Monay, globally known as the ‘Filipino bread roll’ is derived from Spanish term pan de monja or nun’s bread. It is one of the better known breads in the Philippines unique for it’s funny ‘bottom’ shape. Get it? It is described to be sweet, dense, and milky (as it is contains powdered or fresh milk).
It is often served fresh and hot come merienda time and it’s perfect when it sandwiches a good ‘ol cheddar cheese. You could also see people dipping it in condensed milk. Which one have you tried?
Monay is normally sold in local bakeries and you could always make one at home! With this easy recipe, you can try baking one today:
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 cup powdered milk
- 1 1/2 cups warm water
- 1 packet yeast (about 5 grams)
- 1/2 cup sugar
- 2 tablespoons unsalted butter, melted
- 3 egg yolks
- Mix all dry ingredients and set aside.
- In another bowl, mix the yeast with 1 ½ cups warm water . Make sure that the yeast is active, meaning bubbles should be visible. Add the sugar and give it a stir. In a separate bowl, mix the melted butter with 2 egg yolks. Now, mix both the yeast mixture and the butter mixture together.
- Slowly mix the wet and dry ingredients together until it becomes a dough. Knead the dough and form a ball. Put the dough in a bowl and cover it with a kitchen cloth. Leave it for 2 hours or until the dough doubles its size.
- Preheat the oven to 375 degrees Fahrenheit (190 degree Celsius).
- Knead the dough again for about 5 minutes. Form a log and slice it into the desired size.
- Coat a baking sheet with butter or oil and arrange the rolls on the pan. Beat the remaining yolk and water together in a bowl to form an egg wash. Brush the egg wash on top of the rolls. Bake for about 20 minutes or until the tops turn golden brown.