Monay Recipe – If you are a fan of bread, you will find no shortage of bread recipes to try in Filipino cuisine. Some bread recipes range from something sweet like pastel with yema to something plain but flavorful like Pan de Siosa. Among different bread recipes you can try in Filipino cuisine, one bread recipe that looks simple but results in a delicious bun is monay. What is Monay? Monay is a classic Filipino bread that stands out for its dense texture and distinctive indention or slit in the top middle part.
Known as the “mother of all Filipino breads,” monay serves as the foundation for other bread types like pinagong and putok. With its milky and slightly sweet flavor, monay pairs perfectly with a cup of hot coffee or chocolate. It can be enjoyed as is or complemented with spreads such as butter, coco jam, or cheese. The name “monay” originated from the Spanish term “pan de monja” meaning “nun’s bread,” which gradually transformed into “pan de monay” and eventually became known simply as monay.
Monay
Ingredients
- 4 cups bread flour or all-purpose flour
- ½ cup milk powder
- ⅔ cup sugar
- ½ teaspoon salt
- ¾ cup lukewarm water adjust as needed
- 1 teaspoon instant yeast
- ¼ cup unsalted butter or margarine softened to room temperature
- 1 medium egg
- 2 tablespoons milk/evaporated milk for brushing
Instructions
- In a large mixing bowl, combine the bread flour, milk powder, sugar, and salt. Mix until everything is well distributed, and make a well in the center.
- Pour the lukewarm water into the well, then sprinkle the instant yeast over the water. Use a wooden spoon to stir and moisten the yeast.
- Add the softened butter and egg to the bowl. Slowly mix the rest of the flour mixture with the liquid to create a dense dough.
- Knead the dough for 8-10 minutes until it becomes very smooth and elastic. If the dough is too dry, add a bit more water, a tablespoon at a time, and knead to check the consistency.
- Shape the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap and let the dough rest for 1 hour in a warm place.
- Transfer the dough onto a flat surface and fold and knead it 1-2 times just to release the air. Shape it into a log and divide it into 4 equal parts. Shape each part into a ball and let them rest for 5-10 minutes.
- Take a ball and cut it in half. Shape each half into a smooth ball. Repeat this step with the remaining dough, making a total of 8 balls.
- Arrange the balls on a baking tray. Using a sharp knife or blade, make one deep cut (about half of the height of the dough) across the middle of each ball. Cover them with a tea towel and let them rest again for 30 minutes or until they have risen a bit and the cuts have opened up.
- Preheat the oven to 160°C/350°F. Bake the dough balls for 15 minutes for a light brown top or 20 minutes for a golden brown top.
- Once they are done, take them out from the oven and lightly brush them with milk while they are still hot. This will give them a shiny appearance as the milk gets absorbed.
Notes
- For instant yeast, use lukewarm water between 115°F/45°C to 130°F/54°C. If using active dry yeast, stick to 105°F/40°C to 110°F/43°C. Avoid hot water to prevent yeast from dying.
- Use a room-temperature egg for better dough mixing and rising. If the egg is cold, place it in warm water for 5-10 minutes.
- Check if the dough is well-kneaded with the “windowpane test.” Stretch a piece of dough into a thin square film that allows light to pass through without breaking.
- Achieve a glossy finish by brushing the hot monay with milk after baking. It works wonders!
Tips and Tricks to a Monay Recipe
When it comes to making bread, there are different tips and tricks to making sure the dough is right. There are two tests you can perform to ensure your dough is at the right stage while making monay bread, try two simple tests. The first is the windowpane test. Take a small portion of the dough, and stretch it with your fingers until it forms a translucent square. If it stretches without breaking, the gluten is well-developed, and the dough is ready for rising. The second test is the ripe test for the first rise. Press two fingers into the risen dough up to the second knuckles, then remove them. If the indentations stay, it means the dough has risen enough and is ready to be punched down.
There are also tips and tricks for serving and storing monay. To maintain freshness, store it in an airtight container at room temperature for approximately 3 to 4 days. To further extend their shelf life, wrap the buns tightly with plastic film, place them in a resealable bag, and freeze them. When ready to enjoy, simply thaw and reheat the bun in a toaster oven. This way, the delightful taste of homemade bread can be savored even days later.
Are you interested in trying other baked goods, check out our Oreo Balls and Kiwi Cheesecake Recipes. If you want something simple but classic, check out Pandesal.
