Spanish Bread is a popular sweet bread roll in the Philippines. It is one of the local pastries that gets sold out quickly as they were displayed for selling.
Their buttery sweetness has charmed almost every Filipino. They fit perfectly in a typical Pinoy breakfast, and as a morning or afternoon snack.
Try checking bakeries in the Philippines and you’ll almost never see anyone who doesn’t sell this bread. Throughout its years of existence, Filipinos love them too much. Many of us may even consider it as our favorite bread. And honestly, it never disappoints with every bite. Very addictive, I can say.
Since this pastry gets sold out fast in some bakeries, you can’t get a hold of it if you are too late. The solution to that is to make your own at home. With the help of this recipe that I’ll be sharing with you, you can easily achieve it. The recipe is similar to pandesal but with butter, sugar and breadcrumbs filling.
Out of all the pastries sold by Filipino bakeries, this bread is one of my favorites. They are very soft and they satisfy my sweet tooth whenever I crave for something sweet. Undoubtedly, it has become a Filipino favorite for several years already. Now that there are recipes for homemade baking, we can finally make it at home and let our family taste this perfection.
Tips How to Make Spanish Bread
- Don’t let the dough rise for more than necessary. If you do, it will get ruined. Similarly, this works for every pastry.
- After kneading the dough, poke it using your fingers and see if it springs back. If it does, it means it is elastic enough, which is perfect.
- Brush some melted butter on the dough before adding the filling.
- I also brush milk on each piece before rolling into the bread crumbs. It will serve as a glue to the breadcrumbs.
Oh to be able to make your own Spanish bread at home. Amazing, isn’t it? Now you can just take out your ingredients and utensils anytime you like and voila, there goes your favorite buttery treat.
Spanish Bread Recipe
- 1 envelop dry yeast 7 grams
- 1 cup warm milk
- 1 tsp white sugar
- 3 cups flour
- 1/4 cup sugar
- 1 tsp salt
- 3 tbsp vegetable oil
- 1/2 cup breadcrumbs for dusting
- 1/4 cup milk for brushing
- 1/2 cup bread crumbs
- 1/3 cup brown sugar
- 2 tbsp flour
- 1/4 cup milk
- 1/4 cup butter melted
- Combine warm milk and 1 tsp sugar. Mix until the sugar is well dissolved. Add the dry yeast and let it stand for 5-10 minutes until it becomes foamy.
- In a large bowl, whisk flour, sugar and salt. Make a well in the center and pour the yeast mixture and vegetable oil. Mix the dough until it forms.
- Transfer the dough in a clean flat surface, lightly floured and manually knead the dough for at about 7-8 minutes until smooth. Lightly poke it using your fingers and see if it springs back.
- Grease the bowl and put back the dough. Cover with a kitchen towel, place inside a warm area and let it stand for at about 1 1/2 hour or until the size is doubled.
- Meanwhile, prepare the filling by whisking the breadcrumbs, brown sugar and flour, then add the milk and melted butter. Mix well and set aside.
- Gently deflate the dough, roll it into a log. and divide into 12 equal pieces. Roll each piece into a rectangle and flatten it using a rolling pin. Brush melted butter then spread the filling in the middle. Roll up tightly and place it in a tray, make sure the end is at the bottom so it won't open when baking.
- Lightly brush each roll with milk, roll it in a bowl with breadcrumbs then cover with a kitchen towel. Let it rise for another 30 minutes. While waiting, pre-heat oven at 150°C or 302°F.
- Remove the cover and place the baking tray in the middle of the rack. Bake it for about 25 minutes or until lightly brown.