Compared to the original pandesal recipe I created, there are a few modifications to the dough I use for this pandesal recipe. This recipe uses a stand mixer. However, they taste the same, so feel free to use either!
- 3 ½ cups flour
- 3 tsp instant yeast
- ½ cup sugar
- 1½ tsp salt
- 2 eggs
- 1 cup milk
- 3 tbsp butter, room temperature
- 3 tsp Ube extract
- At least 1 quarter of a medium roll of cheese, preferably gouda or a semi-soft cheese (see the video at 2:35 to see how big of a portion you need)
- 1 medium bowl of breadcrumbs
- In the stand mixer, dump in the flour, instant yeast, and sugar. Mix these ingredients, then add the salt and mix all these dry ingredients thoroughly.
- In a separate bowl, whisk your 2 eggs and then add into the dry mixture. Set your stand mixer to low speed, and slowly pour in the milk. You may only need more or less than 1 cup of milk; you only need enough to pick up all of the flour.
- Add the butter and the ube extract (the link to the ube extract I use is in the description of my YouTube video).
- Set your stand mixer to medium speed and knead the dough for about 10-15 minutes. During this time, pause every few minutes and check if the dough passes the windowpane test (watch the video to see how it works).
- Once it passes the test, cover the dough with plastic wrap and let it rise until it doubles in size.
- Once your dough has doubled in size, tip it out on a clean, floured surface and press out as much air as you can.
- Divide your dough into 4 equal pieces. Cut these 4 pieces into equal quarters again, giving you a total of 16 pieces of dough.
- Slice your cheese into 1-inch x 2-inch slices, or what you can comfortably fit into each pandesal. Flatten out a piece of dough and place your cheese in the middle (I stacked 2 slices of cheese in each one). Stretch the dough over the cheese to cover it, and then pinch it closed.
- Roll around the piece of dough in a bowl of breadcrumbs. Repeat this process until you’ve stuffed and coated all 16 pieces of dough.
- Lay out the dough on a baking sheet, with a little bit of space between each one to allow room for expansion. Cover the whole baking sheet with a plastic bag, and allow the dough to rise for about 30-40 minutes.
- Pre-heat your oven to 350º F. Once pre-heated, place the pandesal dough in the oven and bake for about 25-30 minutes. Once finished, allow to cool for at least 10 minutes before enjoying.
This recipe is so easy to do at home, and all it takes is time and patience. I hope you enjoy your yummy, ube cheese pandesal!