Ingredients

Dough

• 340g Bread Flour (BF)
• 170g All-Purpose Flour (APF)
• 72g Light Brown Sugar
• 7g Instant or Active Dry Yeast
• 7g Fine Salt
• 270g Milk
• 60g Butter (softened)
• 1 Large Egg
• Fine breadcrumbs (as needed for coating)

Pastillas Cream

• 100g Butter
• ½ can Sweetened Condensed Milk
• 200g Milk Powder
• 150g Cold Heavy Cream
• Pinch of salt

Brown Powdered Milk Coating

• Milk powder dry-toasted in a skillet over low heat until golden brown and fragrant
• Melted butter (for brushing)

Step-by-Step Instructions

Step 1: Knead, Rest, and First Rise

1. Combine Base: In a large mixing bowl, combine the bread flour, all-purpose flour, light brown sugar, instant yeast, and fine salt. Pour in the milk and the large egg. Mix until a rough, shaggy dough forms.
2. First Knead: Add the 60g of softened butter. Knead by hand or mixer for 8 minutes.
3. Bench Rest: Let the dough rest undisturbed for 15 minutes to allow the gluten to relax.
4. First Rise: After the rest, resume handling the dough to shape it into a smooth, tight ball. Place it into a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot until doubled in size.

Step 2: Toast the Milk Powder Coating

1. Toast: While the dough rises, pour your milk powder into a completely dry skillet over low heat. Do not add any oil or butter.
2. Stir Continuously: Move the powder constantly with a heatproof spatula. Keep the heat very low to prevent the milk sugars from melting and sticking together.
3. De-clump and Cool: Once it shifts from white to a uniform, fragrant golden-brown color, immediately remove the pan from the heat. Transfer to a cool bowl. If stubborn clumps form, place the cooled powder in a zip-top bag and crush it with a rolling pin, or pulse it briefly with an immersion blender or small food processor until completely fine. Set it aside for the final dusting step.

Step 3: Whip the Pastillas Cream

1. Beat: Cream the 100g of butter and ½ can of condensed milk together until light and smooth.
2. Combine: Fold in the 200g of milk powder and a pinch of salt.
3. Whip: Gently mix in the 150g of cold heavy cream until it forms a thick, spreadable cream.
4. Prep for Piping: Transfer the mixture directly into a piping bag. Leave it at room temperature—do not refrigerate it.

Step 4: Precise Shaping & Arrangement

1. Portion: Punch down the risen dough to deflate it. Weigh out individual pieces to exactly 55g each (you will get 17 to 18 pieces).
2. Shape: Shape each 55g portion directly into a smooth ball. Do not flatten them.
3. Moisten & Coat: Spray the dough balls with a little bit of water, then roll them completely in fine breadcrumbs so the crumbs stick perfectly.
4. Arrange: Place the coated dough balls into a thin can container, fitting 6 pieces at a time.
5. Second Rise: Cover the container loosely and let the rolls proof for 30 to 45 minutes until puffy.

Step 5: Precision Bake, Cool, Fill & Finish

1. Bake: Preheat your oven to 175°C (350°F). Bake the container of rolls for exactly 17 minutes. Tip: At the 14-minute mark, quickly rotate your container 180 degrees to ensure an entirely even, golden crust.
2. Cool Completely: Pull the pandesal out of the oven. Keep them right where they are and let them cool down completely to room temperature so they won't melt your cream.
3. Fill: Poke a small hole in the bottom of each completely cooled roll. Grab your piping bag of pastillas cream and pipe the cream directly inside through the bottom hole until filled.
4. Finish: Brush the top of each filled, cooled roll generously with melted butter, then immediately dust or roll them in your fine, toasted brown milk powder. Serve!

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