Ube Pandesal with Custard Filling Recipe
This vibrant Ube Pandesal with Custard combines the classic Filipino bread roll enriched with the naturally purple ube flavor and a creamy homemade custard filling. Soft, slightly sweet, and buttery bread rolls are filled with luscious custard, making them a perfect treat for breakfast or merienda (snack time). The recipe involves preparing a yeast dough infused with ube extract, coating it with breadcrumbs, and baking until golden, then filling each roll with a smooth, rich custard made from scratch.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 15 minutes
- Yield: 16 rolls
- Category: Bread
- Method: Baking
- Cuisine: Filipino
Ingredients
Pandesal Dough
- 1½ teaspoons active dry yeast
- 200 grams warm milk
- 50 grams granulated sugar (divided, 2 teaspoons reserved for yeast mix)
- 1 egg yolk
- 400 grams all-purpose flour
- 55 grams unsalted butter, melted
- 1 teaspoon salt
- 1 to 1½ teaspoons ube extract (use 1 tablespoon if making plain ube pandesal)
- 60 grams breadcrumbs
Custard Filling
- 215 grams milk
- 40 grams unsalted butter, melted
- 2 egg yolks
- 50 grams granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
Instructions
- Activate the yeast: In a small bowl, combine the active dry yeast with 2 teaspoons of granulated sugar and warm milk. Stir gently and let sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, combine the all-purpose flour, remaining sugar, salt, and ube extract. Add the activated yeast mixture, egg yolk, and melted butter. Mix until the ingredients form a rough dough.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for 6-7 minutes on medium speed.
- First proofing: Place the kneaded dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until it doubles in size.
- Prepare the custard filling: While the dough is rising, whisk together egg yolks, sugar, all-purpose flour, cornstarch, and salt in a bowl until smooth. In a saucepan, heat the milk and melted butter over medium heat until warm but not boiling. Slowly pour the milk mixture into the egg mixture, whisking constantly to combine.
- Cook the custard: Return the combined mixture to the saucepan and cook over low to medium heat, stirring continuously until the custard thickens to a pudding-like consistency. Remove from heat and let it cool completely.
- Shape the rolls: Once the dough has doubled in size, punch it down to release air. Divide the dough into 16 equal portions. Flatten each piece, add a spoonful of cooled custard in the center, then seal the dough to encase the filling, shaping it into smooth balls.
- Breadcrumb coating and second proofing: Roll each filled dough ball in breadcrumbs until fully coated. Place the rolls on a baking tray lined with parchment paper, leaving some space between each. Cover and let them rise for another 30-40 minutes until puffy.
- Bake the pandesal: Preheat the oven to 350°F (175°C). Bake the rolls for 18-22 minutes, or until the tops are lightly golden brown. Remove from the oven and transfer to a wire rack to cool slightly before serving.
Notes
- The ube extract quantity can be adjusted according to your preference for color and flavor intensity.
- Ensure the milk used for yeast activation is warm but not hot to prevent killing the yeast.
- Cool the custard completely before enclosing it in the dough to prevent premature cooking or melting of the filling.
- Breadcrumbs on the outside help give a traditional texture and slight crust to the pandesal; use fine fresh breadcrumbs if possible.
- Serve slightly warm to enjoy the creamy custard center at its best.
- Store leftover pandesal in an airtight container; reheat gently to restore softness.
