Rose to fame by a bakery chain in India, this Dilpasand is an Indian Pie filled with a moist coconut-y and fruity filling that hits the right sweet notes in your tongue leaving you behind with a desire to have more!!!
Adorned with the gorgeous roses and leaves this pie would make an interesting addition to your Holiday Celebrations this year.
Dilpasand in English literally translates to Heart Liking; "Dil - Heart and Pasand - Liking"
This is one such recipe, that is going to win your heart with its unusual flavour combination.
And this is exactly why you should make this - Indian Pie!!
Why you would love this recipe?
- It looks striking inside out.. The pie has a beautiful yet achievable pattern on the outside and the inside is just so colourful with bright vibrant hues.
- Not too sweet - You can have this for breakfast or dessert.
- The filling is absolutely a no cook - Just dump, mix and forget.
- Using the same recipe you can either make one pie or small stuffed sweet buns for individual servings.
Ingredients you will need:
Ingredients to make the dough for dilkush recipe: Milk, Yeast, Sugar, Flour, Salt and Butter.
- Milk: For Yeast based dough always ensure that the liquid (Milk in this case) is lukewarm. Too hot will kill the yeast and too cold will not activate the yeast.
- Yeast: I recommend using Instant Yeast for making the dough. But if you are using active dry variety make sure to activate it first before proceeding with the recipe.
Ingredients to make the filling: Coconut, Tutti Fruity, Cashew Nuts, Icing Sugar, Melted Butter, Pineapple Essence.
- Coconut: Fresh or Frozen shredded coconut works best for this recipe. Do not use dry desiccated coconut.
- Pineapple Essence: This adds to the fruity-ness of the filling along with Tutti Fruity. But if you do not have it you can use cardamom powder which is what is traditionally added to the filling.
Step by Step Recipe Tutorial:
Step 1: Activating the Yeast.
Let us start by activating the yeast for which transfer the weighed out Luke warm milk to a bowl. Add in the sugar followed by yeast (pic 1-3). Stir to dissolve. Cover it with a plate and let it sit for 15 mins to turn bubbly and foamy.
This is the step you have to follow if you are using Active Dry Yeast.
But I always use Instant Yeast so I am directly proceeding to the next step without waiting for 15 mins.
Step 2: Prepare the Dough
To the milk and yeast mixture add the flour and salt (pic 4-5).
Stir to combine everything to a dough (pic 6).
At some point you will have to ditch the spatula and switch over to your hands to get everything into a dough.
We have not yet added any Fat to the dough and hence the dough will be a bit dry at this stage.
Add 1 to 3 tsp of additional lukewarm milk if need be at this stage and start kneading.
The dough will be dry and that’s how it will be.. I added about 2 tsp of Milk in total. Do not be tempted to add more.
Ok we are following a Delayed Fat Method for this dough. And if you are curious to know why? Then definitely check out this video where I talk about the science behind bread baking.
So after 6 mins of kneading (pic 7) add the butter (pic 8). Look at the texture of the butter, it is super soft that way you can easily incorporate it into the dough.
Add the butter and knead well for another 10 mins .
It is going to be a messy job once you add the butter, but in just few mins you will observe that the dough starts coming nicely and is turning into a smooth and luscious dough.
Once kneaded it would be so soft and bouncy (pic 9).
How to knead the dough in a Stand Mixer?
Add all the ingredients except for the butter in the bowl of your stand mixer.
Knead for 6 mins and then add the softened butter and knead again for 4 to 5 mins until you get a soft, smooth and bouncy dough.
Step 3 : First Proofing
Ok time for proofing.
After kneading for the final 10 mins transfer it to the bowl greased with oil.
Coat the dough also with oil so that it doesn't dry out, cover it with a tea towel and then proof for 1.5 hours.
How to proof the dough in Instant Pot?
Or if you own an Instant Pot like I do you can proof in that too.. Simply grease the inner bowl with oil.
Place the dough inside to coat it with oil too (pic 10).
Put the inner bowl into the pot. Select the Yogurt Setting and proof for 45 mins.
Never proofed a dough in the Instant Pot before? Check this post on how to use your Instant Pot to proof any kind of dough.
So 1.5 hours on your counter top and 45 mins if proofing in the instant pot.
While the dough is proofing, let us prepare the stuffing to go inside.
Step 4: Dilpasand Filling
In a bowl, combine together fresh or frozen shredded coconut, tutti fruti, cashew nuts, icing sugar, melted butter and pineapple essence.
If you have glazed cherries you can chop them and use too at this stage.
Ok so give everything a good mix and set aside.
Here I also wanted to share that in some bakeries, they mix the filling in the stand mixer using a paddle attachment, so the tutti fruity and cherries release their juices and binds everything together to become a semi sticky mass.
You can follow that or you can just mix it with spoon like I have done today.
Step 5: Shaping
Once proofed divide the dough into 3 portions each weighing 183 gms, 183 gms and 80 gms (Pic 11).
You don’t have to be so precise like I am you can eyeball too no big deal. Just keep 1 small size dough for decorations and the 2 equal sizes for rolling,
Again the decorations that we will be doing is optional, In that case just simply divide the dough into just 2 circles.
So take 1 dough, roll it into 8 inches circle.
Transfer to a parchment paper (pic 12).
Add the filling on top. Yes all of it (pic 13). That’s the beauty.
Then roll the other circle to 9 inches in diameter and place it on top in order to cover the filling (pic 14).
Make sure to seal the two circles well so that nothing breaks open while baking.
Then run a knife to give it a proper circular shape.
Now you can stop at this stage.
But let us take it to the next level by making the roses and leaves.
To make the leaves I am using this silicon fondant mould.
Take a small portion of the dough press and shape it to make the leaf and set aside (pic 15-17).
If you do not have a mould like this do not worry we can free hand draw the leaves too using a small knife and palette knife.
Watch the video tutorial for the same by clicking here or from the recipe card below.
Thats the leaves done.
To make the roses, roll the dough into a circle. Making use of the back of your nozzle or a cookie cutter cut out 5 circles.
Place it one on top of the other as shown in the pic above (pic 19).
Then start rolling from the top like we do for a Swiss roll cake. Slice int he centre to reveal two cute roses.
Adjust the petals to give it a proper shape and set aside (pics 18-23).
With whatever is left out roll it into thin cylinders. Take two such cylinders and start braiding (pic 24-26).
It is ok if it breaks while rolling we will make small small cylinders, braid them and patch them to make this cute border design.
So now that the border is ready place the roses and leaves by applying some water to the base and TA DA a beautiful pie design is ready.
Step 6: Second Proofing:
Cover everything with a tea towel and allow it to rest for 15 mins.
Step 7: Baking
If after resting some decorations come off then ensure to press it down again before proceeding.
Finally brush some milk on top of the pie and bake it in a preheated oven of 180°C for 30 mins.
Once out of the oven, brush some butter on top to get a glossy look as well as to keep the crust soft.
Allow it to cool completely before slicing and enjoying it.
- For Yeast Based dough always use lukewarm liquid (milk in this case). Hot milk would kill the yeast and cold milk will not activate the yeast.
- I recommend using Instant Yeast as it does not call for the activation step which is were beginners go wrong most of the times.
- Using the Delayed Fat Method would ensure that the gluten is well developed.
- Kneading the dough is the key to structure development so do not skip that.
- As the dough rests during the second proofing, some of the designs might come out or lose its shape, ensure to press it down well before proceeding with the recipe.
A note on the crust colour
To get a good colouration on top of your yeast based bread doughs:
Either give an egg wash or milk wash on top of the dough right before baking.
This technique would give you a good colouration on top.
Yes definitely. Instead of getting into the hassle of making the yeast dough you can use store bought puff pastry sheets and follow the instructions in the packet to thaw and then roll and fill as mentioned in this recipe. Traditionally in the Bangalore Bakeries, Dilpasand is made using puff pastry dough only whereas in Kerala it is made using Yeast Dough so my version is the amalgamation of the two.
Ideally not. Coconut Buns are made using Yeast Dough whereas the other one is made using puff pastry. Apart from the dough, shaping of the two is also different. Coconut Buns are shaped like a laadi pav aka dinner rolls with the stuffing of tutti fruity commonly found in Kerala, India whereas Dilpasand recipe is more like a pie commonly found in Bangalore, India.
Once cooled you can store it in an air tight container at room temperature for upto 3 days.
You can also freeze them in zip lock bags for upto 1-2 months.
Related Indian Bakery Recipes:
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Dilpasand Recipe | Dilkhush | Coconut Buns
- Mixing Bowls
- Measuring Cups and Spoons
- Cookie Cutter
For the Dough
- 1/2 cup Lukewarm Milk
- 3 tbsp Sugar
- 1 tsp Yeast
- 2 cups APF/Maida
- 1/4 tsp Salt
- 3 tbsp Butter, softened
For the Filling
- 1.5 cups Shredded Coconut Fresh or Frozen
- 1/2 cup Tutti Fruity
- 2 tbsp Cashew Nuts
- 4 tbsp Icing Sugar
- 3 tbsp Melted Butter
- 1/2 tsp Pineapple Essence optional but recommended
Step 1 - Preparing the Dough
- In a bowl, combine together Lukewarm Milk, Sugar and Yeast. Stir to mix. (Ps Note: Cover it with a plate and let the yeast activate for 15 mins until it becomes bubbly and foamy)
- Since I am using Instant Yeast I am proceeding to the next step which is to add the flour and salt to the bowl.
- Stir to combine everything to a dough. At some point you will have to ditch the spatula and switch over to your hands to get everything into a dough.
- The dough will be a bit dry at this stage. Add 1 to 3 tsp of additional lukewarm milk if need be at this stage and start kneading. I added about 2 tsp of Milk in total.
- So after 6 mins of kneading add the butter and knead well for another 10 mins.
- It is going to be a messy job once you add the butter, but in just few mins you will observe that the dough starts coming nicely and is turning into a smooth and luscious dough. Once kneaded it would be so soft and bouncy.
How to knead the dough in stand mixer?
- Add all the ingredients except for the butter in the stand mixer. Knead for 6 mins. Then add the butter and knead for another 3 to 4 mins until the dough starts leaving the sides. Once kneaded proceed to step 2.
Step 2 - First Proofing
- Once kneaded, grease a bowl with some oil. Transfer the dough into it, coat the dough with oil, cover with a tea towel and let it proof for 1.5 hours. Proceed to Step 3
Instant Pot Bread Proofing
- If you have an Instant Pot you can proof the dough in the pot too instead of proofing on the counter top.
- Grease the bowl of your pot with some oil. Place the dough into it. Coat it with oil too.
- Put it in the pot. Choose the Yogurt Setting. Proof for 45 mins.
Step 3 - Prepare the Filling
- While the dough is proofing, in a separate bowl combine all the ingredients - coconut, tutti fruity, cashew-nuts, icing sugar, melted butter and essence and set it aside.
Step 4 - Shaping
- Once proofed, punch it down and divide the dough into 3 parts each weighing 183 gms, 183 gms and 80 gms.
- Take one dough (183 gms) and roll it into a circle of 8 inch diameter. (Meanwhile keep the other two dough covered) Place it on a baking tray lined with parchment paper.
- Add all of the filling on top.
- Take another dough (183 gms) and roll it into a circle of 9 inch diameter. Use this to cover the top of the filling. Press the two circles at the end to seal properly so that nothing opens up while baking.
- Run a knife to give a proper circular shape.
- With the remaining dough (80 gms one) make the roses, leaves and the circular border design.
How to make Roses?
- Roll the circle to even thickness, using a cookie cutter cut out 5 small circles. Place it on top of each other as seen in the image below covering just half of the previous circle. Roll from the top like a swiss roll. Cut it in the centre with a knife to reveal two small roses. Adjust the petals to give a proper look.
How to make Leaves?
- Take a small portion of the dough and press it on the silicon fondant mould to shape it into a leaf. Press from the bottom to release the moulded dough.
- Alternatively you can also free hand draw the leaf and cut it.
How to make the Border Braids?
- Roll the remaining dough into thin cylinders. Use two such cylinders and overlap it on each other to make a braid. Patch it on the outer end of the pie using some bater at the base to stick them well.
- Add the roses and leaves too following the same method as per your choice.
Step 5 - Second Proofing
- Cover with a tea towel and let it proof for 15 mins.
Step 6 - Baking
- Once proofed and right before baking give the dough a milk wash to get that golden colour.
- Bake in a preheated oven of 180°C for 30 mins
- Once out of the oven brush some butter on top to get the shiny glossy effect and also to soften the crust. Allow it to cool completely before slicing and enjoying.
- Use lukewarm milk in the recipe. Too hot would kill the yeast and too cold will not activate the yeast in first place.
- I recommend using Instant Yeast. But if you are using Active Dry Yeast make sure to activate it before proceeding with the recipe.
- Do not use desiccated coconut for this recipe. Fresh or Frozen Shredded Coconut works best for the recipe.
- Pineapple Essence is optional if you do not have it you can use cardamom powder instead.
- Making the roses, leaves and the braided border for Dilpasand is totally optional. You can skip that step totally. In that case simply divide the dough into two equal halves instead of 3. Roll one dough into 8 inches diameter. Add the filling. Cover with the other dough that would be rolled into 9 inches diameter. And then follow the step for Second Proofing and Baking.
- If you are making the roses and leaves: As the dough rests during the second proofing, some of the designs might come out or lose its shape, ensure to press it down well before proceeding with the recipe.
- Instead of making it into one large pie, you can make small stuffed coconut buns out of this. For shaping into small buns please follow the technique that has been shared in the laadi pav aka Dinner Rolls recipe.
- In some bakeries instead of just mixing the filling with a spoon, they mix it using the paddle attachment of the stand mixer. That way the tutti fruity and the glazed cherries if using releases their juice and binds everything into one sticky mass. You can follow that method too if you prefer or do what I have done today.
Your love for baking and the effort is truly inspiring ,keep it up
sushma iyer says
I am so pleased to read through this.. Thank you for the encouraging words.. <3