Look for the seal.

Ube and Cheese Pandesal



– 1/3 cup warm water – 1 packet Active Dry Yeast – ½ cup warm Real California Whole Milk – 4 tablespoons softened Real California Butter – 2 eggs – ½ teaspoon salt – ½ teaspoon and ½ cup white sugar – ½ tablespoon Ube Extract or ½ cup Ube Halaya – 4 cups flour – 1 pound medium to sharp Real California Cheddar Cheese – ½ cup plain bread crumbs :Filipino, Ube, Cheddar, Pandesal
Find real california milk products near you
Find & Buy


Preparation Time: 30 Minutes

Proof time: 1 Hour 30 Minutes

Baking Time: 20-25 Minutes

Add warm water, ½ tsp of sugar and packet of active dry yeast to a mixing bowl and let the yeast rise for 10 minutes.

In a small mixing bowl add the warm milk, eggs, salt, and ½ cup sugar and whisk to combine.

Once the yeast has risen, add in the milky egg mixture, ube, softened butter and 1 cup of flour.

Mix to incorporate the ingredients using a stand mixer or wooden spoon, once incorporated add in more flour 1 cup at a time till the dough is no longer sticky.

Move the dough into an oiled bowl, cover and let rise for an hour.

Once the dough has doubled in size, lay it out on a floured surface then cut into 55-60 gram balls (slightly bigger than a golf ball).

Flatten the ball and add in 1 ½ inch pieces of sharp cheddar cheese to the center of each ball.

Seal the cheddar securely within the dough then roll in bread crumbs.

Place the balls on a parchment lined baking tray and let rise for 30 minutes.

Preheat your oven to 350°F and bake your buns for 20-22 minutes.

Once baked, serve immediately for the best cheese pull.

To reheat, microwave for 10-15 seconds.

Makes 18-20 buns

Recipe created by Enzo Mapua/@Enzo_Mapua