Ready to Roll
Chefs Genevieve and Nikki Melegrito
Sugar Blooms & Cakes Inc
This cheery mother and daughter duo opened their first bakery on Selkirk Avenue in 2011, then moved to their new McPhillips Street location in 2015. Lavish cakes, breads, and sweets provide nostalgic Filipino flavours with impressive attention to detail. In the Philippines, Christmas is a time of grand celebration, and proves to be the most wonderful time of the year at Sugar Blooms.
Pandesal, or ‘bread of salt’ buns, are a Christmas morning traditon in Filipino homes. Queso de Bola Cheese (aka Edam) and pineapple ham, add a savoury twist.
4 cups bread flour
1/2 cup white sugar
5 Tbsp salted butter (melted)
1 tsp baking powder
1 1/4 cups fresh milk
1 package instant yeast
1 cup bread crumbs
1 tsp salt
1 whole egg
1 Tbsp cooking oil
2 cups finely grated cheese (Queso de Bola Cheese or Edam)
6 thinly sliced pineapple ham
1. Combine yeast, sugar, and milk in a mixing bowl. Stir until the yeast and sugar are fully dissolved.
2. In separate bowl, combine dry ingredients, except bread crumbs. Mix well.
3. Add egg, butter, and cooking oil to yeast mixture. Combine with dry ingredients, mixing again until dough forms. Mix ingredients by hand, or use dough hook attachment on mixer.
4. Place dough on flat surface and knead until texture becomes fine.
5. Place dough in mixing bowl, cover with damp cloth, and let rise for 45 minutes to 1 hour.
6. Transfer dough to a lightly floured work surface. Roll into log and gently flatten with hands. Lightly sprinkle Queso de Bola Cheese onto dough and arrange thinly sliced ham evenly across. Roll one end of dough strip over itself, continuing until a tightly rolled log is formed. Cut log into 4-6 equal pieces. Repeat until all remaining dough has been rolled.
7. Lightly roll each bun in breadcrumbs. Arrange on baking tray placing one inch apart.
8. Let buns rise 15-20 minutes.
9. Pre-heat oven at 375°F.
10. Bake 20-25 minutes or until golden brown.
Yield 12 buns