Hello spring! Winter has officially ended and now comes the season of floral patterns and pastel looks. When it comes to the fashion and retail world, spring is usually one of my favourite seasons to dress up in because it’s the time for chiffon, light pinks and creams. Anyway, on the topic of spring, you’d think that after two or so weeks of non-stop raining and the sun finally out, I would enjoy the lovely spring weather. Except no. I unfortunately got sick again because of the weather and now I’m sitting at home drinking a whole lot of water to stop me from going into a coughing fit.
So moving on… For this post, I wanted to go back to my Filipino roots and make a common Filipino treat. Some weekends, my family and I have Pandesal and Ensaymada for breakfast, and so I was inspired to try and make my own version of the sugary brioche-like buns that we Filipinos have. Just like brioche, they’re fluffy and golden yellow, buttery and sweet all at once. Read on for the recipe and a little background information on just what makes these sweet bread rolls a delicious treat.