Yema Bread Rolls are convenient to eat. They are similar to the common Filipino dessert which is yema cake, but it does not require a fork and a plate. It may also be called “pastel bread” if you are more familiar with that name.
Filipinos love yema so much. It is similar to how custard tastes but it is sweeter and almost caramelized. Most of the time, Filipinos make this sweet into bite-sized or triangle-shaped candies and wrapped in colored cellophane. Also, they love using it as a dip for some rice cakes like kutsinta. It was only recently when it became used as a filling for pastry.
Since yema has already been widely used in many Filipino desserts, the discovery of this recipe is no surprise. They would have simply thought of making a delicacy that involves a freshly-baked bun and a Pinoy sweet.
There are many places in the Philippines that claim to be the original makers of this pastry. It is also known as Pastel de Camiguin or simply called Pastel. In pasalubong shops, you will then notice boxes of bread being sold by different merchants. Check the boxes and you’ll see how it is written there where the goods were made from.
What's in the filling?
Yema Bread Roll is filled with gooey sweet custard, primarily made of condensed milk and eggs.
If you are not fond of eating sweet stuff, maybe it’s better to limit your intake of this delicacy. Also, people who have blood sugar issues should be aware of the treat’s sugar content. But if you are sure that you are healthy enough to eat foods that are less nutritious, then give it a go. Just remember to eat one piece at a time, no matter how delicious it is.
With their soft bread and sweet filling, yema bread rolls became a favorite pasalubong in the country. For those who have their own share of a sweet tooth, this delicacy is a blessing. You can eat it as an after-meal dessert or as a snack.
Yema Bread Rolls Recipe
- 1 cup water warm
- 3 tbsp white sugar
- 1 sachet active dry yeast 7 g or 2 ¼ tsp
- 3 cups all-purpose flour
- ½ tsp salt
- ⅓ cup white sugar
- 3 tbsp unsalted butter melted
- 1 medium egg
- 6 egg yolks
- 1 can condensed milk
- 1 tsp vanilla extract
- In a jug, combine warm water and 3 tbsp sugar, stir until well dissolved. Add the active dry yeast. Let it sit for 5-10 minutes or until it becomes foamy. That means the yeast is activated and ready to use.
- In a large bowl, whisk the flour, salt and white sugar. Pour the yeast mixture into the dry ingredients. Add the egg and melted butter. Stir using a wooden spoon or spatula until it forms a dough.
- Lightly flour a flat surface and manually knead the dough for 8-10 minutes. Alternatively, use a stand mixer and mix it for 6 minutes at medium speed. The dough is ready when it becomes stretchy and smooth.
- Transfer into a greased bowl, cover it with a tea towel and place in a warm place to rise for 1 to 1.5 hours.
- Meanwhile, prepare the yema filling. In a saucepan, combine egg yolks and condensed milk. Stir until well combined and turn on the heat to low heat. Continue to stir while cooking until it becomes smooth and thick. Turn off the heat, add the vanilla extract and stir again until well incorporated. Set aside.
- When the dough is ready, divide it into 20 pieces. Flatten each piece and put about 1 tbsp of yema filling in the middle. Seal and shape into balls. Arrange in a prepared baking tray lined with parchment paper, cover with a tea towel and let it rise for another 30-45 minutes. Brush egg wash on each piece. Bake in a pre-heated oven at 170°C for 15-20 minutes.