Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Irresistible Pan de Leche Buns: Soft, Sweet, and Homemade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 27 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours 2 minutes
  • Yield: 14 buns
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: Filipino

Description

Discover how to make irresistibly soft and sweet Pan de Leche buns at home with this step-by-step recipe. These homemade milk buns feature a tender, fluffy texture and a creamy, sweet condensed milk filling that melts in your mouth, perfect for a comforting snack or breakfast treat.

Ingredients

Dough Ingredients

  • 2 and 1/4 tsp active dry yeast
  • 1 and 1/4 cup warm milk
  • 4 and 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1/2 cup sugar

Filling Ingredients

  • 1/4 cup cornstarch
  • 1 cup milk
  • 300 ml condensed milk
  • 1 tsp vanilla extract

For Brushing

  • 2 tbsp milk

Instructions

  1. Activate Yeast: In a large mixing bowl, sprinkle the active dry yeast over the warm milk. Let it stand for about 5 minutes until it becomes foamy, indicating the yeast is active and ready.
  2. Combine Wet Ingredients: Add the lightly beaten eggs, sugar, vegetable oil, and salt to the yeast mixture. Stir gently with a wooden spoon until all ingredients are fully incorporated.
  3. Add Flour: Gradually mix in 4 cups of all-purpose flour, one cup at a time, stirring well after each addition. Continue adding the remaining flour as needed until a soft, shaggy dough forms.
  4. Knead Dough: Transfer the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. This develops the gluten structure needed for a soft bun.
  5. First Rise: Shape the dough into a ball and place it in a covered bowl. Allow it to rise for 1 to 1 and 1/2 hours until it doubles in size.
  6. Make Filling: In a saucepan, whisk together cornstarch and 1 cup milk until smooth. Add the condensed milk and cook over medium heat, stirring constantly until the mixture thickens, about 3 to 4 minutes. Remove from heat and stir in vanilla extract. Let the filling cool.
  7. Shape Buns: Punch down the risen dough to release air. Divide it into 14 equal portions. Flatten each piece into an oval shape and spoon the cooled filling into the upper third of the dough.
  8. Fold and Seal: Fold the upper part of the dough over the filling, pinching the edges to seal securely. Make slits on the lower portion and fold it over the filling to encase it completely.
  9. Second Rise: Arrange the buns on a baking pan lined with parchment paper. Cover and let them rise again for about 1 hour until puffy.
  10. Prepare for Baking: Preheat your oven to 350°F (175°C). Brush the tops of the buns with 2 tablespoons of milk to give them a lovely golden color while baking.
  11. Bake: Bake in the preheated oven for 18 to 22 minutes until the buns are lightly golden on top.
  12. Serve: Optionally, sprinkle with powdered sugar for extra sweetness before serving. Enjoy your soft, sweet Pan de Leche buns warm or at room temperature.

Notes

  • Ensure the milk used to activate the yeast is warm, not hot, to avoid killing the yeast.
  • Kneading is key for soft buns; do not rush this step.
  • Filling can be made ahead and refrigerated until ready to use.
  • Use parchment paper on the baking pan to prevent buns from sticking.
  • These buns are best eaten fresh but can be stored in an airtight container for up to 3 days.
  • Reheat buns in a microwave for 15-20 seconds to regain softness.

Find it online: https://slsrecipes.com/irresistible-pan-de-leche-buns-soft-sweet-and-homemade-recipe/