Pinagong Bread Recipe

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 large eggs 2 large eggs
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 cup (50g) granulated sugar (for coating) 1/4 cup (50g) granulated sugar (for coating)
• 2 tablespoons melted butter (for brushing) 2 tablespoons melted butter (for brushing)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 2g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, sugar, yeast, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk, vegetable oil, eggs, and vanilla extract.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Punch down the dough to release the air and divide it into 12 equal portions.
7. 7.
   Roll each portion into a long rope, about 12 inches in length.
8. 8.
   Take one end of the rope and coil it tightly towards the center, creating a spiral shape.
9. 9.
   Repeat with the remaining ropes of dough.
10. 10.
    Preheat the oven to 180°C (350°F).
11. 11.
    Place the shaped dough on a baking sheet lined with parchment paper, leaving enough space between each piece.
12. 12.
    Brush the tops of the dough with melted butter and sprinkle with granulated sugar.
13. 13.
    Bake for 15-18 minutes or until the bread turns golden brown.
14. 14.
    Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• All-Purpose Flour — Make sure to measure the flour accurately using the spoon-and-level method to avoid a dense dough.
• Active Dry Yeast — Activate the yeast by dissolving it in warm milk with a pinch of sugar before adding it to the dry ingredients.
• Warm Milk — The milk should be warm to the touch but not hot, as high temperatures can kill the yeast.
• Vegetable Oil — Use a neutral-flavored oil like canola or sunflower oil for the best results.
• Granulated Sugar — Divide the sugar into two portions, one for the dough and one for coating the bread after baking.

Tips & Tricks

• For a richer flavor, you can add a teaspoon of lemon zest or orange zest to the dough.
• If you prefer a sweeter bread, you can increase the amount of sugar in the dough.
• To achieve a glossy finish, brush the baked bread with a sugar syrup made by dissolving sugar in hot water.
• Experiment with different fillings such as chocolate chips, raisins, or shredded coconut for a variation in flavors.
• Store the Pinagong Bread in an airtight container to maintain its freshness.

Serving advice

Pinagong Bread is best enjoyed warm or at room temperature. Serve it as a standalone treat or pair it with a cup of hot coffee or tea for a delightful breakfast or snack.

Presentation advice

Arrange the Pinagong Bread on a serving platter, showcasing their beautiful spiral shapes. Dust the bread with powdered sugar for an elegant touch or drizzle with a simple glaze made from powdered sugar and milk for added sweetness.