- 4 Cups bread flour
- ¾ Cup warm milk
- 2 Teaspoon rapid rise yeast
- ¼ Cup white sugar
- 4 Eggs
- ½ Tablespoon salt
- ¾ Cup melted butter
- 1 egg beaten with a splash of water (egg wash)
- 1 Cup brown sugar
- 1 Cup sweetened coconut flakes
- 1 1/2 Tablespoon softened butter
- 1 Teaspoon vanilla
Pinoy variation of a dinner roll with a sweetened grated coconut filling, served as a dessert or a snack. Dehydrated or fresh grated coconut cooked in sugar caramel is added in a bread as filling.
- Mix together warm milk, yeast, sugar and eggs.
- Mix flour and salt, add melted butter.
- Combine egg mixture to the flour mixture, mix well to form a dough.
- Turn dough into a well-floured surface and knead until soft and elastic.
- Place the kneaded dough in a well-oiled bowl.
- Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
- Divide dough into 4 equal pieces, and 3 to 4 roll in each pieces.
- Form dough into a ball, flatten it by hand or rolling pin.
- Place about 1 tablespoon of filling at the center.
- Pinch all the side together and twist to seal the edges.
- Place pinched side down on parchment paper.
- Cover with cloth and let it rise until doubled in size, about 1 hours.
- Bake at 350°F for about 5 minutes, brush the top with egg wash.
- Bake for another 15 minutes or until top becomes golden brown.
Cooking Tips :
- If you are kneading by hand, you may have to add a bit more flour as needed so that it doesn’t stick all over the place.
- Use warm damped cloth or towel in covering the dough.
- Use all purpose flour as the substitute for bread flour.
Watch Pan de Coco cooking video :
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