Ube Pandesal is a delightful twist on the classic Filipino breakfast roll. With its soft, fluffy texture and the sweet surprise of ube halaya at its center, this treat is perfect for those who crave something a little different. Let’s dive into making this vibrant and tasty bread!
All-purpose flour is the backbone of our pandesal, providing structure and a tender crumb. Sugar adds a touch of sweetness, while salt balances flavors. The leavening action comes from active dry yeast, which needs warm milk to dissolve and activate. Butter enriches the dough, making it soft and flavorful, while a large egg adds richness and helps bind everything together. The star ingredient, ube halaya, is a sweet purple yam jam that brings unique flavor and color to the rolls. Finally, breadcrumbs provide a delightful crunchy exterior.
Ube Pandesal is delicious on its own but pairs wonderfully with a spread of butter or cream cheese. For a more indulgent treat, try it with a scoop of vanilla ice cream. Serve warm for the best experience.
Start by mixing your dry ingredients: in a large bowl, combine the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in the warm milk and let it sit for about 5-10 minutes until it looks frothy. This means your yeast is alive and well — a good sign!
Next, add the melted butter and egg into the yeast mixture. Slowly incorporate this wet mixture into your dry ingredients, stirring until a dough begins to form. It might feel a bit sticky at first, but that's okay.
Turn the dough out onto a floured surface. Knead it for around 8 minutes until it becomes smooth and elastic. This is where the magic happens — the gluten is developing, making your bread wonderfully chewy.
Place your kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about an hour or until it doubles in size. Once it's risen, punch it down gently to release some of the gas.
Divide the dough into 12 equal pieces. Flatten each piece, put a tablespoon of ube halaya in the center, and seal it up to form a ball. Make sure the seam is secure to keep the filling from escaping.
Roll each ball in breadcrumbs and arrange them on a parchment-lined baking tray. Cover them again and let them rise for another 30 minutes. As they rise, preheat your oven to 350°F (175°C).
Once risen, bake the pandesal for about 18-20 minutes until they turn lightly golden. Take them out and let them cool slightly before diving in, as the filling will be hot!
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