Step 1

In a measuring cup or small bowl, stir warm water, active dry yeast and sugar until combined. Set aside and let stand until bubbly (about 10 minutes).

Step 2

In a large bowl, stir sugar and oil until combined.

Step 3

Add salt, yeast mixture, ube extract and 1 cup flour. Stir until well blended.

Step 4

Proceed to add the rest of the flour ½ cup at a time, combining well after each addition.

Step 5

Once the dough starts pulling and sticking together in a ball, transfer to a lightly floured surface and knead until smooth and elastic (8-10 minutes).

Step 6

Oil another large bowl and transfer dough there. Turn to ensure all sides of the dough is coated.

Step 7

Cover the bowl with a damp cloth or plastic wrap and allow to rise in a dry, warm place (about 90F) until it doubles in size (about 2 hours).

Step 8

When ready, turn the dough into a lightly floured surface, knead slightly and divide into 32 pieces.

Step 9

Shape each piece into an oval - like an egg - and place onto a lightly greased 9x13 inch baking pan (you'll need 2 baking pans).

Step 10

Optional: if filling - flatten each piece of dough slightly, place a piece of cheese, a dollop of ube jam, or both, in the middle. Fold the dough over the filling completely, pinch to seal (like a dumpling), then shape.

Step 11

Cover baking pans and allow to rise a second time (about 1 hour).

Step 12

Preheat oven to 375F.

Step 13

Sprinkle bread crumbs on top of the ube pandesal and bake for 15-20 minutes or until they spring back when gently pressed.

Step 14

Remove from oven. Best enjoyed freshly baked.