Ube Pandesal with Cheese

This Easy Ube Pandesal with Cheese filling is made with ube powder. They stay soft, pillowy and moist for days after baking.

Ingredients:

• 3 1/4 cups all purpose flour or more

• 1/4 cup lukewarm water

• 1 pouch or 2 1/4 tsp rapid rise yeast 

• 1/2 tbsp sugar

• 1 egg, beaten, room temperature

• 1 cup evaporated milk 

• 3 tbsp unsalted butter, softened

• 3 1/2 tbsp sugar

• 1 tsp salt

• 2 tbsp ube flavor extract

• extra flour for kneading 

• cheddar cheese, cubed
  

• plain bread crumbs for coating 

Procedure:

• Add yeast and 1/2 tbsp sugar in warm water (110-115°F). Stir to dissolve and let stand for 10 minutes. Set aside. Click here for procedure & tips for a successful yeast.

• While waiting for yeast to bubble, place milk, butter, sugar, and salt into a microwave-safe bowl/cup or saucepan. 

• Microwave for around 1 minute or heat over low heat on the stove. (Mixture should NOT be over 115°F or feels hot to the touch, you’ll need to let it sit a few minutes to cool down.)

• In a mixing bowl, combine 2 cups flour, egg and yeast mixture. Mix on level 2 with dough hook to combine.

• Once the milk mixture has cooled enough, add it to the flour/egg/yeast mixture. 

• Add the ube extract.

• Continuing on speed 2, gently add another 1 1/4 cup of flour then add 1 tbsp at a time (if needed.) Continue mixing until a dough is formed and clean sides of bowl.

• Form the dough into a ball and transfer the dough to a lightly oiled bowl, cover with a

damp cloth or food wrap and let it rise in a warm place for at least an hour.

Step 2: make the dough

• In a mixing bowl, add the warm water at 105 to 115 F in temperature and sprinkle the active dry yeast and one tablespoon of the sugar. Stir the mixture and let stand for about 5 minutes, or until foamy.

• Add the softened butter, the eggs, the remaining sugar, warm milk, the mashed purple yam, and salt. With a wooden spoon, stir the ingredients until well combined.

• Add 3 cups of the flour, one cup at a time, stirring well each addition. By this time, the dough is starting to form a shaggy mass. Add just enough of the remaining flour to manage stickiness and stir until the dough comes together in the center of bowl.

• Lightly grease a kneading board, and turn the dough out.

Step 3: knead, proof, and assemble

• The dough will be sticky. To make kneading easier while keeping the bread texture soft, use oil and a little amount of flour. Grease work surface and your hands as needed and sprinkle the dough with flour, but do so sparingly as oversaturating the dough with oil will keep it from rising and adding too much flour will make it dry.

• The dough will gradually lose its stickiness as you knead, but it will remain somewhat tacky. To check if the dough is well-kneaded, do the windowpane test. Take a small portion of the dough and with your fingers, stretch it out to form a square. A translucent film should form in the center without breaking easily. The dough should be smooth and elastic.

• Place the kneaded dough in a lightly oiled bowl and cover with a kitchen towel. Let rise for about 1 1/2 to 2 hours or until double in size.

• Gently deflate the risen dough and form into a 20 to 22-inch log. Cut the log vertically in half and then cut each half into seven smaller portions to yield 14 portions.

• Using the palm of hands, flatten each dough portion and place a piece of cheese in the center. Fold the dough around the cheese and form it into a smooth ball, tucking the ends under to seal.

• Roll the dough in bread crumbs and arrange in a single layer on a parchment-lined baking sheet.

• Cover loosely with a clean kitchen towel and let rise for about 40 to 60 minutes or until puffy and have doubled in size.

• Bake in a preheated 350 F oven for about 20-23 minutes. Remove from the oven and allow to slightly cool as the filling will be hot!

How to serve

• Serve for breakfast or midday snack with coffee, tea, or your favorite beverage. They’re best enjoyed freshly baked but again, be careful as the melted cheese filling can be very hot.

• Ube pandesal with cheese stay soft for days after baking. Store leftovers in a tightly covered container at room temperature for up two days or in the refrigerator for up to one week.

• To reheat in the oven, arrange the rolls in a baking dish and bake in a 350 F oven for 5 to 7 minutes until warm. To reheat in the microwave, arrange the rolls on a microwavable plate and cover with a slightly damp kitchen towel. Microwave for about 30 to 40 seconds or just until warm and not piping hot lest they turn tough and chewy.