Pan de siosa

Pan de siosa, also called pan de leche, is a Filipino pull-apart bread originating from the Visayas Islands of the Philippines. They characteristically have a very soft texture and are baked stuck together. It can be eaten plain with savory meat or soup dishes, or as a dessert brushed with a generous amount of butter and sprinkled with sugar and grated cheese (similar to the Filipino ensaymada). In Bacolod, they can also uniquely be toasted on a skewer and brushed with oil, margarine, or banana ketchup, and then paired with inihaw dishes.^{[1][2][3][4][5]}

Alternative namesPan de leche, Filipino pull-apart bread, Pan de ciosa, Pan de shosa, Pandesiosa, Pandeciosa, Pandesyosa, Pandeshosa

Typebread roll

Place of originPhilippines

Region or stateVisayas (particularly Bacolod and Iloilo)

Quick facts Alternative names, Type ...

Pan de siosa

Alternative names	Pan de leche, Filipino pull-apart bread, Pan de ciosa, Pan de shosa, Pandesiosa, Pandeciosa, Pandesyosa, Pandeshosa
Type	bread roll
Place of origin	Philippines
Region or state	Visayas (particularly Bacolod and Iloilo)
Main ingredients	flour, sugar, milk, butter, salt

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