20/04/2026
WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏
Filipino Bread Recipes 😊
(1) Malunggay Pandesal
INGREDIENTS:
Activating the yeast:
* 2 ¼ tsp Instant Yeast, 7g
* 350 ml Lukewarm Water (1.5 cups)
* 1 tsp Sugar
Making the dough:
* 500 grams Bread Flour (Strong White Flour)
* 1/2 cup Sugar
* 1 tbsp Salt
* 3/4 cups Shortening (90g)
* 1/2 cup Dried Malunggay Leaves, grounded
* 1 tbsp Oil, for greasing the bowl
* 1 cup Breadcrumbs for coating
INSTRUCTIONS:
1. Activating Yeast: Use a small bowl and dissolve the yeast in warm water and add sugar. Let it sit for 10 minutes.
2. In another large bowl, combine the flour, sugar, warm water, salt, dried malunggay leaves, and shortening until well combined. Mix the yeast mixture and stir it again. If the mixture is too wet add more flour.
3. Kneading of dough process: your dough can be kneaded by a mixer with a dough hook or by hand (manually). To check the dough if it is ready, tear a piece off and stretch it into a square. The kneading of dough is done when it becomes elastic and can be stretched into a translucent sheet of dough. If it tears easily, then you still need to continue kneading.
4. Rising of dough: Prepare to grease a large bowl with oil. Place the dough in the bowl and cover with a cling film. Let the dough rise and double up the size.
5. Once the dough has risen, punch it down in the center to release air and knead it again to redistribute the yeast.
6. Roll each piece of dough into a rectangular tray and then roll the sheet into a log, about 20 inches long and 2 inches in diameter. Let the dough rest for an hour.
7. Using a greased sharp knife (or dough cutter if available), slice the log into 1 inch thick pieces then roll each piece in breadcrumbs. Transfer on a baking tray with the cut side up, about 2 inches apart and let it stand again for an hour. Preheat the oven at 180°C.
8. Bake the rolls for 20 minutes or until the rolls becomes lightly brown.
9. Place the rolls on the cooling rack for 10-20 minutes. Serve and enjoy!
(2) BISCOCHO
Ingredients
* 1/2 cup Room temperature unsalted butter
* 1/2 cup of white sugar
* 1/4 cup Sweetened Condensed Milk
* 12 pieces of stale or fresh slice bread white whole grain
Instructions
Make the Biscocho Spread and prepare the bread for Cooking
1. Put the butter, condensed milk and sugar in a small bowl. Mix completely until there are no lumps.
2. Using a spoon spread butter on the sliced bread each side and sprinkle with sugar.
Bake Biscocho in the Oven
1. Spray cookie sheet with nonstick oil. Set it aside. You don't have to use a non stick oil if you are using a nonstick baking sheet.
2. Put oven rack in the middle of the oven. Preheat oven at 325 F.
3. Bake bread in a preheated oven for 10 to 15 each side until bread is crisp. We have different oven so it may or may not be a longer baking time for you. PLEASE .Pay attention to the bread as it burns quickly...
Cook Biscocho in the air fyrer
1. Place the inner pot in the base. Put the air fryer basket and set the steaming tray on top. Put one or two slices on top.
2. Push the Air Fryer Button setting and set the temperature to 325 F and set the timer to fifteen minutes. Air fry until slightly brown and crispy. Start checking at twelve minutes. You can add more minutes if you want the bread to be crispier.
(3) Bicho-Bicho
Ingredients
* ½ cup warm water (105-115 F)
* 2 ¼ teaspoon active dry yeast
* ¼ cup sugar
* 2 eggs, lightly beaten
* ¾ cup warm milk
* ½ cup melted butter
* ½ teaspoon salt
* 4 ½ cups flour
* oil
* milk powder for coating
Instructions
1. In a large mixing bowl, combine warm water, yeast, and 1 teaspoon of the sugar. Stir and let stand for about 5 minutes or until mixture is foamy.
2. Add the remaining sugar, eggs, milk, melted butter, and salt. Stir with a wooden spoon until well-combined.
3. Add the flour gradually while stirring, adding only enough until the dough has gathered in the center of the bowl. It should still be soft and not dry. You may not need the entire amount of flour.
4. Turn the dough over on a floured surface and knead until smooth, elastic, and has lost some of its stickiness. Use some of the remaining flour to prevent the dough from sticking too much on the board or on hands.
5. Shape the dough into a ball and place in a bowl. Cover the bowl with a kitchen towel and let the dough rise for about an hour, or until double in size.
6. Once risen, gently deflate the dough and divide it into 4 equal portions. Divide each portion into 4 smaller equal portions for a total of 16 pieces.
7. Using a rolling pin, flatten each portion to form a rectangular dough about 6 inches in length and 4-inches in width.
8. Roll the flattened dough lengthwise to form a log. Using hands, roll the log back and forth against the kneading surface to elongate to 13 to 15 inches long.
9. Braid the log into a twisted rope by folding in the middle the log midways and overlapping each side over each other. Repeat with the remaining portions.
10. Arrange the braided dough in a single layer on a large baking pan at about an inch apart. Cover with a kitchen towel and let rise for 30 minutes or until puffy.
11. In a heavy bottom pan over medium heat, heat about 3 inches of cooking oil to 350 F.
12. Add the dough 2 to 3 at a time, starting with the puffiest ones, and deep-fry the dough for about 1 to 3 minutes or until golden. Adjust the heat from time to time to prevent the donuts from burning.
13. With a slotted spoon, remove fried donuts from the oil and drain on paper towels. In a shallow plate, toss the donuts in milk powder to fully coat. Serve warm.
(4) Hopiang Baboy
Ingredients
For dough #1
* 2 cups all-purpose flour
* 1/4 tsp salt
* 1/2 cup vegetable oil
* 1/2 cup water
For dough #2
* 1 1/2 cups all purpose flour
* 1/2 cup sugar
* 3/4 cups lard / vegetable shortening
For filling
* 1/4 cup lard (pork fat)
* 1/2 cup white onion (alternative for kundol) (finely chopped)
* 3/4 cup sugar
* 1 1/4 cup flour
* 1/4 cup milk
* 1/4 tsp salt
Instructions
For making dough #1
* In a bowl, mix all-purpose flour, salt, vegetable oil and water. Then kneed until the dough is smooth. Set aside.
For making dough #2
* Take another bowl, mix all-purpose flour, sugar, lard / vegetable shortening until it becomes a dough. Set aside
Combining the two dough.
1. Take dough #1 place on top of baking paper and flatten it with a rolling pin
2. Break dough #2 into small pieces and scatter on top of dough #1.
3. Using a spoon, spread evenly dough
4. When the two dough are flat. cut the edges with a knife to make a rectangle.
5. When the edges are clean, roll the dough and wrap it with the baking paper and let it rest in the fridge for 15 minutes.
For making the filling
1. In a cooking pot, heat the lard in medium heat until it melts. then add the finely chopped onions and stir until translucent (do not burn)
2. Turn down to low heat and add sugar, flour and salt. Mix well until well incorporated.
3. Add the milk, continue stirring until texture is sticky. Taste to adjust. Set aside to cool down.
Baking the Hopia
1. Take the dough out of the fridge. Cut into approx. 16 pieces or depending on how big you want your hopia to be.
2. In a flat surface. drizzle some flour and take one piece of the dough then flatten.
3. Take 1 tbsp from the filling and roll it into a ball.
4. Then wrap the dough around the filling and seal it.
5. When it’s sealed, flatten it again making sure that the sealed part is on top.
6. Once it is flat, fold it in half. Do this process with all the cut dough.
7. Arrange in a baking tray with parchment paper and brush egg yolk on top of each hopia and sprinkle with sesame seeds.
8. Put in a pre-heated oven and bake @ 205°C or 400°F for 15-20 minutes. Cooking time may vary depending on the oven you Serve and Enjoy!!
(5) Filipino Cheese Bread Rolls
Ingredients
* 455 g (3 1/2 cup, spoon & leveled) all-purpose flour (you may need more for your work surface)
* 18 g fresh yeast, crumbled (or 2 tsp instant yeast)
* 70 g (1/3 cup) sugar
* 1 tsp salt
* 310 ml (1 1/4 cup) whole milk, warm (110-120 F)
* 60 ml (1/4 cup) melted unsalted butter
* 1 beaten egg at room temperature
* 1 egg yolk (or egg yolk + little milk) for egg wash
* 16 slices cheddar cheese I used Eden
* sugar and margarine (or softened butter) if making the sugar and margarine topped cheese bread rolls
Instructions
1. Using the bowl of your stand mixer, add flour, sugar and crumbled fresh yeast (or instant yeast). Mix until combined. Add salt and mix again.
2. Add egg, melted butter and warm milk. Mix using a wooden spoon.
3. Attach the bowl to your stand mixer and with the dough hook attachment, turn on the mixer and knead until smooth and the dough is not sticking to your fingers. You may need to add a tablespoon or two of flour.
4. Form the dough into a ball. Place the dough in a greased bowl (also grease the top of the dough), cover with cling film or lint-free kitchen towel, and then keep in a warm place for 45 minutes to 1 hour or until doubled in size.
5. Prepare baking sheets lined with parchment paper and set aside.
6. When the dough has doubled in size, punch down the dough to remove the air.
7. Transfer the dough to your work surface that's lightly dusted with flour. Divide the dough into two. Shape each into a ball and flatten like you are making a pizza (1/4 inches thick). Using a knife or pizza cutter, divide each dough into 8-10 triangles. Stretch out each triangle about 6-7 inches long, keeping the triangle shape but it's fine if it's not perfect. From the wider part of the triangle dough, fill each with 1 stick of cheese and roll it away from you. Now you'll have a shape like a croissant. Do this with the rest of the dough. Place them in your prepared baking sheets and cover with lint-free kitchen towel. Let rise again for 35-45 minutes or until doubled in size.
8. Meanwhile, preheat your oven to 350 F.
9. When ready, carefully brush the tops of the bread rolls with egg yolk (or the egg yolk + milk mixture). If planning to top some with sugar and margarine (or butter), do not brush them with anything before baking.
10. Bake for 15 minutes or until top is golden brown.
11. Let the regular cheese rolls rest for about 5-10 minutes before enjoying. As to the ones that you'd like to top with sugar and margarine (or butter), let them cool down for about 15 minutes or else the margarine (or butter) will melt.
(6) Tasty Bread
INGREDIENTS:
* 2 1/2 cup All Purpose Flour (Maida)
* 1 Tbsp Sugar
* 2 Tbsp Oil
* 1 1/8 Tsp Instant Dry Yeast
* 1/2 Tsp Salt
* 1/2 Cup Lukewarm Milk
* 1/2 Cup Lukewarm Water + 1-2 Tbsp or as needed
* Oil/Butter for brushing
1. In a big bowl, add flour, yeast, sugar & salt. Mix it.
2. Add lukewarm milk & water and knead a soft dough.
Knead forward and backward for 10 minutes till smooth. Grease your hands if needed. Beat by throwing the dough once or twice.
4. After 10 minutes the dough will be soft and not sticky anymore and can be rolled easily in to a ball with hands.
5. Grease a big bowl with oil. Place the dough in it and even the dough with your hands.
Cover with cling wrap and prove it for 1 hour in a dark place. Do not over prove or else the dough will taste sour.
7. After 1 hour it will double in volume. Punch it down and knead again for 1-2 mins.
8. Using a rolling pin, roll the dough into a rectangle shape similar to the the size of the loaf tin (8 inch X 3.5 inch approx).
9. Tightly roll the rectangle into a log shape.
10. Grease the loaf tin & transfer the log to it.
11. Cover it with cling wrap or the lid of the tin and keep it in dark place for second proving for 30 mins.
12. In the meantime, pre-heat the oven at 180C/350F for 10-12 mins.
After 30 mins, apply oil on the top of the loaf & cover it with aluminium foil or the lid.
14. Place the tin at the bottom rack (both rods on) & bake at 180C for 30 mins.
15. After 30 mins, remove the foil or lid. Brush the bread lightly with some oil & bake for another 5-10 mins till golden crust forms on top.
16. Once baked, remove the White Bread from the Oven & brush it generously with melted butter.
Run a knife along the sides of the tin & un-mould the bread.
18. Transfer the bread to a cooling rack & allow it to cool completely for 1-2 hours.
19. Slice the bread & serve!
