Pan de Coco Recipe

INGREDIENTS:

• 3 cups bread flour
• 1- 1/2 cups all purpose flour
• 1/4 cup sugar + 1 tbsp 
• 1/2 tsp salt
• 1 pouch rapid rise yeast 
• 3 egg yolks
• 3/4 cup milk 
• 1/2 cup melted butter
• 1/2 cup water
• extra flour for kneading

Filling:

• 1 cup brown sugar
• 1 cup sweetened coconut flakes
• 1 1/2 tbsp softened butter
• 1 tsp vanilla​

- (Combine all the filling ingredients together and set aside.)

Cut each log into equal pieces.

Flatten the dough with a rolling pin. Place about 1 tbsp of filling at the center.

Gather sides of round, pinch together and twist to seal the edges.

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

Fresh from the oven. Ready to eat!

How to make Pan de Coco using Manual / Traditional method:

• Dissolve yeast in warm water and 1 tbsp sugar. Stir to dissolve and let stand for 5-10 minutes. Set aside.  Click here for procedure & tips for a successful yeast.
• In a large bowl, combine the milk, 1/4 cup sugar, butter, egg yolks and salt.
• Blend well then add the yeast mixture. 
• Add flour to make a moderate stiff dough.
• Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic. 
• Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
• After rising, transfer the dough onto a lightly floured surface. ​

​

• Use a dough slicer to divide the dough into 4 equal parts.
• Roll each part until it forms into a log. Cut each log into equal pieces. (see picture above)
• Flatten the dough with a rolling pin until it stretches into a round shape. (see picture above)
• Place about 1 tbsp of filling in the middle of the flattened dough.
• Gather sides of round, pinch together and twist.

• Place all the shaped dough (pinched side down) on a lightly greased baking sheet or tray lined with wax paper.
• Cover the tray with a damp cloth and let it rise for 20-30 minutes.
• Pre-heat oven to 325 degrees F.
• Bake the shaped dough for 20-25 minutes. 
• Serve warm. Enjoy!

*** You can always divide this recipe like I do. I make Spanish Bread using 1/2 of the dough and the rest I make Cinnamon Rolls or Cheese Rolls or Pinoy Donut/Bitsu-Bitsu or Spanish Bread. 
​

​How to make Pan de Coco using a Mixer / Kneader

• Place all dry ingredients including yeast into a bowl except 1/2 cup all purpose flour.
• Attach bowl and dough hook. Raise mixer bowl. Turn to speed 2 and mix about 15 seconds or until ingredients are combined.
• Combine all liquid ingredients then add to flour mixture and mix 1-2 minutes longer.

• Continuing on speed 2, gently add all purpose flour.  Mix until dough starts to clean sides of bowl, about 2 minutes.
• Lower bowl on mixer and remove dough from the bowl and dough hook. 
• Transfer the dough to a lightly greased bowl, cover with a damp cloth and let it rise for at least an hour.
• After an hour, transfer the dough onto a lightly floured surface.

​

​

• Use a dough slicer to divide the dough into 4 equal parts.
• Roll each part until it forms into a log. Cut each log into equal pieces.
• Flatten the dough with a rolling pin until it stretches into a round shape. (see picture above)
• Place about 1 tbsp of filling in the middle of the flattened dough.
• Gather sides of round, pinch together and twist.
• Place all the shaped dough (pinched side down) on a lightly greased baking sheet or tray lined with wax paper.
• Cover the tray with a damp cloth and let it rise for 20-30 minutes.
• Pre-heat oven to 325 degrees F.
• Bake the shaped dough for 20-25 minutes. 
• Serve warm. Enjoy!

*** You can always divide this recipe like I do. I make Spanish Bread using 1/2 of the dough and the rest I make Cinnamon Rolls or Cheese Rolls or Pinoy Donut/Bitsu-Bitsu or Spanish Bread. ​
​

You might also like:

Loading...

CACKLE comment system