This monggo bread is my moms favorite, we always have these on the table back in the days…so yummy homemade monggo bread! My favorite merienda pinoy bread.
Monggo Bread Recipe
FOR THE DOUGH:
5 cups flour
3/4 cup sugar
3/4 cup fresh milk or whole milk (warm)
3 teaspoons yeast
3/4 cup melted butter
FOR THE FILLING:
2 cups monggo boiled and mashed
2 cups evaporated milk
1 cup sugar
1/4 cup butter
For the Fillings: In a pan combine all the ingredients then cook over medium heat until it become like a jam ( make sure its not soupy. Set aside for filling later.
To prepare the dough: Dissolve the yeast in the warm milk for 10 minutes. Set aside.
Mix all the dry ingredients, make a well in the middle, then crack the eggs and beat it there.
Add the butter and the milk with dissolved yeast.
Mix well until you can knead them. Transfer in dusted table, knead until the dough is formed and stretchable with fingers. Place it in a big bowl with little oil and roll the dough (just grease). Let rise for 2 hours by covering it with a damp cloth or cling wrap.
After 2 hours knead the dough for awhile then slice it, make sure each slice should be around 80 grams to make one serving of bread.
Flatten each portion and make a shape of circle slice the side to form a 4 leaf flower and put the monggo filling and seal it under, make sure each end is well sealed by pressing it.
Let it rise for 45 minutes. Brush with beaten egg for a good texture.
Preheat the oven for 20 minutes then bake the bread for 15 minutes or until done at 180C. Serve and enjoy!