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Iloilo’s Special Teren Teren

4 c all purpose flour, sifted For the filling: Yield: 40 pcs
4 c bread flour, sifted 3 c unsalted butter, melted

¼ tbsp + 2 tsp salt 1 c condensed milk
2 tbsp active yeast 3 ½ c bread flour

1 ¼ c sugar ¼ c vanilla sugar
½ c warm evaporated milk 1 ½ c sugar
1 c evaporated milk 2 tsp vanilla

10 eggs yolks 6 egg yolks
1 ¼ c butter, melted *Mix all the filling ingredients.

2 tsp vanilla extract Blend well until it forms into a paste.

In a bowl, dissolve 1 ½ tbsp of sugar and yeast in warm liquid. Let it stand
until foamy, about 10 minutes. In another bowl, sift together all the dry

ingredients and set aside.

Prepare a bigger bowl, combine yeast mixture in flour mixture, eggs, egg
yolks, butter and liquid ingredients.

Knead the dough on a floured surface. Spread the dough and use your

wrist to form a round ball. Repeat the procedure of kneading till dough is
elastic and smooth to touch. Put the dough ball in a greased bowl covered
with a damp cloth and let it rise for 1 ½ -2 hours.

Punch the dough to let out the bubbles, and roll on a floured surface.

Make a log and put the filing inside. Cut into 2-inch pieces. Grease baking
pans and arrange 5 pieces of dough into centipede shapes. Do the same

for the remaining dough.

Brush with egg wash. Allow to rise for 45 min-1 hour.

Bake at 350°F for 12-25 minutes or until golden brown.

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