Dil Pasand | Tutti Frutti Stuffed Bread

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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Dil Pasand | Tutti Frutti Stuffed Bread

 

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Prep time

2 hours

Cook time

30 mins

Total time

2 hours 30 mins

 

Childhood favourite, colourful, fruity, dil pasand, tutti-frutti stuffed bread

Author: Vindhya Desai

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

3.5.3208

Stepwise:

In a mixing bowl, take both maida and whole wheat flour
 

Add sugar and salt
 

Add instant/easy bake yeast. Mix the flour together. This is the dry mixture

Meanwhile, warm milk in a pan. It should be warm to the touch

Melt butter and keep aside

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
    

Pour melted butter and mix well. Cover with cling wrap and set aside for an hour and a half (90 minutes) to prove
  

When the dough is proving, make the filling. In a  pan, dry toast the grated coconut very lightly. Let it cool
 

Put this in a small mixing bowl. Add desiccated coconut
  

Add elaichi/cardamom powder

Add both types of tutti-frutti
 

Add candied orange bits

Add broken cashews and mixed raisins
 

Add dried candied cherries and mix

Add sugar and mix again
 

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
   

Make a log and divide the dough into two portions
 

Flatten one part, start rolling it into circle about 1/2 Cm thick, 8" (inches) wide
   

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
   

Lift the rolling pin and place it on top of the round pan. Unroll the pastry round. This is the base covering
 

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

Pile up the dried fruity coconuty filling in the centre of the rolled out sheet in the pan (base)
 

Spread evenly leaving about an inch on the edges

Bring over the other half of the covering which was rolled out and close the filling

With your fingers, lift up the edges back onto itself and press lightly as shown, all over
 

With a fork press on the edges to seal completely and to get a nice pattern
  

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
   

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
  

Bake in a pre-heated oven at 180 Deg C for 25-20 minutes or till golden. Mine took 25 minutes
 

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
   

Cut into slivers or big wedges. Serve warm