Recipe

St. Louis-style Pinagong

Smoky and Savory St. Louis Pinagong Delight

4.3 out of 5

Indulge in the flavors of St. Louis with this unique twist on the classic Filipino Pinagong. This recipe combines the rich smokiness of St. Louis cuisine with the traditional Filipino bread, resulting in a delightful fusion of flavors.

Bread› Pinagong

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Cuisine of the Americas› American cuisine› Midwestern American cuisine› St. Louis cuisine

Preparation time

20 minutes

Cooking time

15-20 minutes

Total time

1 hour 40 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Omnivore, Dairy-free (if using dairy-free butter), Nut-free, Soy-free, Kosher

Allergens

Wheat, Milk

Not suitable for

Vegan, Gluten-free, Paleo, Low-carb, Halal

Ingredients

In this St. Louis adaptation of Pinagong, we incorporate the smoky flavors that are characteristic of St. Louis cuisine. The bread is infused with a hint of smokiness, reminiscent of St. Louis-style barbecue. This adds a unique twist to the traditional Filipino Pinagong, creating a fusion of flavors that will delight your taste buds. We alse have the original recipe for Pinagong, so you can check it out.

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 (3g) salt 1/2 teaspoon (3g) salt
1/2 cup (120ml) milk 1/2 cup (120ml) milk
1/4 cup (60ml) water 1/4 cup (60ml) water
1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
1 teaspoon (5ml) liquid smoke 1 teaspoon (5ml) liquid smoke
1 teaspoon (5ml) Worcestershire sauce 1 teaspoon (5ml) Worcestershire sauce
1/2 teaspoon (2.5ml) liquid hickory smoke 1/2 teaspoon (2.5ml) liquid hickory smoke

Nutrition

Calories (kcal / KJ): 220 kcal / 920 KJ
Fat (total, saturated): 7g, 4g
Carbohydrates (total, sugars): 34g, 6g
Protein: 5g
Fiber: 1g
Salt: 0.3g

Preparation

1.
In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2.
In a small saucepan, heat the milk and water until warm (about 110°F/43°C).
3.
Pour the warm milk mixture into the dry ingredients and mix until a dough forms.
4.
Add the melted butter, liquid smoke, Worcestershire sauce, and liquid hickory smoke to the dough. Knead until well combined.
5.
Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
6.
Preheat the oven to 375°F (190°C).
7.
Punch down the dough and divide it into 8 equal portions. Shape each portion into a round ball.
8.
Place the dough balls on a baking sheet lined with parchment paper, leaving enough space between them for expansion.
9.
Bake for 15-20 minutes, or until the Pinagong is golden brown.
10.
Remove from the oven and let cool on a wire rack before serving.

Treat your ingredients with care...

Liquid smoke — Use it sparingly as it can be quite potent. Adjust the amount according to your preference for smokiness.
Worcestershire sauce — Look for a vegetarian or vegan Worcestershire sauce if you prefer to make this recipe without animal products.

Tips & Tricks

For a stronger smoky flavor, you can increase the amount of liquid smoke or add a pinch of smoked paprika to the dough.
Serve the St. Louis-style Pinagong warm with a pat of butter for an extra indulgent treat.
If you don't have liquid hickory smoke, you can omit it or substitute it with additional liquid smoke.

Serving advice

Serve the St. Louis-style Pinagong as a delicious breakfast bread or enjoy it as a snack throughout the day. It pairs perfectly with a hot cup of coffee or tea.

Presentation advice

To enhance the presentation, sprinkle a light dusting of powdered sugar on top of the Pinagong before serving. This adds a touch of elegance and contrasts beautifully with the golden-brown crust.