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!
Dil Pasand | Tutti Frutti Stuffed Bread
Prep time
Cook time
Total time
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
- 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
- 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 ½ 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
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
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
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
