📝 About This Recipe
Pandesal is the quintessential soul of the Filipino breakfast, characterized by its soft, airy crumb and signature fine breadcrumb coating. When paired with a savory 'palaman' (filling) of sautéed garlic corned beef and fluffy eggs, it transforms into a comforting meal that evokes memories of misty mornings and local bakeries. This recipe captures the perfect balance of sweet, salty, and savory, offering a warm hug in every bite.
🥗 Ingredients
Pandesal Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm milk (around 110°F/45°C)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/2 cup Granulated sugar (divided into two portions)
- 1/4 cup Melted butter (unsalted and slightly cooled)
- 1 piece Egg (large, at room temperature)
- 1 teaspoon Salt (fine sea salt)
- 1/2 cup Fine breadcrumbs (for coating)
Savory Corned Beef Palaman
- 12 ounces Canned Corned Beef (high-quality chunky variety)
- 4 cloves Garlic (minced)
- 1 small Red Onion (finely diced)
- 1 medium Potato (peeled and cut into tiny 1/4-inch cubes)
- 2 tablespoons Cooking oil (canola or vegetable oil)
Creamy Egg Layer
- 4 pieces Eggs (beaten)
- 1/2 cup Cheddar Cheese (grated)
- 1 pinch Salt and Pepper (to taste)
👨🍳 Instructions
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1
In a small bowl, combine warm milk, 1 tablespoon of the sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and activated.
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2
In a large mixing bowl or stand mixer, whisk together the remaining sugar, flour, and salt. Create a well in the center.
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3
Pour the yeast mixture, melted butter, and beaten egg into the well. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-7 minutes in a mixer) until smooth, elastic, and no longer sticky. It should pass the 'windowpane test'.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the palaman. Heat oil in a pan over medium heat and fry the potato cubes until golden and tender. Remove and set aside.
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7
In the same pan, sauté garlic and onions until fragrant. Add the corned beef and cook for 5 minutes until slightly browned. Stir the potatoes back in and season with pepper. Set aside.
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8
Gently scramble the eggs with cheese in a separate pan until just set but still creamy. Keep warm.
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9
Punch down the risen dough. Divide into 2 long logs and cut into 20-24 equal pieces (about 40-50g each). Roll each piece into a smooth ball.
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10
Roll each ball thoroughly in the breadcrumbs and place on a baking sheet lined with parchment paper, leaving 2 inches of space between them.
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11
Cover the rolls and let them rise a second time for 30 minutes. Preheat your oven to 350°F (175°C) during this time.
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12
Bake the pandesal for 15-20 minutes until the tops are golden brown. Do not overbake to ensure they stay soft.
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13
Remove from the oven and let cool for 5 minutes. Slice the warm pandesal horizontally, leaving one side attached like a hinge.
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14
Generously stuff each roll with a layer of the savory corned beef and a spoonful of the cheesy scrambled eggs. Serve immediately while warm.
💡 Chef's Tips
Always check your yeast; if it doesn't foam in the warm milk, discard and start over with fresh yeast. For the softest rolls, use bread flour if you want more chew, or stay with all-purpose for a more tender, cake-like crumb. Don't skip the second rise; this is what gives pandesal its characteristic airy and light texture. If the corned beef is too oily, drain the excess fat after sautéing so it doesn't make the bread soggy. To keep leftovers soft, store in an airtight container and microwave for 10 seconds with a cup of water nearby.
🍽️ Serving Suggestions
Serve with a steaming mug of Kapeng Barako (strong Filipino black coffee) or hot chocolate. Pair with a side of fresh papaya or mango slices to cut through the richness of the corned beef. Add a dash of banana ketchup inside the sandwich for an authentic sweet-savory Filipino kick. Try dipping the warm, plain pandesal into the coffee before eating—a classic 'Lolo and Lola' style breakfast. Add a slice of quick-melt cheese inside the hot bread for extra indulgence.