Pandesal Stuffing with Longganisa Recipe on Food52 (2024)

Directions

1. Corn pandesal
2. In a large bowl, whisk together flour, baking powder, salt, and 2 cups sugar.
3. In a small saucepan, warm milk to 104°F and remove ½ cup and place in a small bowl. In small bowl, stir in yeast and 2 tsp sugar and let sit until yeast is bloomed, about 10 minutes. In saucepan, warm the rest of the milk to just below a simmer and add 1 cup corn meal and cook until the mixture bubbles and reaches the consistency of porridge. Remove from heat.
4. Pour cornmeal mixture into bowl of a stand mixer fitted with a paddle hook. Let cool to lukewarm. Add bloomed yeast, butter, and 2 tbsp oil and mix on low speed. Add one egg at a time. Increase speed to medium-low. In 30-second increments, add the rest of the dry ingredients in thirds. Mix until dough pulls away from the sides of the bowl, about 5 minutes.
5. Switch the paddle to the dough hook and knead at medium speed for 6-8 minutes. Pull the dough out onto lightly floured surface and knead until the dough becomes smooth and supple, about another 7 minutes. Lube the inside of a large bowl with 1 tbsp oil. Transfer the dough to the bowl and over with a damp towel. Let dough sit somewhere warm and let rise until doubled in size, about 2 hours.
6. Portion dough into quarters. Using a rolling pin, roll out one quarter into an 8x8-inch square. Starting at the closest edge, roll dough into a tight log, leaving the seam on the bottom. Cut the log into 6 equal segments. Repeat with other 3 quarters of dough for 24 total buns.
7. Transfer rolls evenly onto two Silpat- or parchment-lined baking sheets. Sprinkle the tops with a dusting of corn meal. Cover with a damp towel and let proof until doubled in size, 30-45 minutes.
8. Meanwhile, preheat oven to 350°F. Bake the rolls until golden brown, 15-20 minutes, rotating and switching baking sheets halfway through.

1. Stuffing
2. Preheat oven to 400°F. Spread torn rolls onto a baking tray and toast for 10 minutes until crispy. Remove toasted sweet rolls and place in 9x13-inch casserole dish greased with oil.
3. Meanwhile, in a large frying pan, heat 1 tbsp oil over medium heat. Add longganisa and break up into bite-sized chunks. Cook longganisa for 8-10 minutes, stirring a few times to brown different sides. With a slotted spoon, transfer longganisa to casserole dish. To hot pan, add onion and sweat for 4-5 minutes, stirring occasionally. Add garlic and sauté for another 2 minutes. Remove from heat and set aside.
4. Crack eggs into a large bowl and whisk. Add broth, green onion, and 1 tbsp salt and whisk again.
5. In the casserole dish, toss together toasted rolls, longganisa, onion, garlic, baby spinach and plenty of black pepper. Pour egg mixture over stuffing mixture and toss again. Cover with foil and bake for 30 minutes. Remove foil, increase oven to 450°F and bake for another 10-12 minutes. Remove and let sit for 10 minutes. Serve warm.