Red Velvet Pandesal

Name: Red Velvet Pandesal
Prep time: 40 min
Cook time: 20 min
Total time: 3 h 30 min
Yield: 24 servings
Ingredients: ¼ cup warm water; 1 package (2 ¼ teaspoons) active dry yeast; 1 cup warm milk; 2 ounces butter, softened; 2 eggs, lightly beaten; ¾ cup sugar; 1 ½ teaspoons salt; 3 tablespoons cocoa powder; 1 ½ tablespoons liquid red food coloring; 4 ¼ cups flour plus ¼ to ½ cup as needed; 1 tablespoon canola oil, for kneading; ½ cup fine bread crumbs; 1 block (8 ounces) cream cheese, softened; ½ cup powdered sugar; ½ teaspoon vanilla extract

User Reviews

4.6

66 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Rise
2 hrs 30 mins
Total Time
3 hrs 30 mins
Servings
24 servings
Calories
195 kcal
Course
Snacks, Baked Goods
Cuisine
Filipino

Red Velvet Pandesal

Gemma Fleming

Report

Red Velvet Pandesal with a hint of chocolate flavor, sweet cream cheese filling, and bright red color for the ultimate baked treat. Delicious for breakfast or anytime snack!

Share:

I Made This!

49 people made this

Print

13 people printed this

Save this

39 people saved this

Ingredients

Servings

¼ cup warm water
1 package (2 ¼ teaspoons) active dry yeast
1 cup warm milk
2 ounces butter, softened
2 eggs, lightly beaten
¾ cup sugar
1 ½ teaspoons salt
3 tablespoons cocoa powder
1 ½ tablespoons liquid red food coloring
4 ¼ cups flour plus ¼ to ½ cup as needed
1 tablespoon canola oil, for kneading
½ cup fine bread crumbs

Cream Cheese Filling

1 block (8 ounces) cream cheese, softened
½ cup powdered sugar
½ teaspoon vanilla extract

Add to Shopping List

Instructions

In a stand mixer bowl, add the warm water. Sprinkle the yeast and about 1 teaspoon of the sugar. Let this sit for about 5 minutes, or until foamy.
Add the milk, the remaining sugar, eggs, softened, butter, salt, cocoa powder, and red food coloring. Stir well.
Add 2 cups of flour, and using a dough hook, beat the mixture until combined. Gradually add the remaining 2 ¼ cups of flour in ½ cup increments and continue beating to combine. If the dough is still too wet, add a few tablespoons of the reserved flour just until the dough gathers into a shaggy mass.
Turn the dough over on a lightly-oiled surface and sprinkle dough with a little flour. Lightly grease hands and knead the dough the dough until smooth, elastic and has lost a lot of its stickiness.
Place the dough in a lightly oiled bowl. Cover the bowl with a clean towel or plastic wrap and let rise for 1 /2 to 2 hours, or until doubled in size.
Meanwhile, make the cream cheese filling. In a mixing bowl, briefly beat the cream cheese just until fluffy.
Add the powdered sugar and vanilla and beat just until incorporated and lump-free. Cover and keep refrigerated until ready to use.
Once risen, gently deflate the dough. On a flat surface, shape the dough into a log about 20-inch long. Divide the dough in half. Shape and elongate each half into 12 inches long. Divide each log into 12, yielding 24 equal dough portions.
With the palm of hands, flatten each dough and spoon about ½ tablespoon of the filling in the center. Fold the edges of the dough towards the center to cover the filling, and shape into a smooth ball. Tuck the ends under to seal.
Roll the dough ball in bread crumbs and arrange in a single layer at an inch apart on a parchment-lined baking sheet.
Cover the pan loosely with a kitchen towel and allow to rise for 40 to 50 minutes, or until puffy and doubled in size.
Bake in a preheated 350 F oven for 20 to 23 minutes, or until the crumbs are golden.
Remove from oven and allow to slightly cool as the filling may be very hot.

Notes

Check the temperature of the water used for proofing the yeast to ensure it’s within 105-115 F range as very hot liquids can kill the yeast.
The dough will be sticky. To make kneading easier while keeping the bread texture soft, use oil and about 1 teaspoon flour. Grease work surface and your hands as needed but do so sparingly as oversaturating the dough with oil will keep it from rising and too much flour will make it dry.
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.
Check the temperature of the water used for proofing the yeast to ensure it’s within 105-115 F range as very hot liquids can kill the yeast.
The dough will be sticky. To make kneading easier while keeping the bread texture soft, use oil and about 1 teaspoon flour. Grease work surface and your hands as needed but do so sparingly as oversaturating the dough with oil will keep it from rising and too much flour will make it dry.
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.

Nutrition Information

Show Details

Calories 195kcal (10%) Carbohydrates 29g (10%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 30mg (10%) Sodium 220mg (9%) Potassium 80mg (2%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 222IU (4%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 195 kcal

% Daily Value*

Calories	195kcal	10%
Carbohydrates	29g	10%
Protein	5g	10%
Fat	7g	11%
Saturated Fat	4g	20%
Cholesterol	30mg	10%
Sodium	220mg	9%
Potassium	80mg	2%
Fiber	1g	4%
Sugar	10g	20%
Vitamin A	222IU	4%
Calcium	32mg	3%
Iron	1mg	6%