Pan de sal is a traditional breakfast bread from the Philippines. Even though its named literally, translates to salty bread in Spanish, this Filipino bun is slightly sweet with a great mix of texture from the crispy breadcrumb coating and the pillowy interior. I have so many fond childhood memories related to this breakfast bun and as the buns bake in my home oven, the sweet scent helps me reminisce of chilled early weekend mornings when I would walk with my grandma to the local bakery where they bake pan de sal in large outdoor clay ovens. We would walk back home with a brown bag filled with warm buns.
This recipe is very simple to make and uses active dry yeast, and store bought bread crumbs.
Ingredients
3 cups All Purpose Flour
1 Egg
1/4 cup Granulated Sugar
1 tsp Salt
2 tbsp Melted Butter
1 cup Milk
2 1/2 tsp Active Dry Yeast
1/4 cup Bread Crumbs
Directions
Warm the milk in the microwave for about a minute. Add 1 tbsp of sugar and the active dry yeast. Stir and bloom the yeast for about 5 minutes. The yeast should froth to the surface of the milk.
While the yeast is blooming, combine the flour, egg, remaining sugar, salt, and melted butter.
Once the yeast is frothy, add the the yeast mixture to the flour bowl. Mix well until no longer powdery and you've formed a shaggy dough.
Turn the dough out on a clean surface and knead by hand for about 3 minutes or until the dough has taken a shape and bounces immediately back when pressed slightly.
Grease the inside of the bowl with oil or butter, return the dough in the bowl, cover it with plastic wrap or kitchen towel. Let the dough rise in a warm and draft free spot until it doubles in size - about 1.5 hours. This process will be shorter during humid and warmer days.
Prepare a parchment covered baking sheet. Once the dough has risen, divide it into 12 equal portions. Shape into buns with, ensuring the surface is nice and tight.
Spray the shaped buns with a bit of warm water and coat in bread crumbs. Arrange the buns on the baking sheet with about 2 inches of space in between. Cover the buns with a clean kitchen towel and let it rise a second time for 30 minutes.
Preheat your oven to 375 degrees Fahrenheit. Once the second proofing is done, transfer the tray into the oven on the middle rack and bake for 10 minutes. Rotate and bake another 10 minutes. Buns should have a golden brown colour.
Let the buns cool for about 10 minutes before enjoying.
