Red Velvet Pandesal

Method13 steps · about 3 hr 30 min

1. 1

   Step 1: In a stand mixer bowl, add the warm water (1/4 cup). Sprinkle the yeast and about 1 teaspoon of the sugar. Let this sit for about 5 minutes, or until foamy.

   Activate yeast · 5 minUses 1/4 cup warm water · 2 1/4 teaspoons active dry yeast (1 package) · 1 teaspoon from the 3/4 cup sugar

2. 2

   Step 2: Add the warm milk (1 cup), remaining sugar, lightly beaten eggs (2), softened butter (2 ounces), salt (1 1/2 teaspoons), cocoa powder (3 tablespoons) and red food coloring. Stir well.

   Uses Foamy yeast mixture · 1 cup warm milk · 2 ounces butter, softened · 2 eggs, lightly beaten · Remaining sugar: 3/4 cup minus 1 teaspoon · 1 1/2 teaspoons salt · 3 tablespoons cocoa powder · 1 1/2 tablespoons liquid red food coloring

3. 3

   Step 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.

   Uses Red dough liquid mixture · 4 1/4 cups flour · Additional flour only as needed from the reserved 1/4–1/2 cup

4. 4

   Step 4: Turn the dough onto a lightly oiled surface and dust with a little of the reserved additional flour. Lightly oil your hands and knead until the dough is smooth and elastic and has lost much of its stickiness. Use oil and flour sparingly.

   Uses Shaggy red dough · Oil sparingly for surface and hands · A little reserved extra flour for kneading

5. 5

   Step 5: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap and let rise in a draft-free place for about 1 1/2–2 hours, until doubled in size.

   First dough rise · 120 minUses Kneaded red dough · A little oil for the bowl

6. 6

   Step 6: Meanwhile, make the cream cheese (8 ounces) filling. In a mixing bowl, briefly beat the cream cheese just until fluffy.

   Uses 8 ounces cream cheese (1 block), softened

7. 7

   Step 7: Add the powdered sugar (1/2 cup) and vanilla (1/2 teaspoon) and beat just until incorporated and lump-free. Cover and keep refrigerated until ready to use.

   Uses Fluffy cream cheese · 1/2 cup powdered sugar · 1/2 teaspoon vanilla extract

8. 8

   Step 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.

   Uses Risen red dough

9. 9

   Step 9: Flatten each of the 24 dough portions and place about 1/2 tablespoon prepared cream-cheese filling in its center. Fold the edges inward, shape into a smooth ball and tuck the seam underneath to seal. Keep any unused filling refrigerated for another use.

   Uses 24 equal dough portions · Prepared cream-cheese filling

10. 10

    Step 10: Roll the dough ball in bread crumbs (1/2 cup) and arrange in a single layer at an inch apart on a parchment-lined baking sheet.

    Uses 24 filled dough balls · 1/2 cup fine bread crumbs

11. 11

    Step 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.

    Second proof · 50 minUses Bread-crumb-coated filled dough balls

12. 12

    Step 12: Bake in a preheated 350 F oven for 20 to 23 minutes, or until the crumbs are golden.

    Bake pandesal · 23 minUses Puffy proofed pandesal

13. 13

    Step 13: Remove from oven and allow to slightly cool as the filling may be very hot.

    Uses Baked red velvet pandesal