Coconut Tutti Frutti Buns Recipe – Easy Indian Bakery Style

Last Updated on 4 months by Neha Deshmukh

Coconut Tutti Frutti Buns Recipe – Easy Indian Bakery Style

Introduction

Oh, these buns! They instantly transport me back to childhood visits to my local Indian bakery. The sweet aroma of coconut and cardamom… pure bliss! I first tried recreating them at home years ago, and after a few attempts, I finally perfected a recipe that captures that same delightful flavor. These Coconut Tutti Frutti Buns are soft, subtly sweet, and bursting with the goodness of fresh coconut and colorful tutti frutti. They’re a little bit of sunshine in every bite, and I’m so excited to share them with you.

Why You’ll Love This Recipe

Let’s be honest, who doesn’t love a good bakery-style treat? But making them at home? Even better! This recipe is surprisingly straightforward, even if you’re not a seasoned baker. You’ll love how these buns fill your kitchen with an amazing aroma, and the joy of sharing them with family and friends is unbeatable. Plus, they’re perfect for festive occasions or just a cozy afternoon tea.

Ingredients

Here’s what you’ll need to create these delicious buns:

• 1/2 cup (120ml) luke warm water
• 2 teaspoon sugar
• 1.5 teaspoon active dry yeast
• 1/4 cup (60ml) whole cow milk
• 20 grams plain milk powder
• 210 grams maida / all purpose flour
• 1/2 teaspoon salt
• 30 grams butter at room temperature
• 75 grams fresh shredded coconut
• 100 grams tutti frutti
• 50 grams plain granulated sugar
• 30 grams cashews, chopped
• 1/4 teaspoon cardamom powder
• pinch salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Maida (All-Purpose Flour) – Understanding its role in texture
Maida, or all-purpose flour, is key to achieving that soft, fluffy texture. It has a lower protein content than bread flour, resulting in a more tender crumb.

Milk Powder – The secret to soft buns
Don’t skip the milk powder! It adds extra softness and richness to the buns. It’s a little trick I learned from my auntie, and it really works wonders.

Tutti Frutti – A classic Indian bakery addition
Tutti frutti adds a delightful chewiness and vibrant color. You can find it at most Indian grocery stores, or online.

Fresh Coconut – Regional variations and flavor impact
Freshly shredded coconut is so much better than the dried stuff, if you can get it. The flavor is brighter and more fragrant. In South India, you’ll often find these buns made with even more coconut!

Cardamom – The aromatic heart of Indian sweets
Cardamom is a staple in Indian desserts, and it adds a beautiful, warm aroma to these buns. Use good quality cardamom powder for the best flavor.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s activate the yeast. In a small bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for about 5 minutes, until it gets nice and foamy. This means the yeast is alive and ready to go!
2. In a larger bowl, combine the yeast mixture with the milk, milk powder, flour, and salt. Mix everything together until it forms a sticky dough.
3. Now, add the butter. Knead the dough for about 8-10 minutes, incorporating the butter until it becomes smooth and elastic. It will still be a little sticky, but that’s okay.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.
5. While the dough is rising, let’s prepare the filling. In a separate bowl, combine the coconut, tutti frutti, sugar, chopped cashews, cardamom powder, and a pinch of salt. Mix well.
6. Once the dough has doubled, gently punch it down to release the air. Divide the dough into two equal balls. Cover and let them rest for 5 minutes.
7. On a lightly floured surface, roll each dough ball into a circle, about 6-8 inches in diameter. Spread half of the filling evenly over each circle, leaving a small border around the edges.
8. Carefully roll up the dough into a log, then seal the edges tightly to enclose the filling. Gently flatten each log into an oval shape.
9. Place the shaped buns on a parchment-lined baking tray. Cover and let them proof (rise again) for about 15 minutes. Preheat your oven to 200°C (392°F).
10. Brush the tops of the buns with a little milk. This will give them a beautiful golden color.
11. Bake for 20-25 minutes, or until golden brown.
12. As soon as the buns come out of the oven, brush them generously with melted butter or ghee. Let them cool slightly before serving.

Expert Tips

• Don’t overheat the water for activating the yeast – it should be lukewarm, not hot. Hot water will kill the yeast.
• Kneading is key! It develops the gluten, which gives the buns their structure.
• If your kitchen is cold, you can place the dough in a slightly warmed oven (turned off!) to help it rise.

Variations

• Vegan Coconut Tutti Frutti Buns: Substitute the milk and butter with plant-based alternatives.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You may need to adjust the liquid slightly.
• Adjusting Spice Levels: Feel free to add a pinch of nutmeg or a dash of cinnamon to the filling for a different flavor profile. My friend, Priya, loves adding a tiny bit of grated orange zest!
• Festival Adaptations (Christmas, Diwali): For Christmas, you can add a sprinkle of icing sugar after baking. For Diwali, a touch of saffron in the filling adds a festive touch.

Serving Suggestions

These buns are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They’re perfect for breakfast, brunch, or an afternoon snack.

Storage Instructions

Store leftover buns in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month. Just wrap them tightly in plastic wrap and then place them in a freezer bag.

FAQs

What is the best way to shred fresh coconut for this recipe?
You can use a coconut scraper or a vegetable peeler to shred the coconut. Alternatively, you can buy pre-shredded coconut from most Asian grocery stores.

Can I use instant yeast instead of active dry yeast?
Yes, you can! If using instant yeast, you can skip the activation step and add it directly to the dry ingredients.

Can these buns be made ahead of time?
You can prepare the dough and filling ahead of time and store them separately in the refrigerator. Assemble and bake the buns when you’re ready to serve.

What can I substitute for tutti frutti if I don’t have any?
You can use candied cherries, raisins, or chopped dried apricots as a substitute.

How do I know when the buns are fully baked?
The buns are done when they are golden brown and sound hollow when tapped on the bottom.

Why are my buns not rising properly?
Make sure your yeast is fresh and activated properly. Also, ensure the room temperature is warm enough for the dough to rise.