Malunggay Pandesal Soft, Fluffy, and Nutritious

Описание: Soft, fluffy malunggay pandesal that’s easy to make at home. This recipe uses malunggay (moringa) leaves for a light green color, a subtle, earthy flavor, and extra nutrients. It’s great for breakfast, merienda, or sandwich bread, and it freezes well, so you can bake ahead.

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How to make Malunggay Pandesal

✅Ingredients:

1 cup malunggay leaves, washed
2 ¼ teaspoon active dry yeast
¼ cup warm water (105-115F)
1 cup lukewarm milk
2 oz softened butter
2 eggs, lightly beaten
½ cup sugar
1 ½ teaspoon salt
4 ¼ cups all-purpose flour, 2 cups separated
Breadcrumbs

✅Instructions:

Pat dry malunggay leaves and finely chop. Set aside.

In a mixing bowl, add yeast and warm water, stir to combine. Let it sit for 10 minutes, until it becomes frothy.

In a bowl, add lukewarm milk, softened butter, eggs, sugar, and salt. Stir until combined. Add to the yeast mixture.

Add 2 cups of flour and, with the hook attachment, mix on low speed until the flour is moistened.

Add chopped malunggay leaves. Increase speed until fully incorporated. Add 2 ¼ cups of flour gradually, ½ cup at a time. Keep mixing until the dough starts to gather in the center.

On a lightly floured surface, knead the dough until smooth and elastic. Place the kneaded dough in a lightly oiled bowl. Cover with plastic film and allow to rise for 1 to 1.5 hours.

Lightly deflate the dough and place it on the working surface. Shape into a log and divide into 24 equal portions. Shape each portion into a ball and roll in breadcrumbs to coat.

Arrange coated dough on a parchment-lined baking sheet. Cover with a cloth and allow to rise for about 1 hour.

Bake in a pre-heated 350F (180C) oven for 15 to 20 minutes. Remove from the oven. Serve and enjoy!

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