PAN DE COCO

This is my April Bread Challenge. I have always wanted to learn how to bake one of my favorite Filipino bread Pan de Coco. I was planning on using the dough for my walnut rolls but i figured i should go authentic, i know that sour cream is definitely not one of the ingredients in making pan de coco.

I also thought of making my pan de sal dough but then that'll defeat my bread challenge ( to make different kinds of yeast based bread at least once a month). I finally found this rolls recipe from Red Star Original, BROWN AND SERVE PAN ROLLS with some tweakings.

These rolls turned out good but not exactly the kind of dough i remembered used for the Pan de Coco. So..i'm still on a quest to find that perfect dough, soft, pillowy pan de coco dough but this recipe would suffice for now.

Y: 24 rolls

FILLING:

2 C brown sugar
2 C sweetened coconut flakes

Mix both ingredients and set aside.

BREAD DOUGH:

1 1/3  C  Water
1/4  C  Oil
5 C  Bread Flour
1 t Salt
2 T  Sugar
4 1/2  t Active dry yeast ( 2 packs of 1/4 oz active dry yeast)

NOTE: MILK MAY BE USED IN LIEU OF WATER FOR A SOFTER CRUMB AND CRUST ROLLS.

MIXER METHOD

In a large mixing bowl, combine 2 + 1/2 C flour, yeast, sugar, and salt; mix well.

Combine water and oil; heat to 120 degrees F.

Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, gradually stir in enough remaining flour to make a soft dough.

Knead on floured surface until smooth and elastic, 5 to 8 minutes.

RISING, SHAPING AND BAKING

Place in greased bowl, turning to grease top.  Cover; let rise until dough tests rise

Punch down dough and knead on a floured board for 5 minutes.

Divide dough and roll each half into a 12×2 inch log.

Cut each into 12 pieces to yield 24 rolls.

Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.

Place a little of soften butter and a heaping tablespoon of the coconut sugar filling.

Gather sides of round, pinch together and twist.

Place pinched side down on parchment paper, repeat until done.

Cover; let rise in warm place for an hour or until indentation remains after touching.

Bake rolls in a 350 degrees F oven for 25 minutes or until brown.

Let set 30 minutes in pans.  Turn out of pans; cool on a wire rack to room temperature.