How to Make Putok Bread
Putok bread is a Filipino bread that is made without any food coloring. Unlike other breads, it has a crown on its top instead of a common slit, it is glazed with sugar and milk on the crown, and it is quite dense and compact due to its shorter rising time than other breads. The word Putok means a crack or fissure. Probably, it is a variation of Pinagong, which means turtle shape. If you have ever lived in Philippines, you must have eaten this sweet bread in any of the locale’s houses. It is sweet, dense and milky with a crunchy shell. Putok bread has a sweet milky crumb that does not need to be smeared with any jam or butter. Its aroma is just heavenly. Read this oneHOWTO article to find out how to make putok bread.
Heat your evaporated milk to 100°F (38°C).
Melt the butter, mix egg yolk, sugar and evaporated milk to it, add yeast and let it sit.
Take flour in a bowl, add baking powder, salt and baking soda to it and blend properly.
Take out your mixer and set it to mixer setting. Keep adding flour to it gradually until you use all of it. Stop mixing when the dough starts pulling together. Make sure that only a small amount is left at the bowl sides. Lightly grease and flour a flat surface and transfer this dough to it.
Kneading is an important part of making putok bread. Knead the dough for 8-10 minutes. There are kneading machines that have double rollers to press, stretch and squeeze the dough and remove any bubbles in it. But if you don’t have such machine, you have to make it dense by using your arms and a rolling pin only.
Take a bowl which should be enough to accommodate double the amount of this dough. Grease this bowl lightly and place the dough in it. Cover the dough lightly with a moist cloth or cling wrap, and let it rise for one hour
Again grease and flour a flat surface and place the dough on it. Grease a rolling pin and flatten the dough with it. Then fold it and repeat until the dough becomes completely dense and smooth. This may take around 8-10 minutes. If the dough becomes too sticky in the process, you can correct it by again flouring the surface lightly.
Use a dough cutter to cut the dough into pieces of your desired size. Make round rolls with these pieces and place on a baking sheet. This sheet should be greased, so that the dough does not stick to it.
Before the bread starts rising, shape them into rolls and snip on the top to make a crown. If the snips stick together, you can separate them using a gentle blade or pinch.
Cover with a cling wrap and let it rise for 30 minutes. Do not keep for too long, as the dough may become over-puffed and may not give you the kind of putok bread you want to make. When you bake them in the oven, they will puff more and get the texture you want.
After it rises, brush the crowns with milk and pour some sugar crystals on them.
Bake for 15 minutes at 350°F (180°C). The tops should become golden brown in color. Let them cool on a wire rack. When they come down to room temperature, store them in zip lock bags and enjoy. You can warm them up when you want to eat or serve them. When hot, they taste amazing with ice cream fillings and other kinds of delicacies or have it as a dessert at a Kamayan or accompanied with a cheese ensaymada.
At oneHOWTO we love making bread! Which is why we'd like to show you how to make these other bread:
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