PAN DE COCO

Ingredients:

3-1/2	cups	MAGNOLIA ALL PURPOSE FLOUR
1	tsp	iodized fine salt
1/2	cup	sugar
1-1/2	tbsp	EMPEROR’S BEST INSTANT YEAST
3/4	cup	MAGNOLIA PURE FRESH MILK
2	pc	MAGNOLIA BROWN EGGS
1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED, softened

2	cups	dessiccated coconut
1/4	cup	powdered milk
3/4	cup	brown sugar
1	tsp	vanilla extract
3/4	cup	MAGNOLIA GOLD BUTTER UNSALTED, melted
1/2	cup	MAGNOLIA PURE FRESH MILK

1	pc	MAGNOLIA BROWN EGG
2	tbsp	MAGNOLIA PURE FRESH MILK

Procedure:

Line muffin molds with banana leaves (cut into 4x4 inch pieces). Set aside. In a mixer, with bread hook attachment, combine dough ingredients, except butter. Knead at low speed for 2-3 minutes or until the dough becomes a rough ball. Switch to medium speed, add butter and continue kneading for another 5 to 8 minutes or until the dough becomes smooth and elastic.
Cover with a damp cloth or cling wrap and rest dough for 30-45 minutes. Meanwhile, prepare filling, by combining all ingredients together. Set aside.
Punch down dough and divide equally into 24 pieces and shape into balls. Flatten each dough ball and place about 2 tbsp filling. Pinch the seams to seal the filling inside the dough.
Prepare egg wash by combining ingredients and then strain mixture. Set aside.
Place in muffin molds. Rest again for about 30 minutes until double in size. Brush the top of the bread with egg wash. Bake in a preheated oven set to 375F for 10-15 minutes or until golden brown in color.

Makes 24 pieces.

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