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

Spanish Bread are soft bread rolls that are filled with a sweet, buttery paste, dusted with bread crumbs and baked to golden perfection.&nbsp;

Spanish Bread

warm milk (105-115 F)

2 and 1/4 tsp active dry yeast

sugar

canola oil

eggs (lightly beaten)

evaporated milk

brown sugar

In a mixing bowl, combine milk and yeast. Let stand for 5 minutes or until foamy. Add the eggs, sugar, oil&nbsp;and salt. Stir everything with a wooden&nbsp;spoon. Add 4 cups of flour, one cup at a time while stirring. The mixture will turn into a shaggy dough.&nbsp;

Sprinkle just enough of the remaining 1/2 cup of flour and keep stirring until the dough gathers in the center. Turn the dough over on a floured board and knead it until it is smooth and elastic, about 6-10 minutes. As you knead, dust your hands and your&nbsp;board as needed to help with the stickiness. You may need to use up to 1/8 cup of additional flour.

Shape the dough into a ball and place it a bowl. Cover and let rise for 1 and 1/2 hours, or until the size is doubled. You can make the filling at this point.

Gently punch the dough down and divide it into 18-20 portions. Using a small rolling pin or your hands, flatten each portion into an oval that is about the size of your hands. Spread about a tablespoon of the filling across the surface of the dough and roll it into a log. Repeat with all the other portions. Arrange the rolls in a large&nbsp;baking tray that is greased or lined with parchment paper. Brush evaporated milk on each of the rolls and dip them in breadcrumbs. Cover them loosely with plastic wrap and let them rise for an hour.

Preheat the oven to 350 F. Bake the Spanish bread for 15-20 minutes, or until the rolls are lightly golden.

Make the Bread Dough

Heat the butter in a small saucepan until it is bubbly. Add the flour and the breadcrumbs and stir the mixture vigorously with a wire whisk for a few seconds. This is a grainy mixture at this point. Immediately add the milk and keep stirring until the mixture loosens up a bit. Stir for 30 seconds more and turn off heat. Stir in the sugar well until it is incorporated. Set aside to cool. This mixture is a chunky paste.

Spanish Bread Filling

Tender milk bread, a swirl of caramel-like filling, and a topping of crispy crumbs all combine to make Senorita Bread; a classic of Filipino baking.

Senorita Bread

all purpose flour (12 ¾ ounces)

instant yeast

milk

neutral oil

all purpose flour

breadcrumbs (can be panko or “regular”)

sugar sugar

cinnamon

breadcrumbs (preferably panko)

Combine all of the ingredients in a large bowl and mix until a shaggy dough forms. Knead until the dough is smooth and elastic. You can use a dough hook on a stand-mixer or do this by hand.

Form the dough into a ball, rolling it around gently on the counter to smooth the surface of the dough. Place the dough into a lightly greased bowl, cover, and put in a warm, draft-free place for 30 minutes.

Lightly dust your countertop with flour, turn the dough out, and gently knead for 3 to 4 minutes, or until the dough is very smooth and supple.

Form the dough into a ball again and return it to the bowl. Cover and let rise in a warm and draft-free place until doubled in bulk, about 30 to 45 minutes.

To Make the Dough:

Scatter the flour in a 2 quart, heavy-bottomed saucepan. Place the pan over medium heat and toast, whisking it, for 2 to 4 minutes, or until it is slightly darker in colour and smells fragrant and toasty.

Whisk in the butter, breadcrumbs, and sugar, stirring until the butter is thoroughly melted and the sugar and flour are thoroughly incorporated.

Once the sugar is melted and the mixture is light gold in colour, whisk in the milk and cinnamon. Whisk until the mixture thickens, about 3 minutes. The filling should be a light caramel colour. Set the pan aside off of the heat to cool completely.

To Make the Filling:

Line a half sheet pan with parchment paper or grease it lightly. Set it aside.

Once again, lightly flour your countertop. Turn the dough out and gently deflate before dividing it into 12 equal portions. Roll each portion into a ball, cover lightly with plastic wrap, and let them rest for 15 minutes.

Working with one piece of dough at a time, roll the dough into an oblong oval that’s about 4 inches across and about 8 inches long. Spread a generous tablespoon of the filling over the whole oval.

Roll up the dough tightly, starting at a more narrow end of the oval. Brush the top of the dough with milk and roll it in breadcrumbs.

Place the roll, seam side down, on the prepared pan. Repeat with the rest of the dough and filling.

Cover the rolls lightly with plastic wrap and let them rise in a warm, draft-free place until they’re doubled in bulk and puffy looking, about 45 minutes to an hour.

About halfway through the rise, preheat your oven to 350ºF. Bake for 20 to 25 minutes, or until the rolls are a lovely golden brown.

Allow the rolls to cool on the pan for at least 10 minutes before eating or transferring to an airtight container. Señorita Bread will be good for 3 days at room temperature.

You can store them longer -tightly wrapped in a double layer- in the freezer for up to a month. To reheat the frozen rolls, wrap loosely in foil and heat in a moderate 350ºF oven for about 10 minutes.

To Make the Senorita Rolls:

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Spanish Bread

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