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Pan de Coco

A simple milk break stuff with shredded coconut
Print Recipe
Prep Time 50 minutes
Cook Time 20 minutes
Proof Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings: 20 buns
Ingredients Method

Ingredients
  

Dough
  • 2 teaspoons instant yeast OR 2 ¼ teaspoons active dry yeast
  • 1 ¼ cup (285 g) whole milk warmed to 100-105 degrees F
  • 4 ½ cups (585 g) all-purpose flour
  • 1 ½ teaspoons salt
  • 3 tablespoons (43 g) granulated sugar
  • 2 large eggs lightly whisked
Filling
  • 1 ½ cup freshly grated coconut
  • 3 tablespoons coconut oil
  • ¼ cup + 2 tablespoons brown sugar, packed
  • ½ teaspoon salt
  • You can use dried, desiccated coconut if you wish. Just be sure to let it hydrate for some time.

Method
 

Dough
  1. In a stand mixer, combine all-purpose flour, yeast, salt (make sure the salt doesn’t make direct contact with the yeast), and sugar. Mix all the dry ingredients together.
  2. Add the eggs and milk. Add just enough milk to pick up all the flour at the bottom of the bowl, then add a splash more (I like my pandesal dough to be a bit wet and sticky!)
  3. Add the butter, then put your stand mixer on medium speed. Knead for about 5-7 minutes, or until it passes the windowpane test. Make sure you don’t over-knead your dough!
  4. Once it’s kneaded, scrape the sides of the bowl to combine the dough into one ball. Cover the dough, and let it proof until it has doubled in size, about 1 hour.
Filling
  1. In a medium bowl, quickly mix together the coconut, brown sugar, and salt.
  2. Melt the coconut oil in a medium sauce pan over medium heat. Once its fully liquid form, add the combined dry ingredients. Simmer this while stirring occasionally until the coconut is aromatic and becomes slightly translucent, about 5 minutes. Set this aside and let it cool.
Assembly
  1. Once the dough is done proofing, punch it down and turn it out onto a floured surface.
  2. Divide the dough into 16 equal parts. I recommend using a scale.
  3. Use a rolling pin to roll each small dough ball into a flat circle but keeping the middle a little bit thicker than the edges.
  4. Add a small spoonful of filling to each dough ball and pinch closed. Be careful not to add too much filling because it will make pinching and sealing the dough difficult.
  5. Once all buns are filled and shaped, place on a baking tray lined with parchment paper. Cover and let these proof for about 30 minutes.
  6. Preheat the oven to 350℉.
  7. Scramble the egg and brush a little bit on top of each bun for a nice egg wash. Also use a fork to poke each bun once so there is a bit a pressure relief while baking.
  8. Bake for 25 minutes or more until the tops are golden brown.
  9. Remove from the oven and let cool before serving!