From the recipe collection
Kasilyo Pandesal
Soft pandesal with a mild kasilyo centre, combining a familiar Filipino breakfast roll with Cavite fresh cheese.
- Prep time
- 35 min plus rising
- Cook time
- 18 min
- Yield
- Makes 12
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Ingredients
Tick ingredients as you prepare.
Method
- Combine bread flour, sugar, yeast, and salt in a large bowl.
- Add the warm milk and both beaten eggs, then mix until the pandesal dough forms a soft, uneven mass.
- Knead while adding softened butter gradually, continuing until the dough is smooth, elastic, and slightly tacky.
- Cover the dough and leave it until doubled; a fingertip pressed gently into the surface should leave a slow-filling indentation.
- Divide into 12 pieces. Flatten each, enclose one chilled portion of kasilyo, pinch the seam tightly, and shape into a smooth roll.
- Roll every piece in fine breadcrumbs, arrange seam-side down, and proof until puffy and slow to spring back.
- Bake at 180°C for 15–18 minutes, until lightly golden and the bread reaches about 90°C at the centre.
- Cool for 10 minutes before serving so the crumb and hot cheese filling settle.
