This was one of my favourite breads during school and college life. I was so happy to find the recipe in Julie's erivum puliyum. I've used half of quantity mentioned in her space and got one big dilkush ideal for our small family. I've used a filling of my choice and also planning to try a savoury filling next time. Also julie's tip to lavishly brush egg on the dough worked really well. I got very good colour on top. It was delicious. Dil kush hua
- Maida - 2 cups
- Yeast - 2 tsp
- Milk - 1/2 cup
- water - 2 tbsp
- egg - 1
- Oil - 1 tbsp
- Sugar - 1/2 cup
- Salt to taste
- Grated coconut - 1/2 cup
- Sugar - 5 tsp
- Red cherries - 15 nos. chopped (The ones you use for cakes)
- Red colour - 2 drops
- Add 1 tsp sugar and yeast into glass and pour lukewarm milk. Cover and allow it to ferment.
- Into the remaining milk, add remaining sugar and stir well
- Sieve maida and mix salt into it
- Beat an egg and keep aside.
- Mix together fermented yeast, half of beaten egg and oil
- Make a well in the centre of maida and pour above mix.
- Add milk little by little until you get a nice dough. (If required add water - I didn't use)
- Keep the dough covered and undisturbed for 1 hour or until it doubles in size
- In the meantime make the filling by mixing together all ingredients from 1 to 4
- When the dough doubles in size, make two balls out of it.
- Roll one ball into a big chappathi size with 1/2 inch thickness. Roll out the second ball similarly.
- Put the filling on top of first roll and cover with 2nd one.
- Brush with beaten egg and bake in a preheated oven at 150 degrees centigrade for 15-20 minutes or until done