If you want to try the softest pull apart bread then look no further this is the recipe you are looking for. Pan de Siosa is a Filipino type of pull apart bread which is known for its soft texture and its generous toppings of butter, sugar and cheese.
For some reason I kept on remembering the name of this bread but can’t figure out when was the last time I had this, for that reason I will be making some today. Pan de Siosa might not be a popular type of bread in the Philippines nowadays but when I was young, I remember my mom buys this quite frequently in a bakery in 18th Avenue, Murphy Cubao. She usually buys this with monay or putok which is exactly the opposite texture to this bread.
Pan de Siosa or Pan de Syosa is a type of pull apart bread that is very soft and fluffy. Almost similar to ensaymada where it is generously topped with butter/margarine, white sugar and cheese. They key differences are ensaymada is usually prepared like a brioche or with potatoes to achieve the needed taste and texture, pan de siosa on the other hand relies on the dough kneading and rising process to achieve the perfect fluffiness and softness. Ensaymada also are usually prepared in a coiled shape while pan de siosa are gently stuck together making it a type of pull apart.
Pan de Siosa although can be found in Manila, this type of bread is commonly found in the Visayas area, particularly the cities of Iloilo and Bacolod but they are consumed quite differently. In Bacolod this is sometimes found paired with Batchoy but instead of the fancy version where it is generously topped with cheese, sugar and butter, the one that pairs perfectly with this dish does not come with the toppings. Another interesting way of using this bread, still in Bacolod, where it is skewered on barbeque sticks, chargrilled like barbecue then brushed with oil or margarine with banana ketchup, it can be eaten on its own or better yet paired with Pinoy style barbecue.
How about you do you have any thing that you think might be a good pair to this bread, let me know.
In a bowl combine yeast, warm water and 1 tsp white sugar. Set it aside until foamy.
Place yeast and water mixture in a stand-up mixer together with the rest of the bread ingredients.
Using a kneading hood, mix everything in the lowest speed for 5 minutes. Increase speed to the next speed setting then continue to mix/knead for 10 minutes. At this stage it should be elastic and stretchy, if not continue kneading for 5 more minutes.
Remove mixing bowl from mixer, shape the dough into a large round ball, place it in a large bowl then cover it with a damp cloth. Place bowl in a warm location and let it rise until the size doubles.
This can take between 1 1/2 hours to 3 hours depending on the humidity and temperature you left the bowl. You can also prepare this a day in advance and once the size doubles place it immediately in the refrigerator to stop it from rising, then just continue on the next day.
Remove the dough from the bowl, gently deflate them then divide into 21 to 24 portions. Shape each portion into a small ball then arrange them in three 9-inch round baking pan spacing them evenly. Set this aside then cover it with a damp kitchen towel then let it rise until it doubles in size.
Once dough is ready, brush top with beaten egg then bake in a 180C preheated oven for 18-20 minutes or until the buns are lightly golden.
Remove from oven, pour melted butter on top, sprinkle it with generous amounts of sugar and grated cheese.