Pan De Coco2017-12-07
For the dough:
2-½ cups flour (unsifted)
2 tbsps. Sugar
½ tsp. salt
2 tbsps. Active dry yeast
½ cup milk
¼ cup water
2 tbsps. Margarine
1 egg, slightly beaten mixed with
1 tbsps. Water, for the eggwash
For the filling:
1 k. brown sugar
½ cup water
1 coconut, grated
1 tsp. vanilla extract
In a bowl, mix ¼ cup flour, sugar, salt and undissolved yeast. Place the milk, water and margarine in a saucepan and warm on stove.
Add the milk mixture to the dry mixture and beat for 2 minutes. Add another ¼ cup of flour. Beat for another 2 minutes. Stir in additional flour to make the dough soft.
Knead the dough for 3 minutes on a floured surface. Divide in pieces of equal size (this recipe will make anywhere from 8 to 12 pcs. ). Form into balls and place on an 8" -round pan.
Allow to rise for 30 minutes. Prepare the filling by cooking the sugar in water and then add the coconut and flavoring. Continue cooking until the consistency is dry enough to fill the rolls without the liquid running. Cool the mixture.
Flatten each piece of dough and fill with prepared filling and seal by pinching the edges. Place the sealed side down on a greased baking pan. Brush with eggwash and let rise until double in size. Preheat oven to 350ºF. Bake the rolls for about 15 minutes or until golden brown.