Bread

Pan de Coco

Loading...
Pan de Coco
4 (80%) 6 votes

Photo by @danskie_eats

A Classic Filipino bun with a sweet coconut filling. This recipe originated in Spain and the recipe was adapted by Filipinos back in Hispanic colonization.

Ingredients

3 1/4 cups all purpose flour
extra flour for dusting
1 pack (40 g) instant yeast
1/2 cup warm milk
1/4 cup  warm water (110 Degrees F)
1  fresh egg, beaten
4 tbsp  granulated sugar
3 tbsp melted butter
1 tsp  salt

For Filling:
1 cup dessicated coconut flakes
2 tbsp butter melted

1 cup brown sugar
1/4 tsp vanilla extract

For egg wash:
1 egg beaten
1 tbsp milk

Instructions:

In a large bowl, mix water, yeast and a tablespoon of sugar. Mix until combined. Put it aside in a warm place for about 5 -10 minutes until foamy and bubbly.

In a another bowl, mix flour, salt and the remaining sugar. Add beaten egg, warm milk, melted butter and yeast mixture. Combine until dough forms. (Add more water if the dough is too dry and flour if it’s too wet).

On a flat working area, transfer the dough on a floured surface. Knead for about 10 minutes until smooth and elastic ball forms.

Transfer the dough in an oiled bowl and cover with cling wrap. Let the dough rise in warm place for at least an hour or until dough has doubled in size.

Meanwhile, prepare the filling. In a bowl combine all the coconut filling Ingredients. Set aside.

After one hour, punch the dough in the middle to let air escape. Transfer the dough onto floured working surface and divide dough into four equal parts.


Form each dough into a log shape about 8-9 inches long. Divide the log into 4 individual equal sizes. 

Form each piece into a ball. Flatten it using your palm. Roll it out using a rolling pin to 1/8 inch thick and 4-5 inches in diameter.
Scoop up about 1 tablespoonful of filling and put it in the middle of the dough. Pull up all the edges of the dough, pinch and twist to seal. 

Put the pinched side down on a baking pan with a greased baking sheet on the bottom. Make about 1/2 inch spaces between each dough. Let them rest for 20 minutes in a warm place.

After 20 minutes, lightly brush the tops with an egg wash. (A  combination of beaten egg and milk). Bake them in a preheated oven at 350 degrees for at least 20 – 25 minutes or until light brown.

Remove from oven, serve and enjoy!

 

 

Source

Photo