From the recipe collection
Pinagong
A turtle-shaped Quezon bakery bread with a slightly sweet, dense crumb and crisp golden shell.
- Prep time
- 2 hr including rise
- Cook time
- 25 min
- Yield
- 10 buns
- Audio recipe
Get everything ready
Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Mix bread flour, sugar, yeast, and salt. Add warm milk and egg and knead until a rough dough forms.
- Add softened butter gradually and knead 8–10 minutes, until smooth, elastic, and slightly firm.
- Cover and let rise until doubled, about 60–90 minutes.
- Deflate gently, divide into 10 equal pieces, and shape into compact ovals.
- Use small pieces of dough for the head and feet if making a detailed turtle shape, or make shallow shell-pattern cuts on the top.
- Proof 35–50 minutes, until puffy and a fingertip dent springs back slowly.
- Brush with egg wash and bake at 180°C for 20–25 minutes, until deep golden and the centre reaches about 93°C.
- Cool on a rack before serving so the dense crumb finishes setting.
