Pinagong Recipe


  • 1¼ cups lukewarm water
  • 2 teaspoons instant yeast
  • ½ cup sugar
  • 1½ teaspoons kosher
  • salt
  • 2 Tablespoons soft butter
  • 2 egg yolks
  • 4 cups bread flour
  • ½ cup milk powder Method


Preheat oven to 400°F (205°C). In a standing mixer with the kneading hook attachment, add the ingredients in the order as written. Mix on low until combined. Knead on medium for 5 minutes or until smooth. Transfer the dough into a greased bowl, cover tightly with plastic film, and let rest on the kitchen counter for 1 hour. Dough does not rise a great deal, but it does a little. Lightly knead the dough and divide: for monay and pinagong into 4-ounce portions; for putok into 2-ounce pieces. Shape dough into rounds, flatten slightly, and place on a baking sheet 2 inches apart. For putok, make a deep long cross on top surface of dough. For monay, make a deep slash right down the middle. For pinagong, make 4 quarter-inch deep slashes. Immediately bake in the preheated oven until golden, about 15 to 20 minutes. This bread is supposed to be full-bodied and dense, but if a softer bread is desired, let the buns rest for half an hour covered with plastic film, before baking.