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This is a fusion of my favorite Philippine delicacy and popular French pastry.  My inspiration for this recipe was the delicacy that my mother-in law brought home from Cagayan de Oro City, it’s called pastel -, it’s a bun with yema filling inside. It’s so good and I can’t get enough of it, but unfortunately, we only have a box and it’s only available in Mindanao (which is very far from Metro Manila) I think.. so I thought of recreating it. I decided to use brioche recipe because it’s the closest I can think of to the soft, light bun (almost like an ensaimada) of the pastel plus I am not good in bread-making. Anyways, this recipe that I experimented with turned out quite good, close to the original.  Have fun baking!  - Liv Z.

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For the filling:
1 can of condensed milk
4 egg yolks
1 tbsp butter

Brioche:
1/3 cup warm water
1/3 cup warm milk
2 envelopes active dry yeast
3 3/4 cups all purpose flour
2 teaspoons salt
3 large eggs (room temperature)
1/4 cup sugar
1 1/2 cups (3 sticks, 12 ounces) unsalted butter, cut into pieces, at room temperature

Egg wash:1 egg, beaten to blend with 1 tablespoon water

Cook the filling:  In a medium-size saucepan, combine all the ingredients for the yema and cook over medium-high heat; stirring constantly until the mixture begins to thicken, lower the heat and continue cooking for 15 more minutes or until you reached a soft caramel-like consistency or if you like a more solid yema, you can cook it for a few more minutes (just remember that the longer you cook it, the harder it will become when it cools). Remove the saucepan from heat and set aside to cool.

Meanwhile, place 1/3 cup warm water, warm milk and yeast in the bowl of a standing heavy-duty mixer; stir until yeast dissolves and let proof for 10 minutes. Add flour and salt, mix on low speed just until flour is moistened, about 1-2 minutes. Scrape the sides and bottom of the bowl with a rubber spatula. Beat in the eggs on low speed, then add sugar. On medium speed, beat until the dough comes together, about 3 minutes. Reduce speed to low.

Add butter, two tablespoons at a time, beating until each piece is almost incorporated before adding next. Increase speed to medium-high and beat until dough pulls away from sides of bowl, about 10 minutes.

Transfer the dough into a clean bowl and cover with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Punch the dough down to deflate it every 30 minutes until it stops rising (it will take 2 hours in total).

Butter and flour muffin pans or about 30 individual brioche tins set on a baking sheet. Divide the brioche dough into 30 pieces and shape each into a smooth ball. Place a tablespoon of yema into each ball and bring up the sides of the dough while pressing the edges firmly together to seal. Smooth the ball by rolling it between your hands and place it, join side down, in the prepared tins. Continue with the remaining brioche pieces, cover and leave them for about 30 min or until doubled in size.

Brush the brioches with beaten egg and bake in a preheated 400F for 12-15 min, until well-risen and golden brown. Let cool on a wire rack slightly, turn out of the pan and serve warm with your favorite cup of coffee or hot tea.

 Yummylicious!