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Home » Recipe Index » Bread and Baked Goods » Red Velvet Pandesal

Red Velvet Pandesal

Published: Jun 13, 2020 · Modified: Jun 21, 2020 by Sanna Talavera · This post may contain affiliate links

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Fall in love with this glammed-up version of our favorite Filipino bread roll! Red Velvet Pandesal with a hint of chocolate flavor, a touch of sweetness from the cream cheese filling, and gorgeous color are sure to wow the crowd.

Red Velvet Pandesal on white plate
Red Velvet Pandesal

Hello everyone! I am Sanna, and I am back with a must-try baked treat.

Last week, I shared with you my take on the hottest bread trend, ube cheese pandesal, and today, I'm bringing you another variant that's inspired by red velvet cake.

Red Velvet Pandesal on a baking sheet

Red velvet is one of my favorite cake flavors. The subtle hint of chocolate flavor, sweet cream cheese frosting, and bright-red color are pretty hard to resist.

It's no surprise that this dessert has been adapted into many forms, such as crinkles, cheesecakes, brownies, and ice cream. And now, our pandesal, too!

flour, cocoa powder, red food coloring,eggs, milk, sugar to make red velvet pandesal

Step by step

This recipe is based on Kawaling Pinoy's delicious pandesal, which I modified to include cocoa powder, red food coloring, and delicious cream cheese filling. The result is a pillowy soft bun that is as pretty as it is tasty!

making red velvet pandesal dough in a mixer bowl

Step 1: make the dough

  • In a large mixing bowl, sprinkle the yeast and about one teaspoon of the sugar in warm water and let sit for about 5 minutes, or until foamy. This step is to "prove" the yeast is alive and active. Make sure the water is at 105 - 115 F temperature as too hot liquids will kill the yeast.
  • If using instant dry yeast, use the same amount, and add directly to the dry ingredients without proofing. Reduce the rise time by 10 to 15 minutes.
  • Add the milk, the remaining sugar, eggs, softened, butter, salt, cocoa powder, and red food coloring. Stir everything well.
  • Add 2 cups of flour and use a stand mixer to beat the mixture until combined. Gradually add 2 ½ cups of flour, half a cup at a time, 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.
  • Can you substitute bread flour for all-purpose flour? Yes, but the results won't be exactly the same. Bread flour has a higher gluten content, resulting in a chewier texture.

cutting the risen dough into portions

Step 2: knead and proof

  • To make kneading easier, grease work surface and your hands with oil and sprinkle the dough with flour, but do so sparingly as oversaturating the dough with oil will keep it from rising and adding too much flour will make it dry.
  • Knead the dough until it's smooth, elastic, and has lost a lot of its stickiness. To check if the dough is well-kneaded, do the windowpane test. Take a small portion of the dough and with your fingers, stretch it out to form a square. A translucent film should form in the center without breaking easily.
  • Place the dough in a lightly oiled bowl and cover the bowl with a clean towel or plastic wrap. Place in a draft-free area and let rise for 1 ½ to 2 hours, or until doubled in size.
  • Once risen, gently deflate the dough. On a flat surface, shape the dough into a log about 20 inches long and divide in half. Shape and elongate each half into 12 inches long and cut into 12 even portions, totaling 24 portions.

filling pandesal dough with cream cheese filling

Step 3: assembly and baking

  • With your palms, flatten a dough portion and spoon about ½ tablespoon of the cream cheese filling in the center of the dough.
  • Fold the edges of the dough towards the center to cover the filling and shape the dough into a smooth ball. Tuck the ends under to seal.
  • Roll the dough balls in bread crumbs and arrange in a single layer at about 1-inch apart on a parchment-lined baking sheet.
  • Cover the pan loosely with a kitchen towel or paper wrap and allow to rise for 40 to 50 minutes, or until puffy and doubled in size.
  • Bake in a preheated 350 F oven for about 20 to 23 minutes, or until the crumbs are golden. Remove from oven and allow to slightly cool as the filling might be too hot.

cream cheese filling in a bowl

Cream cheese filling

The soft, fluffy bread rolls are a treat on their own, but the perfectly sweet and creamy filling takes them over the top!

  • In a mixing bowl, briefly beat the cream cheese just until fluffy.
  • Add the powdered sugar and vanilla and beat just until the mixture is lump-free. Do not overbeat so as not to soften the cream cheese too much.
  • Cover and keep refrigerated until ready to use.

red velvet bread rolls on a parchment paper

How to serve

  • Red velvet pandesal are delicious for breakfast or at any time of the day snack. They're best enjoyed fresh from the oven, but practice caution as the filling can be scalding hot.
  • Store leftovers in an airtight container to extend freshness. They'll keep at room temperature for up to 2 days or in the refrigerator for up to 2 weeks.
  • To reheat in the oven, place the bread rolls in a baking dish and bake in a 350 F oven for 5 to 7 minutes until warm. To reheat in the microwave, arrange on a microwavable plate and cover with a slightly damp kitchen towel. Microwave for about 30 to 40 seconds or just until warm and not piping hot lest they turn tough and chewy.
red velvet bread rolls on a parchment paper
Print Recipe Leave a Comment
4.56 from 18 votes

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 Time40 mins
Cook Time20 mins
Rise2 hrs 30 mins
Total Time3 hrs 30 mins
Course: Baked Goods, Snack
Cuisine: Filipino
Servings: 24 servings
Calories: 195kcal
Author: Lalaine Manalo

Ingredients

  • ¼ cup warm water
  • 1 package (2 ¼ teaspoons) active dry yeast
  • 1 cup warm milk
  • 2 ounces butter, softened
  • 2 eggs, lightly beaten
  • ¾ cup sugar
  • 1 ½ teaspoons salt
  • 3 tablespoons cocoa powder
  • 1 ½ tablespoons liquid red food coloring
  • 4 ¼ cups flour plus ¼ to ½ cup as needed
  • 1 tablespoon canola oil, for kneading
  • ½ cup fine bread crumbs

Cream Cheese Filling

  • 1 block (8 ounces) cream cheese, softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
US Customary - Metric

Instructions

  • 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.
  • Add the milk, the remaining sugar, eggs, softened, butter, salt, cocoa powder, and red food coloring. Stir well.
  • Add 2 cups of flour, and using a dough hook, beat the mixture until combined. Gradually add the remaining 2 ¼ cups of flour in ½ 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.
  • 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.
  • 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.
  • Meanwhile, make the cream cheese filling. In a mixing bowl, briefly beat the cream cheese just until fluffy.
  • Add the powdered sugar and vanilla and beat just until incorporated and lump-free. Cover and keep refrigerated until ready to use.
  • 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.
  • With the palm of hands, flatten each dough and spoon about ½ 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.
  • Roll the dough ball in bread crumbs and arrange in a single layer at an inch apart on a parchment-lined baking sheet.
  • Cover the pan loosely with a kitchen towel and allow to rise for 40 to 50 minutes, or until puffy and doubled in size.
  • Bake in a preheated 350 F oven for 20 to 23 minutes, or until the crumbs are golden.
  • Remove from oven and allow to slightly cool as the filling may be very hot.

Video

Notes

  • Check the temperature of the water used for proofing the yeast to ensure it’s within 105-115 F range as very hot liquids can kill the yeast.
  • The dough will be sticky. To make kneading easier while keeping the bread texture soft, use oil and about 1 teaspoon flour. Grease work surface and your hands as needed but do so sparingly as oversaturating the dough with oil will keep it from rising and too much flour will make it dry.
  • To check if the dough is well-kneaded, do the windowpane test. Take a small portion of the dough and with your fingers, stretch it out to form a square. A translucent film should form in the center without breaking easily.

Nutrition

Calories: 195kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 220mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 222IU | Calcium: 32mg | Iron: 1mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Joannie says

    August 15, 2020 at 8:02 am

    It is sooo yummy and soft.. My colleagues love it... thank you for your recipe! 💕

    Reply
    • Lalaine Manalo says

      September 13, 2020 at 7:57 pm

      You're very welcome! I'm glad they loved it.

      Reply
  2. Quietheart says

    June 18, 2020 at 6:05 pm

    5 stars
    I made this couple of this ago and I can say it was the best pan de Sal ever. All my friends that tried them says the same so yummy and fluffy ❤️🥰 thank you so much for all your recipe. I just did a little mistake I over beat the cream cheese but still delicious.

    Reply
    • Lalaine Manalo says

      June 27, 2020 at 8:03 pm

      Thank you so much! You made my day. Glad everyone loved them 🙂

      Reply
  3. Ruby says

    June 16, 2020 at 9:58 pm

    4 stars
    Made this today pero nagcrack po yung top ms. Lalaine. All purpose four po ginamit ko kasi wala po akong bread flour. Ano po kaya ang reason? Hindi din po siya ganun kasoft, pero masarap po siya. Thank you po.

    Reply
    • Lalaine Manalo says

      June 17, 2020 at 8:16 am

      I am sorry the recipe didn't work very well for you. We use all-purpose flour and not bread flour so you're ok there.

      The crack on top might be due to a few factors. 1) Maybe your oven temperature is "off" as blisters can be caused by excessively high temperatures. 2) Too much flour was added to the flour when kneading and the dough became too stiff. This might be the reason also why the bread was not soft. 3) It could also be because the dough is under-kneaded. It's good to do the windowpane test to know if it has been kneaded adequately.

      Reply
  4. Ruby says

    June 16, 2020 at 9:56 pm

    4 stars
    Made this today masarap po siya kaso bakit nagcrack siya Ms. Lalaine? All purpose flour po ang ginamit ko kasi wala akong bread flour. Hindi din po siya ganun kalambot. Ano po kaya ang reason? Thank you po.

    Reply
  5. Jun says

    June 16, 2020 at 3:59 am

    5 stars
    It looks so yummy!thanks for sharing : )

    Reply
    • Lalaine Manalo says

      June 17, 2020 at 8:00 am

      You're welcome. Enjoy!

      Reply
  6. Evangeline danglapen says

    June 14, 2020 at 7:30 pm

    The pandesal recipe is good

    Reply
    • Lalaine Manalo says

      June 14, 2020 at 10:35 pm

      Thank you!

      Reply
  7. Karen says

    June 14, 2020 at 6:50 pm

    Can you suggest what brand of food colouring is the best for this recipe please. Thanks

    Reply
    • Lalaine Manalo says

      June 14, 2020 at 10:36 pm

      We used McCormick 🙂

      Reply
  8. Rodolfo Borja says

    June 14, 2020 at 12:05 pm

    Hi Lilaine,
    when you say electirc mixer you mean use a dough hook.
    thanks, Rudy

    Reply
  9. Minda O. says

    June 14, 2020 at 9:45 am

    What happened Lalaine? She’s not doing Kawaling Pinoy anymore?

    Reply
    • Lalaine Manalo says

      June 14, 2020 at 10:10 am

      This is Lalaine. I am still here. 🙂 Sanna is an excellent baker and we've been working together to come up with delicious baked goods for Kawaling Pinoy readers 🙂

      Reply
  10. Liz says

    June 14, 2020 at 6:19 am

    How much food coloring do I need? It wasn’t written with the rest of the ingredients. Thank you and I love your blog!!!

    Reply
    • Lalaine Manalo says

      June 14, 2020 at 10:15 am

      I apologize for the oversight. You can use 1 to 1 1/2 tablespoons of liquid red food coloring depending on the depth of color you like. Thank you for being here; I appreciate you!

      Reply
  11. Jade says

    June 14, 2020 at 6:11 am

    How many tsp for red coloring?

    Reply
    • Lalaine Manalo says

      June 14, 2020 at 10:16 am

      The recipe calls for 1 1/2 tablespoons; you can use more or less depending on how deep of a red you like.

      Reply
  12. Cristina says

    June 14, 2020 at 5:04 am

    4 stars
    You left out the amount of red food coloring needed for this recipe although it is mentioned in the instructions

    Reply
    • Lalaine Manalo says

      June 14, 2020 at 10:09 am

      Sorry about that 🙁 Will correct the recipe right now.

      Reply

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