Pandesal

Pandesal
  • PREP TIME
    30 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    2 hrs 20 mins
  • SERVING
    16 People
  • VIEWS
    24

Embark on a culinary journey to the Philippines with this beloved bread. Pandesal, meaning "salt bread", is a slightly sweet, subtly salty roll with a unique, satisfyingly chewy texture and a characteristic coating of fine breadcrumbs. Enjoy it warm with your morning coffee or hot chocolate for a truly comforting experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    16 g
  • Cholesterol
    2 mg
  • Fiber
    0 g
  • Protein
    2 g
  • Saturated Fat
    1 g
  • Sodium
    350 mg
  • Sugar
    11 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Activate the Yeast: In a large bowl, combine the warm milk, 2 teaspoons of the sugar, and the active dry yeast. Stir gently until the sugar and yeast are dissolved. Let sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. (5-10 minutes)

02

Step

Combine Wet and Dry Ingredients: In a separate large bowl, whisk together the remaining sugar, bread flour, and salt. Create a well in the center of the dry ingredients and pour in the yeast mixture and vegetable oil. Mix until a shaggy dough forms. (5 minutes)

03

Step

Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, add flour, 1 tablespoon at a time, until it reaches the desired consistency. (8-10 minutes)

04

Step

First Rise: Lightly grease the large bowl with vegetable oil. Shape the kneaded dough into a ball and place it in the greased bowl, turning to coat all sides. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. (60-90 minutes)

05

Step

Shape the Pandesal: Once the dough has doubled, gently punch it down to release the air. Divide the dough into 4 equal portions using a bench scraper or knife. Roll each portion into a log approximately 12 inches long. Slice each log diagonally into 1-inch pieces. (10 minutes)

06

Step

Coat with Bread Crumbs: Pour the bread crumbs onto a large plate. Roll each piece of dough in the bread crumbs, ensuring they are evenly coated. (10 minutes)

07

Step

Second Rise: Place the bread crumb-coated pandesal onto baking sheets lined with parchment paper, leaving some space between each roll. Cover with a clean kitchen towel and let rise for 30-45 minutes, or until puffy. (30-45 minutes)

08

Step

Bake the Pandesal: Preheat the oven to 375°F (190°C). Bake in the preheated oven for 15-20 minutes, or until the pandesal are golden brown. (15-20 minutes)

09

Step

Cool and Serve: Remove the pandesal from the oven and let them cool slightly on a wire rack before serving. Serve warm and enjoy!

For a softer pandesal, try using a tangzhong (water roux) method. This involves cooking a small portion of the flour and water together before adding it to the main dough. This will help to create a more tender and moist crumb.
The type of bread crumbs you use will affect the final texture and appearance of the pandesal. Fine bread crumbs are recommended for a traditional look, but you can also experiment with coarser crumbs for a more rustic texture.
Pandesal are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and warm in a preheated oven at 350°F (175°C) for a few minutes.

Jalon Lesch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 8 Ratings)
Total Reviews: (4)
  • Jacques Christiansen

    These were a hit! I made them for a Filipino-themed brunch, and everyone raved about them. Thank you for sharing this recipe!

  • Daniela Hayesberge

    I've tried a few pandesal recipes before, but this one is the best by far. The instructions are clear and easy to follow.

  • Antonia Hoppe

    I added a touch of anise extract to the dough, and it gave the pandesal a lovely aroma. Will definitely make again!

  • Herminio Wilderman

    This recipe is fantastic! The pandesal came out perfectly soft and fluffy. My family loved them!

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