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This Homemade Stuffed Pandesal recipe is a spur of the moment recipe I made a while ago. I was supposed to make an ube cheese pandesal but the ube flavoring is not available in the grocery. So, the day before I made a batch of ube pandesal using ube jam and without the cheese stuffing and food flavor. I initially want to test the dough. It taste good, however, the vibrant purple color is missing.

I was in the mood to make bread today and ube cheese pandesal is for another day. Then, I remembered my tatay asked me what’s the filling for the initial batch of pandesal I made, which is none. So, I decided to make a batch of stuffed pandesal and remembered I bought a kilo of hotdog balls several days ago. The regular and jumbo hotdogs are not available and for reason I don’t know all the hotdogs are in a form of balls.

The weather is so hot but my determination to bake a batch of stuffed pandesal is unwavering. I tweaked the dough recipe of my ube pandesal by removing the ube jam and substituting it with water. Oh boy! Didn’t I said that I’m not a baker. All I’m doing is relying on my guts. Well, it turned out great. The pandesal is soft and tasty.

Tips

For this homemade stuffed pandesal recipe I decided to use hotdog balls but chopped bacon, ham and even asado filling would be a great substitute. If regular hotdogs are available in your fridge, simply cut it into your desired size.

For this homemade stuffed pandesal, I also weighed my dough to 50 grams since it’s us who is going to eat it. Others cut their dough into 40 to 45 grams. I decided to weigh the dough so I can achieve even sizes and even baking of pandesals. However, if you don’t have a weighing scale you can just visually estimate it.

Be sure to read the manual of your stand mixer. In this recipe, I set the timer to 15 minutes but since my mixer is not a heavy duty type I have to switched it of after 3 minutes and rest it for 1 minute before I resume. I did this for 5 consecutive times since the manual instructed to not to leave the mixer operating for more than 4 minutes.

For more bread dishes check out our Bread Recipes.

Ingredients

1/2 cup	Water
2 Tablespoons	Water
1/4 cup	Fresh Milk
1/4 cup	Butter
1/4 cup	Firmly Packed Brown Sugar
1/2 Tablespoon	Active Dry Yeast
1 piece	Egg
3 cups	All Purpose Flour
1/4 teaspoon	Salt
	Flour for Dusting
13 pieces	Fried Hotdog Balls
1 cup	Bread Crumbs

Procedure

Preheat oven to 180 degrees Celsius.

In a saucepan, combine water, fresh milk, butter and firmly packed brown sugar. Heat over low setting until the butter melted. Remove from heat. Stir to dissolve the brown sugar. Continue stirring until mixture is warm.

Add yeast and mix. Set a side for 15 minutes.

Add the egg and mix until fully incorporated.

Combine dry components and mix.

Transfer the liquid component into your mixing bowl. Add the dry ingredient for 15 minutes using dough hook attachment of your mixer. Start from low and gradually shift to high speed.

Lightly dust your clean surface using your flour. Transfer the dough and knead for another 3 minutes. Get a small portion of your dough and form it into a mini square. Gently stretch it on all corners. When the dough does not tear apart the dough is properly knead. If not, knead again for another 3 minutes. Form the dough into ball shape.

Lightly grease your mixing bowl. Transfer the dough into the mixing bowl and lightly grease the dough. Cover with cling wrap or dry towel. Proof for 1 hour.

Lightly punch the dough to release air. Cut the dough into 50 gram portion.

Gently form the dough into a 4 inch flat circle. Place a hotdog ball and seal. Roll the dough to form a ball. Roll the dough ball into the bread crumbs and place on a baking tray. Do the same for the rest of the dough. Rest the dough for 30 minutes.

Bake for 15 minutes and serve.