Pan de regla is a soft Filipino bread filled with a bright red milk-bread pudding center.
1 hour · Serves 36
Ingredients for Pan de Regla
2 1/2 cups high-grade flour
2 1/4 tsp yeast
1/4 cup lukewarm water
1/2 cup lukewarm milk
2 tbsp melted butter
3 tbsp sugar, divided
1/2 tsp salt
10 to 12 medium-thick slices bread, roughly torn
2 1/4 cups full-cream milk
2 eggs, beaten
3/4 cup sugar, for filling
1 tbsp red food coloring, or enough for a bright red color
3 tbsp butter, for filling
1 tsp vanilla extract
1 egg, beaten, for egg wash
How to cook Pan de Regla
1.Combine the lukewarm water, yeast, and 1/2 tbsp of the sugar in a bowl, then let it stand in a warm spot until foamy.
2.In a large mixing bowl, combine the high-grade flour, lukewarm milk, melted butter, remaining sugar, salt, and the foamy yeast mixture.
3.Knead with a dough hook on the lowest speed for 5 minutes until a dough forms, then knead on medium speed for about 20 minutes until smooth and elastic.
4.Cover the bowl with a clean damp towel and let the dough rise in a warm place until doubled.
5.While the dough rises, pulse the torn bread and full-cream milk in a food processor until loose and pasty.
6.Transfer the bread mixture to a large nonstick pan, add the beaten eggs, 3/4 cup sugar, red food coloring, 3 tbsp butter, and vanilla, then cook over medium heat while stirring constantly until thick, dense, and pudding-like; cool completely.
7.Deflate the risen dough, flatten it, and divide it into 2 equal portions.
8.Roll one portion into a rectangle, place filling along the middle of the upper half and the middle of the lower half, then slice the dough crosswise between the two filled sections.
9.Pull the edges of each filled half together to seal, place seam-side down, and cut into 9 pieces; arrange on a baking-paper-lined tray and poke the tops with a fork.
10.Repeat with the second dough portion to make 36 pieces total, then loosely cover and let rise for about 1 hour, or until puffy.
11.Brush the tops with beaten egg wash.
12.Bake in a preheated 180°C oven for 15 to 18 minutes, or until the tops are golden brown.
