I wasn’t a big fan of breads back when I was a kid but I have always had a soft spot for some yummy Filipino Cheese Bread. I used to always go to the market with my mom to do some weekly grocery shopping and we would always stop at a bakery off the main street to buy some bread. One of the many goodies that were on display was Filipino cheese bread.
This post is a part of the Filipino Bread series. This series aims to promote well-loved Filipino bread to everyone. Check out the other posts included in this series: #FilipinoBreadSeries .
As I remember, that bakery’s Filipino cheese bread was really yummy, especially after it had just come out of the oven. However, there were times when they sold cheese breads that weren’t as freshly baked as I had wanted them to be and a lot of times the cheese topping kept falling off the bread.
I decided to use my recipe for pandesal as the base for this milky cheese bread and as I had some company coming, it was the best time to test out the recipe that I developed for this cheesy bread. I set some goals for this recipe. I wanted the bread to be:
- soft
- milky
- cheesy
- with lots of toppings
I crossed the first two off the list because the pandesal recipe that I used pretty much guaranteed that the final bread would turn out soft and milky. I was now stuck with the problem of how to make the topping cheesy and prevent it from slipping off the bread.
I figured the main reason the topping kept falling off was probably the high temperature and humidity in the Philippines (or in Singapore, where I am now hehehe). Due to the heat, the cheese becomes slippery, which makes grating it difficult. The cheese also sticks to the icing sugar and dissolves it. And getting it to stick to the bread? Forget it. Clearly, I had to do something about it.
I stored the cheese in the fridge for a couple of hours to harden it so that it’s easier to grate and mix with the sugar. You may still want to run it through a blender for a second or two though, to get rid of the clumps before popping it back again in the fridge (to prevent it from melting) while you’re working with the rest of the ingredients.
Remove the cheese from the fridge just as you get ready to shape your dough then smother the dough balls with it. Like really smother them with cheese. Roll the dough balls in cheese and sprinkle even more cheese on top.
I served these to my friends and the verdict? It was a success! A real crowdpleaser!
crowd favorite milky filipino cheese bread
Ingredients
For the Dough:
- 480 grams 4 cups all purpose flour
- 110 grams 1/2 cup sugar
- 35 grams 1/4 cup powdered milk
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 240 ml 1 cup milk
- 1 egg large
- 57 grams 1/4 cup butter, softened
For the Cheese Topping:
- 226 grams 2 cups cheddar cheese, grated finely
- 60 grams 1/2 cup all purpose flour
- 170 grams 1 1/2 cups icing sugar
- 140 grams 1 cup powdered milk
- 57 grams 1/4 cup butter, melted and cooled
Instructions
- Combine the milk and the eggs in a bowl.
- Mix in the flour, sugar, milk powder, salt, and yeast. After kneading for a few minutes (just enough for the dough to come together) add the butter in batches.
- Knead until the dough is soft and elastic (until windowpane stage). Form into a ball and transfer to an oiled bowl and cover with plastic wrap. Let it rest for 1-2 hours or until the dough has doubled in size.
- Transfer the dough onto a well floured surface. Punch down the dough to slightly deflate.
- To prepare the topping: In a bowl, mix the cheese, flour, icing sugar, and powdered milk thoroughly. Gradually add the melted butter while mixing, until no lumps form. Set aside
- Divide the dough into 24 equal pieces. Shape each piece into a ball and roll it in the topping. Place each ball onto a baking sheet.
- Cover the dough balls and rest for 1 hour or until the they double in size.
- Preheat the oven to 350F/180C. Bake the bread for 10 -12 minutes or until light golden brown.
Video
Notes
I found it easier to use chilled cheese for the toppings, especially if the weather is hot. Additionally, I chill the topping while waiting for the dough to rise.
To avoid lumps in the topping, I very briefly ran it through a blender before putting it in the fridge. This makes it easier for the topping to cling to the bread instead of dropping off in clumps.
Milky Filipino Cheese Bread
If you like sweet food, you will love the deliciousness of Milky Filipino Cheese Bread. This bread has the perfect combination of milky flavor and sweetness, and you’ll never get bored with it. In this article, we’ll go over the ingredients and prepare the bread. You can also comment on how to make this delicious treat. Just follow the steps below to make your very own delicious and unique cheese bread. Have you tried Milky Filipino Cheese Bread before?
Recipes
You can make milky Filipino Cheese Bread at home easily using a bread maker or stand mixer. This delicious bread is made with milk, butter, eggs, and flour. It is coated with a soft streusel of creamy cheese. You can also use vegan flour substitutes. Make it as soft and delicious as your favorite bakery. Make sure to use the proper ingredients for the recipe. It is a simple recipe for a delicious and soft cheese bread roll.
First, prepare the dough. This is a very easy recipe, but the cheese filling melts out of the bread while baking. Instead, use cream cheese, which can hold up to baking and retain lots of cheese inside the bread. Once the bread is cooled, you can roll it into a ball and put it in the fridge. It can also be frozen and stored in a ziploc. In the Philippines, you can buy several types of bread.
Ingredients
Milky Filipino Cheese Bread is a delicious bread dish that is commonly found in the Philippines. This soft, rich and dense bread is made from flour, butter and eggs. The top layer is covered with a creamy cheese streusel. You can serve it for breakfast or for a quick midday snack. To serve it as a dessert, simply add jam or sugar. The ingredients are similar to those used to make Ensaymada, but the method is different.
Ensaymada is a type of brioche-like pastry topped with grated cheese. It is considered one of the most popular snacks in the Philippines. The word ensaymada translates as “floured dough” in Spanish. This bread is commonly served as breakfast or as a dessert, and is made with flour, butter, sugar, and eggs. Once it is made, the dough is proofed until it doubles in size.
Preparation
If you’re looking for a delicious Filipino bread recipe, you’ve come to the right place. Milky Filipino Cheese Bread is made from flour, eggs, butter, and cheese. Then, a soft streusel is sprinkled on top of it. While it’s similar to Ensaymada, there are some important differences in their preparation. Read on to discover how to make them and start enjoying a delicious snack!
This delicious milky bread is perfect for breakfast or a quick snack. This simple recipe requires just basic baking skills and will leave you satisfied. You’ll want to leave a few minutes between batches of dough to let them rise. Then, they’re ready! Whether you choose to serve these delicious treats with butter and jam, your family will be delighted! Make a batch today and share your favorite snack with friends and family!
Comment on Filipino cheese bread
If you love milky and sweet treats, you’ll love this deliciously easy to make Filipino cheese bread. In the past, Filipinos only purchased this sweet treat from local bakeries. These days, you can make your own at home using warm whole milk, granulated sugar, and active dry yeast. These are all common ingredients in any baking recipe. After mixing all the ingredients together, prepare the bread by sprinkling sugar over the top. Then, bake it for about 47 minutes until it is golden brown. Then, top it with cheese streusel and enjoy!
To make the perfect milky Filipino cheese bread, you must first prepare a dough. This dough must be fluffy, soft, and slightly sweet. Then, add cheese, ube jam, and/or a filling. The bread is the perfect breakfast or snack! Be sure to add ube halaya or cream cheese to the dough to make it extra special! If you want a healthier version of this dish, try substituting cream cheese for the ube.
