Ube Cheese Pandesal

Ube Cheese Pandesal is simply a Filipino version of a bread roll infused with cheese and purple yam or ube as we call it.

• 1 cup fresh milk warm

• 2 tsp dry yeast

• 2 cups plain flour

• 1 cup bread flour

• 1/2 cup white sugar

• 1/2 cup vegetable oil

• 1 tsp salt

• 1 tsp vanilla essence

• 1 tsp purple yam flavor alternatively, use 1/2 cup ube powder or ube halaya but you may need to adjust the flour

• 1 block cheddar cheese cut into cubes

• 1/2 cup bread crumbs

INSTRUCTIONS 

• In a small bowl or cup, combine the warm milk ( not too hot) and 1 tbsp sugar. Mix until dissolved. Add the dry yeast and let it stand for about 5-10 minutes until it becomes foamy.

• Combine the dry ingredients (flour, bread flour, salt and white sugar) in a large bowl and mix thoroughly. Make a well in the centre of the bowl then add the yeast mixture, cooking oil, vanilla essence and ube flavor. You can also use fresh ube, powder or ube halaya instead.

• Mix the dough until it forms. Transfer in a clean flat surfface and manually knead the dough for at lease 8 minutes until smooth.When you lightly press your finger into the dough, it should bounce back.

• Place the dough in a greased bowl, cover with tea towel and let it stand for about 1 1/2 hour or until size is doubled. I prefer to pre-heat the oven at 100°C for 10 minutes then turn it off and place the dough inside. This will help to rise the dough, specially in winter months.

• Gently deflate the dough by giving it a punch. Roll the dough into a log, cut and divide it into 20-25 pieces. Flatten the dough and add in the cheese filling, seal and shape into a ball.

• Line baking sheets with parchment paper and arrange the dough with 1/2 inch apart. Cover it with a clean tea towel and let rise for another 30 minutes or an hour. Meanwhile, pre-heat the oven at 180°C.

• Roll each dough with bread crumbs. Bake at 180°C for 10 - 15 minute until the top is lightly brown. Serve warm or store in an air-tight container at room temperature.