Biscocho Recipe – Bread is one of the most popular snacks in Filipino cuisine. Among the different bread recipes you can try, Biscocho is one treat that stands out for not being a fluff roll. What is biscocho? Biscocho is a popular Filipino baked good made by double baking a type of bread coated with sugar and butter or garlic and butter. The second baking removes moisture, resulting in a crunchy texture and extended shelf life.
Traditionally enjoyed as a midday snack or after-dinner dessert with coffee or tea, biscocho is a distinctly Filipino delicacy known for its availability throughout the country, particularly in Iloilo. Biscocho pairs well with your favorite hot beverage and can be enjoyed at any time of the day, whether as a breakfast item, afternoon snack, or even a dessert. Other bread recipes that pair well with hot beverages include Señorita Bread, Pan de Coco, and Bicho Bicho.
If you want to try a crisp and sweet treat, you can test this Biscocho Recipe:
Biscocho
Ingredients
- 1 cup milk
- ¼ cup granulated sugar
- 1 teaspoon salt
- 3 tablespoons butter or margarine
- 3 cups all-purpose flour
- 1 ½ teaspoons instant dry yeast
- 1 medium egg
- ½ stick butter for coating softened, not melted. Margarine is an alternative option
- ½ cup sweetened condensed milk for coating
Instructions
- In a bowl, combine the milk, sugar, salt, and butter. Stir until the sugar and salt are dissolved. Warm the mixture in the microwave until it becomes lukewarm. Remove from the microwave and add the egg, beating it several times until well blended.
- In a large bowl, mix together the flour and yeast. Pour the liquid mixture over the flour and mix until a dough forms. Knead the dough on a clean, floured surface until it becomes smooth and elastic, which should take about 7-10 minutes.
- Form the dough into a ball and place it in a greased bowl. Cover the bowl with a kitchen towel or plastic wrap and place it in a warm area to let it rise until it doubles in size. This could take anywhere from 30 minutes to an hour or longer, depending on the temperature.
- Once the dough has risen, punch it down and divide it into 4 equal parts using a knife or dough slicer. Roll each part into a 6-inch long log. Arrange the pieces on a baking sheet and cover them with a clean kitchen towel. Allow them to rise for another 10-15 minutes. Meanwhile, preheat the oven to 370°F (185°C).
- Bake the dough for 15 minutes or until the sides turn slightly brown. Remove from the oven and let it cool down. Cut each piece into 4 equal parts lengthwise.
- Place the pieces in a bread box or simply cover them with a dry kitchen towel. Leave them at room temperature for a day or two (or longer) to dry out and harden. Alternatively, you can proceed to the next step without drying them out, but adjust the baking time accordingly.
- Preheat the oven to 150°C.
- Arrange the pieces on a baking sheet lined with parchment paper. Brush a thin layer of softened butter or margarine on the cut sides of each piece. Next, generously brush them with condensed milk.
- Bake for 20-30 minutes or until the edges turn slightly golden and the condensed milk becomes glossy but no longer tacky. The bread should also dry out and become crunchy.
Other Notes on a Biscocho Recipe
When making biscocho, there are several tips to make it even better. It is best to use day-old bread as it is already beginning to dry out, aiding in the removal of moisture during the double baking process. Popular choices for bread include Pandesal, Ensaymada, Monay, and white loaf bread. To achieve a buttery flavor, you can modify the recipe by adding more butter and shaping the bread similarly to a hotdog bun cut lengthwise into four.
When serving the dish, Biscocho can be sliced into various shapes, such as the traditional loaf bread shape, lengthwise form, or even cubes or circles, depending on your preference.
To store Biscocho, place it in an airtight container at room temperature, and it can last for approximately 2 weeks. For longer storage life, you can store it in the refrigerator, where it can remain good for a few more months. When serving Biscocho after storing, you can either let it reach room temperature in the airtight container or warm it in the microwave for about a minute at low to medium power.
If you want to enjoy other baked treats, check out our Coffee Cookies and Date Roll Recipes. You can also try other biscuit-type dishes like Otap.
