Pan de Siosa Recipe – There is a range of bread recipes for you to try in Filipino cuisine. Among these bread recipes, there are several buns and rolls with a simple topping or yielded highly fluffy results. Examples of this include ensaymada and bicho bicho. For a fluffy and delicious bread recipe with a simple topping, you have to try Pan de Siosa. Pan de Siosa, also known as Pan de Syosa, is a soft and fluffy pull-apart bread similar to ensaymada. It is topped with butter/margarine, white sugar, and cheese.
Unlike ensaymada, which uses brioche or potatoes for flavor and texture, pan de siosa achieves its fluffy and soft consistency through careful kneading and rising. While ensaymada is usually coiled, pan de siosa is gently connected, making it easy to pull apart and enjoy. Like many bread recipes, there are different ways to enjoy the dish. In Bacolod, it is sometimes enjoyed with Batchoy, a local noodle soup, but without the usual lavish toppings of cheese, sugar, and butter.
For the plain dish, here is one Pan de Siosa Recipe to try:
Pan de Siosa
Ingredients
- 1/4 cup warm water 105-115 F
- 2 & 1/4 tsp active dry yeast
- 3/4 cup warm milk 105 F
- 1 large egg
- 1/4 cup butter softened
- 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
- 1 tbsp sugar for sprinkling
- 1/2-3/4 cup cheddar cheesen shredded
Instructions
- In a mixing bowl, combine the yeast, warm water, and about a teaspoon of sugar. Let it stand for 5 minutes, or until it becomes foamy.
- Add the warm milk, egg, softened butter, sugar, and salt to the bowl. Stir everything together using a wooden spoon.
- Gradually add the flour while stirring, just until the dough gathers in the center of the bowl, forming a soft and shaggy mass. You may not need all of the flour.
- Transfer the dough onto a lightly floured surface. Knead it until it becomes smooth, elastic, and can stretch thinly. Add flour sparingly as needed to prevent sticking.
- Shape the dough into a ball and place it in a bowl. Cover the bowl with a kitchen towel and let the dough rise for 1 to 1 and 1/2 hours, or until it doubles in size.
- Gently deflate the dough and divide it into 14 portions. Shape each portion into a smooth ball and arrange them on two greased 9-inch baking pans, spacing them evenly.
- Loosely cover the pans with a kitchen towel and let the dough rise once more for about an hour, or until it doubles in size again.
- Preheat the oven to 350°F. Beat one egg and brush the surface of the rolls with it.
- Bake the “pan de siosa” for 18-22 minutes at 350°F, or until the buns are lightly golden.
- Brush the surface of the buns with melted butter, sprinkle them with sugar, and top with shredded cheese.
Additional Notes for a Pan de Siosa Recipe
To make a proper bread dish, you should know there are different things to note. With Pan de Siosa, there are different tips to yield better results with the dough. If you prefer not to use a stand mixer, you can mix the ingredients by hand in a large bowl until the dough is soft and slightly sticky. Transfer it to a floured surface and knead for 7 to 8 minutes until the dough becomes smooth, and elastic, and stretches like a windowpane when pulled apart.
When it comes to spreading butter on the baked and cooled buns, make sure the butter is softened, not melted. If you’re not serving all the buns at once, it’s best to wait until you’re ready to serve before buttering and topping them, as they won’t store as well. This recipe suggests using colby-jack shredded cheese, but a mild white cheddar cheese can also provide a lovely appearance. Feel free to use any type of cheese you prefer or have available in your refrigerator.
For other bread recipes, you should try our Pan de Regla Recipe. To enjoy more sweet recipes, check out our Coffee Cookies Recipe and Crepe Roll Recipe.
