Pan de Regla Recipe (Kalihim | Pan de Pula | Maligaya Bread)
Pan de Regla Recipe
This Pan de Regla Recipe is a classic Filipino bakery favorite that has been enjoyed for generations. Also known as Kalihim, Pan de Pula, or Maligaya Bread, this soft yet slightly dense bread is famous for its vibrant red filling wrapped inside a delicious homemade bread dough. Despite its unusual nickname, Pan de Regla remains one of the most beloved breads sold in traditional panaderias across the Philippines.
Unlike fluffy milk bread, Pan de Regla has a more substantial bite that pairs perfectly with its sweet, buttery filling. The bright red center is made from a simple flour-and-butter mixture that becomes rich, smooth, and slightly crumbly after baking. Every bite offers a wonderful contrast between the tender bread and the sweet filling.
This homemade version is easy to prepare using simple pantry ingredients. The dough is soft, flavorful, and easy to work with after proper kneading, while the filling comes together in just a few minutes without any kneading at all.
One of the secrets to making an excellent Pan de Regla is giving the dough enough time to develop. Although the dough may feel sticky during the first few minutes of kneading, resist adding too much extra flour. As gluten develops, the dough gradually becomes smoother, softer, and easier to handle, resulting in a much lighter bread after baking.
Another helpful tip is properly blooming the yeast. Even though many instant yeasts can be mixed directly with the flour, blooming it first ensures that the yeast is still active. If the mixture becomes foamy after several minutes, you’ll know your yeast is alive and ready to produce beautifully risen bread.
Whether you know it as Pan de Regla, Kalihim, Pan de Pula, or Maligaya Bread, this nostalgic Filipino bread is perfect for breakfast, afternoon snacks, school baon, or even dessert alongside coffee, hot chocolate, or tea.
If you’ve always wanted to recreate your favorite neighborhood bakery bread at home, this Pan de Regla Recipe is an excellent place to start.
8 Helpful Tips for the Best Pan de Regla Recipe
1. Bloom your yeast first
Although instant yeast often works without blooming, blooming it in warm water with sugar is an easy way to confirm that the yeast is active before mixing the dough.
2. Use warm-not hot-water
Water that is too hot can kill the yeast. Aim for warm water that feels comfortable to the touch, around 38-43°C (100-110°F).
3. Don’t add too much flour
The dough will feel sticky at the beginning of kneading. This is completely normal. Continue kneading instead of adding lots of extra flour. As the gluten develops, the dough becomes smoother and easier to handle.
4. Knead patiently
A full 10-15 minutes of kneading helps create a smoother dough and better bread texture.
5. Allow the dough to fully rise
Give the dough enough time to double in size. Proper fermentation produces softer and lighter bread.
6. Roll the filling evenly
Keeping the filling uniform ensures every slice has the same amount of delicious sweet filling.
7. Pinch all openings tightly
Seal every edge well to keep the shape of the bread during baking.
8. Do not overbake
Bake only until lightly golden. Overbaking may dry out the bread.
The Ultimate Pan de Regla Recipe (Kalihim | Pan de Pula | Maligaya Bread)
Ingredients
Dough
- 2 cups bread flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 cup evaporated milk
- 3 tablespoons butter room temperature
Yeast Mixture
- 1½ teaspoons yeast
- 1/4 cup warm water
- 1 tablespoon white sugar
Filling
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 4 tablespoons butter room temperature
- 2 tablespoons evaporated milk
- 1 teaspoon liquid red food coloring
Egg Wash
- 1 egg
- 1 tablespoon evaporated milk
Instructions
Bloom the yeast
- Combine the warm water, yeast, and sugar in a small bowl. Stir gently and let it bloom for 5-10 minutes until foamy.
Make the dough
- In a large mixing bowl, combine the bread flour, sugar, and salt. Add the evaporated milk, softened butter, and bloomed yeast mixture.
- Mix until a dough forms.
- Knead for 10-15 minutes or until the dough becomes smooth and elastic.
- Lightly coat the dough with cooking oil, cover, and allow it to rise for 1-2 hours or until doubled in size.
Prepare the filling
- Combine the all-purpose flour, sugar, salt, baking powder, butter, evaporated milk, and red food coloring.
- Mix until everything comes together into a smooth dough. No kneading is necessary.
- Set aside.
Divide the dough
- Once the dough has doubled in size, divide both the dough and filling into two equal portions.
- Roll the dough. Using a rolling pin, flatten one dough portion into approximately 12 x 8 inches.
Assemble
- Roll one portion of the filling into a 12-inch log.
- Place it in the center of the flattened dough.
- Slightly flatten the filling before wrapping it completely with the dough.
- Seal the edges well and gently flatten the roll.
- Cut into 8 equal pieces.
- Pinch all sides and openings closed.
- Repeat using the remaining dough and filling.
Second proof
- Arrange the bread pieces on a lined baking tray.
- Cover and allow them to rise for another 30 minutes.
Finish
- Poke the tops with a fork.
- Brush with the egg wash.
- Bake in a preheated 170°C oven for 15-17 minutes.
- Allow to cool slightly before serving.
- Enjoy!
Other Ways of Cooking – Air Fryer
Yes, Pan de Regla can be baked in an air fryer, especially if your air fryer has a bake function or a large basket. Since every air fryer cooks differently, the baking time may vary.
- Preheat the air fryer to 160°C.
- Arrange the dough with enough space between each piece because they will expand during baking.
- Bake for 10-15 minutes, or until the tops are lightly golden and the bread is fully cooked.
- If the tops brown too quickly, loosely cover them with aluminum foil for the remaining baking time.
You may need to bake in batches depending on the size of your air fryer.
Storage
Store cooled Pan de Regla in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days. Reheat in the microwave for 10-15 seconds or warm in a low-temperature oven until soft again.
You may also freeze the baked bread for up to 2 months. Wrap each piece individually in plastic wrap, place them inside a freezer-safe bag or airtight container, and thaw at room temperature before reheating. Freezing may slightly change the texture of the filling, but the bread will still taste delicious.
Frequently Asked Questions
Why is it called Pan de Regla?
The exact origin of the nickname isn’t well documented, but the bread is widely known throughout the Philippines by several names including Kalihim, Pan de Pula, Pan de Regla, and Maligaya Bread depending on the region.
Is Pan de Regla the same as Kalihim?
Yes. They are different names for the same Filipino bread.
Can I skip blooming the instant yeast?
Yes, many instant yeasts can be mixed directly into the flour. However, blooming the yeast first is a good way to verify that it is still active before preparing the dough.
Why is my dough sticky?
A sticky dough is completely normal during the first few minutes of kneading. Continue kneading instead of adding excessive flour. As gluten develops, the dough becomes smoother and more elastic.
Can I use all-purpose flour instead of bread flour for the dough?
Bread flour is recommended because it contains more protein, which produces better gluten development and gives the bread its chewy yet soft texture. All-purpose flour can work, but the bread may be slightly softer and less chewy.
Can I make the dough ahead of time?
Yes. After the first rise, cover the dough tightly and refrigerate overnight. Let it return to room temperature before shaping.
Why do we poke the dough with a fork?
Poking small holes helps release trapped air, giving the bread a more even shape while baking.
Can I make smaller rolls?
Absolutely. Simply divide the dough into smaller portions and reduce the baking time slightly while keeping an eye on the bread.
Pan de Regla Recipe Video
For more recipe videos, visit our YouTube channel, Onyok Kokok, by clicking the link below.
https://www.youtube.com/@onyokkokok8538
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Filipino Recipes & Cooking – Onyok Kokok Kitchen
Final Note
This Pan de Regla Recipe is a wonderful way to recreate one of the Philippines’ most iconic bakery breads at home. The combination of soft, slightly dense bread and sweet buttery red filling brings back memories of neighborhood panaderias and afternoon merienda with family.
With proper kneading, patience during proofing, and careful handling of the dough, you’ll be rewarded with homemade Kalihim, Pan de Pula, or Maligaya Bread that’s every bit as satisfying as the ones from your favorite bakery.
