filipino spanish bread

Spanish bread is a popular 'merienda' in the Philippines with a sweet buttery filling! Try this delicious Filipino Spanish bread for your afternoon snack.

Filipino Spanish Bread Recipe

all-purpose flour

instant yeast (- see NOTE 1)

white sugar

salt

milk (- see NOTE 2)

butter (- or margarine, melted)

butter

flour

bread crumbs

water or milk (-

brown sugar /white sugar

butter (- for brushing)

milk (-

In a big bowl, mix together flour, sugar, and salt. Pour in lukewarm milk, melted butter, and beaten egg. Mix until well blended. Add the instant yeast and mix well to form a slighly sticky dough.

Tip the dough on a surface greased with oil. Knead the dough with lightly oiled hands until it becomes smooth and elastic, about 10-12 minutes.

Form the dough into a ball and place the dough in a greased bowl. Cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending on how warm it is, could take 30 minutes to an hour or even longer.

Meanwhile, prepare the filling. In a saucepan over medium-low heat, melt butter until bubbly. Add the flour and 1/4 cup bread crumbs and mix well. Once it starts to boil, add water or milk, sugar, salt and rest of breadcrumbs. Cook until it gets thick. Remove from heat and continue stirring until it forms a thick paste-like texture.

Punch down the dough and divide into 16 equal parts using a knife of dough slicer. Roll each piece into a long triangle (like a pizza slice). Brush the middle part with butter or margarine then spread filling on the surface leaving about a centimeter around the edges unfilled. Roll the dough starting from the wider end towards the smaller end enclosing the filling.

Brush each rolled dough with milk or water then roll it on a plate of breadcrumbs and place on baking sheet lined with parchment paper: make sure that the end part sits at the bottom so it won&#039;t open up while baking. Cover with cloth or kitchen towel or cling wrap and let them rise for another 20-30 minutes or until they doubled in size. Remove cover before baking.

Place the baking sheet on the middle rack and bake at 150°C (300°F) for 20 minutes.

Remove the Spanish bread from the oven and transfer to a bread basket. Enjoy while still warm.

https://www.youtube.com/watch?v=Yxvv-WahtOQ

Hello friends, Spanish Bread (Senorita 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.

For more great tips, details and to print this recipe, visit our homepage 👇
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INGREDIENTS
FOR DOUGH
▢3 cups all-purpose flour
▢1 1/2 teaspoons instant yeast - - see NOTE 1
▢1/4 cup white sugar
▢1 teaspoon salt
▢3/4 - 1 cup lukewarm milk - - see NOTE 2
▢3 tablespoons butter - - or margarine, melted
▢1 egg

FOR FILLING
▢1/4 cup butter
▢2 teaspoons flour
▢1/2 cup bread crumbs
▢1/8 cup water or milk - - or more see NOTE 3
▢1/2 cup brown sugar /white sugar
▢1/8 teaspoon salt
▢butter - - for brushing

FOR BREADING
▢2 tablespoons milk - - or water
▢1/2 cup bread crumbs

RECIPE NOTES
NOTE 1: You may also use active dry yeast but it needs to be proofed first by dissolving it in 1/2 cup lukewarm water or, in this case, in the milk with a tablespoon sugar (taken from the ingredients for dough).
NOTE 2: Some flour, though the same type, may absorb water more than others. Start with 3/4 cup water and add more up to 1 cup if the dough is too dry. The dough should be a little sticky that will result in moist and soft bread.
NOTE 3: Some breadcrumbs absorb more liquid than others. In this case, you may need to add more liquid if you notice that the filling is getting too crumbly while cooking.

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FILIPINO SPANISH BREAD

Senorita bread (aka Filipino Spanish bread) is a tender and sweet bread roll with a buttery sweet filling. They&#39;re perfect or for breakfast or as a snack with a cup of coffee or tea. These rolls are eggless and dairy free, but no less delicious than the original Senorita bread recipe.

Senorita Bread Recipe (Filipino Spanish Bread)

almond milk (warmed to 105°-115° F)

caster sugar

bread flour

(¼ ounce) or 2¼ teaspoons active dry yeast

vegan butter (melted)

vegan butter

brown sugar

almond milk

breadcrumbs

vegan butter (*for brushing the senorita bread)

Combine

In a small bowl, combine the warm almond milk, yeast, and 1 tablespoon of the sugar. Set aside for 10 minutes or until foamy. *see note 1.

In a large mixing bowl, whisk together the flour, sugar and salt.  Add the melted vegan butter and the almond milk yeast mixture.  Using a dough hook on a stand or hand-held mixer, mix for 5 minutes, or until the dough is elastic but moist and begins to pull away from the hook.  Transfer dough to a lightly floured surface and knead it a few times to form a ball. Alternatively, knead the dough by hand on a clean surface dusted with flour. The dough should be soft and slightly sticky.  If it&#39;s too sticky add a bit more flour.

Rise

Transfer the dough to a large greased bowl, cover with a damp cloth and let it rise for one hour, or until double in size. * see note 2.

Prepare

While the dough is rising, begin to prepare your filling. In a saucepan, melt vegan butter over low heat.  Stir in the brown sugar, and allow the mixture to simmer until the sugar is fully dissolved.  Add almond milk and flour and stir until the sauce begins to thicken.  Add the breadcrumbs, stir to combine. Set aside to cool. The filling will thicken as it cools.

Preheat

Line a baking tray with parchment paper and preheat oven to 325° F (165° C).

Divide

Punch the dough down and divide it into two balls. On a lightly floured surface, roll each ball  into a log and cut each log into eight equal pieces. You should have 16 dough balls. Transfer them them to the prepared baking tray, cover it with a damp cloth, and allow the dough balls to rest for 15 minutes.

Roll

Roll each dough ball into a 3x5 inch rectangle.  Add a teaspoon of the filling, leaving the borders clear of filling.  Starting from the shortest edge of the rectangle facing you, roll the dough up tightly, sealing the seam so that the filling doesn&#39;t leak out.

Put  breadcrumbs for the outer coating in a shallow bowl.

Bake

Brush the outside of the prepared rolls with melted butter and roll each one in the breadcrumbs.  Place seam side down on the baking tray and bake for 20 minutes.

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