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Ube Pandesal (Pan de Sal)

Deliciously Fluffy Ube Pandesal for Comforting Breakfast

Experience the delightful taste of Ube Pandesal, a soft and fluffy Filipino bread roll filled with cheese, perfect for breakfast or snacks.
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Prep Time 40 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 20 rolls
Course: Breakfast
Cuisine: Filipino
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups Bread Flour All-purpose flour can be used but may result in less fluffiness.
  • 1/4 cup Sugar Brown sugar can also be used for a hint of caramel flavor.
  • 2 teaspoons Rapid-Rise Yeast If using active dry yeast, proof before mixing.
  • 1 cup Whole Milk 2% milk or plant-based alternatives can be used.
  • 1/4 cup Unsalted Butter Salted butter can be used by omitting extra salt.
  • 2 teaspoons Ube Extract Specialty stores or online may be required for sourcing.
  • 1 large Egg Binds the ingredients together.
  • 1 teaspoon Vanilla Extract Enhances overall flavor profile.
  • 1 teaspoon Kosher Salt Balances sweetness and enhances flavor.
For the Coating
  • 1 cup Breadcrumbs Panko or finely textured breadcrumbs are suitable.
For the Filling
  • 1 cup Cheese Savory options include cheddar, cream cheese, or brie.
  • 1/2 cup Ube Halaya Optional jam filling for added sweetness.

Equipment

  • Large bowl
  • Wooden spoon
  • Dough whisk
  • plastic wrap
  • Baking Tray
  • Oven

Method
 

Wet Ingredients Prep
  1. In a large bowl, combine warm whole milk, melted unsalted butter, egg, vanilla extract, and ube extract. Sprinkle in rapid-rise yeast and mix until fully incorporated.
Combine Dry Ingredients
  1. Gradually add sugar, kosher salt, and bread flour. Stir with a wooden spoon or dough whisk until a shaggy dough forms.
Rest Dough
  1. Cover the bowl tightly with plastic wrap and allow the dough to rest in a warm spot for 20 minutes.
Knead Dough
  1. Flour your work surface lightly and transfer the rested dough onto it. Knead for approximately 7 minutes until smooth and elastic.
First Rise
  1. Oil a large bowl and place the kneaded dough inside, turning to coat in oil. Cover with plastic wrap and refrigerate for at least 2 hours.
Shape Portions
  1. Once risen, punch the dough down, divide into 20 equal portions, shape into balls, adding cheese or ube halaya as desired.
Coat and Second Rise
  1. Roll each portion in breadcrumbs and place on a parchment-lined baking tray. Let rise for another 30 minutes.
Bake
  1. Preheat oven to 350°F (175°C). Bake for 18-20 minutes until golden brown and hollow sounding when tapped.

Nutrition

Serving: 1rollCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 4gVitamin A: 200IUCalcium: 60mgIron: 0.6mg

Notes

Store leftover Ube Pandesal in an airtight container for up to 4 days. Reheat in the oven for the best results.

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