Tuesday, April 2, 2013

Pan De Coco

These coconut filled sweet bread rolls are Heavenly.  After serving a mission in the Philippines my husband often requests Filipino dishes.  With time I have come to like most of them.  There are a still few exceptions that are a little to out there for me to enjoy.  However, I am always up for a Filipino dinner, because I know I can make Pan De Coco to go with it.   These are the best served warm, fresh from the oven. IF you have any leftovers simply warm them in the microwave for about 15 seconds before devouring.

Check out my other Filipino recipes here.

Pan De Coco
Coconut filled sweet bread.
1 Cup Sugar, White or Brown
3/4 Cup Sweetened Coconut Flakes
Prepare the filling before you start to prepare your dough.  This gives the sugar time to draw the moisture from the coconut and create a caramely, coconut flavor.  If you remember or have time to plan ahead it is even better when prepared the night before.  Mix the sugar and coconut together. Cover and refrigerate until ready to use. 
1/2 Cup Warm Milk
1/3 Cup Warm Water
2 tsp Yeast
1 Large Egg, room temperature
1/4 Cup Butter, melted and cooled to room temperature
1/4 Cup Sugar
1 tsp Salt
3 1/3 Cups Flour
Mix the milk, water and yeast together.  Cover and let sit for 2-3 minutes until bubbly.  Add the egg, butter and sugar.  Mix until combined.  Add the salt and flour.  Mix on low speed until a soft dough is formed.  Cover and let rise for 1 hour or until doubled.  Punch the dough down and divide into 24 rolls.  In the palm of your hand flatten out the dough ball enough to fill with 1 heaping TBSP of coconut/sugar filling.  Fold the dough over the filling and pinch all seams to seal in the filling.  Place in a greased 9x13 baking dish.  Cover and allow the filled rolls to rise for 30 minutes.  Bake in a preheated 400 degree oven for 12-15 minutes or until the tops begin to turn golden brown.  Immediately after removing from the oven brush the tops with melted butter.  Cool for 10 minutes, serve and Enjoy!

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