Spanish bread is a classic bread with a sweet and creamy filling. It is one of most popular and favorite breads of many Filipinos. This bread is often available in bakeshops anywhere in the country. Believe me, when I was a kid our family always used to eat this during merienda (snack) time at 3 o’clock in the afternoon. What made me even more excited was when I got this fresh and hot from the oven. It was so good. Some people ask why it is called Spanish bread? Yes, there is a connection. This is because Filipinos adopted bread making from Spanish kitchens, and we associated it with many of our meals. Because of our creative minds, we developed different varieties, shapes, and fillings of bread. To know more about our delicious breads, try some our other recipes such as mamon, pandesal, ensaymada, empanada, and pan de coco. I’m sure you will love them.
- 3 1/4 cups all purpose flour, sifted
- extra flour for dusting
- 1 pack (4 g) instant yeast
- 1/2 cup warm milk
- 1/4 cup warm water (110 degrees F)
- 1 raw egg
- 4 tbsp melted butter
- 4 tbsp granulated sugar
- 1 tsp salt
- 1 stick (1/2 cup) butter at room temperature
- 1/2 cup granulated sugar
- bread crumbs to sprinkle
- 1/2 cup bread crumbs
- 2 tbsp sugar for dredging
- Servings: 5
- Time: 1 hour 30 minutes
- Level: Advanced
- Cuisine: Filipino, Spanish
(5 / 5)
- Add yeast and 1 tbsp sugar to warm water at about 110 degrees F and stir well. Set it aside in warm place for 5-10 minutes until foamy and bubbly.
- Sift the flour, remaining sugar, and salt in a mixing bowl. Whisk until well combined. Add in the warm milk, activated yeast, melted butter, and beaten egg. Mix using you hands or a spoon until a dough forms. You can add more flour if it’s too wet or more water if it’s too.
- Place the dough on a floured surface and knead it for at least 5-10 minutes until a smooth, elastic ball shapes. Transfer it into an oiled bowl and cover with saran wrap. Allow it to sit in warm place for at least an hour or until it doubles its size.
- After an hour, punch the dough in middle to let air escape. Place it on a floured surface, and divide it into four equal pieces.
- Form each piece into a log shape and divide again into four equal pieces. In total, you will have 16 pieces. Using a rolling pin, roll each piece into rectangular shape until they are about 3 inches wide and 5 inches long.
- Meanwhile, beat the butter and sugar using an electric mixer or whisk until creamy. Brush it on the middle of the rolled out dough. Sprinkle bread crumbs over the center.
- Roll the dough from corner to corner. Pinch the edges to seal it. Dredge it in a bowl containing a combination of breadcrumbs and sugar. Making sure it is fully coated.
- Transfer each piece onto a greased baking pan. Allow them to rest in a warm place for at least 30 minutes. You can cover them with a damp cloth if you wish.
- After 30 minutes, bake them in a 350 degrees F preheated oven for about 20 minutes.
- Serve and enjoy!
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