Pinagong Bread

Pinagong, or “turtle bread,” is a beloved treat from Sariaya, Quezon. Its name comes from the Tagalog word pagong, meaning turtle, inspired by the bread’s unique shell-like pattern. Originally created by accident, this dense, slightly sweet bread has become a local favorite — perfect with coffee or tea.

INGREDIENTS

DoughQuantity
Bread Flour1000g
Water200g
Butter- Unsalted30g
Baking Powder10g
Fresh Milk250g
Salt12g
Powdered Milk30g
Whole egg50g
Sugar100g
Saf-instant® Gold Dry Yeast15g
Magimix® Red3g

FEATURED PRODUCT

Saf-instant® Gold

Preparation

  1. Mix all ingredients except butter at low speed for 7 minutes.
  2. Add part of the butter and continue mixing until incorporated. Add the remaining butter and mix again. Once all butter is mixed in, shift to high speed for up to 5 minutes or until the dough is fully developed.
  3. Rest the dough for 5 minutes until it relaxes.
  4. Weigh approximately 75 g portions, round, and smoothen.

Shaping

  1. Shape each piece into a turtle with an elongated body, a small round head, and a tail.
  2. Score the dough 3–4 times vertically using a knife or scissors.

Baking

  1. Proof the dough at 30°C with 80% relative humidity until half doubled in size.
  2. Brush the dough with egg wash.
  3. Bake at 180°C for 10–15 minutes or until golden brown.
  4. Remove from the pan, cool, and serve.