Filipino Ube Pandesal
This twist on the classic Filipino breakfast staple, Ube Pandesal, adds a delightful touch to the most popular bread in the Philippines by infusing it with the unique and vibrant flavors of purple yam, making mornings even more delicious.
Servings: 12 rolls
Calories: 169kcal
Equipment
- 1 mixing bowls
- 1 baking tray
- 1 weighing scale optional
Ingredients
- 3 cups All-purpose flour
- ¼ cup white sugar
- 1 tablespoon white sugar
- 1½ teaspoon active dry yeast
- 1 cup warm milk 110 degrees Fahrenheit
- 1 whole egg
- 2 tablespoon butter softened
- 1 tablespoon ube powder
- 2 teaspoon ube extract Add more if needed (color varies depending on the brand you're using)
- 1 teaspoon salt
- ¾ cup Breadcrumbs for coating
Instructions
- In a measuring cup, dissolve the yeast in lukewarm milk with 1 tablespoon of sugar. Allow it to sit until frothy, indicating that the yeast is active and ready to work its magic. Add ube extract and mix.1 tablespoon white sugar, 1½ teaspoon active dry yeast , 1 cup warm milk, 2 teaspoon ube extract
- Combine the flour, sugar, salt, egg, melted butter, ube powder and the activated yeast mixture.3 cups All-purpose flour, ¼ cup white sugar, 1 whole egg, 2 tablespoon butter softened, 1 teaspoon salt, 1 tablespoon ube powder
- Using a spatula, mix the dough. The dough will look shaggy and sticky.
- Knead the dough on a lightly floured surface for about 10 minutes. To prevent sticking, rub a bit of oil on your hands. Shape the dough into a ball, place it in an oiled bowl, cover, and let it rise until it doubles in size.
- Gently press the dough to release any air, then give it a light knead.
- Divide the dough into 12 equal size. You can use a weighing scale to do this. Each should be about 70 grams.
- Roll the balls in breadcrumbs for that perfect crust.¾ cup Breadcrumbs for coating
- Arrange the Ube-filled dough balls on a baking sheet, leaving enough space for them to rise.
- Bake at 360 degrees Fahrenheit for 15 minutes or until golden brown and delightfully fragrant.
Notes
- Don't skip the kneading — 10 to 12 minutes by hand (or 8 minutes in a stand mixer) develops the gluten for a soft, pillowy roll
- The dough should be slightly sticky but not wet; resist adding too much flour or the rolls will be dense
- For the best rise, let the dough proof in a warm, draft-free spot. If your kitchen is cold, place the bowl in an oven with just the light on
- Rolling the dough balls in breadcrumbs before the second rise is what gives pandesal its signature crust — don't skip this step
- Rolls are done when they're lightly golden on top
- Best eaten fresh and warm, ideally with a slice of cheese tucked inside (a classic pairing!)
- Store leftovers in an airtight container at room temperature for up to 2 days
- To reheat, wrap in a damp paper towel and microwave for 15–20 seconds, or warm in the oven at 300°F for 5 minutes
- Freeze baked rolls in a zip-lock bag for up to 1 month; thaw at room temperature before reheating
Nutrition
Calories: 169kcal | Carbohydrates: 31.5g | Protein: 4.7g | Fat: 2.8g | Saturated Fat: 1.6g | Cholesterol: 22.3mg | Sodium: 160.7mg | Potassium: 64mg | Fiber: 0.2g | Sugar: 6.5g | Calcium: 39mg | Iron: 2mg
