Ingredients
Scale
For the Pandesal Dough:
- 4 cups (500g) Bread Flour (high protein flour is crucial for chewiness)
- ½ cup (100g) Granulated Sugar
- 1 tablespoon Instant Dry Yeast
- 1 teaspoon Salt
- 1 cup (240ml) Warm Milk (lukewarm, about 105-115°F or 40-46°C)
- 2 large Eggs, lightly beaten
- 6 tablespoons (85g) Unsalted Butter, softened
- ½ teaspoon Ube Extract or 2 tablespoons Ube Halaya (for dough color and subtle flavor – adjust to preference)
- Optional: Fine Breadcrumbs for coating (for a traditional pandesal texture)
For the Ube Cheese Filling:
- 1 cup (approximately 250g) Ube Halaya (Purple Yam Jam), homemade or store-bought
- 4 ounces (113g) Cheddar Cheese, Quick Melt Cheese, or Mozzarella, cut into small cubes (about ½ inch)
For Egg Wash (Optional):
- 1 large Egg yolk
- 1 tablespoon Milk or Water
Instructions
- Prepare the Dough: In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, sugar, instant dry yeast, and salt. Whisk together until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the warm milk, lightly beaten eggs, and ube extract (or ube halaya if using for the dough). If using ube halaya for the dough, make sure it’s softened and easily mixable.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Mix on low speed with a dough hook (or by hand with a spatula) until a shaggy dough forms.
- Add Butter: Add the softened butter, one tablespoon at a time, mixing well after each addition until fully incorporated. The dough will become smoother.
- Knead the Dough: Increase the mixer speed to medium-low (or knead by hand on a lightly floured surface) and knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. It should pass the windowpane test.
- First Proofing (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch Down and Divide: Gently punch down the dough to release air. Turn the dough out onto a lightly floured surface. Divide the dough into 16-20 equal portions (for medium-sized pandesal).
- Shape and Fill: Take one portion of dough and flatten it slightly into a disc. Place a small cube of cheese and about a teaspoon of ube halaya filling in the center of the dough disc. Bring the edges of the dough up and pinch to seal, forming a ball. Ensure the seam is tightly sealed to prevent cheese from leaking out during baking.
- Second Proofing (Shaped Pandesal): If using breadcrumbs, roll each shaped pandesal gently in fine breadcrumbs to coat. Place the shaped pandesal on a baking sheet lined with parchment paper, leaving some space between each roll. Cover loosely with plastic wrap or a clean kitchen towel. Let them proof in a warm place for 30-45 minutes, or until they are puffy and almost doubled in size.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Egg Wash (Optional): If using, whisk together the egg yolk and milk or water for the egg wash.
- Egg Wash and Bake: Gently brush the tops of the proofed pandesal with the egg wash (optional, for color and shine). Bake for 15-20 minutes, or until the pandesal are golden brown on top and the cheese is melted and gooey inside.
- Cool and Serve: Remove the baking sheet from the oven and let the Ube Cheese Pandesal cool slightly on the baking sheet for a few minutes before transferring them to a wire rack to cool further. Serve warm and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 12g
- Carbohydrates: 35g
- Protein: 7g