Ube Cheese Pandesal

A soft and fluffy Filipino bread roll filled with sweet ube and melty cheese.

Course Bread

Cuisine Filipino

Prep Time 30

Cook Time 20

Proofing: 1 30

Total Time 2 20

Servings rolls

Calories 199kcal

Author Nora Rey

Cost $8-$10

Equipment

Stand mixer with a dough hook attachment (optional)
Baking Sheet

Ingredients

For the dough

2¼ teaspoons active dry yeast (1 standard packet - 0.25oz or 7g) sub: instant yeast (see note)
2 tablespoons sugar
1 cup warm water
3½ cups bread flour sub: all-purpose flour (see note)
1 teaspoon kosher salt sub: about ½ teaspoon table salt
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 grated cheese (about 5 ounces) (see note)
1 cup ube halaya (purple yam jam) (see note)

US Customary - Metric

Instructions

Activate the yeast (only if using active dry yeast): In a medium bowl, combine 2¼ teaspoons active dry yeast, 2 tablespoons sugar, and 1 cup warm water. Stir and let sit for 5-10 minutes until foamy. (Skip if using instant yeast.)
Dry ingredients: In a large bowl or stand mixer, whisk together 3½ cups bread flour and 1 teaspoon kosher salt (or ½ teaspoon table salt). If using instant yeast, add it now.
Wet ingredients: Add 1 egg, ¼ cup condensed milk, and 2 tablespoons neutral oil to the yeast mixture. Mix until smooth. If using instant yeast, add 1 cup water and 2 tablespoon sugar here.
Combine dry and wet Ingredients: Pour the wet ingredients into the flour mixture. Mix until a sticky dough forms.
Knead the dough: If using a stand mixer, knead on medium speed for 12-15 minutes. The dough will start sticky but will eventually form a smooth, stretchy ball. When it pulls away from the sides of the bowl, it's ready.
If kneading by hand, place the dough on a floured surface and knead for 20-25 minutes until smooth and stretchy. Add a little flour if the dough gets too sticky.
The windowpane test: Take a small piece of dough and gently stretch it. If it stretches without tearing and you can see light through it, the dough is ready.
If it tears, knead the dough more. If it’s tough and hard to stretch, it’s over-kneaded. Let it rest for 30 minutes to relax and make shaping easier.
First rise (Proof the dough): Form the dough into a ball and place it in a bowl lightly coated with oil so it doesn't stick. Cover and set it in a warm, draft-free spot. Let it rise for 1-2 hours, or until it doubles in size.
Divide into portions and add the filling: Press the dough to release air bubbles. Divide into two equal parts and roll each into a log. Cut each log into 8 pieces.
Flatten each piece into a 4-inch circle, making the center thicker than the edges. Add 1 tablespoon of grated cheese and 1 tablespoon of ube jam in the center of each circle.
Shape the pandesal: Fold the edges over the filling and pinch to seal. Turn it so the sealed side is on the bottom. Smooth the dough with a circular motion. Roll each piece in breadcrumbs.
Second rise (Proof the dough): Arrange them on a baking sheet with parchment paper, leaving space between them so they can expand. Cover with a clean towel or plastic wrap to keep them from drying out. Let them rise for 30-45 minutes, or until they’re puffy.
Bake: Preheat your oven to 400°F (205°C). Once it’s heated, bake for 5 minutes. Then, lower the temperature to 350°F (175°C) and bake for another 15-17 minutes, or until golden brown.

Notes

Bread Flour: This flour makes the bread chewy and stretchy. You can use all-purpose flour, but there will be a slight difference.
Active Dry Yeast: Yeast helps the dough rise. This type needs to be dissolved in warm water with sugar to activate. You can also use the same amount of instant yeast and mix it directly into the dry ingredients since it doesn't need activation. Check the expiration date to make sure it's still good.
Condensed Milk: Adds sweetness and helps create a soft bread with a golden crust. If you don't have it, replace the 1 cup of water in the recipe with 1 cup of regular milk (like whole or evaporated milk) and add 6 extra tablespoons of sugar.
Ube Halaya: This is a sweet jam made from purple yam. You can buy it in stores or make it yourself. Some will go into the dough, and some will be used as the filling.
Ube Flavoring: Ube has a sweet, nutty flavor that makes it special. You can use purple food coloring for color, but it won’t add any flavor.
Cheese: It adds a salty, creamy texture that complements the sweet ube. Filipino cheeses like Eden or Quickmelt melt best, but mild cheeses like cheddar or Edam work too. Grate the cheese so it melts easily and evenly.
Breadcrumbs: Use finely ground, plain breadcrumbs for a slightly crisp texture.

Pandesal baking tips

For an extra crisp crust:

Place a pan at the bottom of your oven and preheat it.
Just before baking, add hot water to the pan to create steam for a crispy crust.
Bake as usual.

If you're not ready to bake:

Before the first rise: Once the dough is properly kneaded (Step 6), cover it with plastic wrap and refrigerate for a few hours or overnight. When ready to bake, let it rise at room temperature until doubled in size, then continue with the recipe.
Refrigerate after shaping: Once shaped and coated with breadcrumbs (Step 9), cover the rolls with plastic wrap and refrigerate for a few hours or overnight. When ready to bake, let them rise at room temperature until puffy, then bake.
Freeze after shaping: Shape the dough into individual pieces without adding breadcrumbs (Step 9), freeze on a tray until solid, then store in a freezer bag. When ready to bake, coat with breadcrumbs, let them rise, and bake as usual.

Nutrition