Spanish Bread is something that you should really try baking. These log-shaped bread with butter and sugar paste filling is truly hearty comfort food. Eating one is nostalgic and reminiscent of fond childhood memories!
You might know by now that I really love sharing baking recipes especially traditional Filipino bread from local bakeries. This post is no different cause I’ll show you how to make soft, fluffy Spanish bread filled with butter and sugar then coated in breadcrumbs.
Why we love this bread?
When you think of meryenda or afternoon snack in the Philippines, this bread rolls with butter and sugar filling is among one of the choices you have. Displayed in glass stands at local bakeries, These delicious Filipino bread rolls are simply irresistible. A bread like no other and definitely every Filipinos favorite meryenda.
Just like pandesal, it is dredge in breadcrumbs before going into the oven. The breadcrumbs gives it a delightful texture making it more enjoyable to eat.
Sugar and butter are the main ingredients of the filling but I added vanilla extract which is optional. The sweet and buttery filling compliments the soft bread that every mouthful is just so satisfying .
Enjoy it fresh out of the oven with tea, coffee or your favorite beverage! Heck, I even enjoy having it as a midnight snack!
Tips for Spanish Bread
Do not let the dough rise for too long if proofing in a warm place. The maximum should be at least 1 hour. Otherwise, the bread will end up having a yeasty taste. The trick is to let it rise until it doubles in size and volume.
To make the dough a day ahead, proof bread overnight in the refrigerator. cold temperatures slows down the rise.
Knead dough until smooth and elastic, it should spring back when poked. Add more flour only when the dough is too wet and clings heavily to the sides of the bowl.
Use light brown sugar or white sugar for a lighter colored filling.
The secret ingredient is always LOVE
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Ingredients for Bread
- 500 grams or 3 ⅓ cups bread flour or all-purpose flour
- 2 tsp instant yeast
- ¼ cup sugar or ⅓ if you want it on the sweeter side
- 1 tsp salt
- 1 ¼ cup warm milk or war water
- 4 tbsp vegetable oil or canola oil
- 1 whole egg
- 1 cup fine bread crumbs for coating
Ingredients for Filling
- ¼ cup all-purpose flour
- ¾ cups powdered milk
- ¾ cups brown sugar
- 2 tbsp milk or water
- 1 tsp salt
- 1 tsp vanilla extract optional
- ¼ cup soften butter or Margarine
Making the bread dough
- In a mixing bowl place bread flour, sugar, instant yeast and salt. Mix with a wire whisk to incorporate all ingredients. Add egg and vegetable oil then mix with a spatula until rough dough forms.
- Fix mixing bowl in the mixer with dough hook attachment and beat at low-medium setting for 12 minutes or until dough is smooth, elastic and doesn't break when pulled.
- Grease clean counter top or flat surface with a bit of oil and place dough on top to avoid dough sticking. Knead for a couple of seconds then shape it into a ball. Transfer in another bowl and coat with thin layer of oil so it will not dry out while rising. Let it rise for 1 hour or until double in size.
Making the filling – You can do this while dough is proofing.
- Mix all ingredients in a bowl except the water.
- Mix until well incorporated. Gradually add water 1 tbsp at a time until pasty in texture. Set aside.
- When dough doubled in size you know you achieved a good rise. Lightly press on the dough to release the air/gas inside. Dump the dough on the counter top and roll into a log shape. Cut and using a kitchen scale, weigh 50 grams of dough.
- Roll into a ball shape and flatten using a rolling pin (approx. 2 mm thick). Take1 to 1½ tablespoon of the filling and spread on top of the flatten dough.
- Roll the dough to make a log then lightly pinch the end part of dough to secure. Repeat the process until you finish the dough.
- Dredge with breadcrumbs and shake off excess then arrange in a baking tray lined with parchment paper (end part sits at the bottom so it won't open up while baking.). Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 20mins.
- Preheat oven at 180° C or 356° F 15 minutes before the dough rises.
- Bake the Spanish bread for 18 to 20 minutes until the top turns golden. If you're using two racks, switch the trays after 12 minutes so all the rolls will brown evenly. NOTE: baking time may vary according to oven used.
- Remove from oven and let cool for a few minutes. Bon Appetit!