Bread · Filipino Recipe

Monay Bread

Monay Bread

Bake your own freshly baked Monay Bread. Favorite Filipino bread merienda. It’s milky and best serve when hot with coffee too. Filipino Monay bread is best with any spread like margarine, cheese whiz, cream cheese or even Quezo. Happy baking!

Monay Bread Recipe


    • 4 cups bread flour or all purpose flour
    • extra flour for dusting
    • 2 tsp instant yeast
    • 1/2 cup warm water
    • 1/2 cup warm milk
    • 1 large egg
    • 1/2 cup milk powder
    • 2/3 cup granulated sugar
    • 1 tsp salt
    • 4 tbsp softened  butter

For egg wash:

    • 1 large egg
    • 1 tbsp milk


In a mixing bowl, combine warm water (110 degrees), a tablespoon of sugar, and instant yeast. Mix until well combined. Set aside in warm place for at least 5-10 minutes until foamy and bubbly.

In separate bowl, combine flour,  remaining sugar, milk powder, and salt. Whisk until combined.

Pour in warm milk, softened butter, and yeast mixture. Using a hand mixer with a dough hook attachment, mix on low speed until a smooth dough forms.

You can also stir it manually using a wooden spoon.

Place the dough on floured surface and knead for at least 5 minutes until smooth and elastic. Shape into round ball. Place in an oiled bowl and cover with plastic wrap or a damp cloth. Set aside in warm place for at least an hour.

After an hour, punch the dough in the middle. Divide the dough into 4 logs. Cut each log in half and shape into a round ball.

For monay, make a deep slash right down the middle of the dough. For pinaputok, make star cuts on top of the dough. Put the dough onto a baking tray coated with cooking spray.

Cover with a damp cloth, and allow it to rest for at least 10 minutes. If you let them rest too long, they will become floppy in texture.

Brush the top of the bread with egg wash. Bake them in a preheated oven set at 350 degrees for at least 20 minutes or until the top is light brown. Sprinkle sugar on top.

Serve and enjoy!

You may also try our:

Putong Bigas (Rice Puto)

Credits: @raymondclee

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