Cheesy Ube Pandesal

Means “cheer me up” in Italian, this delicate coffee-cocoa creation is the perfect family picker-upper.

Cooking Time
10 mins

# of Servings
6

Difficulty
Easy

Allergens
Milk, Yeast

Calories per serving

Nutrients
Calcium, Potassium

MEASUREMENT CONVERTER

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Ingredients

For the dough

1 cup	250g	Water
1/4 cup	70g	Ube Halaya
3 tbsp	30g	Ube flavor and color
1/2 cup	100g	Sugar
2 pcs	100g	Eggs, slightly beaten
1 tbsp	10g	Emperor’s Best Instant Yeast
1 tbsp	10g	Purefoods Baron All Purpose Flour
1 tbsp	10g	Iodize fine salt
1 tbsp	10g	Magnolia Gold Butter Unsalted, softened

For the Filling

1 pack

440g

Magnolia Cheezee or Magnolia Quickmelt Cheese, cut into 40 pieces (cubed)

For the Coating

1 cup

150g

Bread crumbs

Procedure

1	Preheat oven to 350°F. Line baking sheet with parchment paper. Set aside.
2	Combine dough ingredients in a mixer and knead for 8-12 minutes until the dough is develop (surface should be smooth and free from any lumps).
3	Cover dough with damp cloth/cling wrap and let stand for 30 minutes or until double in size.
4	Divide dough into 40 portions then shape into balls. Using a rolling pin, flatten the dough and place a piece of cheese in the center. Cover cheese by sealing the edges of the dough.
5	Coat with breadcrumbs and place dough on the baking sheet and let stand again until double in size (about 30-45 minutes). Bake for about 8-10 minutes or until golden brown. Cool completely