Pan de sal

Pan de sal–the classic Filipino breakfast!  Endearingly called “hot pan de sal”, it is really a “hottie”.  Go to the bakery at 6am and they’d all be gone–you should be there latest at 5:30.


This recipe is adapted from Kawaling Pinoy.

To prepare the yeast
1/4 cup warm water (body temperature)
1 tsp granulated sugar
1 tsp dry yeast

For the dough
4.5 – 5 cups flour
1-1.5 tsp salt
57g butter
1/2 cup sugar
2 eggs (beaten)
1 cup lukewarm milk
1/2 cup breadcrumbs



1. Prepare the yeast mixture by dissolving the sugar in the cup of warm water, then add the yeast. Stir and leave for a few minutes until the mixture froths.
2. In a bowl, sift the flour and salt together.
3. In a separate bowl, cream the butter and sugar with an electric beater.
4. Add the beaten eggs and continue to beat; then add the milk; then the yeast mixture.
pandesal3_cookingflip5. While continuing to beat, slowly add 2 cups of the sifted flour.
6. Gradually add the remaining flour. When the mixture starts getting too thick to beat, start mixing manually.
7. When the mixture starts to come clean off the bowl, you can then tip the dough on to the counter and start kneading.
8. When the dough becomes elastic, place in a greased bowl and cover. Leave for a few hours and let rise until double in size.
9. When the dough has risen, knead again. Then cut into 24 parts, shape into oval rolls, and roll on breadcrumbs. Place in a greased baking sheet and leave to proof until double in size.
10. After proving, bake for 15 minutes in an oven pre-heated to 176.6C.



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