Eggless thengai bun recipe is a very delicious 100% whole wheat mawa stuffed buns are perfect bakery-style sweet buns. You can enjoy them as an evening snack with a hot cup of tea. These eggless buns are mildly sweetened and stuffed with homemade mawa and dry fruit filling.
What is a Stuffed Bun?
Stuffed buns are very famous in South Indian bakeries. They are made with maida, yeast, butter, and sugar. These are usually round or rectangular and stuffed with a sweet or savoury filling. Mainly, Pav, Hotdogs buns, and Burger buns are some popular types of buns you can find in a bakery.
Bakery Style Thengai Bun also called as Dilpasand or Dil Pasand or even Dilkush in Iyengar bakeries.
Bakery Style Thengai Bun is quite popular in roadside tea shops or bakeries all over Tamilnadu. Similar versions of sweet buns you can also find in Bangalore Iyengar Bakery which they called – Dilpasand or Dilkush. Coconut is grown on a big scale in the Southern part of India and used in most of their sweet and savoury dishes. These buns are also made with coconut stuffing but I have given a twist and North Indian Taste to these buns by adding khoa or mawa with dry fruits. To enhance the flavour you can also add cardamom powder, rose essence or kewra essence to the filling.
About Mawa Stuffed Eggless Thengai Bun Recipe
Traditionally, buns are made with maida or all-purpose flour. Although, they have a light and soft texture but not good for health. Here, I am sharing a healthy recipe of eggless sweet stuffed buns made with 100% whole wheat flour without using any chemicals.
The whole wheat buns’ texture is slightly denser than buns made with maida but is health-friendly. You can enjoy them without any guilt.
In the stuffing, I added roasted homemade mawa and dry fruit mixture. You can also try different kinds of sweet fillings like paneer, coconut, and tutti-fruity.
To make these sweet stuffed buns, I have used instant dry yeast. Here, I am using Angel brand instant dry yeast. You can use any brand which is easily available in your area just check the expiry date before adding it to your flour mixture.
There is no need for proofing of instant yeast but, I always prefer to do this to make sure that yeast is still active and working properly. The secret behind the soft textured buns is the kneading of dough. Knead the dough for at least 5-7 minutes to get a soft textured bun.
Other Whole Wheat Eggless Bread Recipes You Would Like to Try
Stuffing can be done in two different ways. First, as I have shown in this recipe- stuff the filling into the bun and then bake. Another way is to bake the plain buns first and then slice them from the middle and add stuffing.
You can try either way which you are comfortable with. For details check the video
- Refined flour free
- Chemicals and preservative free
- Health- friendly
- Wholesome food guilt free
Eggless Thengai Bun Ingredients
Yeast– Instant dry yeast is used for making sweet mawa buns. If you are using active dry yeast, proof the yeast first and then add it to the dry mixture.
Whole wheat flour– 100% whole wheat is used instead of maida and the results are great.
Sweetner-desi khand is added to sweeten the buns. It is a healthier option over refined sugar. Jaggery powder can also be used but it will change the colour of the buns slightly.
Butter– unsalted homemade butter is used, giving a softer texture and a nice flavour to the buns.
Mawa or khoa– Homemade mawa is used for stuffing. I have roasted it slightly giving it a nice brown colour and caramel flavour. If mawa is not available can use milk powder instead.
Nuts and raisins- chopped almonds, walnuts and raisins are also added to the stuffing. You are free to add any dry fruits of your choice.
Milk– adds softness and a sweet taste to the buns.
How to Make Mawa Stuffed Buns-Step by Step Guide
For proofing yeast
1.In a bowl add 1 tsp yeast, 1 tsp khand and 60 ml warm water. Mix and cover the bowl. Leave it aside for 5-10 minutes.
For making dough for buns
2. In a big bowl add whole wheat flour, 2 tbsp khand, pinch of salt, mix them once and make a pit in the middle.
3. Now add yeast mixture, warm milk and make a soft and sticky dough. Add water if required.
4. Cover the bowl and keep it aside for 10-15 minutes.
5. After 15 minutes, add 2 tbsp unsalted butter and mix well with the dough. Knead and fold the dough for 5-7 minutes or till it becomes smooth & non sticky.
6. Now add 1 tsp butter to grease the bowl. Make a ball of the dough and put in the greased bowl. Cover the bowl with cling film and leave it aside at a warm place for 50-60 minutes or till it becomes double in size. It took around 1 hour 10 minutes to get double in size.
7. Once the dough becomes double, punch it down and knead for few seconds.
8. Divide the dough into 6 equal size balls and make rounds of them. Put them in a plate, cover with a towel and leave aside for 10 minutes.
Preparation of stuffing
9. In a pan add mawa and roast it for 1-2 minutes on low flame. Now add 1 tbsp khand to it and cook till it dissolves.
10. Then add chopped dry fruits and mix well, cook for a minute. Switch off the flame and let it cool completely.
Making of buns
11. Grease a cookie sheet with butter and keep it aside.
12. Preheat the oven at 180 degrees Celsius with both the rods on for 12-15 minutes.
13. Now take a dough ball and stretch it with hand into a circle of 3-4 inch diameter. Add 2 tbsp stuffing in the centre and close the ends nicely. Gently spread it.
14. Place it on the greased cookie sheet. Make all the buns in the same manner. Keep a distance of 2-3 inch inbetween the buns.
15. over them and keep aside for 30-40 minutes.
16. Then gently apply milk wash on the top of buns and sprinkle some sesame seeds.
17. Place the cookie sheet in the preheated oven. Bake them for 15-20 minutes or till the top becomes golden. Take them out from the oven.
18. Immediately transfer them on a cooling rack. Apply some butter on the top and let them cool completely. ENJOY!
Serving Suggestions
Enjoy these mawa stuffed buns as an evening snack with a hot cup of coffee or milk. It is a great option for kids’ snacks or party-time snacks.
Tips and Tricks
- Like any baking procedure, preheat the oven for at least 10-15 minutes before baking.
- Bake them on the middle rack with both rods on.
- You can try it with some different fillings like paneer, cream cheese, coconut, dry berries, etc.
- Store them in an airtight container. Keep them refrigerated as we are using mawa a dairy product, perishable at room temperature. They stay good for about 4-5 days in the refrigerator.
- Leftover buns should be refrigerated and microwaved for a few seconds before serving.
- They taste best when served slightly warm.
Recipe Card
Mawa Stuffed Bun | Eggless Thengai Bun Recipe
Ingredients
For stuffing
- 100 gm mawa or khoa (homemade)
- 1 tbsp desi khand
- 2 tbsp chopped almonds
- 2 tbsp chopped walnuts
- 2 tbsp chopped raisins
For proffing yeast
- 1 tsp instant dry yeast
- 1 tsp desi khand
- 60 ml warm water
For making dough for buns
- 200 gm whole wheat flour
- 2 tbsp desi khand
- 1 pinch salt
- 2 tbsp + 2 tsp unsalted butter(for greasing)
- 100 ml warm milk
- 30-40 ml warm water
Instructions
For proofing yeast
- In a bowl add 1 tsp yeast, 1 tsp khand and 60 ml warm water. Mix and cover the bowl. Leave it aside for 5-10 minutes.
For making dough for buns
- In a big bowl add whole wheat flour, 2 tbsp khand, pinch of salt, mix them once and make a pit in the middle.
- Now add yeast mixture, warm milk and make a soft and sticky dough. Add water if required.
- Cover the bowl and keep it aside for 10-15 minutes.
- After 15 minutes, add 2 tbsp unsalted butter and mix well with the dough. Knead and fold the dough for 5-7 minutes or till it becomes smooth & non sticky.
- Now add 1tsp butter to grease the bowl. Make a ball of the dough and put in the greased bowl. Cover the bowl with cling film and leave it aside at a warm place for 50-60 minutes or till it becomes double in size. It took around 1 hour 10 minutes to get double in size.
- Once the dough becomes double, punch it down and knead for few seconds.
- Divide the dough into 6 equal size balls and make rounds of them. Put them in a plate, cover with a towel and leave aside for 10 minutes.
Preparation of stuffing
- In a pan add mawa and roast it for 1-2 minutes on low flame. Now add 1 tbsp khand to it and cook till it dissolves.
- Then add chopped dry fruits and mix well, cook for a minute. Switch off the flame and let it cool completely.
Making of stuffed buns
- Grease a cookie sheet with butter and keep it aside.
- Preheat the oven at 180 degrees Celsius with both the rods on for 12-15 minutes.
- Now take a dough ball and stretch it with hand into a circle of 3-4 inch diameter. Add 2 tbsp stuffing in the centre and close the ends nicely. Gently spread it.
- Place it on the greased cookie sheet. Make all the buns in the same manner. Keep a distance of 2-3 inch inbetween the buns.
- Cover them and keep aside for 30-40 minutes.
- Then gently apply milk wash on the top of buns and sprinkle some sesame seeds.
- Place the cookie sheet in the preheated oven. Bake them for 15-20 minutes or till the top becomes golden. Take them out from the oven.
- Immediately transfer them on a cooling rack. Apply some butter on the top and let them cool completely. ENJOY!
Notes
My latest video
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