English: Putok (Pandesal [1], Lin-Mers, Baliuag, Bulacan) [2] Made from monay dough, the putok has a crown on top instead of a split. Its texture ranges from semi-soft to rock hard. The top is brushed with a milk glaze then sprinkled with sugar. The ridges acquire a golden brown color in the hot oven while the rest of its body remains pale to pale brown. There are some panaderias, however, that have put their own spin on the putok, placing indentations on top of the bread instead of the traditional crown-like top. Origin: The name refers to the characteristic split on top of the bread. Interesting crumbs: The putok is more compact and dense than the monay because of shorter proofing time. To make the traditional ridges, the baker clips the top with a scissor or a sharp knife, forming an "x" which later splits and expands during baking.