One of the many offshoots from the standard monay dough, the pan de putok’s top is clipped with a pair of scissors or a sharp knife to produce its signature crown-like ridges. And where a monay is usually soft and airy, this horned bun is compact and dense, with a texture that ranges from semi-soft to rock hard depending on its proofing time.WHY IS IT CALLED THAT?
Putok is the Tagalog word for “explosion”, and these crusty babies were named after their cracked tops, which expand from all the steam released during baking. However, like its monay parent, putok also has an unfortunate alternate meaning in the vernacular. In street slang, it’s synonymous with offensive body odor, particularly from the armpits. It might not sound as icky as pan de regla, but you wouldn’t want to be the hapless chap yelling, “Miss, may putok ba kayo?” at the bakery attendant. (Unless you want one of those rock-hard, horned buns embedded into your forehead as an answer. Ouch.)
