Pinagong

A dense domed roll scored into plates across the top, baked hard and rolled in breadcrumbs.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter).

Ingredients

• 500 g plain flour
• 7 g fast-action yeast
• 80 g caster sugar
• 1.5 teaspoons salt
• 40 g butter, soft
• 1 egg
• 260 ml warm water
• 120 g fine dry breadcrumbs

Method

1. SCORED INTO PLATES ACROSS THE DOME. Once the roll is shaped and proved, cut shallow lines across it one way and then the other with a sharp blade, 3 mm deep, so the top is divided into panels. They open in the oven and set as ridges. Cut deeper and the roll splits apart; cut after it has gone in and it tears.
2. Yeast, sugar and the warm water, 10 minutes, until there is a head on it.
3. Flour, salt, egg and butter in. Knead 10 minutes to a firm dough -- firmer than a sandwich loaf, because this is meant to be close-crumbed and substantial rather than airy.
4. Prove covered 1 hour, until half again in size. Not doubled: over-proved, there is not enough structure left to hold a scored pattern.
5. Knock back and divide into 10. Shape each into a tight ball by dragging it in circles under a cupped hand, then press the top down slightly to a dome.
6. Roll each one in the breadcrumbs, pressing so they stick. The crumbs go on BEFORE the second prove, so they set into the crust rather than falling off the finished roll.
7. Second prove 40 minutes on lined trays.
8. Score the panels now, with a blade, in one confident stroke per line.
9. Bake at 190C for 22 to 25 minutes, until deep gold and hollow when tapped underneath.
10. Cool on a rack. They firm up considerably as they cool and are meant to be eaten with coffee, dunked.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes