Dil Pasand | Tutti Frutti Stuffed Bread

Childhood favourite, colourful, fruity, dil pasand, tutti-frutti stuffed bread
07/31/2016 1:43:40 PM vindhyadesai

The most sought-after, after school treat of the 90’s. Dil Pasand along with Dil Kush were the two types of special stuffed breads available in bakeries. Old style Iyengar bakeries still do sell them. I love the tutti frutti pieces along with the coconut filling inside the bread. The outer cover is a soft and layered sweet milk bread. It tastes so good when eaten warm directly out of the oven. It truly is one of my ‘dil pasand’ (liked) snacks. There are quite a few steps to make this, plan your recipe well, I have given some pointers to make, baking dil pasand a joy!

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5.0 from 1 reviews
Dil Pasand | Tutti Frutti Stuffed Bread
 
Prep time
Cook time
Total time
 
Childhood favourite, colourful, fruity, dil pasand, tutti-frutti stuffed bread
Author:
Recipe type: Snack
Cuisine: Baked, Indian
Serves: 1, 8" wide, 2" thick stuffed dil pasand
Ingredients
For Outer Bread Cover:
  • 1 Cup or 125Gm~ all purpose flour/maida
  • ¼ Cup or 25 Gm~ whole wheat flour/atta
  • 1½ Tsp instant dry yeast/easy bake yeast
  • 2 Tbsp granulated/regular sugar
  • A pinch of salt
  • 100 Ml milk
  • 1 Tbsp butter + extra for brushing
For Fruity Filling:
  • 1 Cup grated coconut
  • 1 Tbsp desiccated coconut
  • 7-8 powdered elaichi/cardamom
  • ¼ Cup red tutti-frutti
  • ¼ Cup green tutti-frutti
  • 1 Tbsp candied orange bits
  • ¼ Cup broken cashews
  • ¼ Cup mixed raisins
  • ¼ Cup dry candied cherries
  • 1 Tbsp demerera sugar or regular granulated sugar
Method
  1. In a mixing bowl, take both maida and whole wheat flour
  2. Add sugar and salt
  3. Add instant/easy bake yeast. Mix the flour together. This is the dry mixture
  4. Meanwhile, warm milk in a pan. It should be warm to the touch
  5. Melt butter and keep aside
  6. Make a well in the centre of the dry mixture. Slowly pour warm milk and mix till it comes together, the dough will be quite sticky at this point
  7. Pour melted butter and mix well. Cover with cling wrap and set aside for an hour and a half (90 minutes) to prove
  8. When the dough is proving, make the filling. In a pan, dry toast the grated coconut very lightly. Let it cool
  9. Put this in a small mixing bowl. Add desiccated coconut
  10. Add elaichi/cardamom powder
  11. Add both types of tutti-frutti
  12. Add candied orange bits
  13. Add broken cashews and mixed raisins
  14. Add dried candied cherries
  15. Add sugar and mix again
  16. Once the dough has risen, knead the dough. Add some flour while kneading if it is sticky. Do not add a lot of flour, just enough to knead it
  17. Make a log and divide the dough into two portions
  18. Flatten one part, start rolling it into circle about ½ Cm thick, 8" (inches) wide
  19. Grease a round baking pan. Pre-heat oven to 180 deg C. Keep the rolling pin on top of the rolled pastry dough, fold onto itself on both sides
  20. Lift the rolling pin and place it on top of the round pan. Unroll the pastry round. This is the base covering
  21. Roll out the other half of the dough and let it sit on the counter till we add the filling. This is the top covering
  22. Pile up the dried fruity coconuty filling in the centre of the rolled out sheet in the pan (base)
  23. Spread evenly leaving about an inch on the edges
  24. Bring over the other half of the covering which was rolled out and close the filling
  25. With your fingers, lift up the edges back onto itself and press lightly as shown, all over
  26. With a fork press on the edges to seal completely and to get a nice pattern
  27. With a knife make some slits in the centre to let the steam escape as the bread bakes. Widen up the slits as they will close when the bread bakes
  28. Brush all over with melted butter, near the slits, edges and centre. This will give a nice shine and make the top golden when it bakes. It will also keep the crust moist
  29. Bake in a pre-heated oven at 180 Deg C for 25-20 minutes or till golden. Mine took 25 minutes
  30. When the baked bread comes out of the oven, cover with clean moist kitchen towel. This sets the crust. I use this technique when baking any kind of bread. Check out whole wheat bread recipe
  31. Cut into slivers or big wedges. Serve warm
Notes
Use any kind of dried fruits you like. Dried cranberries, dried apricots, chopped dates. Make sure they are chopped up and evenly sized

Tutti frutti is generally added and is readily available in shops

Do not forget to brush with melted butter all over. It gives a nice golden colour

Toasting the coconut is very important it releases all the oils of the coconut and makes it nice and dry

If you do not have demerera sugar (this gives a nice crunch) use regular granulated sugar which will also be good

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Stepwise:

In a mixing bowl, take both maida and whole wheat flour
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Add sugar and salt
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Add instant/easy bake yeast. Mix the flour together. This is the dry mixture
IMG_0073
Meanwhile, warm milk in a pan. It should be warm to the touch
IMG_0076
Melt butter and keep aside
IMG_0080
Make a well in the centre of the dry mixture. Slowly pour warm milk and mix till it comes together, the dough will be quite sticky at this point
IMG_0084 IMG_0085 IMG_0086 IMG_0087 IMG_0088
Pour melted butter and mix well. Cover with cling wrap and set aside for an hour and a half (90 minutes) to prove
IMG_0089 IMG_0090 IMG_0092
When the dough is proving, make the filling. In a  pan, dry toast the grated coconut very lightly. Let it cool
IMG_0093 IMG_0094
Put this in a small mixing bowl. Add desiccated coconut
IMG_0101 IMG_0103 IMG_0105
Add elaichi/cardamom powder
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Add both types of tutti-frutti
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Add candied orange bits
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Add broken cashews and mixed raisins
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Add dried candied cherries and mix
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Add sugar and mix again
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Once the dough has risen, knead the dough. Add some flour while kneading if it is sticky. Do not add a lot of flour, just enough to knead it
IMG_0097 IMG_0099 IMG_0108 IMG_0109
Make a log and divide the dough into two portions
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Flatten one part, start rolling it into circle about 1/2 Cm thick, 8" (inches) wide
IMG_0126 IMG_0127 IMG_0128 IMG_0129
Grease a round baking pan. Pre-heat oven to 180 deg C. Keep the rolling pin on top of the rolled pastry dough, fold onto itself on both sides
IMG_0131 IMG_0133 IMG_0134 
Lift the rolling pin and place it on top of the round pan. Unroll the pastry round. This is the base covering
IMG_0135 IMG_0136
Roll out the other half of the dough and let it sit on the counter till we add the filling. This is the top covering
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Pile up the dried fruity coconuty filling in the centre of the rolled out sheet in the pan (base)
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Spread evenly leaving about an inch on the edges
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Bring over the other half of the covering which was rolled out and close the filling
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With your fingers, lift up the edges back onto itself and press lightly as shown, all over
IMG_0153 IMG_0154
With a fork press on the edges to seal completely and to get a nice pattern
IMG_0155 IMG_0156 IMG_0157
With a knife make some slits in the centre to let the steam escape as the bread bakes. Widen up the slits as they will close when the bread bakes
IMG_0158 IMG_0159 IMG_0161 IMG_0162
Brush all over with melted butter, near the slits, edges and centre. This will give a nice shine and make the top golden when it bakes. It will also keep the crust moist
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Bake in a pre-heated oven at 180 Deg C for 25-20 minutes or till golden. Mine took 25 minutes
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When the baked bread comes out of the oven, cover with clean moist kitchen towel. This sets the crust. I use this technique when baking any kind of bread. Check out whole wheat bread recipe
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Cut into slivers or big wedges. Serve warm
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