Pandeflan Recipe

In a small bowl, combine warm milk, yeast, and sugar. Mix well. Let it bloom for 5 to 10 minutes.

In another small bowl, beat together the milk, sugar, butter, salt and beat until combined. Set aside.

In a large bowl, whisk together all the dry ingredients. Add the egg, vanilla and other wet ingredients (milk mixture, and bloomed yeast). Mix until smooth.

Transfer the dough to a lightly floured surface. Knead dough, adding more flour as necessary, until dough is smooth and elastic.

Form the dough into a ball then place it in a lightly greased bowl, cover with plastic wrap or clean cloth and let sit for 1 hour.

Transfer the dough to a lightly floured board or clean and dry surface. Divide the dough into 20 pieces or more depending on your desired size. Flatten each piece and then spread ½ teaspoon of the leche flan on top.

Seal and shape into a ball, roll in breadcrumbs and then place in a baking pan lined with parchment paper. Repeat with the rest of the dough pieces.

Cover with a cloth and let rise until doubled in size. (Rising time may vary depending on the humidity.)

Bake in a 225 degree C (437 degrees F) preheated oven for 10 minutes and then increase the oven temperature to 325 degrees C (617 degrees F) while keeping the pandesal in the oven. Bake for another 10 to 15 minutes until golden brown. 

Using tongs, dip one side of the pandesal to the caramel syrup. let it cool till the caramel becomes crunchy. Serve warm. (Time and temperature depends on your type of oven, keep an eye while baking on the first batch.)