Brioche Rolls with Yema Filling

This is my nth attempt to make pastel at home.   Pastel’s a specialty filled soft buns from Camiguin, Philippines, it comes in different delicious fillings, but the best-seller is yema and it’s not surprising, ’cause once you’ve tasted yema , you’ll know’s just so delicious!!

These brioche rolls that I filled with homemade yema ( with mashed potato) are just as good…actually, my husband said  it’s BETTER than the original hmmn..maybe he’s just trying to get on my good side.. lol but modesty aside, I agree with him even though my brioche is not as soft as those pastel buns. I am not very good at bread making but I think in time, I’ll finally nail those soft, soft buns… I just can’t find the right recipe for it or I still don’t have the skill for it .

I got the recipe for brioche rolls from Cooking Light, it seemed simple enough to follow and  it turned out good, even if the dough was a little wet after adding the butter but it’s not really sticky and after the second rise overnight in the fridge, it turned out fine..still a little wet but very workable.

The brioche rolls were so good…I’m definitely making it again!


combine everything in the mixer


..switch to dough hook and knead for few minutes..then start adding the butter


a wet , slimy dough..


..after overnight proofing in the fridge,  it looks like a normal dough already


divide the dough into 24 pieces and flatten each one into a disc, put a filling in the center and roll into a ball


put into greased (do not forget this part even if you have non-stick pans) muffin pans


..and bake until golden, brush with melted butter


here they brioche rolls!!


with yema inside..addicting!

Cooking Light December 2010

2 1/4 teaspoons instant yeast
1/3 cup warm 1% low-fat milk
15 3/4 ounces all-purpose flour (about 3 1/2 cups)
1/3 cup sugar
1/2 teaspoon salt
4 large eggs, lightly beaten
8 1/2 tablespoons unsalted butter, softened and divided
Cooking spray
1 tablespoon water
1 large egg white

Here’s How:
Heat milk in until just lukewarm, transfer to the bowl of your stand mixer of a stand mixer fitted with the paddle attachment. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, yeast, sugar, salt, and eggs to milk mixture; beat with a stand mixer at low speed until smooth, scraping down sides of bowl with spatula as needed.

Remove paddle attachment; insert dough hook. Mix dough at low speed 5 minutes or until soft and elastic and dough just begins to pull away from sides of bowl. Cut 6 1/2 tablespoons butter into large cubes; add half of butter to dough, mixing at medium speed to blend. Add remaining half of butter to dough; mix at medium speed until incorporated. Mix dough on medium speed 4 minutes or until smooth and elastic.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; form into a ball. Return dough to bowl; cover with plastic wrap, and refrigerate 8 hours or overnight.

Uncover dough; let stand 90 minutes or until dough is at room temperature. Divide dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), cut dough into 6 equal pieces.

Flatten each piece and put about half tablespoon of filling in the center, then roll into a 1 1/2-inch ball,Repeat procedure with remaining 3 dough portions to make 24 rolls total. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 45 minutes or until almost doubled in size.

Preheat oven to 350°.
Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg mixture. Bake at 350° for 14 minutes or until golden. Place pans on wire racks. Melt remaining butter and brush onto rolls.


1 can condensed milk
1 small potato, boiled and mashed
1 egg yolk

Here’s How:
Combine all ingredients in a small saucepan and cook over medium-low heat, stirring constantly until the mixture has thickened. Cool completely before using.


here’s the pastel buns I was trying (so hard) to copy 🙂  simply delicious!

Have a nice day! 🙂 God Bless!

13 Responses to "Brioche Rolls with Yema Filling"

  1. Anonymous   December 19, 2018 at 7:45 am

    So nice …i will try too

  2. zeny balonso   January 27, 2012 at 6:06 pm

    Hi, glad to find this recipe, been tried Vandep pastel and its really irresistable.will sure try youre question though how many cup is 8 1/2 tbps of butter, im just new in baking and i want to have an exact measurement. thanks..

    • Olive   January 28, 2012 at 4:56 am

      Hi Zeny!

      1 block of butter ( 200+ grams) is approx. = 16 tablespoons; one stick of butter (1/2 block) is = 8 tablespoons. Divide a stick of butter into 8 (divide it in 1/2 first to make 2 then divide each one into 2 again and again until you have 8 equal portions) divide one portion of that into 2 to get the 1/2 tablespoon of butter + 1 stick to use for this recipe. Let me know how it goes . 🙂

  3. Joe   November 20, 2011 at 1:51 pm

    looks delicious

  4. cusinera   August 29, 2011 at 6:02 am

    I’ve never tasted pastel before, my gulay! I have to try making this at home soon=) I got so much to learn, thanks for sharing this recipe=)

    • Olive   September 3, 2011 at 6:49 pm

      oh yeah you’s so delicious, para ka na rin nakatikim ng original Pastel 😉

  5. cory   August 2, 2011 at 6:48 am

    Thank you for sharing this recipe and the yummy photos of your brioche with yema filling. I’ve tried the camiguin bread and my family liked it very much. I am sure that your recipe will be part of our family.

  6. divine   June 8, 2011 at 10:47 am

    This is my favorite fr. the phil. and ive been searching for this recipe for 3 years
    now since we moved to canada.When i saw your post i made it right away.
    Its the same as the original pastel from camiguin!

    You’re really an ANGEL! thank you so much for sharing the recipe!

    GOD BLESS!!!

    • Olive   June 8, 2011 at 7:11 pm

      Hi, Divine!:)
      You’re welcome!! Thanks for trying the recipe, I’m so happy that you liked it! ..and thanks so much for your kind words, it made my day! God Bless! 🙂

  7. Joy   May 26, 2011 at 9:16 am

    That is a great take on brioche. I always thought yema was just egg yolks and condense. I would have never thought of using a potato.

  8. Kitchen Belleicious   May 12, 2011 at 5:33 am

    Do you realize how good those look! Like killer good, picture perfect good! Wow, so impressed and now I have to try it too! Thanks for stopping by the other day! XO

  9. Bridgett   May 11, 2011 at 3:27 pm

    I’ve never tasted yema before but it sounds delicious and the rolls look fabulous. I would be standing at the oven waiting for one!

  10. Belinda @zomppa   May 11, 2011 at 12:34 pm

    These look so delicious!! So filling!!


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