← Nouns Cooking · Indonesian & Filipino

Ingredients

• 500 g bread flour, plus extra for dusting
• 60 g Milk powder
• 130 g Sugar
• 1 tsp Salt
• 1½ tsp instant yeast
• 1 Eggs
• 200 ml lukewarm water (add it gradually)
• 55 g Butter, softened
• 2 tbsp evaporated milk, for brushing

Method

1. Mix the flour, milk powder, sugar, salt and yeast in a large bowl. Add the egg and most of the water and mix into a firm dough, adding the rest of the water only if it is too dry.
2. Knead in the butter, then keep kneading for 10 min until smooth. Monay dough is firmer than most bread doughs, so do not add extra water. Cover and leave to rise for 1 hour until nearly doubled.
3. Divide into 8 pieces and shape into smooth balls. Rest for 10 min.
4. Flatten each ball slightly, dust with flour and press a floured chopstick or dowel firmly down the centre to make a deep crease, giving two plump lobes. Set on a lined tray.
5. Cover and leave to rise for 30 min. Heat the oven to 180°C (350°F).
6. Brush with evaporated milk and bake for 15–18 min until deep golden and hollow-sounding underneath. Cool on a rack.

Tips

• Day-old monay is lovely split, toasted and spread with butter and sugar.
• Contains wheat, milk and egg.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Kawaling Pinoy