Like Pandesal, Spanish bread is a very well-known bakery bread item in the Philippines. It’s rolled in breadcrumbs before it hits the oven and baked into a golden perfection. The main difference between this and pandesal aside from its rolled shape is the sweet, buttery filling. 

The last time I bought Spanish bread ( a long long time ago ), I was disappointed by the lack of filling. There’s nothing like craving for something and eating something else instead. For me, a good Spanish bread has to have a crunchy outside, soft and fluffy texture inside with a generous amount of  filling that’s not overly sweet. With these in mind, I experimented (a LOT of times) until I came up with this recipe. It wasn’t an easy process but being rewarded with the perfect Spanish bread (in my opinion) is well worth the elbow grease.

Try it and I hope it gives you the same nostalgia …. with a better taste and flavour. Happy baking!😊

Spanish bread 3

Spanish bread (Filipino)

Another famous Filipino bread that's soft inside and has a crunchy outside texture. It's filled with a sweet butter filling.
Course: Breakfast, Dessert, Snack
Cuisine: Filipino
Author: Pam from PinoyBites

Ingredients

  • ½ cup warm water 105 – 110F
  • 1 ½ Tablespoons active dry yeast
  • 1 Tablespoon sugar
  • 1 cup warm milk
  • 2 eggs lightly beaten ( ½ cup )
  • ¼ cup canola oil or melted butter
  • cup sugar
  • 5 ½ – 6 cups all purpose flour divided*
  • 1 ½ teaspoons sea salt

For the filling:

  • 1 cup plain breadcrumbs
  • ¾ cup brown sugar firmly packed
  • ¾ cup very soft butter

Here’s How:

  • In the bowl of an electric mixer (I used a 6qt Kitchenaid), combine warm water, yeast and 1 tablespoon sugar. Mix well and let stand for 5 minutes to proof the yeast. You’ll see small bubbles forming on top.
  • Slowly add milk, eggs, oil, sugar, 3 cups flour*, and salt. Mix using the paddle attachment (speed no. 2) for a few seconds or until the ingredients are well combined.
  • Switch to the dough hook and add 2 cups of flour (reserve 1 cup). Mix until the flour is well incorporated. Add 1 tablespoon at a time of the reserved flour until the dough no longer sticks to the sides of the bowl. You don’t need to add all the extra flour. Knead for 5 minutes or until smooth and elastic then form the dough into a ball. Dough will be soft but not sticky.
  • Place dough in a greased bowl, cover with plastic wrap and let rise for an hour or until double in size.
  • For the filling: Combine all the filling ingredients in a bowl and mix very well to combine. Set aside.
  • Punch the dough to deflate and place on the counter. Divide into 24-30 equal pieces, depending on the size you prefer. Flatten each dough (using a small rolling pin) into a small rectangle**. Spread a generous tablespoon of filling evenly over the dough, leaving about half an inch space around the perimeter. Roll up like a jelly roll and pinch the seam (if needed) to seal. Roll in breadcrumbs and place seam side down on a cookie sheet lined with baking paper. Repeat with the rest of the dough.
  • Cover with a clean kitchen towel or plastic wrap and let it rise for 25-30. Dough will double or almost double in size.
  • Bake in a preheated 325F for 20 minutes or until light golden.

Notes

*In the wintertime, I tend to use more flour and lesser amount in hot months
**The rolled dough looks like a small bike saddle, a little tapered towards the end.
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