Spanish Bread is a popular Filipino soft bread roll that is often enjoyed for merienda - an afternoon snack. It's made and filled with simple, inexpensive pantry ingredients, and baked until golden on the outside.
When you walk into a Filipino bakery, aromas of classic dough combined with sweetness fill the air. Like savory Filipino foods, many bread and pastry recipes lean toward the sweeter side.
Spanish bread is a traditional Filipino bread that you'll find in most bakeries throughout the Philippines. You'll find it with many variations of stuffing, but the dough recipe remains pretty consistent. My recipe uses a classic dough recipe and traditional bread-making methods. Then it's stuffed with a classic butter-brown sugar filling. So good!
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The above photo shows the ingredients you will need to make Spanish bread. Be sure to get the full measurements and directions in the recipe card near the bottom of this post.
Flour - My recipe calls for a mix of all-purpose flour and bread flour. I find that this blend gives Spanish bread a nice mix of the soft, fluffy AP flour and the structure of the bread flour. You can use all AP flour if you wish.
Active Yeast - Make sure you are using fresh active dry yeast. Yeast that has expired or is just past its prime, regardless of expiration date, will not rise as well during the activation period with the water. Therefore, the bread will not rise as well, either.
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Breadcrumbs - You can use plain breadcrumbs, homemade breadcrumbs, or Panko breadcrumbs. If using Panko, I suggest placing the Panko breadcrumbs in a ziplock bag, then crushing or rolling with a rolling pin to make the crumbs smaller. This is a personal taste and texture preference, but if you want the larger crumbs that are usually associated with Panko, you can keep them as is.
Butter - Be sure to use unsalted butter that is softened to room temperature. This means, you can gently press down on the butter with a finger and it easily gives way to an indentation. Simply take the butter out of the refrigerator about 30 minutes before you start gathering the rest of the ingredients together and it should be softened by the time you are ready to make the filling.
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
® Recipe In The Category Breads & Rolls On Www.recipecommunity.com.au, The Thermomix ® Community - Filipino Bread Recipes Pdf title=Pandesal (Filipino Bread) By Krystal87. A Thermomix ® Recipe In The Category Breads & Rolls On Www.recipecommunity.com.au, The Thermomix ® Community style=width:100%;text-align:center; onerror=this.onerror=null;this.src='https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcT6Cg9TTkrL6bU7Niiho_X8cDxH3EBH3Em7_2qT8IVuxI5kOCq-chDp4wMzwfC_EbXAaVs&usqp=CAU'; />Mennonite Girls Can Cook: Pandesal..buns From The Philippines
1. In a bowl or glass measuring cup, gently stir the yeast into the warm water. Let sit for 5 to 10 minutes, until the yeast almost doubles in size. Meanwhile, make the filling.
3. In a separate large bowl, whisk together the milk (or cream), granulated sugar, melted & cooled butter, egg yolks, salt, and yeast.
4. Gradually whisk in the flours, alternating between the bread flour and the all-purpose flour, until the mixture forms a dough ball.
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5. On a lightly floured surface, knead the dough for about 10 minutes, just until the dough becomes smooth and elastic. Lightly grease the inside of a large glass bowl with olive oil or butter and place the dough in the bowl.
6. Cover with a towel or plastic wrap and allow to rise in a dark, warm place for about an hour. The dough should be double in size.
9. Use a pastry bench or pastry cutter to cut each log into 5 equal pieces and roll each into a ball (see Notes).
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10. Use a rolling pin to roll each of those pieces flat into an oval shape about 6 long by 3½ wide.
11. Place one tablespoon of filling in the center of each oval, leaving about ¼ space around the edges. Then roll them up and secure the tip by pressing gently.
13. Cover with a damp towel and allow to rise for a second time, about 30 minutes, just until the dough has doubled in size. Meanwhile preheat the oven to 325°F and line 2 baking sheets with parchment paper.
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14. When the rolls have doubled in size, place them on the prepared baking sheets a couple of inches apart. Bake for 20 to 25 minutes, rotating and switching the trays halfway through for even baking. The tops should be just lightly golden brown. Allow to cool on the baking sheet for 5 minutes before serving.
Many Filipino cooking and baking techniques were influenced by Spain, which ruled the Philippines for almost 400 years. This bread is golden on the outside, but soft and fluffy, and filled with a buttery, sugary filling.
There are many different ways Filipinos fill Spanish bread. This recipe calls for a classic filling of butter, vanilla, light breadcrumbs for texture, and light brown sugar.
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Store Spanish bread in a bread box or other airtight container at room temperature for up to four days. You can also freeze Spanish bread in a freezer-safe container or freezer bag for up to two months.
It's also a great side dish to serve at lunch or dinner, or at family gatherings. Serve it along with Lumpia (Filipino spring rolls), Filipino Pork BBQ Skewers, Filipino Chicken Adobo.
On chilly days when you're craving comfort food, enjoy Spanish bread with a hot, comforting bowl of Almondigas (Filipino meatball and noodle soup) or Beef Caldereta (Filipino stew).
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Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
These traditional Filipino bread rolls are sweet and perfect with a cup of coffee, or as a side dish for lunch, dinner, or family gatherings!
This recipe calls for a mix of all-purpose flour and bread flour, for a more classic texture. You can use all AP flour instead if you don't have bread flour.
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Calories: 275 kcal | Carbohydrates: 39 g | Protein: 5 g | Fat: 11 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.4 g | Cholesterol: 56 mg | Sodium: 164 mg | Potassium: 96 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 346 IU | Vitamin C: 0.2 mg | Calcium: 52 mg | Iron: 1 mg
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.Spanish Bread is a favorite 'merienda' or afternoon snack in the Philippines that can be found in many local bakeries. You can also make your own and it is easy. We also found a way to keep that sweet buttery filling from oozing out. So you enjoy the full deliciousness of it without wasting any.
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Firstly, it has nothing to do with the Spanish bread of Spain (Pan de Horno). Except maybe that they share the same form (rolled) but the Filipino version of Spanish bread has something special. It has a sweet buttery filling.
It is a yeasted bread that is rolled into a log enclosing within a sugary and buttery filling. They are then rolled in breadcrumbs before baking. It is very common to find them in
Making the bread itself was no biggie. I read a lot of different recipes for Spanish bread and they all have the same ingredient for the bread, which is similar to Pandesal, so I just used my own recipe for that.
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The challenge for me was making the perfect filling. It took me four batches to finally get the filling right. That is, at least, my idea of what a Spanish bread filling should be. Sweet— but not overly sweet; buttery with a bit of a texture to it, and it should be moist.
The first batch, I followed what most recipe online uses for a filling: simply mixing butter, sugar, and bread crumbs together and spreading it to the dough before baking. I am not sure if it is the kind of breadcrumbs I used, because they turned out having a dry filling. The other problem is that most of the butter oozed out into the pan while baking. This seems to be a common problem with all the online recipes I found after I read the comments.
The second batch was almost the same, only with different measurements plus it adds powdered milk to it. The taste was good though.
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With my third batch, I only used butter and brown sugar. I also smeared some butter on the center of the dough before adding the filling mixture. The outcome...slightly moist filling but there was no texture at all. Just a sticky syrup that also dries out once the Spanish bread gets cold. I recommend this recipe if you are eating them immediately after baking.
Yup, I cooked the filling before spreading it to the dough of my Spanish bread! It is an additional step you will not find in any of the
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