Soft, fluffy Spanish Bread filled with butter and sugar then laid in breadcrumbs. A bread like no other and definitely every Filipino's favorite merienda.
Every afternoon, we await the loud horn sound of the bread vendor. He goes around the neighborhood carrying a huge basket of warm and freshly baked Spanish bread at the back of his bicycle. It was so good! I still wish I had a chance to ask for his secret recipe. Alas, I was busy with play and friends back then. I just eat and never cared to cook or bake. Hahaha...
The recipe we're making today is not from the bread vendor. It is, however, the Spanish bread recipe I've been using for years. I've worked on this for a long time and I'm finally excited to share it with all of you bread lovers out there!
Soft Spanish Bread Recipe
While waiting for the dough to rise, make the filling. Simply combine breadcrumbs, brown sugar, and soft butter in a bowl. Give it a good stir until the ingredients come together, forming a smooth paste.
Once the dough has doubled in size, release the air by giving it a gentle punch. To further enhance the aroma and taste of the bread, knead it a few times by hand. This helps reduce the yeasty smell, giving your rolls a more pleasant flavor.
Grab your rolling pin and gently flatten each portion of dough into an oval shape. Take a generous tablespoon of the filling and spread it evenly onto the dough. Then, roll the dough into a log.
Pan De Coco
Once you've rolled each portion, it's time to coat them in breadcrumbs. Lay each log in the breadcrumbs and give them a gentle shake to remove any excess.
Now, place the coated logs onto a baking tray that's either greased or lined with parchment paper. Remember to leave about two inches of space between each roll for them to expand.
To allow the rolls to rise further, cover them with a towel or cloth. Let them rest in a warm spot for approximately 40 minutes to an hour, allowing them to rise beautifully and develop a light, fluffy texture.
Super Easy Spanish Bread Recipe
About 15 minutes before your dough rolls finish rising, preheat your oven to 180°C (356°F). This will ensure that it's perfectly heated and ready to go when it's time to bake.
Once the rolls have risen to their desired size, it's time to bake them to golden perfection. Place the Spanish bread in the preheated oven and let them bake for approximately 18 to 20 minutes. Keep a close eye on them, and when you notice the tops turning a lovely light brown, you'll know they're done and ready to be enjoyed.
Store in an airtight container in the fridge. Spanish bread is best eaten within 2 to 3 days for the best flavor and texture
Spanish Bread Recipe (filipino) ⋆ Lifestyle Ampoule
To reheat, bake the bread in the oven for 10 minutes at 350f/180c. To prevent the top from burning, wrap it in aluminum foil.
If using a mini-toaster/oven, use a lower temperature of about 120c to 130c. Bake for 1 to 2 minutes. The top can easily burn if the bread is too close to the heat source, so I suggest wrapping the bread with aluminum foil.
Yes, you can substitute with all-purpose flour if bread flour is not available. Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour.
Video} Spanish Bread
For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.
Recipe video above: My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Riverten Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.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.
Spanish Bread (filipino)
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.
Soft Spanish Bread
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.
How To Make Spanish Bread (filipino Rolls With A Buttery Sugar Filling)
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 other recipes online. Believe me I read them all or at least those that are available at the time when I originally made this post in 2017. But, it was a necessary step to have a moist, textured, no-oozing-while-baking filling! I can see some have read my post and copied this step, which only means it really works.
The filling was brownish, not yellowish like ones I see on bakeries back home. I reckon that it is from using brown sugar and butter instead of white sugar and margarine that is normally used in bakeries. But I like the warm taste with a hint of caramel from brown sugar.
How To Make Spanish Bread
Spanish bread is a popular 'merienda' in the Philippines with a sweet buttery filling! Try this delicious Filipino Spanish bread for your afternoon snack.
Calories: 211 kcal Carbohydrates: 33 g Protein: 4 g Fat: 6 g Saturated Fat: 3 g Cholesterol: 24 mg Sodium: 269 mg Potassium: 79 mg Fiber: 1 g Sugar: 10 g Vitamin A: 190 IU Calcium: 40 mg Iron: 1.5 mg
This recipe for Spanish Bread was originally posted in February 2017. Updated in April 2020 to include new photos and a recipe video. The recipe remains the same.Spanish bread is a Filipino sweet bread roll with a buttery, sugary filling. It’s then rolled in bread crumbs and baked until golden brown and delicious!
Homemade] Filipino Spanish Bread
(Fan of sweet bread rolls? Try this ube bread recipe — it’s packed with ube halaya and topped with toasted coconut! Pan de coco is also delicious – soft and fluffy rolls filled with sweet coconut.)
The Philippines was under Spanish rule for more than 300 years (yes, that long) so Spain’s influence on Filipino culture runs deep and profound. The country itself is named after King Philip!
Ironically, Spanish bread has nothing to do with Spain lol! Nobody knows for sure why it’s called “Spanish” bread but one thing’s for certain — it’s delicious.
Spanish Bread A Filipino Bakery Favorite
After I divide the dough into equal pieces, I flatten it, spread a filling that consists of breadcrumbs, butter, sugar and milk, then roll it into a log.
Spanish bread is usually enjoyed as a snack or merienda but we eat it for breakfast too. It’s perfect with coffee or tea.
(6) Proceed to add the rest of your flour ½ cup at a time combining well after each addition. If your dough is too wet or sticky, add more flour a little at a time until the dough becomes manageable.
Filipino Spanish Bread
(9) Grease a large bowl with
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