Pan de Siosa, a soft, pull part bread topped with generous toppings of butter, sugar and cheese! It is a delightful bread that you will surely make again and again.
Visits to local bakeries here in our city are moments of enlightenment for me. I always get re-introduced or acquainted to delicious pastries and bread from back home.
The most recent one, a quick walk to the newest bakeshop nearby, reminded me of this delicious bread from my childhood. Thanks, neighborhood bakery, we have a new recipe on the blog today-Pan de Siosa.
Pan De Siosa
At first look, they look like ensaymada, another Filipino bakery favorite, and they are almost one and the same. With loads of cheese, butter and sugar on top, Pan de Siosa may as well be called Ensaymada.
But unlike the ensaymada, Pan de Siosa are baked clustered together, pull apart style. Ensaymadas are made of a butter-rich pastry called Brioche, whereas for this Pan de Siosa, I used my favorite dough recipe, also buttery but it is technically not a brioche.
But hey, technicalities or not, just let those delicious bread toppings make you decide whether you will pull out a piece or not. Of course, I know you will!
How to Make Pan de Siosa?
Combine the yeast, warm water and a little bit of sugar in your mixing bowl. Let this mixture stand until foamy. Add in your egg, milk, butter, sugar and salt. Stir the mixture well with a wooden spoon.
Then, begin to add the flour. Just gradually and while mixing every addition in. You will need to add and stir just until a soft dough forms and gathers into a loose ball in the center. You may not need all of the flour.
Turn the dough over on a floured board. Knead until it is smooth and elastic. You may need to dust your hands and the board only sparingly from time to time to prevent too much sticking.
Shape the kneaded dough into a ball and let it rise inside a bowl, covered with a kitchen towel until the size is doubled, usually about 1 to 1 and 1.2 hours.
Need help kneading? Check out my How to Knead Bread Dough Video.
After the dough has risen, grease two 9-inch baking pans. Gently deflate the risen dough and divide it into 14 or so portions. Shape each portion into a smooth ball.
Arrange them between the 2 pans, 7 or so on each. Space them evenly. Cover the pan loosely with a kitchen towel and let them rise the second time, 40 minutes to 1 hour. The dough should be puffy, soft and doubled in size.
Once risen, brush the dough with the egg wash. Preheat oven to 350 F. Bake the pan de siosa dough for 18-22 minutes, or until the tops are lightly golden.
Brush melted butter all over the buns. Sprinkle sugar to your heart’s desire and top with the shredded cheese.
And we are done! Now you have soft pull part buns that are deliciously topped with all the good things- cheese, sugar and butter. This is my kind of thing!
The two pans? They are empty in no time. That is when you will know that you need to make this again and again.
I insist that you bake this soon! Meanwhile, I will be planning my next bakery trip to find more delicious baking ideas for you.
Until next time!
More Filipino/Asian Bread and Sweets
- Pandesal Recipe
- Spanish Bread
- Ube Ensaymada
- Ube Loaf Bread
- Ube Bread Rolls
- Yema Rolls
- Best Mamon
- How to Make Ensaymada
- Ube Pie
- Choco-Yema Cupcakes
- Sweet Cheese Rolls
Pan de Siosa
- 1/4 cup warm water 105-115 F
- 2 and 1/4 tsp active dry yeast
- 3/4 cup warm milk 105 F
- 1 large egg
- 1/4 cup softened butter
- 1/4 cup sugar
- 1 tsp salt
- 4 cup all-purpose flour
- 1 large egg beaten, for egg wash
For the Toppings
- 1/2 cup butter softened
- sugar for sprinkling
- 1/2-3/4 cup shredded cheddar cheese
- In a mixing bowl, combine yeast, warm water and about a teaspoon of sugar. Let this stand for 5 minutes, or until it is foamy. Add milk, egg, softened butter, sugar and salt. Stir everything with a wooden spoon. Add flour gradually while stirring, just until the dough gathers in the center of the bowl, forming a soft, shaggy mass. You may not need all of the flour.
- Turn the dough over on a lightly floured surface. Knead until the dough is smooth, elastic and can stretch thinly. Add flour sparingly as needed to help when the dough sticks too much to the board or your hands. Shape it into a ball and place it in a bowl. Cover the bowl with a kitchen towel and let rise for 1 to 1 and 1/2 hours, or until the size is doubled.
- Gently deflate the dough and divide to 14 portions. Shape each portion into a smooth ball and arrange them on two greased 9 inched baking pan, spacing them evenly.
- Cover the pans loosely with a kitchen towel and let the dough rise once more, for about an hour or until the size has doubled. Preheat oven to 350 F. Beat one egg and brush the surface of the rolls.
- Bake the pan de siosa for 18-22 minutes at 350 F or until the buns are lightly golden. Brush the surface with melted butter, sprinkle with sugar and top with the shredded cheese.