Monay is one of the classic breads in the Philippines. It is always sold hot during meryenda or snack time or even at breakfast. My family always eats this bread with cheddar cheese. It is wonderful served with coffee. Nowadays, a sweet hot monay has become more popular in many bakeries. Locals always love a little bit of sweetness added to their bread. You always see monay paired together with pinaputok or pinagong. They are similar in taste, but they have a different shape.
Adding powdered sugar makes monay whiter and smoother. The longer you leave monay, the floppier it will be. That is the consistency we don’t want to achieve. It should be dense and rich inside. Make this today and you will not regret it.
[btn color=”orange” target=””]Ingredients:[/btn]
- 4 cups bread flour or all purpose flour
- extra flour for dusting
- 2 tsp instant yeast
- 1/2 cup warm water
- 1/2 cup warm milk
- 1 large egg
- 1/2 cup milk powder
- 2/3 cup granulated sugar
- 1 tsp salt
- 4 tbsp softened butter
- 1 large egg
- 1 tbsp milk
- Yield: 10-12
- Level: Advanced
- Time: 1 hour 40 minutes
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- In a mixing bowl, combine warm water (110 degrees), a tablespoon of sugar, and instant yeast. Mix until well combined. Set aside in warm place for at least 5-10 minutes until foamy and bubbly.
- In separate bowl, combine flour, remaining sugar, milk powder, and salt. Whisk until combined.
- Pour in warm milk, softened butter, and yeast mixture. Using a hand mixer with a dough hook attachment, mix on low speed until a smooth dough forms. You can also stir it manually using a wooden spoon.
- Place the dough on floured surface and knead for at least 5 minutes until smooth and elastic. Shape into round ball. Place in an oiled bowl and cover with plastic wrap or a damp cloth. Set aside in warm place for at least an hour.
- After an hour, punch the dough in the middle. Divide the dough into 4 logs. Cut each log in half and shape into a round ball.
- For monay, make a deep slash right down the middle of the dough. For pinaputok, make star cuts on top of the dough. Put the dough onto a baking tray coated with cooking spray. Cover with a damp cloth, and allow it to rest for at least 10 minutes. If you let them rest too long, they will become floppy in texture.
- Brush the top of the bread with eggwash. Bake them in a preheated oven set at 350 degrees for at least 20 minutes or until the top is light brown.
- Sprinkle pinaputok bread with brown sugar on top. Serve monay and pinaputok bread hot. Enjoy!