Filipino Spanish Bread Recipe

Filipino Spanish Bread - bread roll with butter-sugar filling

4.89 from 130 votes

Filipino Spanish Bread Recipe

Spanish bread is a popular 'merienda' in the Philippines with a sweet buttery filling! Try this delicious Filipino Spanish bread for your afternoon snack.

Prep Time1

Cook Time20

Total Time1 20

Course: Breakfast, Snack

Cuisine: Filipino

Keyword: filipino spanish bread, spanish bread

Servings:

Calories: 211kcal

Author: Bebs

Ingredients

FOR DOUGH

3 cups all-purpose flour
1 ½ teaspoons instant yeast - see NOTE 1
¼ cup white sugar
1 teaspoon salt
¾ - 1 cup lukewarm milk - see NOTE 2
3 tablespoons butter - or margarine, melted
1 egg

FOR FILLING

¼ cup butter
½ cup bread crumbs
2 teaspoons flour
⅛ cup water or milk - or more see NOTE 3
½ cup brown sugar /white sugar
⅛ teaspoon salt
butter - for brushing

FOR BREADING

2 tablespoons milk - or water
½ cup bread crumbs

US Customary - Metric

Instructions

In a big bowl, mix together flour, sugar, and salt. Pour in lukewarm milk, melted butter, and beaten egg. Mix until well blended. Add the instant yeast and mix well to form a slighly sticky dough.
Tip the dough on a surface greased with oil. Knead the dough with lightly oiled hands until it becomes smooth and elastic, about 10-12 minutes.
Form the dough into a ball and place the dough in a greased bowl. Cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending on how warm it is, could take 30 minutes to an hour or even longer.
Meanwhile, prepare the filling. In a saucepan over medium-low heat, melt butter until bubbly. Add the ¼ cup bread crumbs and mix well. Add flour, water or milk, sugar, salt and rest of breadcrumbs. Cook until it gets thick. Remove from heat and continue stirring until it forms a thick paste-like texture.
Punch down the dough and divide into 16 equal parts using a knife of dough slicer. Roll each piece into a long triangle (like a pizza slice). Brush the middle part with butter or margarine then spread filling on the surface leaving about a centimeter around the edges unfilled. Roll the dough starting from the wider end towards the smaller end enclosing the filling.
Brush each rolled dough with milk or water then roll it on a plate of breadcrumbs and place on baking sheet lined with parchment paper: make sure that the end part sits at the bottom so it won't open up while baking. Cover with cloth or kitchen towel or cling wrap and let them rise for another 20-30 minutes or until they doubled in size. Remove cover before baking.
Place the baking sheet on the middle rack and bake at 150°C (300°F) for 20 minutes.
Remove the Spanish bread from the oven and transfer to a bread basket. Enjoy while still warm.

Video

Notes

NOTE 1: You may also use active dry yeast but it needs to be proofed first by dissolving it in ½ cup lukewarm water or, in this case, in the milk with a tablespoon sugar (taken from the ingredients for dough).
NOTE 2: Some flour, though the same type, may absorb water more than others. Start with ¾ cup water and add more up to 1 cup if the dough is too dry. The dough should be a little sticky that will result in moist and soft bread.
NOTE 3: Some breadcrumbs absorb more liquid than others. In this case, you may need to add more liquid if you notice that the filling is getting too crumbly while cooking.

Nutrition