Ube Pandesal With Custard
Ube pandesal is a popular twist on these famous Filipino bread rolls. I add a custard filling to surprise anyone who bites into one of these. You will love the creamy filling and earthy taste of the ube bread. Don't be afraid to experiment with the amount of ube you use, it's up to you!
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Pandesal
- 1½ teaspoon active dry yeast
- 200 grams milk, warm
- 50 grams granulated sugar 2 teaspoons set aside for yeast mix
- 1 egg yolk
- 400 grams all-purpose flour
- 55 grams unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon - 1 tablespoon ube extract If making plain ube pandesal, use at least 1 tablespoon
- 60 grams breadcrumbs
Custard Filling
- 215 grams milk
- 40 grams unsalted butter, melted
- 2 egg yolks
- 50 grams granulated sugar
- 2 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
Instructions
Make the Custard
- Mix the melted butter and warm milk in a bowl, set aside
- In a separate bowl, whisk together egg yolks, flour, salt, sugar, and cornstarch
- Pour ⅓ of the butter/milk mixture into the bowl of egg yolks and whisk until no lumps remain, repeat until all the butter/milk is incorporated with the egg yolk mix
- Pour into a saucepan through a sieve and cook on low heat while stirring, it will start to slowly thicken so continue stirring to avoid lumps
- Once the custard has soft peaks, remove from heat and continue stirring until it forms stiff peaks
- Pour into a clean bowl and put in the refrigerator for up to 4 hours until it has completely set.
Make the Pandesal
- In a bowl, add warm milk, 2 teaspoon of sugar, and yeast. Allow to sit until frothy.
- Add flour, the rest of the sugar, and salt then whisk. Set aside.
- When the bowl of yeast has started to bubble, add melted butter, egg yolk, and ube extract. Whisk together then add to the bowl of dry ingredients.
- Using dough hooks, knead for up to 8 minutes until you can form a smooth ball. Once it's ready, place into a bowl and cover to proof for 1 hour or until it has doubled in sized.
Assembly
- Once the dough has doubled in size, let out the gas and divide into 12 equal pieces and form into balls.
- Flatten the pandesal dough and add a scoop of custard - about 2 teaspoon - in the center. Then pinch the edges together to seal the dough.
- Roll each pandesal gently into the breadcrumbs and place on a lined baking sheet
- Let the rolls rise until double in size, about 40 minutes to an hour.
Baking
- While the rolls are going through their second proof, preheat the oven to 180°C (350°F)
- Place the pandesal in the oven when it's ready and bake for 12-15 minutes or until slightly browned.