Ingredients
• 1 cup fresh milk warm
• 2 tsp dry yeast
• 2 cups plain flour
• 1 cup bread flour
• ½ cup white sugar
• ½ cup vegetable oil
• 1 tsp salt
• 1 tsp vanilla essence
• 1 tsp purple yam flavor alternatively, use ½ cup of powder or halaya but you may need to adjust the flour
• 1 block Dairy Essence Cheddar Cheese cut into cubes
• ½ cup bread crumbs
Instructions
1. In a small bowl or cup, combine the warm milk (not too hot) and 1 tbsp sugar. Mix until dissolved. Add the dry yeast and let it stand for about 5-10 minutes until it becomes foamy.
2. Combine the dry ingredients in a large bowl and mix thoroughly. Make a well in the center of the bowl then add the yeast mixture, cooking oil, vanilla essence, and ube flavor.
3. Mix the dough until it forms. Transfer on a clean flat surface and manually knead the dough for at least 8 minutes until smooth. When you lightly press your finger into the dough, it should bounce back.
4. Place the dough in a greased bowl, cover it with a tea towel, and let it stand for about 1 ½ hours or until the size is doubled. I prefer to preheat the oven at 100°C for 10 minutes then turn it off and place the dough inside. This will help to raise the dough, especially in the winter months.
5. Gently deflate the dough by punching it. Roll the dough into a log, and cut it into 20-25 pieces. Flatten the dough and add in the cheese filling, seal, and shape into a ball.
6. Line baking sheets with parchment paper and arrange the dough ½ inch apart. Cover it with a clean tea towel and let rise for another 30 minutes or an hour. Meanwhile, preheat the oven to 180°C.
7. Roll each dough with bread crumbs. Bake at 180°C for 10 - 15 minutes until lightly brown the top. Serve warm or store in an air-tight container at room temperature.