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.)
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Cut each log into equal pieces.
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Flatten the dough with a rolling pin. Place about 1 tbsp of filling at the center.
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Gather sides of round, pinch together and twist to seal the edges.
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Place pinched side down on parchment paper, repeat until done.
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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. ​
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  • 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. 
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​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.
​
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  • 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. ​
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