Putok Star Bread represents the typical Filipino childhood - simple but fun and exciting.
It is one of the few breads that has been with Filipinos throughout the years. Surely, it has witnessed generations and generations of simple happiness of Filipinos. It really makes one nostalgic. Luckily, it is still available in local panaderias until today. Or another option is making it at home which I prefer to do most of the time.
This bread will be loved even by kids of this generation. Thanks to the caramelized sugar topping. It gives it a familiar sweetness that people of all ages can’t resist. Are you ready to have fun making this Filipino classic? These are the ingredients that you’ll be needing.
Ingredients and Substitute
We will be needing warm milk, sugar, and active dry yeast to be able to make our dough rise. For vegetarians, there are lots of alternatives like almond milk, coconut milk, and beet sugar.
Plain flour will be enough in making star bread. But you may also use other variations such as almond flour for a gluten-free option.
For a sweeter and milkier taste, we will be needing powdered milk. This is the bread’s Filipino touch.
The salt will enhance the flavor of the pastry. Butter will be the source of creaminess and buttery flavor. Vegetable oil to make our dough moist and not hard. And the eggs help in leavening and structure.
Baking with yeast
Yeast is important and used in a lot of baking recipes. Its main purpose is to make the dough rise, so the end product will become soft in return. Making baked goods more enjoyable to eat.
How to make
Get a container and pour the warm milk. Add the sugar and stir until it dissolves. Pour in the active dry yeast and let it stay for 5-10 minutes. Wait for the formation of foam as an indication that it was perfectly done. Alternatively, you can use instant dry yeast and you don't have to prove it. You can mix it directly with the flour mixture.
Use a large bowl to mix the dry ingredients such as plain flour, salt, and powdered milk. Pour the yeast mixture into the dry ingredients. Then add the melted butter, vegetable oil, and eggs. Stir before adding in more sugar and until everything is mixed well enough.
Combine the dry ingredients and knead using a stand mixer for 6 minutes at medium speed. If doing manual kneading, do it on a lightly floured flat surface. It will take about 8-10 minutes.
Transfer the kneaded dough to a greased bowl and cover with a tea towel. Let it rise for 1 hour. Place the dough on a flat surface to divide into smaller pieces. It will make about 20 pieces.
Shape each piece into balls then align on a baking tray. Use kitchen scissors to cut a cross-like shape at the top part. Leave the shaped doughs. Cover with a tea towel and let rise for another 30-45 minutes.
Once ready, brush the top part of each bread with milk. Then sprinkle with some sugar afterward. Bake at 160C for around 18-20 minutes.
How to store and make ahead
The good thing about baked goods is that most of them have make-ahead versions. You can store star bread dough inside the refrigerator and make it last for three days. Although it is advisable to use the dough for not longer than 2 days.
You can also bake the bread and store it after. Use a paper wrap and it will last longer when frozen for days. Just reheat it using a microwave oven.
Putok Star Bread Recipe
- 1 cup warm milk plus 2 tbsp milk for brushing
- 1 tsp sugar
- 7 g active dry yeast
- 4 ¼ cup all-purpose flour
- ½ cup powdered milk
- 1 tsp salt
- ¼ cup unsalted butter
- 1 tbsp vegetable oil
- 2 medium eggs
- ¼ cup sugar
- In a small jug, warm the milk in the microwave. Put the sugar and stir until dissolve. Add the active dry yeast and let it sit or 5-10 minutes until it becomes foamy on top.
- Using a large bowl, whisk the flour, salt, and powdered milk. Add the melted butter, vegetable oil and eggs into the yeast mixture.
- Combine the dry and wet ingredients using a wooden spoon or spatula until well incorporated and it forms a dough. Knead it manually into a lightly floured surface for about 8-10 minutes or use a stand mixer for 6 minutes at medium speed.
- Transfer the dough to a greased bowl, cover with a tea towel and let it rise for 1 hour in a warm place.
- Divide the dough into 20 pieces. Shape it into balls and arrange it on a prepared baking tray with parchment paper. Using a kitchen scissor, cut a cross-like shape on top. Cover with a tea towel and let it rise again for 30-45 minutes.
- Once ready, brush each piece with milk and bake in a pre-heated oven at 160°C for 18-20 minutes.
Lisa F. says
What kind of powdered milk is best? The non fat instant powder or something like Nido dry whole milk?
Jenalyn Rose Forbes says
any powdered milk, we have the Devondale brand here in Australia, we used the full cream powdered milk