1

Place 1/2 cup lukewarm water in a bowl. Add the active dry yeast and 1 teaspoon white sugar. Mix until the yeast is dissolved. Set aside and let it foam to the top and grow in size.

2

In a bowl, cream the butter and the 3/4 cup white sugar. While mixing, add the eggs 1 piece at a time.

3

Slowly add the flour and mix just until incorporated. Add in the yeast and the milk.

4

Separate the dough into four.

5

For each batch, add the following then mix:
- ube baking bar
- tablea and brown sugar
- mushrooms
- malunggay

6

Transfer the doughs into greased containers and cover with plastic wrap. Place in a warm area and cover with towels. Let the doughs rise until double in size, about 1 1/2 to 2 hours.

7

Remove the plastic wrap and punch the dough. Preheat oven to 175 degrees C. Flour a surface and roll into a log. Be careful not to add too much flour and not to knead too much so that the dough will not become too tough. Cut into 1-inch slices and roll in bread crumbs.

8

Place the slices in a baking pan lined with baking sheet and cover with plastic wrap. Place in a warm area and cover with a towel. Let it rest for about 45 minutes or until it grows in size.

9