Ube Cheese Pandesal

Name: Ube Cheese Pandesal
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 20 min
Yield: 14 Servings
Ingredients: ¼ cup warm water; 1 packet (2 ¼ teaspoons) active dry yeast; 6 tablespoons white granulated sugar; 3 tablespoons butter, softened; 2 eggs, lightly beaten; ¼ cup warm milk; ½ cup mashed cooked ube; 1 ½ tablespoons liquid ube flavoring; 1 teaspoon salt; 3 ½ cups flour; 1 tablespoon vegetable oil, for kneading; ½ pound Velvetta cheese (or any quick melat cheese), cut into 14 two-inch and ¼-inch thick squares; ½ cup bread crumbs

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4.5

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Prep Time
30 mins
Cook Time
30 mins
Rise
2 hrs 30 mins
Total Time
3 hrs 20 mins
Servings
14 Servings
Calories
228 kcal
Course
Baked Goods
Cuisine
Filipino

Ube Cheese Pandesal

Gemma Fleming

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Ube Pandesal with Cheese are soft, fluffy, and loaded with purple yam flavor. These Filipino bread rolls are delicious for breakfast or snack.

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Ingredients

Servings

¼ cup warm water
1 packet (2 ¼ teaspoons) active dry yeast
6 tablespoons white granulated sugar
3 tablespoons butter, softened
2 eggs, lightly beaten
¼ cup warm milk
½ cup mashed cooked ube
1 ½ tablespoons liquid ube flavoring
1 teaspoon salt
3 ½ cups flour
1 tablespoon vegetable oil, for kneading
½ pound Velvetta cheese (or any quick melat cheese), cut into 14 two-inch and ¼-inch thick squares
½ cup bread crumbs

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Instructions

In a mixing bowl, add the warm water (105 to 110 F in temperature) and sprinkle the active dry yeast and 1 tablespoon of the sugar. Stir the mixture and let stand for about 5 minutes, or until foamy.
Add the softened butter, eggs, the remaining sugar, warm milk, mashed purple yam, ube flavoring, 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 after each addition until the dough forms a shaggy mass. Add just enough of the remaining flour (you might not use the whole ½ cup) to manage stickiness and stir until the dough comes together in the center of the bowl.
Lightly grease a kneading board with the oil, and turn the dough out.
Lightly grease hands with oil and knead the dough, pushing the dough down and away from your body using the heels of your palms, until it's smooth and elastic but still somewhat tacky.
Place the kneaded dough in a lightly oiled bowl and cover with a kitchen towel. Let rise for about 1 ½ to 2 hours or until double in size.
Gently deflate the risen dough and form it into a 20 to 22-inch log. Cut the log vertically in half and then cut each half into 7 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 at about ½ inch apart on a parchment-lined baking sheet.
Cover loosely with a clean kitchen towel and let rise for about 30 to 60 minutes or until puffy and doubled in size.
Preheat oven to 350 F.
Bake for about 20-23 minutes. Remove from the oven and allow to slightly cool as the filling will be 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.
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.
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.
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.
Cut the cheese into squares instead of cubes so you get more cheesy areas inside the buns.

Nutrition Information

Show Details

Calories 228kcal (11%) Carbohydrates 34g (11%) Protein 8g (16%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 37mg (12%) Sodium 488mg (20%) Potassium 141mg (4%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 949IU (19%) Vitamin C 1mg (1%) Calcium 115mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 14Servings

Amount Per Serving

Calories 228 kcal

% Daily Value*

Calories	228kcal	11%
Carbohydrates	34g	11%
Protein	8g	16%
Fat	7g	11%
Saturated Fat	4g	20%
Cholesterol	37mg	12%
Sodium	488mg	20%
Potassium	141mg	3%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	949IU	19%
Vitamin C	1mg	1%
Calcium	115mg	12%
Iron	2mg	11%