Kalihim

Name: Kalihim
Prep time: 40 min
Cook time: 15 min
Total time: 2 h 55 min
Yield: 16 servings
Ingredients: 5 cups white bread, torn into little pieces; 2 ¼ cups milk; 2 eggs, beaten; ¾ cup sugar; 3 teaspoons Red food coloring; 2 tablespoons butter; 1 ½ teaspoons vanilla extract; 2 ¼ cups flour + ¼ cup reserved; 1 package (2 ¼ teaspoon) active dry yeast; ¼ cup warm water (105-115 F); ½ cup warm milk; 2 tablespoons melted butter; 3 tablespoons sugar; ¾ teaspoons salt; 1 egg; 1 tablespoon water

User Reviews

4.7

39 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Rising
2 hrs
Total Time
2 hrs 55 mins
Servings
16 servings
Calories
218 kcal
Course
Snacks, Baked Goods
Cuisine
Filipino

Kalihim

Gemma Fleming

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Soft and delicious Pan de Regla bread filled with sweet, bright-red bread pudding. Delicious for breakfast or snack with coffee or tea!

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Ingredients

Servings

For the Pudding

5 cups white bread, torn into little pieces
2 ¼ cups milk
2 eggs, beaten
¾ cup sugar
3 teaspoons Red food coloring
2 tablespoons butter
1 ½ teaspoons vanilla extract

For the Dough

2 ¼ cups flour + ¼ cup reserved
1 package (2 ¼ teaspoon) active dry yeast
¼ cup warm water (105-115 F)
½ cup warm milk
2 tablespoons melted butter
3 tablespoons sugar
¾ teaspoons salt

For the Egg Wash

1 egg
1 tablespoon water

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Instructions

Tear the bread into small pieces. In a small bowl, combine the bread, milk, beaten eggs, and sugar. Stir well until bread pieces are moistened.
Add the red food coloring and stir until the color is evenly distributed.
Cover and refrigerate for 15 to 30 minutes to soften the bread and absorb more liquid.
Transfer the mixture to a medium pan and over medium heat, cook the pudding while continually stirring to prevent from sticking to the bottom of the pan.
When most of the liquid is absorbed, add the butter and stir until melted and distributed. Continue to cook the pudding into a chunky, paste-like consistency.
Turn off the heat and stir in the vanilla extract. Let the mixture cool completely before using.
In a large mixing bowl, combine warm water, active dry yeast, and 2 teaspoons of the sugar. Let the mixture sit for about 5 minutes or until foamy.
Add the warm milk, the melted butter, the remaining sugar, and salt. Stir everything well with a wooden spoon.
Add 2 ¼ cups of flour, about one cup at a time, stirring well after each addition. Gradually add and stir in the remaining flour, just until the dough gathers up into a shaggy mass.
Turn the dough over on a board and knead until it turns from loose and shaggy to smooth and elastic.
Place the kneaded dough in a bowl and cover with a clean kitchen towel. Let rise for 1 ½ hours, or until doubled in size.
Gently deflate the risen dough and transfer to a flat board. Roll out the dough into a 10 x 16-inch rectangle using a rolling pin and slice in half horizontally.
Spoon a heaping mound of the pudding in the center length of each half. Using a spatula, slightly flatten the filling.
Fold the edges of the dough towards the middle to cover the pudding and pinch the seams to close.
Turn the logs around to seam side down and slice the logs to 2-inch pieces.
Preheat oven to 350 F.
Arrange on a parchment-lined baking sheet and make slits on the top of each peice.
Cover the pan loosely with a clean kitchen towel or plastic wrap. Let rise for about 30 to 40 minutes or until puffy.
In a small bowl, beat the egg with the 1 tablespoon water and brush the tops of the dough with the egg wash.
Bake in the oven for 15 to 18 minutes, or until golden.

Notes

Let the pudding mixture cool completely before assembling the kalihim bread, as the escaping steam might tear the dough.
Proof the yeast with warm water. Make sure the temperature is at 105 F to 115 F, as hot liquids (about 135 F and above) will kill the yeast.
Activating the yeast ensures it’s alive and active before proceeding with the recipe. If bubbles don’t appear on the surface of the mixture after about 6 to 10 minutes, discard. The liquid might be too hot, or the yeast is too old.
Slice the logs into uniform 2-inch pieces to ensure even baking. If you prefer, you can make decorative slits on the top of each piece using kitchen shears before baking.

Nutrition Information

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Calories 218kcal (11%) Carbohydrates 36g (12%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 32mg (11%) Sodium 230mg (10%) Potassium 116mg (3%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 185IU (4%) Calcium 90mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 218 kcal

% Daily Value*

Calories	218kcal	11%
Carbohydrates	36g	12%
Protein	6g	12%
Fat	5g	8%
Saturated Fat	3g	15%
Cholesterol	32mg	11%
Sodium	230mg	10%
Potassium	116mg	2%
Fiber	1g	4%
Sugar	15g	30%
Vitamin A	185IU	4%
Calcium	90mg	9%
Iron	2mg	11%