Thengai bun (coconut bun) for my lovely sister

Ingredients

• All purpose flour - 1.5 cups
• Active dry yeast - 1 pack
• Milk - 1/4 cup
• Water - 1/4 cup
• Sugar - 1/4 tbs
• Salt - 1/2 tsp
• Oil - 1/8 cup
• Coconut - 1 cup to 1.5 cups
• Mixed nuts - 1 tbs
• Raisins - 1 tbs
• cardamom powder - 1/2 tsp
• Sugar - 1 tbs
• Ghee - 2 tsp

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Preparation

• Take sieved flour in a wide vessel.
• Combine oil, sugar, salt, water and milk. Mix well once and then add yeast. Leave it as such for 10 minutes or till the mixture becomes frothy.
• Add this mixture to the flour. Make a smooth dough.
• Keep it covered with a damp kitchen towel for about an hour.
• By now, you can see the dough doubled in size.
• Gently knead the dough. Divide it in to two equal parts. Make two balls.
• Dust the work surface with flour.
• Take one ball and roll out it in to 1/4 inch thickness using rolling pins. Prick some holes using fork.
• Place the coconut & dry fruits mixture on it.
• Now, roll out the remaining ball in to same 1/4 inch thick. Prick holes. Place it on the top of the coconut & dry fruits mixtures.
• Fold the edges together without any gap. Place this gently on a lined and greased cookie sheet.
• Bake for about 15 minutes. Once baked, take out and immediately apply some butter on the top. When it is warm, cut it in to pieces. Serve warm.