Growing Chefs! Ontario Ube Pandesal

Ube Pandesal

Pandesal is a slightly sweet soft bun that is traditionally eaten for breakfast or as an afternoon snack. Chef Jordan Grecia has put together this recipe which uses Ube, a vibrantly purple sweet potato that is native to the Philippines!
Difficulty
Intermediate
Yield
24 buns
Ingredients
2 cups lukewarm water2 teaspoons active dry yeast1 teaspoon sugar2/3 cup sugar1/4 cup olive oil1 1/2 tablespoons ube extract (optional)2 teaspoons salt3 cups whole wheat flour3 cups all purpose flour1 1/2 cups ube halaya (optional)1/4 cup fine breadcrumbs for topping
Equipment
Baking sheetParchment paperKitchen scaleMeasuring spoonsMeasuring cupsStand mixer with hook attachmentSpatulaBowls of various sizesPlastic wrapPastry brushDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure out water, 2 teaspoons of sugar, and yeast directly into the bowl of the stand mixer.

Meanwhile, measure out flour, oil, sugar, salt, and ube extract.

When the yeast is foamy and activated in the bowl of the stand mixer, add the flour, salt, sugar, oil, and ube extract. Mix at low speed until the mixture forms a shaggy dough. Mix for 6 minutes on low speed, you should have a well formed dough that clings to the side of the bowl and is not too sticky.

Transfer the dough to a large bowl with a splash of oil in it, and cover the bowl tightly with plastic wrap. Let the dough rise in a warm place for 2 hours.

Portion the dough into 80 gram pieces (you should get about 24 buns). Flatten each piece into a round approximately the size of the palm of your hand. Cover the buns lightly with a clean kitchen towel so they do not dry out.

In each round, place about 1 teaspoon of ube halaya, and then fold the dough round in half. Pinch well to seal the jam into the dough, and then round the bun by dragging it in a circular motion on the table, to tighten up the bottom. Be careful not to let the jam leak out, if you pinch tightly you should be good! Repeat with all of the buns.

Place the buns on a baking sheet, about 2 inches apart from each other. It is okay if they touch together while they are baking. Using a pastry brush, lightly brush the top of the buns with water. Sprinkle a small amount of the breadcrumbs on top of the buns. Cover the buns lightly with a clean cloth, and let rise for 1 more hour.

Get Cooking!

Preheat the oven to 375°F. Bake the buns for 1822 minutes, until they are slightly darkened on top, and they spring back when they are pressed lightly. Let cool and serve as fresh as possible.