INGREDIENTS
- 7.3 g(2 ¼ tsp) instant active yeast or active dry yeast (see instructions below)
- 260 g (2 c) all purpose flour
- 2 tbspall purpose flour for kneading
- 260 g(2 c) bread flour
- 100 g(1/2 c) white sugar
- 6 g(2 tsp) salt
- 8 ozwarm milk about 110 °F
- 2eggs
- 56.7 g(4 tbsp) butter softened to room temperature
- 6 tbsp bread crumbs
INSTRUCTIONS
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If using active dry yeast bloom it first. In a bowl with the warm milk (not hotter than 110 °F), add the active dry yeast and wait 10 minutes for the yeast to bloom. If using instant active yeast, there’s no need to bloom.
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In a large mixing bowl (or your stand up mixer bowl with the dough hook attachment), combine all dry ingredients: all purpose flour, bread flour, sugar, salt, and yeast.
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Combine the milk (unless you used it in step 1 for active dry yeast) and eggs into the large mixing bowl with the dry ingredients.
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If you are using a stand mixer, place it on the lowest mixing setting (mine is 2) until the dough is incorporated, sometimes scraping sides if necessary (about 3 min).
Now, slowly knead in the softened butter into the dough. Do not add additional flour during this period. Continue to hand knead until the butter is completely incorporated and the texture of the dough has smoothed over. It will seem like the butter is hard to incorporate at first, it took about five minutes of kneading.
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Here’s what it looks like after kneading butter into the dough.
Oil a mixing bowl and place the dough inside with a cover. Proof the dough for 1 hour or until the dough has doubled in size. See picture here for what it looks like after proofing.
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Carefully punch your dough in the bowl to remove the excess gas inside the dough.
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Cut your dough in half and set aside one half. With one half, use your hands to roll the dough into an 8 inch log and then use a knife or pastry cutter to split the log into 8 equal portions. Repeat with the other half of the dough. You should end up with 16 pieces.
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In a baking sheet, sprinkle about 2-4 tbsp of breadcrumbs onto the bottom of the pan.
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Take one piece and use your hands to shape it into a ball. I also like to form my hands in a claw-like shape, covering the ball of dough, and roll it around to get a better round shape. Place the ball of dough onto the sheet pan. Repeat with all the pieces of dough.
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Sprinkle more bread crumbs on top of all of the pandesal balls.
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Cover with a towel and allow the pandesal to proof again for 1 hour or until they double in size. Here’s what it looks like after proofing again.
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Preheat the oven to 375 °F. Bake for 10-15 minutes until it reaches a golden brown. Serve immediately and enjoy.