Dil Khush
A popular Hyderabadi bakery bread stuffed with sweet coconut and tutty-fruity.
About this dish
Dil Khush (meaning 'Heart's Delight') is a nostalgic Hyderabadi bakery treasure that reflects the city's love for sweet-savory combinations. It is a circular stuffed bread, traditionally baked in wood-fired ovens, characterized by its sweet, colorful filling of coconut and candied fruit. It is the quintessential 'tea-time' treat found in local Irani cafes across the Old City.
Ingredients
For the Bread Dough
- 250g (2 cups) all-purpose flour (maida)
- 1 tsp active dry yeast
- 1 tbsp sugar
- 1/2 tsp salt
- 2 tbsp unsalted butter, softened
- 150ml warm milk
For the Filling
- 1 cup desiccated coconut
- 1/2 cup tutty-fruity (candied papaya)
- 1/4 cup golden raisins, chopped
- 1/2 cup powdered sugar
- 1/2 tsp cardamom powder
- 1 tbsp melted butter
Method
- 1
Activating the yeast
In a small bowl, mix the warm milk, sugar, and yeast. Let it sit in a warm, dark place for 10-15 minutes until a thick, frothy foam forms on the surface. If it doesn't foam, the yeast is dead and you must start over.
- 2
Kneading the dough
In a large bowl, combine flour and salt. Pour in the yeast mixture and butter. Knead for 10 minutes by hand or 5 minutes in a stand mixer until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
- 3
First Proofing
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours until it has doubled in size. The dough should feel airy and light to the touch.
- 4
Preparing the sweet filling
While the dough rises, mix the coconut, tutty-fruity, raisins, powdered sugar, cardamom, and melted butter in a bowl. The mixture should be crumbly but hold together slightly when pressed.
- 5
Shaping the base
Punch down the risen dough. Divide it into two slightly unequal portions (one slightly larger for the base). Roll out the larger portion into a 9-inch circle and place it on a greased baking tray.
- 6
Adding the stuffing
Spread the filling evenly over the dough, leaving a 1-inch border at the edges. Roll out the second portion of dough into an 8-inch circle and place it over the filling.
- 7
Sealing the edges
Fold the edges of the bottom layer over the top layer and pinch firmly to create a decorative, pleated seal. This prevents the sugar from leaking out as it melts during baking.
- 8
Second Proofing
Cover the shaped loaf and let it rise again for 30 minutes. Meanwhile, preheat your oven to 180°C (350°F). The bread will puff up significantly during this time.
- 9
Baking to perfection
Brush the top with milk or egg wash for a golden sheen. Bake for 20-25 minutes until the crust is a deep golden brown and the bread sounds hollow when tapped on the bottom.
- 10
Glazing and Cooling
Immediately after removing from the oven, brush the top with a little butter to keep the crust soft. Let it cool for at least 20 minutes before slicing into wedges so the filling sets.
Notes & variations
- Ensure your tutty-fruity is fresh; if it is too hard, soak it in warm water for 5 minutes and pat dry.
- You can add chopped cashews or almonds to the filling for extra crunch.
- Store in an airtight container at room temperature for 2 days or refrigerate for 4 days.
- To serve, warm a slice in the microwave for 10 seconds to soften the butter and sugar.
Serve with
Serve warm as a snack with a hot cup of Irani Chai or milk.
Cook's note
Do not overfill the bread, or the steam created by the melting sugar will cause the top crust to detach and balloon up.