Pan de Siosa

Pan de Siosa is a Filipino ring-shaped pull-apart buttery and sweet bread rolls that are super soft and fluffy. A favorite bread by many Filipinos especially paired with a cup of coffee. It is topped with a generous amount of butter and sugar. Not only they look amazing but very delicious as well. There are two variations of these delicious buns. The one with just sugar and butter and the other with added Filipino grated cheese. Either way, they are perfect! 
This recipe yields two 9" cake pans that my husband and I finished in just two days. What? Yes, we loved it! 
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But I did a little experiment on these two pans. I placed 8 rolls in one pan and 9 rolls on the other. 8 rolls will give you a bigger and taller rolls. So make 16 rolls out of the dough you will make and prepare two 8" or 9 inch pans. I know for sure you and your family will love this recipe. Warm any leftover bread using a microwave and voila they are fresh again. Try this and let me know what you think by leaving a comment below. Enjoy! 
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Pan de Siosa recipe

Ingredients:

• 1 pouch or 2 1/4 tsp yeast
• 1/4 cup water
• 1/2 tbsp + 1/4 cup sugar, divided
• 1 cup evaporated milk 
• 3 tbsp + 1/2 cup unsalted softened butter, divided
• 1 tsp salt
• 3 cups bread flour plus extra 
• 2 large eggs, beaten, divided​
• melted butter for coating
• 1/2 cup powdered sugar
• extra sugar for topping
• grated cheese

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​Video

​Procedure:

• Activate yeast by combining lukewarm water, yeast and 1/2 tbsp sugar in a small cup or bowl. Stir and let rest for 5-10 minutes or until it bubbles (double or triple in size).( Click here for procedure and tips for a successful yeast blooming.)​  
• While waiting for yeast to bubble, stir together milk, 1/4 cup sugar, salt and 3 tbsp softened butter into a microwave-safe bowl or saucepan. Microwave for 1 minute or heat on the stove over low fire. Set aside to cool down.
• In a mixing bowl, combine 2 cups flour, one beaten egg and yeast mixture. Stir to combine.
• Add the milk mixture and 1 cup flour. Continue kneading by hand or using stand mixer (speed 4).
• Add more flour if needed (depending on dough consistency), one tbsp at a time while continue kneading until the dough becomes smooth but still slightly sticky. ( I added about 5 tbsp extra flour). 

• ​Transfer the dough into a greased bowl . Cover and rest in a warm place for 1-2 hours or until double in size. Punch down dough to release air packets. Transfer to a floured surface, roll into a log and divide equally into 16 pieces.  Make round dough balls.
• Lightly grease two 9" round pans. Arrange by placing one dough in the middle and 7 around it allowing space in between. 
• Cover and let rise for another 45 minutes to 1 hour. Dough should expand more.
• Lightly brush with beaten egg the bake in a preheated oven at 350 F for about 18-20 minutes or until top is golden.
• Immediately brush with butter while still warm.  Cool completely.
• In small bowl. combine 1/2 cup softened butter and powdered sugar.
• Spread buttercream over cooled bread and sprinkle some sugar. Top with grated cheese if desired.
• Serve and enjoy! Make sure to read my notes and tips below.

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Notes & Tips:

• I experimented on the two pans. One is greased and the other is not. I really don't see any difference with the result. Grease or not, will not be a big deal.
• If you noticed on the photo, one pan has 8 pieces and the other has 9. I suggest to only put 8 as it gives more room for the dough to rise which means you get bigger and taller rolls. 
• One pan has only buttercream and some sugar sprinkled on top and the other has added cheese on top. Personally, I prefer the one with cheese. I used queso brand for the cheese but you can use any Filipino brands like Magnolia or Eden. 
• If using instant yeast, omit 1/2 tbsp sugar and 1/4 cup water in the recipe. Just mix the yeast with the flour. And note when adding the remaining 1 cup flour, do not add everything to make sure you don't add too much flour. Add 1/2 cup and the slowly add the rest. Also, make sure to add milk mixture while lukewarm since you will be using instant  yeast that is mixed in all-purpose flour. Lukewarm milk will activate the yeast while kneading. 
• To avoid the hassle of omitting and watching the flour content, I suggest to bloom the yeast even if you are using instant. I find blooming or activating the yeast always gives better result than just adding it. 
• To ream more baking tips,. read "How to Bake BREAD with SUCCESS"

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