Pan de Coco

INGREDIENTS

Filling:
2 cups grated fresh coconut
2 cups sugar

Dough:
1 tablespoon yeast
¼ cup lukewarm water
1 teaspoon salt
½ cup sugar
½ cup milk
¼ cup melted shortening
2 eggs
3 ½ cups MAYA All-Purpose Flour

Egg Wash:
1 egg yolk
2 tablespoons milk
sugar, for sprinkling (optional)

PROCEDURE

Prepare filling. Cook together coconut and sugar on low heat until brown, stirring occasionally. Set aside.

Prepare dough. Dissolve yeast in lukewarm water and let stand for 5 minutes. In a bowl, combine salt, sugar, milk, shortening and eggs. Add 1 ½ cups of flour and yeast mixture. Mix until thoroughly blended. Add the remaining 1 ½ cups of flour and mix until dough leaves the sides ofthe bowl. Use remaining flour for dusting hands and table. Knead until smooth and elastic. Place dough in a greased mixing bowl, cover with a damp cloth and let rise for an hour or until double in volume. Punch down dough.

To assemble. Preheat oven to 375°F/191°C. Portion the dough into 30-50 gram balls. Flatten each ball then fill center with 1 tablespoon of coconut filling. Gather the edges to seal the bread and arrange on a lined baking sheet. Poke holes on top using a fork or cut a cross on top of the dough. Let the dough rise for 10-15 minutes. Brush with beaten egg wash on top and sprinkle with sugar, if desired. Bake for 15-20 minutes or until golden brown.

YIELD

2 dozens