Bonete Bread of Batangas or also known as “Pan de Bonete” or Pambonete is a spanish word that means Pan=Bread + Bonete=Hat or in English “Bread Hats”. These breads basically look like button mushrooms and are smaller than Pandesal. According to old folks from Mabini Batangas, Bonete is considered older than Pandesal which was introduced by the Spaniards in the 16th Century (though it didn’t mention how much older Bonete was).
One of the Best Bonete’s mentioned by their folks were from the bakery of the late Mayor Calangi, Mabini Bakery, Sembranos Bakery, Maderazo’s Bakery, and Esperanza Bakery. Just a throwback of their old stories, when bread was sold by vendors in big brown boxes full of hot Bonete’s. The vendors will buy it at bakeries in town and sell it house to house early in the morning to the neighborhood.
These Bonete’s taste buttery, firm outside but softer on the inside. It is really delicious when served fresh from the oven and the oil of melted butter is drifting at the bottom. So yummy! Best to partner with Kapeng Barako or Tsokolate drink. Happy baking!
BONETE BREAD
INGREDIENTS:
- For the dough:
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- Wet ingredients:
- 160 ml fresh milk
- 2 tsp yeast powder
- ¼ cup white sugar
- 75 grams butter, sliced in cubes (room temp)
- 1 egg
- For Toppings: softened butter (room temp) and milk
INSTRUCTIONS:
- In a saucepan, add milk and stir in the sugar, heat the milk until warm (just enough that you can touch it). Then add the yeast powder and mix. Set aside and let the yeast activate for about 10 minutes.
- In a mixing bowl, add the dry ingredients. (Flour, salt, and baking powder). Once the yeast is activated (the mixture becomes frothy). Add it to the prepared dry ingredients in the bowl and blend it with the electric mixer
- Add egg, butter and blend with a mixer for 20 minutes or just manually knead it with hands until it becomes elastic.
- Transfer into a bowl and cover with a dry cloth/towel. Let it rise for 1 hour.
- After an hour, knead it again for a short time. Then, slice the dough in half. Form two logs and divide it in small equal round pieces.
- Transfer it into a cupcake tray and let it rest for another 30 minutes and cover it with a dry towel.
- Preheat the oven at 160°C for 10 minutes. Then, brush the top of each dough with room temperature butter.
- Bake it for about 15-20 minutes. Once done, remove the tray from the oven and brush each bonete with milk on top.
- Serve and enjoy!
Yield 13 pieces