Spanish Bread brings back memories of hot afternoon snacks back home with these soft bread coming out of brown paper bags, warm and fresh from the bakery. The sweet, buttery paste filling is my favorite.
Start by proofing the yeast. So in a large mixing bowl, combine the warm milk and yeast and let sit stand for about 5 minutes.
Then, add 4 cups of flour but only one cup at a time. Stir after each addition. The mixture will turn into a shaggy dough.
Soft And Fluffy Pandesal (filipino Bread Rolls)
You may need up to 1/8 cup more of flour as you continue to knead until the dough is smooth and elastic.
Shape the kneaded dough into a ball and place it in a bowl. Cover and let it rise for 1 and 1/2 hour, until the size is doubled.
Flatten each portion with your palms or use a rolling pin. You need an oval-shaped dough that is about the size of your hands.
Bolillo (mexico's Popular White Bread) Recipe
Spoon about a tablespoon of the filling and spread it across the dough. Roll the dough into a log. Repeat with the rest of the portions.
Place them in a greased baking tray or line the tray with parchment paper. Using a pastry brush, brush evaporated milk all over the logs, then dip them in breadcrumbs, making sure the log is all coated.
Line them up again in the baking tray. Cover the logs loosely with plastic wrap and let them rise for about an hour, or until they are puffy and doubled in size.
Video} Spanish Bread
Preheat oven to 350 F. Once the temperature is reached, bake the Spanish bread for 15-20 minutes, or until they are lightly golden.
Once they are done, be patient. The filling is hot. I know it smells nice and heavenly but that delicious filling needs more time before you take that bite.
Then grab what you need. A cup of coffee or tea maybe? Hot chocolate is super, too. Wind down and have a snack of warm bread, fresh from the oven. Some of the good things in life.
Rustic Spanish Bread (pan Rustico) Recipe
Spanish Bread are soft bread rolls that are filled with a sweet, buttery paste, dusted with bread crumbs and baked to golden perfection.
Nutrition Facts Spanish Bread Amount Per Serving (1 roll) Calories 317 Calories from Fat 90 % Daily Value* Fat 10g 15% Saturated Fat 3g 19% Cholesterol 33mg 11% Sodium 267mg 12% Potassium 127mg 4% Carbohydrates 49g 16% Fiber 1g 4% Sugar 15g 17% Protein 7g 14% Vitamin A 180IU 4% Vitamin C 0.2mg 0% Calcium 77mg 8% Iron 2.3mg 13% * Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 roll | Calories: 317 kcal | Carbohydrates: 49 g | Protein: 7 g | Fat: 10 g | Saturated Fat: 3 g | Cholesterol: 33 mg | Sodium: 267 mg | Potassium: 127 mg | Fiber: 1 g | Sugar: 15 g | Vitamin A: 180 IU | Vitamin C: 0.2 mg | Calcium: 77 mg | Iron: 2.3 mg
Spanish Recipes By Núria: Spanish Recipes In English. Great Food Photography And Step By Step Recipe Instructions
Sanna is a wife and mother of three, living in Alberta, Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.
She loves pastries, yoga, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.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.
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.
How To Make Spanish Bread (filipino Rolls With A Buttery Sugar 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.
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.
Spanish Bread A Filipino Bakery Favorite
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.
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.
Filipino Spanish Bread
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.
Spanish bread is a popular 'merienda' in the Philippines with a sweet buttery filling! Try this delicious Filipino Spanish bread for your afternoon snack.
Filipino Spanish Bread (senorita Bread)
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.
0 Komentar