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bread roll on top of table with coffee on the side
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5 from 12 votes

Spanish Bread

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.
Prep Time30 mins
Cook Time20 mins
Proofing1 hr 20 mins
Total Time50 mins
Course: Bread
Cuisine: Filipino
Keyword: spanish bread, spanish bread recipe
Servings: 20 servings
Author: Mia


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

  • cup all-purpose flour
  • ¼ cups powdered milk
  • ¾ cups brown sugar
  • 2 tbsp milk or water
  • ¼ tsp salt
  • ½ 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!




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