Star Bread or Putok with its trademark crack on top, which looks like it has exploded. A sweet bun with sugar sprinkled on top that has a shiny crust, a bit hard outside but soft inside. A favorite snack in the Philippines that you and your family will enjoy too!
Putok is a Filipino word that translates to “explosion” or “fissure” achieved from a cross-shaped cut on the dough prior to baking. This dense bread from the Philippines made with flour, milk, and salt is an offshoot from the standard monay dough. Back in the Philippines, we’d buy from the local bakery for our afternoon snack with tea or coffee. Another variant of Putok is called Pinagong. Both are the same in terms of ingredients. The difference is the more complex pattern of scoring on top.
Long before fast-food chains, Filipinos have flocked for generations to their neighborhood bakeries or panaderia. We always have a soft spot for the cheap, fragrant buns in those glass display cases by the road. And in this post, I was hoping to share with you one of the beloved buns that I truly love!
You might also like:
The secret ingredient is always LOVE
Tips for Star Bread or Putok
- If you love baking, I highly encourage you to invest in a weighing scale. Properly measured ingredients guarantee better results.
Star Bread (Putok)
- 3 cups bread flour
- 1 cup cake flour
- ¾ cup sugar
- 1 tsp instant yeast
- 1 tsp salt
- ¼ cup margarine
- 1 tsp baking powder
- ¾ cup warm water
- ¼ cup powdered milk
- 1 egg for eggwash
- sugar for topping
- In a bowl. Mix bread flour, cake flour, sugar, powdered milk, and instant yeast.
- Make a well at the center of the mixture and add margarine, salt, and warm water. Using a spatula or wooden spoon, mix well until incorporated and turns into a dough.
- Transfer the dough on a work table and floured surface. Knead for at about 10 minutes until dough texture becomes smooth and elastic. Shape it into a big round ball. Then transfer in an oiled bowl and cover with plastic wrap or a damp cloth. Set aside in an unused oven or warm place for about an hour.
- Punch the dough in the middle after an hour to release air. With your weighing scale, take a portion of dough and measure 60 grams and roll into a ball. Repeat the process until all dough is weighed and rolled into small buns.
- To make the star bread's signature crack on top. Make an X or star slice on top of the dough using a scissor or sharp knife.
- Transfer the dough into a baking tray lined with baking paper. Cover the dough with a damp cloth for 10 – 15 minutes and let it rest for a moment. To prevent it from being fluffy, avoid letting them rest too long. Pre-heat oven at 200°C.
- Before baking, brush it on top with egg wash and sprinkle sugar on top. Bake the bread for about 20 – 25 minutes or until the top is light brown. Remove from oven and let it cool.
- Remove from oven and let it cool. Serve and Enjoy. Bon Appetit!