A Classic Filipino bun with sweet grated coconut filling. This recipe originated in Spain and the recipe was adapted by Filipinos back in Hispanic colonization. These buns are commonly sold in local panaderias around the Philippines. One of my childhood favorite merienda buns.
Pan de Coco Recipe
4 cups Bread Flour
1/2 tsp Salt
1 ½ tsp Baking Powder
1/2 cup Sugar, granulated
1 tbsp dry Yeast
1 tbsp Sugar
3/4 cup Milk
4 tbsp Butter, melted
3 Eggs, lightly beaten
1 whole Egg
1 (17 oz.) Shredded Sweetened Coconut
1/2 cup Coconut Milk or Fresh Milk
1/2 cup Brown Sugar
1/2 tsp. Vanilla
Make the Bokayo Filling:
Place the pan over medium heat, pour in the shredded coconut, coconut milk, brown sugar and vanilla, stirring constantly. When the mixtures are boiling lower the heat and simmer until thickened. Let it cool completely before using.
For the Dough:
1. In a small bowl pour in the milk, heat in the microwave for 25 seconds or until it reach 45°C
2. Make sure that the milk is not too hot or cold, then sprinkle 1 tbsp sugar, stirring until sugar is dissolve then put the yeast, let it sit for 8-10 minutes.
3. In a mixing bowl combine and sift the flour, sugar, salt and baking powder.
4. Add in the yeast mixture, lightly beaten egg, and butter, mix using your hand or wooden spoon until well combined.
5. In a floured surface knead the dough (dust with some more flour if needed) for 5 minutes, or until it bounce back when poked with your finger. Heat the oven to 150°C for 1 minute then turn it off, this process will help your dough to rise fast.
6. Roll the dough into a big ball and transfer to a bowl with oil, cover the dough with damp towel, place the dough in the heated oven for 30 minutes or until the dough doubled in size.
7. After rising the dough place it in a floured surface and punch down to remove the air.
Divide the dough into equal pieces (about 20 pcs), roll into a small ball then flatten using a rolling pin, place 1 1/2 tsp of filling in the center of the dough, gather the edge and pinch to seal.
8. Line the dough in the cookie sheet with wax paper, place pinched down and cover with damp towel, let it rise for 1 hour. Brush the dough with egg wash.
9. Preheat oven to 180°C and bake for 12-15 minutes.
10. Store in an airtight container. Best served with hot coffee. Enjoy!
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