Ingredients
Dough
- 2 teaspoons yeast
- 2/3 cup warm water
- 2/3 cup milk
- ½ cube butter
- 1/3 cup sugar
- 1 tsp salt
- 2 cups bread flour
- 1 ½ – 2 cups all-purpose flour
Filling
- 3 tbsp butter
- ¾ cup brown sugar
- 3 cups coconut flakes
- 1 ½ tsp vanilla
- ¾ cup milk
Egg Wash
- 1 egg
Instructions
- In a small bowl, mix together warm water (not too hot) and yeast. Set aside.
- Scald milk on stovetop or heat in microwave for 90 seconds. Pour into a large mixing bowl.
- Add butter and sugar and stir until fully dissolved.
- Mix in salt and 2 cups bread flour until combined (You can substitute all-purpose flour if needed).
- Add yeast mixture.
- Mix in all-purpose flour until dough is fully formed. Dough should not be sticky.
- Knead dough for 5 minutes by hand (or with stand up mixer).
- Place down in a large bowl and cover with a damp towel or plastic wrap until it doubles in size (for colder climates, place next to a heat source for faster rising).
- In a saucepan, mix together all filling ingredients and stir on a low heat.
- Stir occasionally for about 15 minutes or until all liquids have been reduced.
- Refrigerate filling until needed.
- Separate dough into 4 equal sized pieces.
- Cut each of those pieces into 6 equal sized pieces (you’ll have 24 in total).
- Roll each piece of dough into a ball, then flatten with a rolling pin.
- Place one tablespoon of filling mixture into center of flattened dough.
- Fold dough ends together at the center and twist to seal.
- Place dough with the sealed side down onto a baking sheet.
- Poke 3 times with a fork to create holes for air to escape while baking.
- Allow filled dough to rise for another 30 minutes.
- Beat a single egg and brush the egg over the top of each piece.
- Bake for 13-18 minutes at 350 degrees until golden brown.
- Remove from oven and allow Pan de Coco cool before eating.
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