Ube Cheese Pandesal Recipe: The Purple Dream You Need to Bake Now!

Pandesal, the humble Filipino bread roll, gets a vibrant and delicious makeover in this Ube Cheese Pandesal recipe! Imagine biting into a soft, slightly sweet, and subtly earthy pandesal, its purple hue hinting at the magic within. Then, a creamy, cheesy center bursts forth, creating a symphony of flavors and textures that will leave you craving more. This isn’t just pandesal; it’s an experience!

This recipe takes the classic pandesal and elevates it with the delightful addition of ube (purple yam) and a generous helping of cheese. The ube not only adds a beautiful color but also a unique flavor that complements the savory cheese perfectly. Whether you’re a seasoned baker or just starting out, this recipe is designed to be easy to follow and yields consistently delicious results. Get ready to impress your friends and family with these irresistible ube cheese pandesal!

Why This Recipe Works

This Ube Cheese Pandesal recipe is carefully crafted for several reasons:

• Proper Hydration: The dough is properly hydrated, ensuring a soft and fluffy texture. The ratio of liquid to flour is crucial for achieving that signature pandesal crumb.
• Ube Flavor Integration: We use ube extract and ube halaya (purple yam jam) for a double dose of ube flavor. This ensures a vibrant color and a pronounced ube taste that shines through.
• Cheese Placement: The cheese is carefully tucked inside the dough before the final proof, preventing it from melting out during baking and ensuring a gooey, cheesy center.
• Kneading Technique: The kneading process is explained clearly, ensuring that the gluten develops properly, resulting in a bread that is both soft and has a good structure.
• Proofing Time: The proofing time is adjusted to allow the dough to rise properly, resulting in a light and airy pandesal.

Ingredients

• For the Dough:
  • 3 cups (375g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 cup (240ml) warm milk (about 110°F/43°C)
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg
  • 1 teaspoon ube extract
  • 1/4 cup ube halaya (purple yam jam)
• For the Filling:
  • 6 ounces (170g) cheddar cheese, Monterey Jack cheese, or quick melt cheese, cut into small cubes
• For Coating:
  • 1/2 cup breadcrumbs

Instructions

1. Prepare the Dough: In a large bowl, whisk together the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in the warm milk. Let stand for 5-10 minutes, or until foamy.
2. Combine Wet and Dry Ingredients: Add the yeast mixture, oil, egg, ube extract, and ube halaya to the dry ingredients. Mix with a wooden spoon or spatula until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead on medium speed for 6-8 minutes.
4. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Shape the Pandesal: Punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 16-20 equal pieces.
6. Add the Cheese Filling: Flatten each piece of dough into a small circle. Place a few cubes of cheese in the center of each circle. Bring the edges of the dough up and pinch to seal, forming a ball.
7. Coat with Breadcrumbs: Roll each ball in the breadcrumbs, ensuring it’s evenly coated.
8. Second Proof: Place the coated dough balls on a baking sheet lined with parchment paper, leaving some space between each one. Cover with plastic wrap or a clean kitchen towel and let rise for 30-45 minutes, or until slightly puffed up.
9. Bake the Pandesal: Preheat oven to 350°F (175°C). Bake for 15-20 minutes, or until golden brown.
10. Cool and Serve: Let the pandesal cool on a wire rack for a few minutes before serving. Enjoy warm!

Tips for Success

• Use Fresh Yeast: Ensure your yeast is active by checking the expiration date and observing if it foams when dissolved in warm milk.
• Don’t Over-Knead: Over-kneading can result in tough pandesal. Knead until the dough is smooth and elastic, but not excessively.
• Warm Environment for Proofing: A warm environment helps the dough rise faster and more effectively. You can place the dough in a slightly warmed oven (turned off) or near a warm area in your kitchen.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep an eye on the pandesal and adjust the baking time accordingly.
• Experiment with Cheese: Feel free to experiment with different types of cheese. Quick melt cheese, cheddar, Monterey Jack, or even cream cheese work well in this recipe.

Storage Instructions

Room Temperature: Store the Ube Cheese Pandesal in an airtight container at room temperature for up to 2-3 days. They are best enjoyed fresh. To refresh, you can lightly toast them in a toaster oven or warm them in a microwave for a few seconds.

Freezer: For longer storage, you can freeze the pandesal. Wrap each pandesal individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, thaw them in the refrigerator overnight and then warm them in a toaster oven or microwave.

FAQ

Q: Can I use ube powder instead of ube extract and ube halaya?

A: Yes, you can. Start with 2-3 tablespoons of ube powder and adjust to taste. You may need to add a little more liquid to the dough if it becomes too dry.

Q: Can I make this recipe without a stand mixer?

A: Absolutely! Kneading by hand will take a little more effort, but it’s definitely achievable. Just ensure you knead for the full 8-10 minutes to develop the gluten properly.

Q: Can I use different types of flour?

A: All-purpose flour is recommended for this recipe. Bread flour can also be used, but it may result in a slightly chewier texture. Avoid using cake flour, as it will not provide enough structure for the pandesal.

Q: My pandesal turned out dense. What did I do wrong?

A: Possible reasons for dense pandesal include using expired yeast, not proofing the dough for long enough, or using too much flour. Ensure your yeast is active, allow the dough to rise properly, and measure the flour accurately.

Q: Can I add other fillings besides cheese?

A: Of course! Get creative with your fillings. You can try adding coconut jam (kaya), chocolate, or even savory fillings like ham and cheese.

Conclusion

This Ube Cheese Pandesal recipe is a delightful twist on a classic Filipino favorite. The combination of the soft, subtly sweet ube-infused bread with the creamy, melted cheese creates a truly irresistible treat. Whether you’re looking for a unique breakfast option, a delicious snack, or a crowd-pleasing dessert, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these purple beauties. Happy baking!