Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 packet active dry yeast (2 1/4 teaspoons)
1 cup warm water (around 100°F to 110°F)
2 tablespoons unsalted butter, melted
1 egg, beaten (for egg wash)
Bread crumbs or sesame seeds for topping (optional)
Tools:
Mixing bowl
Measuring cups and spoons
Wooden spoon or stand mixer
Dough scraper
Clean work surface for kneading
Baking sheet lined with parchment paper
Oven
Pastry brush
Procedure:
Activate yeast: In a small bowl, combine warm water and yeast. Stir to dissolve yeast, then let it sit
for 5-10 minutes until frothy.
Mix dry ingredients: In a large mixing bowl, combine flour, salt, and sugar.
Combine wet ingredients: Add melted butter, yeast mixture, and mix until a shaggy dough forms.
Knead dough: Turn dough out onto a clean work surface and knead for 10-15 minutes until smooth
and elastic.
First rise: Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1
hour, or until doubled in size.
Punch down: Punch down dough to release air.
Shape: Divide dough into 8-10 equal pieces. Roll each piece into a ball and then flatten slightly into
an oval shape.
Second rise: Place shaped dough on a baking sheet lined with parchment paper, leaving about 1
inch of space between each roll. Cover with plastic wrap and let rise for another 30-45 minutes.
Egg wash: Brush tops with beaten egg for a golden glaze.
Bake: Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until golden brown.
Cool: Let cool on a wire rack for at least 10-15 minutes before serving.
Optional: Brush tops with melted butter or sprinkle with bread crumbs/sesame seeds before
baking.
Spanish Bread
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 packet active dry yeast (2 1/4 teaspoons)
1 cup warm water (around 100°F to 110°F)
2 tablespoons unsalted butter, melted
1/2 cup grated cheddar cheese (or other cheese of your choice)
1 egg, beaten (for egg wash)
Sesame seeds or poppy seeds for topping (optional)
Tools:
Mixing bowl
Measuring cups and spoons
Wooden spoon or stand mixer
Dough scraper
Clean work surface for kneading
Baking sheet lined with parchment paper
Oven
Pastry brush
Cheese grater
Procedure:
Activate yeast: In a small bowl, combine warm water and yeast. Stir to dissolve yeast, then let it sit
for 5-10 minutes until frothy.
Mix dry ingredients: In a large mixing bowl, combine flour, salt, and sugar.
Combine wet ingredients: Add melted butter, yeast mixture, and mix until a shaggy dough forms.
Knead dough: Turn dough out onto a clean work surface and knead for 10-15 minutes until smooth
and elastic.
First rise: Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1
hour, or until doubled in size.
Punch down: Punch down dough to release air.
Shape: Divide dough into 1 large round or oblong shape, or into smaller rolls.
Add cheese: Sprinkle grated cheese evenly over the dough, leaving a 1-inch border around the
edges.
Fold and seal: Fold the dough over the cheese, pressing edges to seal.
Second rise: Place shaped dough on a baking sheet lined with parchment paper, cover with plastic
wrap, and let rise for another 30-45 minutes.
Egg wash: Brush tops with beaten egg for a golden glaze.
Bake: Preheat oven to 375°F (190°C). Bake for 25-35 minutes, or until golden brown.
Cool: Let cool on a wire rack for at least 10-15 minutes before slicing.
Optional: Sprinkle sesame seeds or poppy seeds on top of the bread before baking for added flavor
and texture.
Cheese Bread
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 packet active dry yeast (2 1/4 teaspoons)
1 cup warm water (around 100°F to 110°F)
2 tablespoons unsalted butter, melted
1 egg, beaten (for egg wash)
Tools:
Mixing bowl
Measuring cups and spoons
Wooden spoon or stand mixer
Dough scraper
Clean work surface for kneading
Baking sheet lined with parchment paper
Oven
Pastry brush
Procedure:
Activate yeast: In a small bowl, combine warm water and yeast. Stir to dissolve yeast, then let it sit
for 5-10 minutes until frothy.
Mix dry ingredients: In a large mixing bowl, combine flour, salt, and sugar.
Combine wet ingredients: Add melted butter, yeast mixture, and mix until a shaggy dough forms.
Knead dough: Turn dough out onto a clean work surface and knead for 10-15 minutes until smooth
and elastic.
First rise: Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1
hour, or until doubled in size.
Punch down: Punch down dough to release air.
Shape: Divide dough into 8-10 equal pieces. Roll each piece into a ball and then flatten slightly into
an oval shape.
Create indentation: Using your thumb, create a small indentation in the center of each oval-shaped
dough.
Second rise: Place shaped dough on a baking sheet lined with parchment paper, cover with plastic
wrap, and let rise for another 30-45 minutes.
Egg wash: Brush tops with beaten egg for a golden glaze.
Bake: Preheat oven to 375°F (190°C). Bake for 15-20 minutes, or until golden brown.
Cool: Let cool on a wire rack for at least 10-15 minutes before serving.
Tips:
To achieve the characteristic Monay shape, make sure to create a clear indentation in the center of
each dough.
You can also add sesame seeds or breadcrumbs on top of the Monay before baking for added
texture and flavor.
Monay
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 packet active dry yeast (2 1/4 teaspoons)
1 cup warm water (around 100°F to 110°F)
2 tablespoons unsalted butter, melted
1/2 cup unsweetened cocoa powder
1/2 cup semi-sweet chocolate chips
1 egg, beaten (for egg wash)
Tools:
Mixing bowl
Measuring cups and spoons
Wooden spoon or stand mixer
Dough scraper
Clean work surface for kneading
Baking sheet lined with parchment paper
Oven
Pastry brush
Procedure:
Activate yeast: In a small bowl, combine warm water and yeast. Stir to dissolve yeast, then let it sit
for 5-10 minutes until frothy.
Mix dry ingredients: In a large mixing bowl, combine flour, salt, sugar, and cocoa powder.
Combine wet ingredients: Add melted butter, yeast mixture, and mix until a shaggy dough forms.
Knead dough: Turn dough out onto a clean work surface and knead for 10-15 minutes until smooth
and elastic.
First rise: Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1
hour, or until doubled in size.
Punch down: Punch down dough to release air.
Add chocolate chips: Fold in chocolate chips into the dough.
Shape: Divide dough into 1 large round or oblong shape, or into smaller rolls.
Second rise: Place shaped dough on a baking sheet lined with parchment paper, cover with plastic
wrap, and let rise for another 30-45 minutes.
Egg wash: Brush tops with beaten egg for a golden glaze.
Bake: Preheat oven to 375°F (190°C). Bake for 25-35 minutes, or until golden brown.
Cool: Let cool on a wire rack for at least 10-15 minutes before slicing.
Tips:
To enhance the chocolate flavor, you can add more cocoa powder or use high-quality dark
chocolate chips.
You can also add nuts or dried fruits to the dough for added texture and flavor.
Chocolate bread
Ingredients:
1 1/2 cups warm milk (around 105°F to 115°F)
1/4 cup granulated sugar
2 teaspoons active dry yeast
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup unsalted butter, melted
1/2 cup unsalted butter, softened (for laminating)
1 egg, beaten (for egg wash)
Tools:
Mixing bowl Measuring cups and spoons
Wooden spoon or stand mixer Dough scraper
Clean work surface for kneading and laminating
Baking sheet lined with parchment paper
Oven Pastry brush Rolling pin
Procedure:
Step 1: Make the Dough
In a small bowl, combine warm milk, sugar, and yeast. Stir to dissolve yeast, then let it sit for 5-10
minutes until frothy. In a large mixing bowl, combine flour, salt, and melted butter.
Add yeast mixture and mix until a shaggy dough forms. Knead dough: Turn dough out onto a clean
work surface and knead for 10-15 minutes until smooth and elastic.
Step 2: Laminate the Dough
Roll out dough: Use a rolling pin to roll out dough to a thickness of about 1/4 inch.
Add softened butter: Place softened butter on top of dough, leaving a 1-inch border around edges.
Fold and roll: Fold dough over butter, like a letter, and then roll out to a thickness of about 1/4
inch. Repeat laminating: Repeat steps 2-3 three more times, for a total of four laminations.
Step 3: Cut and Shape Croissants
Cut dough: Use a pastry cutter or a sharp knife to cut dough into long, thin triangles.
Roll croissants: Roll each triangle into a croissant shape, curling ends towards each other.
Place on baking sheet: Place shaped croissants on a baking sheet lined with parchment paper.
Step 4: Proof and Bake Croissants
Proof croissants: Let croissants proof in a warm place for 1-2 hours, or until puffed and doubled in
size.
Egg wash: Brush tops with beaten egg for a golden glaze.
Bake: Preheat oven to 400°F (200°C). Bake for 15-20 minutes, or until golden brown.
Tips:
Use high-quality ingredients, including European-style butter and unbleached flour.
Keep dough and butter cold throughout the laminating process.
Don't overwork dough, as this can lead to tough croissants.
Croissant
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 packet active dry yeast (2 1/4 teaspoons)
1 cup warm water (around 100°F to 110°F)
2 tablespoons unsalted butter, melted
1/2 cup ube halaya (purple yam jam)
1 egg, beaten (for egg wash)
Ube extract or purple food coloring (optional)
Tools:
Mixing bowl
Measuring cups and spoons
Wooden spoon or stand mixer
Dough scraper
Clean work surface for kneading
Baking sheet lined with parchment paper
Oven Pastry brush
Procedure:
Step 1: Make the Dough
In a small bowl, combine warm water and yeast. Stir to dissolve yeast, then let it sit for 5-10
minutes until frothy. In a large mixing bowl, combine flour, salt, sugar, and melted butter.
Add yeast mixture and mix until a shaggy dough forms. Knead dough: Turn dough out onto a clean
work surface and knead for 10-15 minutes until smooth and elastic.
Step 2: Add Ube Halaya
Divide dough into two equal pieces. Roll out each piece into a thin sheet.
Spread ube halaya evenly over each sheet, leaving a 1-inch border around edges.
Fold and roll: Fold dough over ube halaya, like a letter, and then roll out to a thickness of about 1
inch.
Step 3: Shape and Proof
Cut dough: Use a pastry cutter or a sharp knife to cut dough into desired shapes.
Place on baking sheet: Place shaped dough on a baking sheet lined with parchment paper.
Proof: Let dough proof in a warm place for 1-2 hours, or until puffed and doubled in size.
Step 4: Bake
Egg wash: Brush tops with beaten egg for a golden glaze.
Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
Tips:
Use high-quality ube halaya for the best flavor and color.
Adjust the amount of ube halaya to your liking.
Add a few drops of ube extract or purple food coloring to enhance the color and flavor.
Ube Bread
