I’ve always wanted to learn more about Filipino-Spanish delicacies. And so I had a chance to work at a Filipino bakery during my work experience for 3 weeks at MANILA SWEETS BAKERY. It was a fun experience learning more about our traditional breads and sweet desserts. Learn a few skills on how they make the bread.
Back in the Philippines , When I was a kid I remember going to this bakery right beside our house and I would always buy a freshly baked Pan de Coco or Spanish bread . This bread can be eaten as for breakfast, dessert or even as a snack (merienda).
Sweet dough with a Dehydrated or fresh grated coconut cooked in sugar caramel is added in a bread as filling. there is another called Pan de Ube (purple yum) filling.
- 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
- 1/4 cup water
- 1 Teaspoon vanilla
- Put brown sugar and melted butter in a sauce pan.
- Give a quick stir, then add water.
- Keep stirring in medium heat, add vanilla and cook until thicken.
- 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.
- Cover with a cloth and allow to rise for 1 hour or until it doubles in size.
- Divide dough ,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. egg wash it and bake at 350F for 15-20minutes.