AuthorBiteSizedAdd a touch of festive magic to your holiday table with Pan de Coco Star Bread, a stunning twist on the beloved Filipino classic. This delightful bread combines the rich, coconutty sweetness of pan de coco with a show-stopping star shape, making it the perfect centerpiece for your celebrations. Soft, fluffy, and filled with a decadent coconut mixture, this bread is as delicious as it is beautiful.
The dough is a tender blend of flour, milk, butter, egg, sugar, and a pinch of salt, brought to life with instant yeast for a light, airy texture. Once kneaded and left to rise, the dough is divided and rolled out into layers. But the magic lies in the filling—a rich, aromatic mixture of freshly grated coconut and panutsa (Filipino palm sugar), which lends a caramel-like sweetness with a hint of earthy depth.
To create the star shape, the layers of dough are stacked with generous amounts of the coconut filling in between. A few precise cuts and twists later, you’ll have a beautifully sculpted bread that’s ready for baking. As it bakes, the bread turns golden brown, and the coconut filling caramelizes, creating a tantalizing aroma that fills your kitchen.
Once out of the oven, this Pan de Coco Star Bread is almost too beautiful to eat—almost! Its soft, fluffy layers and gooey, sweet coconut filling make it irresistible. Whether you’re sharing it over coffee or serving it as a holiday dessert, this bread is sure to impress.
Celebrate the holidays with this festive take on a Filipino favorite. Pan de Coco Star Bread is a heartwarming treat that brings tradition and creativity to your table, making your gatherings extra special!
Combine all-purpose flour, warm milk, yeast, butter, and egg in a mixing bowl. Mix until smooth. Transfer the dough to a bowl with oil cover it with cling wrap or cloth and rest for an hour.
Meanwhile, make the pan de coco filling. Melt the panutsa then add the grated coconut and season with salt.
Dust some all-purpose flour on a clean work surface. Punch down the dough and divide the dough into four. Roll each piece into a 10-inch circle. Place the dough on a baking sheet with parchment paper. Top the dough with half the pan de coco filling, then the remaining fillings.
Place a round mouthed glass or 3-inch circle object onto the center of the dough.
Cut some 16-even strips. Grab two strips and twist them away from each other. Press the two ends together to make a point. Cover the shaped dough with a cloth and rest for 20 minutes.
Brush with egg wash and bake in a preheated 180°C/375°F oven for 25 minutes.
When done remove from the ven and serve warm.
Ingredients
Directions
Combine all-purpose flour, warm milk, yeast, butter, and egg in a mixing bowl. Mix until smooth. Transfer the dough to a bowl with oil cover it with cling wrap or cloth and rest for an hour.
Meanwhile, make the pan de coco filling. Melt the panutsa then add the grated coconut and season with salt.
Dust some all-purpose flour on a clean work surface. Punch down the dough and divide the dough into four. Roll each piece into a 10-inch circle. Place the dough on a baking sheet with parchment paper. Top the dough with half the pan de coco filling, then the remaining fillings.
Place a round mouthed glass or 3-inch circle object onto the center of the dough.
Cut some 16-even strips. Grab two strips and twist them away from each other. Press the two ends together to make a point. Cover the shaped dough with a cloth and rest for 20 minutes.
Brush with egg wash and bake in a preheated 180°C/375°F oven for 25 minutes.
When done remove from the ven and serve warm.
Leave a Reply