Coconut Bun / Thenga Bun

This is a famous snack back home, you can find these soft and sweet coconut stuffed buns in almost every bakery. I have tried it several times at home and finally this time am satisfied with the outcome, and here comes the egg-less version of the coconut bun from my kitchen. :)

Ingredients
All purpose flour/ Maida -11/4cup
Rapid rise yeast-1teasppon
Sugar-4teaspoons
Salt-1/2teaspoons
Warm milk-1/2cup
Warm water - 3 tablespoons
Olive oil - 2teaspoon
Butter -2 teaspoon

Stuffing
Sweetened coconut flakes -1/2cup
Sugar -1/4cup
Nuts (Cashew, Almond)- 1/4cup
Raisins- 15
Ghee-2teaspoons
Method
Heat ghee,roast the nuts n raisins, keep it aside.
Combine the coconut flakes and sugar, cook on low heat,till the sugar melts down and put off the flame.

Combine flour, yeast, sugar, salt in a wide bowl. Add the warm milk and
start kneading. Add water little by little and make soft,elastic
dough. Add the olive oil n knead for few more minutes. Keep the dough
in a greased bowl and let it rise for about 90minutes.

Punch the dough, flatten it into a round disc.(say 12-15cm diameter),
spread the stuffing, pull the edges of the disc together and make a
ball. Flatten it to fit an 8x8 greased pan, let it rise for one more
hour.
Preheat the oven to 375F, brush the raised bun with little butter,
bake the bun for approximately 35 minutes. Take it out, give a quick
butter/ghee wash, let it cool half an hour. Cut into desire shapes n enjoy!

Note

• Here I have used sweetened coconut flakes, instead you can use desiccated coconut flakes, in that case increase the quantity of sugar according to your taste. If using fresh coconut flakes, roast them to make dry and use it.
• Usually tutty-fruity & dried cherries are added in the stuffing. I didn't add them, as I didn't had them in hand...instead added almonds! ;)
• You can add couple of crushed cardamom in the stuffing for a nice aroma! :)