The Yema Bread Rolls are an exceptional treat with their pillowy, airy buns and luscious egg custard center, making them the perfect indulgence for any snacking occasion. Indulge in this delectable delight for your morning meal, or savor it whenever you crave a sugary snack.
In case you are searching for an exceptional bread recipe, these delectable yema rolls are guaranteed to become a beloved choice! The dough has the ability to produce incredibly tender and gentle buns that pair wonderfully with a variety of fillings.
The delectable taste of this pastry is truly unparalleled, especially when paired with a variety of delectable fillings like ube and coconut jam. However, in my humble opinion, nothing quite compares to the sheer perfection of the custard filling. The delectable and luscious yema, which is sweet and creamy, is nestled within the soft and fluffy bread, providing a delightful and pleasant surprise with each and every bite!
- Flour– the recipe calls for all-purpose flour, which is a medium-gluten white flour that’s versatile and great for general-use baking
- Active Dry Yeast– needs to be activated prior to use by dissolving in a warm liquid such as milk or water with some sort of “fuel” like sugar.
- Powdered sugar– or also called icing or confectioner’s sugar. Its finely ground texture and added cornstarch help to create very tender baked goods.
- Butter– use unsalted, melted butter; it adds flavor and helps make the bread soft.
- Milk– creates a softer loaf with a richer taste.
- Eggs– 5 tablespoons will be used for the dough and the remainder to make the yema
- Condensed milk– adds creaminess and sweetness to the custard filling.
- Potato– extends and helps thicken the yema
The preparation time for these delectable custard buns is approximately one hour, not including the duration required for the dough to rise and chill. However, please do not be intimidated by the seemingly intricate process. I solemnly swear that expending the effort will be rewarded!
Activating the yeast
- The right temperature of the milk is crucial for proofing the yeast; heat your milk to the optimal temperature of 105 to 110 F. Remember that yeast is a living organism, and a hot liquid will kill it!
- If the yeast mixture does not foam after 20 minutes, the yeast is probably “dead” so discard the mixture and start with a fresh pack.
Making the dough
- The dough will be very sticky initially. Use a wooden spoon to stir.
- DO NOT add flour, as it will toughen the bread. Add the melted butter to help the dough become soft, smooth, and easier to handle.
Making the yema filling
- Use a nonstick skillet to make stirring easier. Keep an eye on it to prevent burnt spots and lumps. You can also cook the egg-milk mixture in a double boiler for less tending.
- Don’t raise the heat to speed up the process; keep it at medium-low as the yema can burn quickly.
- The longer it cooks, the thicker it gets. The mixture will also continue to thicken as it cools, so take it off the heat a little thinner than you like.
- Mashed potatoes are also added to extend servings and firm up the consistency.
Assembling the buns
- When assembling the buns, keep the filling in the center of the dough and leave about a ½-inch border, as any smears on the sides will make sealing the dough difficult.
- Place the filled dough in a round 9-inch baking pan seam side down and close to one another.
Make It Ahead
Facilitate the procedure by preparing the dough and the yema beforehand. Once the dough has undergone the process of rising, it is possible to store it in the refrigerator for a maximum of two days. Similarly, the yema filling has the potential to remain fresh for up to three days. When the much-awaited day of baking finally arrives, all you need to do is gather the ingredients, carefully assemble the delectable buns, allow them to rise to perfection, and finally, bake them to golden-brown perfection!
How to serve and store
- These yema bread rolls are delicious for breakfast or midday snacks with coffee, tea, or favorite cold drinks.
- Due to the custard filling, they don’t keep well outside refrigeration for an extended period of time as they can spoil quickly.
- For longer storage, wrap in aluminum foil and place in resealable bags. Freeze for up to 2 months.
- To reheat, thaw completely in the refrigerator. Remove from the bag and place the foil-wrapped buns in a 350 F oven for about 4 to 6 minutes.
Ingredients
For The Bread
- 1 ½ teaspoons active dry yeast
- ¾ cup milk, heated to a temperature of 105 to 110 F
- 1 tablespoon powdered sugar
- 6 tablespoons unsalted butter, melted and kept warm
- ¼ cup sugar
- 2 eggs
- 2 cups flour
- ¼ teaspoon salt
For The Yema
- 1 small potato, peeled and quartered
- 1 cup condensed milk
- 4 teaspoons milk
- eggs (remaining from making the dough)
Instructions
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In a small bowl, combine yeast, powdered sugar, and 2 tablespoons of the warm milk. Stir well and let stand for about 15-20 minutes until foamy and thick.
Make The Dough
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In a bowl, beat the eggs and measure out 5 tablespoons. Reserve the remaining beaten eggs to make the yema.
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In a large bowl, combine sugar and the 5 tablespoons of eggs. Stir until sugar is incorporated.
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Add the remaining warm milk, the yeast, and ¼ cup of the flour. Stir mixture until smooth and let stand briefly for about 2-3 minutes.
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Combine the remaining flour and salt and add to the bowl. Stir with a wooden spoon for 7 minutes or until it has gathered into a smooth, shiny dough. The dough will be very sticky. Do not add any flour.
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Add 2 tablespoons of the warm, melted butter and using your hands, mix the butter into the dough. Mix for about 5 minutes, incorporating the butter into the dough until it is soft, smooth and very shiny.
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Place dough in a lightly greased bowl and let rise for 1 ½ hours or until doubled in bulk.
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Knead the dough briefly just to deflate. Place it back in the bowl and chill in the fridge for one hour.
Make The Yema Filling:
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In a saucepan over medium, combine potato and enough water to cover. Bring to a boil and cook until very tender.
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Drain the potatoes and mash with the 4 teaspoons of milk until smooth. Set aside.
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In a medium saucepan over medium heat, add condensed milk, 4 tablespoons of the mashed potato, and the remaining egg from the dough ingredients.
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Stir the mixture constantly until thick and spreadable, about 15 minutes.
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Remove from heat and allow to cool.
Assemble The Yema Bread Rolls
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Grease a 9 inch round pan with melted butter. Set aside.
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Deflate the dough by lightly kneading and divide into 15 portions. Lightly flour your hands and work surface as needed.
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Roll each portion into a smooth ball and then flatten with your palms until it is about ¼ inch thick.
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Spoon about half a tablespoon of the yema filling on the center of the flattened dough. Fold and stretch the edges of the dough over the filling, then pinch the end while twisting it slightly to seal. Repeat with the other portions.
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Arrange the filled dough on the greased baking pan seam side down. Space them close to one another.
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Brush with the remaining melted butter and cover with a lightly buttered plastic wrap. Let rise for 1 ½ hours.
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Place your rack in the lowest position inside the oven. Preheat oven to 400 F.
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Set the baking pan on a baking sheet and place in the oven.
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Bake for 5 minutes, then lower temperature to 375 F. Bake for another 15 minutes or until the top of the buns are nicely golden.
Notes
- The right temperature of the milk is crucial for proofing the yeast; heat your milk to the optimal temperature of 105 to 110 F. Remember that yeast is a living organism, and a hot liquid will kill it!
- If the yeast mixture does not foam after 20 minutes, the yeast is probably “dead” so discard the mixture and start with a fresh pack.
- The dough will be very sticky initially. Use a wooden spoon to stir.
- DO NOT add flour, as it will toughen the bread. Add the melted butter to help the dough become soft, smooth, and easier to handle.
- When assembling the buns, keep the filling in the center of the dough and leave about a ½-inch border, as any smears on the sides will make sealing the dough difficult.
FAQ Yema Bread Rolls
Certainly! Here’s a FAQ-style guide to making Yema Bread Rolls:
Q: What are Yema Bread Rolls?
A: Yema Bread Rolls are a Filipino pastry made with soft bread rolls filled with a sweet custard-like filling called Yema. Yema is a popular Filipino confection made from condensed milk and egg yolks.
Q: What ingredients do I need to make Yema Bread Rolls?
A: The basic ingredients for Yema Bread Rolls include bread dough, condensed milk, egg yolks, butter, and vanilla extract. You may also need sugar, flour, and milk for the bread dough.
Q: Can I use store-bought bread dough?
A: Yes, you can use store-bought bread dough if you prefer. However, making your own bread dough from scratch allows you to have more control over the flavor and texture of the rolls.
Q: How do I make the bread dough for Yema Bread Rolls?
A: To make the bread dough, combine flour, sugar, yeast, and salt in a bowl. In a separate bowl, mix warm milk, melted butter, and an egg. Gradually add the wet ingredients to the dry ingredients and knead until a smooth and elastic dough forms. Let the dough rise until it doubles in size.
Q: How do I make the Yema filling?
A: To make the Yema filling, combine condensed milk, egg yolks, and butter in a saucepan. Cook the mixture over low heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat, add vanilla extract, and let it cool before using it as a filling.
Q: How do I assemble the Yema Bread Rolls?
A: Once the bread dough has risen, punch it down and divide it into small portions. Flatten each portion into a circle, spoon a dollop of Yema filling in the center, and seal the edges to form a ball. Place the filled balls on a baking sheet, cover them, and let them rise again until they double in size. Then, bake them in a preheated oven until golden brown.
Q: Can I add variations to the Yema Bread Rolls?
A: Yes, you can get creative and add variations to the basic recipe. For example, you can sprinkle sesame seeds or shredded cheese on top of the rolls before baking. You can also experiment with different flavors by adding cocoa powder or ube (purple yam) to the dough or filling.
Q: How should I store Yema Bread Rolls?
A: Yema Bread Rolls are best consumed on the day they are made. However, if you have leftovers, you can store them in an airtight container at room temperature for a day or two. To extend their shelf life, you can also store them in the refrigerator for up to a week.
Q: Can I freeze Yema Bread Rolls?
A: Yes, you can freeze Yema Bread Rolls. Allow them to cool completely, then place them in a freezer-safe container or bag. They can be stored in the freezer for up to a month. To thaw, simply leave them at room temperature or reheat them in the oven before serving.
Enjoy your delicious Yema Bread Rolls!