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Ube Pan de Sal - Filipino Buns with Purple Yam

These Ube Pan de Sal are the familiar Filipino bread buns we love, but with the sweet addition of purple yam. Most Filipinos are familiar with ube, a tuber often used in desserts and kakanins (rice cakes with coconut). My family and I first tasted the fragrant, purple yam-flavored pan de sal baked by Chef Romy Dorotan at Cendrillon in Soho, New York City back in the 90s. Since then, I've tried to recreate the recipe several times. This was inspired by the cookbook Memories of Philippine Kitchens by Amy Besa and Romy Dorotan. This recipe makes about 24 pan de sal rolls.
Prep Time2 hours 30 minutes
Cook Time25 minutes
Total Time2 hours 55 minutes
Course: Breakfast, Brunch, Merienda, Side Dish, Snack
Cuisine: Asian, Filipino
Keyword: Ube Pan de Sal Filipino Bun Purple Yam
Servings: 6 people
Calories: 265kcal

Equipment

  • Electric stand mixer with dough hook - for mixing and kneading
  • Large Baking Sheets

Ingredients

  • 3 cups bread flour
  • 1/2 cup purple yam powder
  • 2 envelopes active dry yeast; One envelope contains 2 ¼ teaspoons yeast
  • 2 teaspoons salt
  • ¼ cup granulated sugar
  • cups lukewarm water
  • 4 Tablespoons softened unsalted butter at room temperature; plus additional for the bowl
  • ½ cup unseasoned bread crumbs

Instructions

First proofing:

  • In the large bowl of the stand mixer, using the paddle attachment, combine half of the bread flour and the entire amount of ube powder.
    Add the yeast, salt and sugar.
    Pour the 1 ½ cups lukewarm water. Using the electric mixer, mix the ingredient well to form a smooth, wet batter.
    Add the softened butter. Blend well.
    Turn off the mixer and unplug. Replace the paddle attachment with the dough hook. (*Note: For safety, always unplug the mixer when replacing the attachments).
    Plug the mixer back on. Continue mixing and kneading with the dough hook.
    Add the rest of the bread flour, adding ½ cup at a time. Mix well.
    Knead the dough using the dough hook or manually on the counter.
    Here's a guide to how long you should knead: Using the mixer + dough hook = 10 minutes; Or manual kneading = 18 to 20 minutes.
    The kneaded dough should look like a large, smooth mass. It should easily pull away from the sides of the bowl.
    Grease a large bowl with butter. Transfer the ube dough into the bowl. Cover with plastic wrap. Place the bowl in a warm place of the kitchen. Let it rise for 1 hour till dough doubles in size.

Second proofing:

  • After 1 hour, punch the dough down with your closed fist, in the center, to deflate it.
    Cover the entire bowl again with plastic wrap. Let the ube dough rise again for 30 minutes in a warm place.

Third proofing:

  • Punch the dough again in the center. Remove the dough from the bowl. Divide the dough into 24 pieces, equal in size.
    Shape the dough into round rolls.
    Roll the dough balls in bread crumbs. Place each ube dough ball on a baking sheet lined with parchment paper. Leave as space of about 1 ½ inches between each ball.
    Cover the baking sheet of ube rolls with a clean kitchen towel. Let these rolls rise for 30 minutes.

To bake the Ube Pan de Sal:

  • Preheat the oven at 400 F degrees.
    Bake the ube rolls for 20 to 25 minutes till lightly brown.
    When done, remove the ube pan de sal from the oven. Cool on baking wire racks.

To store:

  • Keep the ube pan de sal covered in a dry container. They last about 3 days, with no refrigeration.
    To freeze, place the ube pan de sal in resealable freezer bags. Store in the freezer. These keep frozen up to 1 month.

Cook's comment:

  • I used Giron Ube Powder, which is dehydrated ube. It is a product of the Philippines, and is available here in the USA in most Asian and Filipino markets, or online sources. In the Philippines, the ube powder is sold in most supermarkets.
    For a regular, homemade Pan de Sal recipe, click here.

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 55g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 778mg | Potassium: 85mg | Fiber: 2g | Sugar: 9g | Calcium: 9mg | Iron: 1mg