Monay is a popular Filipino bread known for its dense texture and slightly sweet, milky flavor. It is perfect for breakfast or merienda with a cup of coffee or ice-cold juice.
There is nothing better than the taste and smell of freshly-baked homemade bread. And you are in for a treat with this homemade Monay recipe! It is a delicious and filling snack or merienda that is so easy to make and your whole family would surely love it.
Monay is a classic Filipino bread known for its dense texture and is characterized by an indention or slit in the top middle part of the bread. It is one of the most popular Filipino bread and is commonly sold at
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Or local bakeries together with pandesal, cheese bread, and Spanish bread. It has a milky and slightly sweet flavor that is perfect with a cup of hot coffee or chocolate. You can enjoy it as it is or with your favorite spread like butter, coco jam, or cheese.
It is one of the most basic Filipino bread and is considered “the mother of all Filipino bread”. The dough used in making monay may be transformed and modified to make other Filipino bread depending on the amount of water, proofing, and baking time. These bread include
Monay is made with bread flour or all-purpose flour, powdered milk, sugar, and salt with yeast, egg, and butter. These ingredients are mixed together to form a dense dough, kneaded until smooth, and then rested for the dough to rise. It is then shaped into balls that are slashed to make the trademark indention on the bread. The doughs are usually brushed with egg wash or milk to have that shiny and glossy finish when baked.
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Bread Flour was used in this recipe as it has a high protein content for a denser texture required to bake monay. You can also use all-purpose flour if bread flour is unavailable, but note that the bread rolls would be a bit lighter in texture.
Salt – enriches the flavor of the bread, regulates the development of the yeast, and reinforces the gluten structure of the dough.
Instant Yeast - also known as rapid rise yeast. You can mix it directly with the dry ingredients and it requires lesser time to rise. Alternatively, you can use active dry yeast but make sure to rehydrate and proof it first.
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Unsalted Butter – helps by working as fat and traps steam and carbon dioxide for a higher rise. It also helps extend the shelf life of the bread.
Egg – adding eggs to bread gives them softer crumbs and lightens it a bit, add this if you do not want hard, dense monay. Eggs also act as a leavening agent.
Store monay in an airtight container. It can last for about 2-3 days at room temperature or about a week in the refrigerator.
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To reheat, you can place it in an oven toaster until heated through or pop it in a microwave for about 10-15 seconds.
Monay is a popular Filipino bread known for its dense texture and slightly sweet, milky flavor. Perfect for breakfast or merienda with a cup of coffee or ice-cold juice.
Calories: 418 kcal Carbohydrates: 70 g Protein: 12 g Fat: 10 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 48 mg Sodium: 194 mg Potassium: 209 mg Fiber: 2 g Sugar: 21 g Vitamin A: 308 IU Vitamin C: 1 mg Calcium: 98 mg Iron: 1 mgSpanish 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.
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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.
You may need up to 1/8 cup more of flour as you continue to knead until the dough is smooth and elastic.
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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.
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.
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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.
Preheat oven to 350 F. Once the temperature is reached, bake the Spanish bread for 15-20 minutes, or until they are lightly golden.
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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.
Spanish Bread are soft bread rolls that are filled with a sweet, buttery paste, dusted with bread crumbs and baked to golden perfection.
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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
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.
Top 10 Spanish Breads (+ Traditional Recipes)
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.
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
Homemade Monay Bread Bread
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.
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.
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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.
Yup, I cooked the filling
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