Spanish Bread Recipes

 Spanish Bread is one of the Philippines’ most beloved pastries. Despite its name, it’s not a Spanish invention but a Filipino creation inspired by European-style bread. This soft, slightly sweet bread is filled with a buttery, sugary filling that’s irresistible when warm. Found in almost every local bakery, it’s perfect for breakfast, merienda (snack), or paired with a cup of coffee or tea.

Here’s a step-by-step recipe for making authentic, fluffy Spanish Bread at home!

Ingredients

For the Dough:

• 3 ½ cups all-purpose flour (plus extra for dusting)
• ¼ cup granulated sugar
• ½ teaspoon salt
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¾ cup warm milk (around 110°F or 45°C)
• 2 large egg yolks
• ¼ cup unsalted butter, softened

For the Filling:

• ½ cup breadcrumbs
• ¼ cup unsalted butter, melted
• ½ cup brown sugar
• ¼ teaspoon cinnamon (optional, for extra flavor)

For the Coating:

• ½ cup breadcrumbs

Instructions

Step 1: Prepare the Dough

In a small bowl, combine warm milk, 1 tablespoon of sugar, and active dry yeast. Stir gently and let it sit for 5–10 minutes, or until the mixture becomes frothy.

In a large mixing bowl, combine flour, the remaining sugar, and salt.

Add the yeast mixture, egg yolks, and softened butter. Mix until a dough forms.

Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–2 hours, or until it doubles in size.

Step 2: Make the Filling

In a bowl, combine breadcrumbs, melted butter, brown sugar, and cinnamon (if using). Mix until the texture resembles wet sand. Set aside.

Step 3: Assemble the Spanish Bread

Once the dough has risen, punch it down to release air and divide it into 12–16 equal portions. Shape each portion into a ball.

Roll each ball into a flat oval (about 5 inches long). Spread about 1 tablespoon of the filling onto the center, leaving some space around the edges.

Roll the dough tightly from one end to the other, like a jelly roll. Pinch the seams to seal.

Roll the filled dough in breadcrumbs to coat the outside completely. Place seam-side down on a baking tray lined with parchment paper.

Step 4: Let the Bread Rise

Cover the assembled rolls with a kitchen towel and let them rise again for about 30–45 minutes, or until slightly puffed.

Step 5: Bake the Bread

Preheat your oven to 350°F (175°C).

Bake the Spanish Bread for 18–20 minutes, or until golden brown.

Remove from the oven and let the bread cool slightly before serving.

Tips for Perfect Spanish Bread

Use warm milk for the dough: Warm liquid helps activate the yeast, but make sure it’s not too hot to avoid killing it.

Don’t overfill the rolls: Too much filling can leak out during baking.

For extra softness: Brush the bread with a little melted butter right after baking.

Serving Suggestions

Enjoy Spanish Bread warm with coffee, tea, or hot chocolate.

Serve it as a snack or part of a hearty Filipino-style breakfast.

Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave to restore softness.

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