The world's largest kitchen

Home » Recipes » Dilkush Buns - Soft Bread rolls with Coconut-Tutti frutti filling

Dilkush Buns - Soft Bread rolls with Coconut-Tutti frutti filling Recipe

click to rate

0 votes | 418 views

Servings: 10

Ingredients

Dilkush Bread using Hokkaido Milk Bread With Tangzhong Recipe
(Original Recipe from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from Kirbie’sCravings)
Ingredients:
For The Tangzhong (Flour-Water Roux)
1/3 cup all-purpose flour
1/2 cup water
1/2 cup milk
For The Dough:
2 1/2 cups all-purpose flour
3 tbsp sugar
1tsp salt
2 tbsp powdered milk
2 tsp instant dried yeast
1/2 cup milk (and a little more if needed)
1/8 cup cream (25% fat)
1/3 cup tangzhong (use HALF of the tangzhong from above)
25gm unsalted butter (cut into small pieces, softened at room temperature)
1/2 to 3/4 cup mini chocolate chips if making the chocolate chip rolls
The Tangzhong (Flour-Water Roux):
Ghee - 1 tbsp
Grated coconut - 1/2 cup
Sugar - 1/4 cup

View Full Recipe at Easycooking

How good does this recipe look to you?

Click to rate it: