From the recipe collection
Kasilyo Pastel Bun
Soft milk buns filled with mild Cavite kasilyo, giving each tender roll a lightly sweet and salty cheese centre.
- Prep time
- 35 min plus rising
- Cook time
- 18 min
- Yield
- Makes 12
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Ingredients
Tick ingredients as you prepare.
Method
- Whisk the bread flour, sugar, yeast, and salt together in a large bowl.
- Pour in the warm milk and beaten eggs and mix until no dry flour remains and a shaggy dough forms.
- Knead while adding butter gradually, continuing until the dough is smooth and elastic.
- Cover the enriched dough and let it rise until doubled and airy, usually 60–90 minutes in a warm kitchen.
- Divide into 12 pieces, flatten each, enclose one portion of kasilyo, and shape as small round buns.
- Arrange seam-side down, cover, and proof until puffy and slow to spring back.
- Brush with egg wash and bake at 180°C for 15–18 minutes, until golden and the bread reaches about 90°C inside.
- Cool 10 minutes before serving so the hot cheese filling settles.
