Red Velvet Pandesal
Red Velvet Pandesal with a hint of chocolate flavor, sweet cream cheese filling, and bright red color for the ultimate baked treat. Delicious for breakfast or anytime snack!
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup warm water
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup warm milk
- 2 ounces butter, softened
- 2 eggs, lightly beaten
- 3/4 cup sugar
- 1 1/2 teaspoons salt
- 3 tablespoons cocoa powder
- 1 1/2 tablespoons liquid red food coloring
- 4 1/4 cups flour plus 1/4 to 1/2 cup as needed
- 1 tablespoon canola oil, for kneading
- 1/2 cup fine bread crumbs
- 1 block (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a stand mixer bowl, add the warm water. Sprinkle the yeast and about 1 teaspoon of the sugar. Let this sit for about 5 minutes, or until foamy.
- 2
Add the milk, the remaining sugar, eggs, softened, butter, salt, cocoa powder, and red food coloring. Stir well.
- 3
Add 2 cups of flour, and using a dough hook, beat the mixture until combined. Gradually add the remaining 2 1/4 cups of flour in 1/2 cup increments and continue beating to combine. If the dough is still too wet, add a few tablespoons of the reserved flour just until the dough gathers into a shaggy mass.
- 4
Turn the dough over on a lightly-oiled surface and sprinkle dough with a little flour. Lightly grease hands and knead the dough the dough until smooth, elastic and has lost a lot of its stickiness.
- 5
Place the dough in a lightly oiled bowl. Cover the bowl with a clean towel or plastic wrap and let rise for 1 /2 to 2 hours, or until doubled in size.
- 6
Meanwhile, make the cream cheese filling. In a mixing bowl, briefly beat the cream cheese just until fluffy.
- 7
Add the powdered sugar and vanilla and beat just until incorporated and lump-free. Cover and keep refrigerated until ready to use.
- 8
Once risen, gently deflate the dough. On a flat surface, shape the dough into a log about 20-inch long. Divide the dough in half. Shape and elongate each half into 12 inches long. Divide each log into 12, yielding 24 equal dough portions.
- 9
With the palm of hands, flatten each dough and spoon about 1/2 tablespoon of the filling in the center. Fold the edges of the dough towards the center to cover the filling, and shape into a smooth ball. Tuck the ends under to seal.
- 10
Roll the dough ball in bread crumbs and arrange in a single layer at an inch apart on a parchment-lined baking sheet.
- 11
Cover the pan loosely with a kitchen towel and allow to rise for 40 to 50 minutes, or until puffy and doubled in size.
- 12
Bake in a preheated 350 F oven for 20 to 23 minutes, or until the crumbs are golden.
- 13
Remove from oven and allow to slightly cool as the filling may be very hot.