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ube pandesal

Ube Pandesal

Kristel
These fluffy, easy and ultra soft Ube Pandesal are perfect for breakfast, snacks or a side dish for any meal. 
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 2 hours 15 minutes
Course Breakfast, Dessert, Snack
Cuisine filipino
Servings 12 servings

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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