Just another tentative…I thought, why not prepare the pan de coco dough without using brewer’s yeast and try using the “lievito madre” as leavening agent? Well, I think the experiment gave me a positive result.
PAN DE COCO
1 1/4 cup milk
1/3 cup sugar
1/4 cup butter
50 grams “lievito madre”
1 tsp salt
3 1/2 – 4 cup flour
1 egg yolk for glazing
Put above ingredients into the breadmaker(I am using Kenwood). Program 10. If dough is too sticky, just add some more flour. Dough must be soft but not sticky!. When dough is ready, divide into portions. Smaller coco buns means smaller portions. Bigger coco buns means bigger portions. It’s your choice!
2 cups dessicated coconut
1 1/2 cup brown sugar “Mascobado”
75 grams of butter
1/2 cup milk
1/4 teaspoon of cinnamon powder, though I prefer without flavoring.
Cook above ingredients over medium fire, continously stirring for 25 minutes. Avoid burning the coconut filling! Cool. Remember to prepare filling 1 or 2 hours before!
Use 1 full Tablespoon of this filling for each of the 9 portions of dough. See attached picture.( With this recipe, I decided to add 1 1/2 TBSP of coco filling)
Preheat oven at 180°C/10 minutes
Gather the end of each disc, close well and turn the bun.
Spread some egg wash on top and on the sides of the bun and do a star like cut on the center. If you like, you can sprinkle some cinnamon powder on top before baking.( I think you can make 12 coco buns out of this recipe. I made 9 because I wanted big coco buns. The pan de coco sold in the Philippines are 2/3 the size of a tennis ball! – at least the ones sold in Iligan!)
One very important thing to remember is: using a natural leavening agent as “lievito madre” means that you have to wait at least 2 hours before baking the buns. A small price to pay for eating bread without using brewer’s yeast.
Bake at 180°C/25 – 30 minutes