These soft and chewy buns filled with yema filling are an absolute favorite in the Philippines. Although it's a popular pasalubong from Camiguin, It's often sold out. When I was making my cinnamon rolls the other day, biting into my rolls, the texture of the bread resembled of that in pastel and it inspired me to recreate this yummy goodness. It's not an exact recipe of that popular pastel but these lovies can surely curb your cravings for those delicacies! :)

Pastel Buns with Yema Filling

By Claire A. Suarez
Soft and chewy buns filled with creamy yema filling.

Prep time: 01:35, Cook time: 00:35, Total time: 02:05
Yield: 16 mini buns

Ingredients:
2 and 3/4 cups all purpose flour
3 Tablespoons granulated sugar
1 teaspoon salt
1 package instant yeast (2 and 1/2 teaspoons)
3/4 cups fresh milk 2 Tablespoons margarine, melted
1 large egg, beaten

for the yema filling:
1 can condensed milk
3 egg yolks
1/4 cup fresh milk
2 teaspoons cornstarch diluted in 2 teaspoons of water

Instructions:

Combine all the ingredients for the yema filling in a saucepan and cook under medium heat until it thickens, set aside to cool.

Sift together flour, sugar, salt and instant yeast and set aside.

Mix margarine, egg and milk and pour it over the dry ingredients, and mix until a dough forms

Transfer the dough into a floured surface and knead for 15minutes or until the dough is tacky, smooth and no longer sticky

Divide dough into 16 equal pieces

Flatten each piece and drop a desired amount of yema filling at the center (I used a regular spoon for the filling)

Seal the dough into a ball (just like making dumpligs!)

Place the buns in a lightly greased pan and brush tops with egg whites(any pan desired would be fine, I used a rectangular pan)

Cover buns with a kitchen towel and let it rise for about an hour at a warm spot(at 45 minutes mark, you can preheat your oven to 350°F)

Bake the buns for about 30-35 minutes or until beautifully browned

Prepare coffee and enjoy your yummy buns! :)

Calories per serving: 202kcal
Fat per serving: 5.3g

Cinnamon Rolls

Freshly baked cinnamon rolls with soft, chewy buns, drizzled with milk and icing sugar glaze. So yummy and fragrant that it's gonna make your whole house filled with that delicious cinnamon aroma even while it's still baking. I remember the first time I made this was way back when I was still in Saudi Arabia, everytime we go to the mall, that stall of cinnabons would arouse our sense of smell. It was difficult for us to just head to the mall whenever we had sugar cravings so I thought maybe it's about time for me to face my fear of making yeast-containing bread. I used to think that it's really tricky with all the proofing and kneading and resting the dough. I feel like there's a 99.9% chance for me to fail at some point as I have never done it before, but hey! I was so proud of myself when i finally got to do it. I just followed the steps in making them religiously and I was satisfied with the result, although I had to adjust some ingredients according to my taste. For this particular recipe I didn't use cream cheese frosting as I don't have the ingredients readily, but this simple glaze was enough to satisfy my sweet tooth! :)

Cinnamon Rolls


INGREDIENTS:

2 and 3/4 cups all purpose flour
3/4 cups fresh milk
1 large egg
1 packet instant yeast (2 and 1/2 teaspoons)
1 teaspoon salt
3 Tablespoons granulated sugar
2 Tablespoons margarine, melted

Filling:
1/4 cup margarine
2 Tablespoons ground cinnamon
1/4 cup brown sugar

Glaze:
1 cup powdered sugar
2-3 Tablespoons fresh milk

INSTRUCTIONS:
1. Sift together flour, sugar, salt and instant yeast and set aside.
2. Mix margarine, egg and milk and pour it over the dry ingredients, and mix until a dough forms
3. Transfer the dough into a floured surface and knead for 15minutes or until the dough is tacky, smooth and no longer sticky, then transfer into a greased bowl and let rest for 5 minutes.
4. After the dough has rested, roll it out in a 15x9 inch rectangle, spread margarine on top. Mix ground cinnamon and brown sugar together and sprinkle all over the dough.
5. Roll the dough tightly into a log and cut into 12 pieces and place in a lightly greased 9x13 pan, cover with plastic wrap and let it rise for about 1 hour or until it doubles in size. (preheat oven to 350°F at 45 minutes mark)
6. To make the glaze, mix the powdered sugar and milk until smooth and set aside.
7. Remove cover and bake the rolls for about 15-20 minutes or until nicely browned and drizzle with glaze, ENJOY! :)

Brazo de Mercedes

A sweet custard-filled swiss roll that is super soft and pillowy, this delightful confection is an instant hit in a Filipino gathering. Everyone would be wanting to munch on this drool-worthy treat and I admit to craving for it on some nights too. It is very popular in the Philippines that you'll find a lot of wonderful recipes for it. I tried making it in the past and I had my own adjustments on this particular recipe. It has the right amount of sweetness from the custard but it doesn't overwhelm the meringue. I'm really looking forward to making this again once I got back my baking tools (and most importantly, my mixer) that I left in the Philippines. I hope you try it and let me know what you think on the comment box below. :)

Brazo de Mercedes

INGREDIENTS:
For the Meringue
1/2 cups granulated sugar
8 egg whites
1 teaspoon vanilla extract
4 teaspoons distilled white vinegar (substitute for 1 teaspoon cream of tartar)

For the custard:
8 egg yolks
3/4 cup condensed milk
1/4 tsp vanilla extract

Confectioner's sugar / icing sugar for dusting

INSTRUCTIONS:
1. Preheat oven to 350°F
2. In a bowl, add the vinegar (or cream of tartar) into the egg whites and beat with an electric mixer on high until soft peaks form
3. Add vanilla extract and gradually add sugar while beating in high until stiff peaks form
4. spread meringue on a baking sheet pan lined with baking paper and lightly greased and using the back of a fork, make a pattern on the meringue.
5. Bake the meringue for approximately 20 minutes or until it's set.
6. While the meringue is baking, make the custard filling by combining the egg yolks, condensed milk, and vanilla extract and continuously whisk in a saucepan over medium heat until it thickens and set aside.
7. Once the meringue is done, allow to cool for a few minutes, then dust with confectioner's sugar.
8. lay a baking sheet pan lined with a baking paper on top of meringue and quickly flip it over.
9. Remove the baking paper, spread the custard on top and roll the meringue into a log, slice into serving pieces and serve or chill before serving. ENJOY! :)