. If gently touched, the dough should spring back slowly.

Can I freeze these stuffed buns?

Yes. Cool them completely, freeze in a sealed container, and reheat in a low oven until soft and warmed through.

What can I use instead of tutti frutti?

You can use finely chopped candied peel, raisins, or even leave it out for a simpler coconut-cardamom filling.

Why did the filling leak out during baking?

The dough may not have been sealed tightly enough, or the filling may have been too wet or too warm when shaped.

Home / Recipes / indian / Dil Khush

indianMediumeggetariansoy free

Dil Khush

RATING

4.4/5(65)

TASTE SCORE

9/10

A bakery-style stuffed bun with a soft, lightly sweet yeast dough wrapped around a coconut filling scented with tutti frutti and cardamom. It bakes up golden, fluffy, and perfect with tea.

PREP

35m

COOK

SERVES

1 PIECE

335 cal

SERVINGS

METHOD · 10 STEPS

mix · ~4 min
Mix the dough ingredients.
1.Add all-purpose flour, instant yeast, 2 tbsp sugar, milk powder, and salt to a large bowl.
2.Pour in lukewarm milk and 2 tbsp softened butter.
3.Mix until a shaggy dough forms with no dry flour left.
TIPKeep the milk just warm, not hot, so the yeast rises well.
knead · ~10 min
Knead the dough until smooth.
Knead the dough for 8 to 10 minutes until soft, elastic, and slightly tacky. Shape into a ball and place it in a lightly greased bowl.
rest · ~60 min
Let the dough rise.
Cover the bowl and let the dough rise in a warm spot until doubled in size.
saute · ~5 min
Make the coconut filling.
1.Heat 1 tbsp butter in a pan over low heat.
2.Add desiccated coconut, remaining 2 tbsp sugar, and water.
3.Cook for 2 to 3 minutes, stirring, until the mixture looks moist and lightly sticky.
4.Stir in tutti frutti and cardamom powder.
5.Take the pan off the heat and cool the filling completely.
TIPDo not overcook the filling or it will turn dry and hard to shape.
assemble · ~10 min
Shape and fill the buns.
1.Punch down the risen dough and divide it into 8 equal pieces.
2.Flatten each piece into a small round disc.
3.Place a spoonful of coconut filling in the center of each disc.
4.Bring the edges together, pinch to seal, and shape into smooth balls.
5.Place them seam side down on a greased or lined baking tray with space between each bun.
rest · ~30 min
Proof the shaped buns.
Cover loosely and let the buns rise again until puffy.
garnish · ~1 min
Brush the tops with beaten egg.
bake · ~22 min
Bake the Dil Khush buns.
Bake in a preheated 180°C oven for 20 to 22 minutes until golden brown and cooked through.
TIPIf the tops brown too quickly, loosely cover the tray with foil for the last few minutes.
garnish · ~1 min
Brush with the remaining butter.
As soon as the buns come out of the oven, brush them with the remaining butter for a soft bakery-style finish.
serve · ~15 min
Cool slightly and serve.
Let the buns cool for 10 to 15 minutes before serving warm or at room temperature.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the coconut filling fully before stuffing, or the warm mixture can weaken the dough and cause leaks.
2
Keep the dough slightly tacky while kneading; adding too much extra flour will make the buns less soft.
3
Seal each bun firmly after filling so the sugary coconut mixture does not burst out while baking.
4
Proof the shaped buns only until puffy, not doubled, so they keep their round bakery-style shape in the oven.
5
For evenly sized Dil Khush buns, divide both the dough and filling into 8 portions before shaping.
6
Brush with butter right after baking to keep the crust soft and give that classic bakery sheen.
7
Store leftovers in an airtight box and warm briefly before serving to revive the soft crumb.