Ube Cheese Pandesal is a delicious twist on the classic Filipino bread, where the sweetness of ube pairs beautifully with the melty cheese, within a soft and pillowy dough with a lightly crisp crust coated with breadcrumbs. This fusion creates a visually stunning and flavor-packed treat, perfect for any time of the day.
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Ingredients you'll need
Notes and substitutions
- Bread Flour: It helps create a chewier, more structured texture in pandesal. You can use all-purpose flour, though the texture will be softer and less chewy due to the lower protein content.
- Active Dry Yeast: Activate in warm water and sugar first to make sure it's alive before mixing it with other ingredients.You can use the same amount of instant dry yeast as a substitute; it doesn’t require activation, making it a convenient option. Just be sure it's fresh for optimal results.
- Condensed Milk: Not only does it add sweetness and flavor, it also makes the bread softer with a better crust. If not available, skip the condensed milk and use regular milk instead of water in the recipe and add an additional 6 tablespoons of sugar.
- Ube Halaya: This is purple yam jam which can be made from scratch or store-bought; some will be mixed into the dough and some used as filling.
- Ube Flavoring: It intensifies the ube taste and color. Purple food coloring can be used, though it won't contribute to the taste.
- Cheese: It adds a salty contrast and a creamy texture, complementing the sweet ube flavor. Use Filipino favorites like Eden or Quickmelt cheese for their perfect melt and flavor. Mild cheeses like cheddar or Edam are suitable substitutes. Grate them to make sure it melts quickly and evenly.
- Breadcrumbs: Use finely ground, plain breadcrumbs for a slightly crisp texture on the crust.
How to make this recipe
Note: Accurate measurement of ingredients is essential for optimal results. Ideally, use a kitchen scale for precision but if unavailable, fill your measuring cup with flour by spooning it in and then level the top with a knife's flat edge. Do not scoop it directly from the bag to prevent packing and using too much flour.
Step 1: Activate yeast (if using active dry yeast)
In a bowl, mix 2 tablespoons of sugar, 2¼ teaspoons of active dry yeast, and 1 cup of warm water. The water should be warm to the touch but not hot, slightly warmer than body temperature.
Stir and let it stand for 5-10 minutes, until it becomes frothy. If you're using instant yeast, you can skip this step.
PRO TIP: Warm water is important to activate the yeast. If it is too cold, the yeast remains inactive, while excessively hot water can kill it. The ideal water temperature is between 105°F and 115°F (about 40°C to 46°C).
Step 2: Combine dry ingredients
Combine 3½ cups of bread flour and 1 teaspoon of kosher salt in the bowl of a stand mixer or a large mixing bowl if kneading by hand. Mix them together. If you are using instant yeast, add it directly to these dry ingredients.
Step 3: Combine wet ingredients
Add 1 egg, ¼ cup condensed milk, 2 tablespoons of oil, ½ cup ube halaya, and 1 teaspoon ube flavoring to the yeast mixture. Mix until combined.
PRO TIP: Using ingredients at room temperature, like egg and condensed milk, helps them mix evenly for the dough to rise properly.
Step 4: Combine wet and dry ingredients
Add the wet ingredients into the bowl of dry ingredients. Mix with a spatula or a wooden spoon until it forms a rough dough.
Step 5: Knead the dough
Using a stand mixer with the dough hook:
Knead at medium speed for 12-15 minutes, until smooth and elastic. The dough will pull away from the sides of the bowl when ready. It will feel slightly tacky, but not too sticky.
To knead by hand:
On a lightly floured surface, knead by hand for about 20-25 minutes. To do this, push the dough away from you with the heel of your hand, then fold it back over itself.
Give it a quarter turn each time and repeat until the dough is smooth and elastic. It should feel tacky but does not stick to your hands or the surface; add more flour sparingly, if it's too sticky.
Step 6: The windowpane test
Carefully stretch a small portion of the dough between your fingers to form a thin sheet. If it can stretch thin enough to let light pass through without tearing, it's properly kneaded. If it rips easily, it needs more kneading.
Step 7: First rise
Form the dough into a ball and place it in a bowl lightly coated with oil. Cover with plastic wrap or a kitchen towel. Allow the dough to proof in a warm, draft-free place for 1 to 2 hours, or until doubled in size.
Step 8: Divide into portions
Gently punch or press the dough to let out any large air pockets. Divide into two equal parts for easier handling. Roll each into a cylinder or log, then cut each into 8 pieces using a knife or dough scraper.
Flatten each piece with your hands or a rolling pin into a circle about 4 inches in diameter. Place a tablespoon each of grated cheese and ube halaya in the center.
PRO TIP: To get evenly sized pandesal, you can use a kitchen scale to weigh each piece. If you don't have a scale, eyeballing also works.
Step 9: Shape
Bring the edges over the filling, then pinch them tightly to seal to prevent the filling from oozing out during baking. Turn it so the pinched seam is on the bottom.
Curve your hand over the dough to make it smoother using a circular hand motion. Roll each in breadcrumbs.
PRO TIP: When flattening the dough, keep the center slightly thicker than the edges. This prevents the filling from breaking through the middle and ensures it stays centered during the baking process.
Step 10: Second rise
Arrange them on a baking sheet lined with parchment paper, spacing them apart to allow room for expansion. Cover with a clean towel or cling wrap to keep it from drying. Let it to rise for an another 30-45 minutes, or until slightly puffy.
Step 11: Bake
Preheat the oven to 400°F (200°C). Bake for 5 minutes, then reduce to 350°F (175°C) and bake for another 15-17 minutes until the pandesal turns golden brown.
Enjoy you Ube Cheese Pandesal warm to keep the filling gooey and delicious! To keep them fresh, cool completely and refrigerate in an airtight container for up to a week or freeze for up to 3 months.
Pandesal baking tips
For extra crispy crust
- Place a pan at the bottom of your oven.
- Preheat the oven with the pan inside.
- Add hot water to the pan right before baking for a burst of steam, resulting in a crispier crust.
- Bake as usual.
If you're not ready to bake
- Refrigerate before first rise: Mix and knead the dough, then refrigerate it before letting it rise. Let it warm to room temperature and rise before shaping.
- Refrigerate after shaping: After the first rise and shaping, coat the dough in breadcrumbs and refrigerate on the baking sheet. Let it warm up and rise again before baking.
Make-ahead by freezing
- Shape and freeze the dough on a baking sheet, without the breadcrumbs.
- Once solid, transfer to a freezer bag for storage.
- When ready to bake, coat each piece of frozen dough with breadcrumbs.
- Arrange on a lined baking sheet and let it rise until puffy.
- Bake as usual.
Recipe FAQs
Ube Cheese Pandesal is a Filipino-inspired bread roll with ube (purple yam) flavor filled with melty cheese. It has a soft, fluffy texture and a vibrant purple color, often coated with breadcrumbs for a slightly crisp exterior.
Yes, you can use fresh ube. Boil and mash it until smooth. However, ube halaya is sweeter and more concentrated, giving it a more intense flavor and color.
Processed cheese like Eden or Quickmelt is commonly used for its creamy texture and good melting properties. You can also use mild cheddar or Edam cheese as alternatives.
Absolutely. You can knead the dough by hand, but it will require more time and effort to achieve the desired texture.
Other bread and pastries you may like
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📖 Recipe
Ube Cheese Pandesal
Equipment
- Stand mixer with a dough hook attachment (optional)
- Grater
- Baking tray or sheet
Ingredients
For the Dough
- 3½ cups bread flour see note
- 1 teaspoon kosher salt use less for table salt
- 2¼ teaspoons active dry yeast (1 standard packet - 0.25oz or 7g) sub: instant yeast; see note
- 2 tablespoons sugar
- 1 cup warm water
- 1 egg at room temperature
- ¼ cup condensed milk at room temperature; see note
- 2 tablespoons neutral oil or melted butter
- ½ cup ube halaya (purple yam jam) see note
- 1 teaspoon ube flavoring see note
- ½ cup fine breadcrumbs see note
For the Filling
- 1 cup cheese (about 5 ounces) grated; see note
- 1 cup ube halaya (purple yam jam) see note
Instructions
- Activate the yeast: Mix the sugar, active dry yeast, and warm water in a bowl. Stir and let it stand for 5-10 minutes, until it becomes frothy. If you're using instant yeast, you can skip this step.
- Combine dry ingredients: Combine bread flour and salt in the bowl of a stand mixer or a large mixing bowl if kneading by hand. Mix them together. If you are using instant yeast, add it directly to these dry ingredients.
- Combine wet ingredients: To the yeast mixture, add the egg, condensed milk, oil, ½ cup ube halaya, and ube flavoring. Mix until well combined.
- Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients. Mix with a spatula or a wooden spoon until it forms a rough dough.
- Knead the dough Stand mixer with the dough hook: Knead at medium speed for 12-15 minutes, until smooth and elastic. The dough will pull away from the sides of the bowl when ready. It will feel slightly tacky, but not too sticky.By hand: Knead on a lightly floured surface for 20-25 minutes. To do this, push the dough away from you with the heel of your hand, then fold it back over itself. Give it a quarter turn each time and repeat until the dough is smooth and elastic. It should feel tacky but does not stick to your hands or the surface; add more flour sparingly, if it's too sticky.
- The windowpane test: Carefully stretch a small portion of the dough between your fingers to form a thin sheet. If it can stretch thin enough to let light pass through without tearing, it's properly kneaded. If it rips easily, it needs more kneading.
- First rise: Form the dough into a ball and place it in a bowl lightly coated with oil. Cover with plastic wrap or a kitchen towel. Allow it to proof in a warm, draft-free place for 1 to 2 hours, or until doubled in size.
- Divide the pandesal: Gently punch or press the dough to let out any large air pockets. Divide into two equal parts for easier handling. Roll each into a cylinder or log, then cut each into 8 pieces using a knife or dough scraper. Flatten each piece with your hands or a rolling pin into a circle about 4 inches in diameter.
- Fill and shape the pandesal: Place a tablespoon each of grated cheese and ube halaya in the center. Bring the edges over the filling, then pinch them tightly to seal, preventing the filling from oozing out during baking. Turn it so the pinched seam is on the bottom. Curve your hand over the dough to make it smoother using a circular hand motion. Roll in breadcrumbs.
- Second rise: Arrange them on a baking sheet lined with parchment paper, spacing them apart to allow room for expansion. Cover with a clean towel or cling wrap to keep it from drying. Let it to rise for an another 30-45 minutes, or until slightly puffy.
- Bake: Preheat the oven to 400°F (200°C). Bake for 5 minutes, then reduce to 350°F (175°C) and bake for another 15-17 minutes until the pandesal turns golden brown.
Notes
- Bread Flour: It helps create a chewier, more structured texture. You can use all-purpose flour, though the texture will be softer and less chewy due to the lower protein content.
- Active Dry Yeast: Activate in warm water and sugar to make sure it's alive before mixing with other ingredients.You can use the same amount of instant dry yeast as a substitute; it doesn’t require activation, making it a convenient option. Just be sure it's fresh for optimal results.
- Condensed Milk: Not only does it add sweetness and flavor, it also makes the bread softer with a better crust. If not available, skip the condensed milk and use regular milk instead of water in the recipe and add an additional 6 tablespoons of sugar.
- Ube Halaya: This is purple yam jam which can be made from scratch or store-bought; some will be mixed into the dough and some used as filling.
- Ube Flavoring: It intensifies the ube taste and color. Purple food coloring can be used, though it won't contribute to the taste.
- Cheese: It adds a salty contrast and a creamy texture, complementing the sweet ube flavor. Use Filipino favorites like Eden or Quickmelt cheese for their perfect melt and flavor. Mild cheeses like cheddar or Edam are suitable substitutes. Grate them to make sure it melts quickly and evenly.
- Breadcrumbs: Use finely ground, plain breadcrumbs for a slightly crisp texture.
- Place a pan at the bottom of your oven.
- Preheat the oven with the pan inside.
- Add hot water to the pan right before baking for a burst of steam, resulting in a crispier crust.
- Bake as usual.
- Refrigerate before first rise: Mix and knead the dough, then refrigerate it before letting it rise. Let it warm to room temperature and rise before shaping.
- Refrigerate after shaping: After the first rise and shaping, coat the dough in breadcrumbs and refrigerate on the baking sheet. Let it warm up and rise again before baking.
- Shape and freeze the dough on a baking sheet, without the breadcrumbs.
- Once solid, transfer to a freezer bag for storage.
- When ready to bake, coat each piece of frozen dough with breadcrumbs.
- Arrange on a lined baking sheet and let it rise until puffy.
- Bake as usual.
Rob
These are so fluffy and delicious, even after a few days still amazing. It just needs a little reheating in the toaster. Thank you so much for the recipe.
Nora Reyes
Hi Rob! Yeeesss, I also keep them in the fridge - they stay longer that way. =)