Pan de Sal

I found this great recipe on Saveur and I’m a huge Saveur fan. Or at least I used to be. Now that the editor has changed, the recipes aren’t so friendly anymore. And the foods are so America-centric now, when they used to be quite international.

This Filipino Sweet bread, or Pan de Sal, is quite delicious and easy to make. They come out soft and delicious and quite pillowy. Do try it at home.

Pan de Sal (sweet Filipino bun)
(recipe from Saveur)

6 cups Flour (the recipe calls for bread flour, I used All-Purpose since we don’t get bread flour here)
1 cup plus 1 tbsp Sugar
1.5 tsp Salt
2.5 cups Milk, warmed
1 tbsp Active Dry Yeast
4 tbsp, Butter, melted; plus more
1 Egg
1 cup Bread Crumbs

Combine the yeast, 1 tbsp sugar and 1 cup of the warmed milk in a bowl and set aside until frothy, about 5 minutes. Add the remaining milk, the melted butter and the egg.

In another bowl combine the dry ingredients: the flour, the 1 cup sugar and the salt.

Slowly add the dry ingredients to the yeast mixture until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth. Place the dough in a lightly greased bowl and cover loosely with muslin or plastic wrap until doubled in size, about 45 minutes, in a warm place.

Preheat oven to 180 deg. C

Place the bread crumbs on a plate.
Divide the dough into 4 equal pieces. Roll each piece out into a rectangle (approximately 4″ by 9″ and deep by 1/2″). Working from the long end, roll the rectangle into a tight cylinder. Cut the dough crosswise into five 1.5″ rolls. Gently roll the cut sides in the bread crumbs. Place the rolls, bread crumbs up, onto a parchment paper-lined baking sheet. Repeat for remaining dough, placing them slightly apart. (Here’s a video on how to shape the pan de sal. And here’s a pictorial on how to shape it.)

Bake for 15-20 minutes or until golden brown.

Eat while warm.

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