Ube cheese pandesal is great. People love it, and rightly so because it marries three Filipino favorites. But we can’t help but wonder—with such an ingenious innovation, why have we limited ourselves to just this? The trend proves that there are endless possibilities in the world of panaderia bread. To drive a nail to this point, we’re putting ube in Spanish bread.
Hola, soy bread!
This recipe lets you mix and match dough and filling. Heck, if you read between the lines, you can even make just a good ol’ plain Spanish bread. (But why would you do that if you can put ube?!) Don’t be intimidated by the shaping part. If there’s anything the lockdown has taught us, shaping is the second best part of making bread (second to actually eating it, duh). If you’re having trouble making sense of how to do it, just imagine yourself rolling up a slice of pizza.
Serves: 4-8 people
Active time: 1 hr
Total time: 3 hrs
3/4 warm milk
1 1/2 teaspoons instant yeast
1/4 cup sugar
3 cups all-purpose flour
1 teaspoon salt
3 tablespoons butter, melted
*2 tsp ube flavoring (if making ube dough)
1/4 cup butter
2 teaspoons flour
1/2 cup bread crumbs, divided
1/8 cup milk
*1/2 tsp ube flavoring (if making ube filling)
1/2 cup brown sugar
1/8 teaspoon salt
1 tbsp butter, melted, for brushing
In a bowl, combine milk, instant yeast, and 1/8 cup sugar; and let rest for five minutes.
In a large bowl, mix flour and salt.
Add milk mixture, butter, egg, and ube flavoring (if using).
Mix using a wooden spoon until well blended and a slightly sticky dough forms.
Tip the dough onto a surface greased with oil, and knead with oiled hands until dough becomes smooth and elastic.
Form the dough into a ball, and place in a greased bowl.
Cover with a damp kitchen towel or plastic wrap, and let rise in a warm area until doubled in size, about 1 hour.
Meanwhile, to make the filling, melt butter in a saucepan over medium-low heat.
Once butter is bubbly, add flour and 1/4 cup breadcrumbs. Mix well.
When the mixture starts to boil, add milk, ube flavoring (if using), sugar, salt, and remaining breadcrumbs.
Cook until the filling is thick, then remove from heat.
Continue stirring until the filling forms a paste-like texture. Set aside.
Once rested, punch down the dough and divide into 16 parts.
Roll each peace into a triangle.
Brush the rolled out dough with butter, then spread filling on the surface, leaving a few centimetres around the edges unfilled.
Roll the dough from the wider end towards the thinner end to shape. Pinch the flap to enclose.
Brush each piece with milk, then roll in a plate of breadcrumbs.
Place bread on a parchment-lined baking sheet, making sure to place the flap of each piece at the bottom.
Cover with a kitchen towel or plastic wrap, and let rise until doubled in size, about 30 minutes.
Pre-heat oven to 300F.
Bake bread on the middle rack of the oven for 20 minutes.