- 1¼ cups lukewarm water
- 2 teaspoons instant yeast
- ½ cup sugar
- 1½ teaspoons kosher salt
- 2 Tablespoons soft butter
- 2 egg yolks
- 4 cups bread flour
- ½ cup milk powder
- Preheat oven to 400°F (205°C).
- In a standing mixer with the kneading hook attachment, add the ingredients in the order as written. Mix on low until combined.
- Knead on medium for 5 minutes or until smooth. Transfer the dough into a greased bowl, cover tightly with plastic film, and let rest on the kitchen counter for 1 hour. Dough does not rise a great deal, but it does a little.
- Lightly knead the dough and divide: for monay and pinagong into 4-ounce portions; for putok into 2-ounce pieces.
- Shape dough into rounds, flatten slightly, and place on a baking sheet 2 inches apart. For putok, make a deep long cross on top surface of dough. For monay, make a deep slash right down the middle. For pinagong, make 4 quarter-inch deep slashes.
- Immediately bake in the preheated oven until golden, about 15 to 20 minutes.*
- This bread is supposed to be full-bodied and dense, but if a softer bread is desired, let the buns rest for half an hour covered with plastic film, before baking. However they buns will not ave the correct texture for monay/putok/pinagong as they will be too fluffy already.
Source The Tummy Train
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