These fluffy, easy and ultra soft Ube Pandesal are perfect for breakfast, snacks or a side dish for any meal.
Why you'll love this recipe
- delicious and fluffy bread rolls.
- very simple and easy to make.
- on-the-go breakfast and snacks.
What is Pandesal?
Pandesal is a common bread roll in the Philippines. It is made with flour, yeast, sugar and oil and rolled in a bread crumbs. Why is Pandesal purple? We simply added ube extract or flavouring to achieve this purple color.
Ube is known as a purple yam which is often used for dessert in the Philippines. Ube has origins in Southeast Asia, but it is commonly used in Filipino Cuisine. It has a vibrant and beautiful purple colour that makes the dessert more appealing. It has a nutty flavour and is kind of similar to a sweet potato. But purple! However, this recipe uses Ube Flavouring.
Ingredients needed
- Flour
- Sugar
- Yeast
- Milk
- Unsalted Butter
- Eggs
- Ube Flavouring
- Oil
- Salt
- Honey Graham Crumbs
Ingredient Notes
- flour: this recipe uses All Purpose flour.
- yeast: there are 2 types of yeast instant and active dry yeast. We are using instant yeast.
- sugar: we are using white sugar. You can also use brown or coconut sugar.
- milk: this recipe uses 2% milk.
- ube: ube extract or flavouring is a must! you can find them in Filipino or Asian Store. If there is no asian store nearby you can buy it here.
- crumbs: we are using honey graham crumbs. Classic pandesal uses breadcrumbs so if you prefer breadcrumbs it is totally fine.
- butter: unsalted butter. However if you are using salted butter omit salt from this recipe.
Step-by-step Instructions
Step 1: Mix dry Ingredients this includes flour, sugar, salt and instant yeast. In a separate bowl mix wet ingredients this includes eggs, milk, melted butter and ube flavouring.
Step 2: Gradually pour wet ingredients over dry ingredients and stir using spatula. Continue mixing using hand and add tiny bit of flour if the mixture is sticky or until the dough gathers the centre of the bowl and cleans the sides and bottom of the bowl entirely.
Step 3: Transfer the dough to a flat surface or chopping board and knead for 5-7 minutes.
Step 4: Place the dough in a greased bowl cover with kitchen towel and let it rest for 2 hours until it doubles the size.
After 2 hours, place the dough in a flat surface and divide them using a knife. You can use a weighing scale for equal sizes. Form the dough into a ball shape and roll each balls into graham crumbs. Arrange the dough in a parchment baking tray and let it sit for another 30 minutes.
Bake in a preheated 350°C for 10-15 minutes. Serve warm or store in an air-tight container at room temperature.
More Ube Recipes
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Recipe
Ube Pandesal
Ingredients
- 2¾ cups all purpose flour
- ⅓ cup sugar
- 1 tablespoon instant yeast
- ½ teaspoon salt
- 2 large eggs
- 4 tablespoon unsalted butter melted
- ½ cup milk
- 1 tablespoon ube flavouring
- ½ cup graham crumbs
- oil for greasing the bowl
- 1 tablespoon flour for kneading
Instructions
- Mix all wet ingredients in a large bowl. This includes ,melted butter, eggs, milk and ube extract.
- In a separate bowl, mix dry ingredients. This includes flour, sugar, salt and instant yeast.
- Gradually pour wet ingredients over dry ingredients. Stir and soon it will become difficult to stir. At this point start mixing using hand. Add about 1 tablespoon of flour if sticky or until the dough gathers the centre of the bowl and cleans the sides and bottom of the bowl entirely.
- Transfer the dough to a chopping board or any clean flat surface. You may then lightly grease your hands with oil to avoid stickiness when kneading. Then knead the dough for 5-7 minutes
- Place the dough in a greased bowl cover with kitchen towel and let it rest for 1-2 hours until it doubles the size.
- After 2 hours, place the dough in a flat surface and divide them using a knife. You can use a weighing scale for equal sizes.
- Form the dough into a ball shape and roll each balls into graham crumbs.
- Arrange the dough in a parchment baking tray and let it sit for another 30 minutes.
- Bake in a preheated 350°C for 10-15 minutes. Serve warm or store in an air-tight container at room temperature.
Notes
- This recipe uses ube flavouring. You can also use ube extract. Usually they are very hard to find. You will find them here. This is the key ingredient, it's a must!
- If you use active dry yeast instead of instant yeast, you must proof the yeast before pouring it into the mixture. Water temperature for yeast proofing should be within 105-115°F otherwise it will kill the yeast.
- Pandesal dough are sticky. I usually grease my hand with oil and place about 1 tablespoon of four on a flat surface where i knead the dough this will prevent from sticking.
- Make sure to rest the dough for 1-2 hours in a warm surface.
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