Ube Cheese Pandesal Bakery-Style
Recipe Guy
Filipino | Merienda and Bakery | Baking
Three-quarters of a cup of ube halaya gives this bakery-style pandesal dough substance as well as color. Bread flour supports the soft rolls around their cheese centers, and fine breadcrumbs add a dry, delicate finish to the outside.
About This Recipe
This version uses bread flour throughout, along with a full cup of milk, butter, egg, and halaya. Mix the wet ingredients well before working in the flour so streaks of dense halaya do not remain inside the purple dough.
The extract reinforces the ube aroma, while one quick-melt cheese cube goes into each of sixteen portions. Both rises matter: the first expands the dough, and the second lets the filled rolls recover after shaping. Optional melted butter is a finish, not a substitute for that second proof.
Cooking Notes
- Work any firm halaya lumps into the milk mixture before adding flour. It is easier to distribute them at that stage than to knead isolated lumps through an already formed dough.
- After dividing the dough, keep the waiting portions covered while filling each roll. A dried surface resists pinching and makes it harder to close the cheese securely inside.
Ingredient Notes
Ube
Use halaya for real body and extract for aroma and color.
Cheese
Quick-melt or mild cheddar gives the familiar sweet-salty center.
Ube Cheese Pandesal Bakery-Style Recipe
Soft purple pandesal rolls flavored with ube and filled with melty cheese.
Shopping List
- bread flour
- instant yeast
- sugar
- salt
- milk
- butter
- egg
- ube halaya
- ube extract
- quick-melt cheese
- breadcrumbs
Ingredients
Dough
- 3 1/2 cups bread flour
- 2 1/4 teaspoons instant yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup warm milk
- 1/4 cup softened butter
- 1 large egg
- 3/4 cup ube halaya
- 1 teaspoon ube extract
Filling and Coating
- 16 cubes quick-melt cheese
- 1 cup fine breadcrumbs
Finish
- Melted butter for brushing, optional
- Extra ube halaya for serving, optional
Instructions
- Mix milk, yeast, sugar, egg, butter, ube halaya, and ube extract.
- Add flour and salt and mix into a soft purple dough.
- Knead until smooth and elastic.
- Let rise until doubled.
- Divide into 16 pieces, flatten each piece, and add one cheese cube.
- Seal tightly, shape into balls, and coat with breadcrumbs.
- Proof until puffy.
- Bake at 350 F until set and lightly browned.
Nutrition Estimate
Approximate values per roll based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Ube Cheese Pandesal Bakery-Style
- Seal tightly: Pinch the dough closed so cheese does not leak.
- Avoid dry dough: Ube dough should stay soft.
- Proof well: The rolls need a second rise to stay fluffy.
- Serve warm: The cheese center is best warm.
How To Serve And Store
Serve warm for merienda. Store at room temperature 1 day or refrigerate up to 4 days.
Common Questions
Can I use all-purpose flour?
Yes, but bread flour gives more chew.
Can I skip extract?
Yes, but the color will be muted.
Can I freeze them?
Freeze baked rolls and reheat.
Can I make them without filling?
Yes, but reduce the sweetness slightly if desired.
Can I judge these ube rolls by a deeply browned top?
Do not aim for a dark crust. Look for rolls that are set and lightly browned, remembering that purple dough can make the change in surface color less obvious than on plain bread.
Does the extra serving halaya go inside with the cheese?
No. The dough already contains its measured halaya, and the filling is one cheese cube per roll. Extra halaya is listed for serving; adding it inside would change how much filling needs sealing.
