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!



Powered by Facebook Comments