pan de leche
Kulinarya was started by a group of Filipino foodies living in Sydney (Kath, Trisha, and Trissa), who are passionate about the Filipino culture and its colorful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
The December KCC theme is Homemade Food Gifts and our hosts are Joy and Maribel. Thank you ladies.
The easiest and most convenient for me would be either baked goods or candies and desserts. I chose to bake pan de leche (milk bread) and filled half of the dough balls with yema made with caramelized condensed milk and egg yolks and the other half I topped with chopped macapuno preserves. I didn't like any of the recipes I found online and adapted the pain au lait (milk bread) from ADVANCED BREAD AND PASTRY by Michel Suas. They are basically the same milk bread but Michel Suas' recipe has less sugar and eggs and the dough requires an overnight refrigeration producing delicious, soft, milky, and not too sweet [even with the addition of 1 more tablespoon of sugar]. They are perfect little rolls in a gift box that I believe anyone would love for breakfast on Christmas morning.
Pain au Lait/Pan de Leche
adapted from ADVANCED BREAD AND PASTRY
The easiest and most convenient for me would be either baked goods or candies and desserts. I chose to bake pan de leche (milk bread) and filled half of the dough balls with yema made with caramelized condensed milk and egg yolks and the other half I topped with chopped macapuno preserves. I didn't like any of the recipes I found online and adapted the pain au lait (milk bread) from ADVANCED BREAD AND PASTRY by Michel Suas. They are basically the same milk bread but Michel Suas' recipe has less sugar and eggs and the dough requires an overnight refrigeration producing delicious, soft, milky, and not too sweet [even with the addition of 1 more tablespoon of sugar]. They are perfect little rolls in a gift box that I believe anyone would love for breakfast on Christmas morning.
Pain au Lait/Pan de Leche
adapted from ADVANCED BREAD AND PASTRY
14½ ounces bread flour
6½ ounces warm (90°F) milk
2 eggs, room temperature
1½ ounces sugar, less or more to taste
2 teaspoons kosher salt
1¼ teaspoons instant yeast
5 ounces butter, room temperature
egg wash, optional
6½ ounces warm (90°F) milk
2 eggs, room temperature
1½ ounces sugar, less or more to taste
2 teaspoons kosher salt
1¼ teaspoons instant yeast
5 ounces butter, room temperature
egg wash, optional
- In the bowl of a standing mixer with the dough hook attached, mix all the ingredients except egg wash on first speed for 5 minutes. Increase to second speed and mix for 8 minutes. Transfer dough into a container, cover with plastic wrap and leave on the kitchen counter for 1 hour. Refrigerate overnight.
- Remove dough from refrigerator and scale into 1½ ounce pieces, shape into balls, cover lightly, and let rest for 15 minutes. Flatten each ball and fill with half a tablespoon of preferred filling. Gather the edges and pinch to close. Place each filled ball seam-side down on paper-lined cupcake pans . Cover with plastic wrap and let rise for 1 hour to 1½ hours. Bake in a preheated 350°F oven for 20 to 25 minutes or until tops of the rolls are golden brown. These are best eaten while still warm. Rewarm leftover rolls in a preheated 325°F oven for 5 to 8 minutes.
top: filled with yema
bottom: topped with macapuno