Filipino Pandesal Recipe that Actually Tastes Like Pandesal. As promised , I am sharing with ‘ya all this Pandesal recipe that is easy to follow and surely, your family will love it. This pandesal is just how I remembered it when I was still in the Philippines – crunchy on the outside, soft , fluffy and airy in the inside. I love my pandesal with cheddar cheese and of course, with Milo.
Try these buns and you will be transported into the Filipino Culture. Pandesal is part of traditional Filipino breakfast where you dip your bread into your coffee and chocolate milk. These buns are only bake in the morning and in the afternoon…
Pandesal are sweet buns that we, Filipinos eat for breakfast and we, or I, dip it in a coffee or Milo. It is also baked fresh at 3 PM in the afternoon in Filipino bakeries. There were no implied rules as to what time it should be sold and baked, but it has been done like this for a long time that it has become a tradition – Pandesal in the morning and Pandesal in the afternoon plus rice from breakfast,lunch and dinner, you are justified to conclude that we, Pinoys, love our carbs, yah.yah, yah?
In order for pandesal to be authentic, it must be coated with bread crumbs before baking. It is Pandesal’s trademark to have crumbs falling on your shirt or crumbs sticking on your cheeks while you eat them. Without falling crumbs, I will say it is just one of those common buns sold in the bakeries.
My memory about Pandesal was about this guy riding a bike with a basket full of bread behind him; it was wrapped in a cloth to keep the bread warm. “PANDESAL!!!!!!!! ” he bellowed. Mind you, this was still on the wee hour in the morning; yet, I get off from my bed, rubbed my eyes and clutching my two cents, I made my way among the crowd to buy these little sweet rolls to get my early morning Pandesal fix.
Pandesal is one part of my Filipino culture which was deeply ingrained in me. But when I came here in the US, I had stopped eating pandesal just because it is not available and because I was just simply lazy to make my own. When I went home this year and my children tasted Pandesal for the first time and liked it, I cannot help but be embarrassed of myself and guilty at the same time. How crazy was I to let my children be ignorant about this Filipino tradition.
But it is not too late. I can make this Pandesal and remind them of our roots. I made sure this Pandesal recipe will taste similar to what they tasted in the Philippines. I tried out two recipes but they did not work out, so from those trial and error, I was able to come up with this Pandesal recipe that worked. It’s fluffiness, the sweetness of this Pandesal is spot on. I am sharing it with you, guys! I believe that Filipino children raised in any part of the world should experience this Pandesal tradition….just like what I am doing now. So hop into the bandwagon and let’s get baking. CHECK OUT THIS CINNAMON ROLLS TOO: MY FIRST SUCCESSFUL CINNAMON ROLLS WITH WALNUTS, HOW MUCH IT COST TO ENJOY CORON PALAWAN, PHILIPPINES.
HERE IS HOW TO MAKE PANDESAL VIDEO THAT I HOPE WILL BE ABLE TO HELP YOU OUT:
- 4 cups all purpose flour plus ½ cup to sprinkle on the table
- ½ cup sugar
- 1 egg,beaten (room temperature)
- 1 teaspoon salt
- 1 pack rapid rise yeast (1 sachet is 2¼ tsp)
- ½ cup water
- 1 cup milk (fresh)
- ¼ cup canola oil
- 1 tablespoon oil to grease the dough bowl
- 1 cup Bread Crumbs for coating
- Place the flour and yeast , in a large mixing bowl mix and make a well in the middle. Set aside. In a separate bowl, mix water, oil,sugar,salt and milk until the sugar dissolves and heat it for to warm temperature 105 - 107.OR YOU CAN JUST PUT SUGAR AND SALT WITH THE FLOUR. Pour mixture into the middle of the flour and mix twice then add the egg.Continue mixing until you will get a soft,fluffy dough. This will be a gooey dough but it is how it should be. When the dough is ready, coat your hands with flour so that the dough will not stick onto your hand and form it into the ball and transfer the dough into a greased bowl. Let the dough sit in the warm place for an hour.
- After an hour, transfer the dough in a gently floured surface and directly (do not knead) gently form it into rectangle 4 " in width and 20 " in length and then fold to form a log. Cut the dough into 20 or more (depending on the size you want) pieces in a slanting form,shape them and roll them in a breadcrumbs.Arrange the dough 1' between them. Sprinkle the dough with more crumbs and let it rest in a warm place for another hour.
- When ready, Preheat oven at 300 F and bake the Pandesal for 20 to 25 minutes OR when it is lightly brown on top.Enjoy! Store leftover pandesal into the freezer for until a month.
- NOTE: Please read on the comment below,since anonymous did not have a success on it 🙁
- ADDITIONAL TIP: Preheat oven int its lowest setting, for my oven it is 125 F for 2 minutes then turn it off . I use this as the warm place where I can keep rise my dough for two hours. I call it "kinda hot" place for my dough to rise.