Masi Recipe

Bloom yeast

Combine warm milk (about 105–115°F / 40–46°C), warm water, and 1 tablespoon of the granulated sugar in a small bowl. Sprinkle the active dry yeast over the surface, stir gently, and let sit 5–8 minutes until foamy and fragrant.

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together the all-purpose flour, fine cornmeal (masa or masa harina), remaining sugar, and salt until evenly combined.

Combine and knead

Make a well in the center of the dry ingredients. Pour in the foamed yeast mixture, softened butter, and the egg. Using a dough hook on low speed or a wooden spoon, mix until a shaggy dough forms. Increase speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 1 tablespoon of flour at a time; if too dry, add up to 1 tablespoon warm water.

First rise

Lightly oil a clean bowl and transfer the kneaded dough, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours.

While the dough rises, combine the filling ingredients: in a small bowl mix the corn kernels, grated cheese, chopped cilantro, salt, and pepper. Fold gently so the cheese mixes with the corn; refrigerate until ready to assemble.

For the sweet filling, stir together grated coconut, brown sugar, cinnamon, vanilla extract, and a pinch of salt in a bowl until well combined. Taste and adjust sweetness if desired; set aside.

Punch down and portion

After the dough has doubled, gently punch it down to release gas. Turn it out onto a lightly floured surface and divide into 12 equal pieces (about 70–80 g / 2.5 oz each). Shape each piece into a smooth ball and cover with a towel for 10 minutes to relax the gluten.

Fill & shape

Working with one ball at a time, flatten it into a 4-inch (10 cm) disk using your fingers or a rolling pin, leaving the edges slightly thicker. Place about 1–2 tablespoons of your chosen filling (savory or sweet) in the center. Gather the edges and pinch to seal, then gently flatten the stuffed ball into a round patty about ¾ inch thick. Repeat with remaining dough and filling.

Second rise

Place assembled masi (filled breads) seam-side down on a parchment-lined baking sheet, spaced about 1 inch apart. Cover loosely and let rise 25–35 minutes until puffy.

Egg wash and bake

Preheat oven to 375°F (190°C). Whisk together the egg yolk and 1 tablespoon milk for egg wash. Brush the tops of the risen masi with egg wash or melted butter/vegetable oil for a softer crust. Bake in the center of the oven for 16–20 minutes, until golden brown on top and cooked through. Baking time can vary slightly by oven and size—internal temperature should reach about 190°F (88°C) for fully baked enriched dough.

Cool and finish

Remove from oven and transfer to a wire rack. Let cool 10–15 minutes before serving. If desired, brush lightly with additional melted butter for extra shine and softness.