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!
(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!
Spanish Bread A Filipino Bakery Favorite
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.
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.
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(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.
(9) Grease a large bowl with oil. Place dough in the greased bowl and turn to ensure the whole dough is coated.
(10) Cover with a damp cloth and allow to rise in a dry warm place (about 90F) until it doubles in size (about 1.5 hours). This is when I usually prepare the filling (see next section).
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(11) Once the dough is ready, turn it into a lightly floured surface and knead slightly. Weigh the dough and divide into 18 pieces.
(12) Flatten each piece into an oval/rectangle thats approximately 10 x 3 inches. Don’t flatten it too thin; go no thinner than 2mm.
(16) Place on lightly greased baking pans (you’ll need 2) and cover with a damp cloth. Space evenly. Allow to rise a second time (about an hour).
Pandesal Panlasang Pinoy Stock Photo. Image Of Salt
(2) Ensure the mixture is smooth and evenly blended. If your filling is too chunky, add more milk 1 teaspoon at a time until you get a spreadable — but still fairly thick — consistency.
You know that lovely freshly baked bread smell? That’s yeast! In addition to making dough rise, yeast also gives bread its “bready” smell.
There are two main kinds of yeast you’ll find in the supermarket — active dry or instant rise (sometimes also called quick rise or rapid rise).
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Active dry yeastneeds to be bloomed in warm water; instant dry yeast can be added directly to dry ingredients such as flour.
I almost always use active dry yeast. For one, I like how by blooming it in water I can guarantee that the yeast is still alive.
I know some bakers like to use the dough hook of their stand mixers to knead their bread dough and that’s fine.
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Soft and chewy bread is a combination of several factors, but properly proofing your yeast and not over-kneading your dough are key.
Between you and me, I really don’t care all that much if bread and rolls are perfectly shaped. And so what if the filling flows over? They’re still delicious.
Depending on the recipe, this can range from 30 minutes to 2 hours. Just check in at the halfway mark so you can get an indication of how much longer you have to go.
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So what I like to do is turn my oven on to its lowest setting for a few minutes, then turn it off so that it’ll be about 90F when I’m ready to put my dough in to rise.
And do you really need a damp cloth to cover your dough while rising? I do but it’s not necessary. Sometimes I use plastic wrap. And other bakers I know use pot lids.
The key is covering the bowl with something because doing so helps the dough retain moisture and prevents it from drying out.
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I’ve personally never used bread flour to bake bread. I always use all purpose flour because that’s what I always have on hand. And I’ve had great success with it.
So if you don’t have bread flour, no worries. You can use all purpose flour and make very tasty bread out of it.
I did read that the higher percentage ofgluten in bread flour (somewhere between 11-14%) makes it ideal for bread because it makes the dough moreelasticand easier to work, resulting to lighter textured breads.
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So if you’re curious, you can substitute all-purpose flour for bread flour easily. It’s a 1:1 substitution. You can read all about it and the different kinds of flour here.
Just place the completely cool bread in a large Ziploc bag and put the bag in the freezer. It should last at least 1 month.
To serve, thaw in the microwave for a few seconds then pop in the oven toaster until warm and toasty. Good as new.
Spanish Bread (filipino)
Hope you enjoy this recipe. It’s a fairly long process but it’s a simple one and the results are more than worth it!
Did you make Spanish bread? I’d love to hear all about it!Leave a comment or a star rating below.You can also tag me onInstagramorFacebook. I’d love to see your creations!
Calories: 294 kcal Carbohydrates: 49 g Protein: 5 g Fat: 9 g Saturated Fat: 4 g Cholesterol: 14 mg Sodium: 264 mg Potassium: 60 mg Fiber: 1 g Sugar: 14 g Vitamin A: 162 IU Calcium: 16 mg Iron: 2 mgSpanish 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.
Pan De Siosa (filipino Pull Apart Bread)
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 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.
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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
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