Pan de Coco Recipe

Posted on March 26, 2015 by Kusina Master Chef No Comments

INGREDIENTS:

4 Cups bread flour

Cup warm milk
2 Teaspoon rapid rise yeast
Cup white sugar
4 Eggs
Tablespoon salt
Cup melted butter
1 egg beaten with a splash of water (egg wash)
Filling

1 Cup brown sugar

1 Cup sweetened coconut flakes
1 1/2 Tablespoon softened butter
1 Teaspoon vanilla
INSTRUCTIONS:

Mix together warm milk, yeast, sugar and eggs.

Mix flour and salt, add melted butter.
Combine egg mixture to the flour mixture, mix well to form a dough.
Turn dough into a well-floured surface and knead until soft and elastic.
Place the kneaded dough in a well-oiled bowl.
Cover with a cloth and allow to rise for 1 hour or until it doubles in size.

Divide dough into 4 equal pieces, and 3 to 4 roll in each pieces.

Form dough into a ball, flatten it by hand or rolling pin.
Place about 1 tablespoon of filling at the center.
Pinch all the side together and twist to seal the edges.
Place pinched side down on parchment paper.
Cover with cloth and let it rise until doubled in size, about 1 hours.
Bake at 350F for about 5 minutes, brush the top with egg wash.
Bake for another 15 minutes or until top becomes golden brown.
Notes:
If you are kneading by hand, you may have to add a bit more flour as needed so
that it doesnt stick all over the place.
Use warm damped cloth or towel in covering the dough.
Use all purpose flour as the substitute for bread flour.

Source :
Pinoy
Hapagkainan