Variation(s) to Pan de Sal

Before I delve into this variation to my pan de sal I just would like to tell you that the frozen ensaymada dough worked really well. It worked so well it gave me an idea for a “new product” to rival canned cinnamon rolls… well, to Filipinos at least. I can make millions out of this…



Enough of that dreaming…

The great thing about making your own pan de sal is the fact that you can vary the recipe to suit what you like and what you need at that time. And I’m not talking ‘bout just adding more sugar for a sweeter variety or salt if you feel like salty bread (the sal, by the way, of Pan de sal is actually the word salt in Spanish).

Tonight, as we were preparing for another new week ahead my wife and I were wondering what to put in the kids lunch boxes? Well, they’re fond of hot dogs and they like pan de sal a lot. Why not combine the two together?! It’s neither gourmet nor very original but it is a variation that we’re all excited about at home. The possibilities seem limitless. Next would be cheese. Then ham… Then ham and cheese. Maybe pan de sal cheese dogs after that. Then we’ll go for something sweet like nuttella. Then…who knows!

It’s not hard at all. To make hotdog pan de sal all I did was put a piece of hotdog in the middle of each piece of dough (refer to the previous post for the pan de sal recipe). Bake it for the same amount of time as the plain variety and voila, instant lunch (or breakfast!)