Description
Spanish Bread is a Filipino type of bread filled with breading doused with sugar and margarine. A popular Filipino bread eaten usually during tea time.
Ingredients
Scale
Bread
- 3 cups high grade flour or bread flour
- 2 tsp bread yeast
- 1/4 cup sugar
- 1 tsp salt
- 3/4 cup warm milk
- 1/4 cup melted butter
- 1 egg
- 1/2 cup bread crumbs
- water, for brushing
Filling
- 1/2 cup melted butter or margarine
- 1 tbsp flour
- 1 cup bread crumbs
- 1/4 cup milk
- 1 cup brown sugar
- 1/4 teaspoon salt
Instructions
- Mix yeast and warm water together. Set aside for 30 minutes, if the mixture turns frothy then continue otherwise its not active anymore, you will need to get a new yeast and repeat the process.
- Sift all dry bread ingredients in a large bowl
- Whisk together melted butter and sugar then combine it with the yeast mixture.
- Combine liquid mixture with dry mixture then mix together, once it forms a dough knead in a flat surface for 10 minutes by hand. If you are using a stand mixer with a bread hook or a bread maker, follow the instructions of your equipment.
- Place dough in a large bowl, cover it with damp kitchen towel and put in a warm place. Let the dough rise for an hour, it should be double in size. If it does not double in size in an hour let it rise further.
- Once dough is ready, remove it from the bowl, place in a flat surface then flatten with a rolling pin, should be around 8 mm thick.
- Mix filling ingredients together.
- Spread filling ingredients into the dough while avoiding the edge, cut dough into 16 isosceles trapezoid (Like triangle with top cut off) shapes. Starting from the longer edge roll the dough all the way tightly and make sure the end seals.
- Place each piece in a baking paper lined pan, brush top with water, sprinkle bread crumbs all around then let it rest for 30 minutes to an hour.
- Cover baking pan with a cling wrap then set aside and let it rise again for an hour.
- Bake in a 180 C preheated oven for 12 minutes.
- Remove from baking pan immediately then let it cool in a wire rack.
They are so beautifully yellow and look so soft! I am afraid of making bread or rolls in general (I know myself: I would finish all of it in no time at all, even before it cools down).
I always find it interesting, often mysterious, and sometimes just plain silly, how many dishes are named for different cultures or countries with which they have no other connection than that–their name!
French fries, English muffins, Russian tea; as far as I know they’re all strictly American-derived foods and would’ve been an utter surprise, when encountered for the first time, to people native from their namesake countries! When I was in college I had a wonderful Thai roommate who fell in love with cookies my mother brought us, long a favorite in our family and for completely unknown reasons, named ‘Oriental Crunch’ (crisp-chewy coffee cookies with almonds and chocolate chips baked in). Needless to say, Pavinee was amused by the name. But then she finally had to admit to me that one of her favorite dishes back home when she was young had been called ‘Crunchy American’ (however that’s spelled/pronounced in Thai!). At least we had both a lot of fun and a lot of good eating while we roomed together. 🙂
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Nice Raymund, I can imagine the buttery filling inside, though not so healthy, I normally did out the filling leaving behind the bread.
Spanish or not they look Good! c
Mmmm! I love the the butter and sugar filling in this bread – and the brown sugar in the dough. I’m sure these are fantastic for breakfast!
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Congrats on your bread recipe, it looks amazing :), also congrats on your Blog on Fire Award offered to you by love2type. Kisses.
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Any left overs there dear….soooooooooooo inviting..;P
Tasty Appetite
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Yum, this has me craving carbs now! Just looks melt-in-your-mouth delish!
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Very cool, love the filling!
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Raymund, I am always so impressed at the variety of things you can make and have them always look to die for. I am so jealous!
I’ve never heard of Spanish Bread before but this definitely looks interesting. I also like the sugar filling
Spanish bread!!! I love spanish bread, I miss spanish bread! We used to have a bakery when I was small back in our old home. I remember eating spanish bread all the time as well as the bread with red sticky sweet stuff inside (I forgot what it was called). Yum yum yum!! 🙂
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one of my faves from the neighborhood bakery 😀
They look just so perfect, light and fluffy golden heart jewels…
Whatever these breads are called they are heavenly………….
We have plenty of dishes maned after other countries or regions in Polish cuisine, not many make sense… The bread looks yummy though, Spanish or not!
“Spanish” bread or not, these look fantastic! I have to have a go at making these myself. Thanks for a great recipe!
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This sweet bread looks so good- I’d love to have one of these nice rolls for my breakfast in the morning. 🙂
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I am curious why it’s called Spanish bread too! I am envious you can make bread at home… it’s one of the things I want to make at home. I can only dream and wish to have these for breakfast…
haha- I was wondering why I had never seen it when I lived in Spain, but now I get it! Looks tasty though!
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These look incredible! I just love love love bread. They look like croissants!
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with all the crazy array of fillings out there being sold in bakeries, its refreshing to see this with a simple margarine and sugar filling
you make bread too?? i don’t think i want to do this.. its a bit difficult to take on a dough..
Those look delicious. I’ll admit whenever I’m home I eagerly await the pandesal man, but I would never turn down Spanish bread either. The filling on it is always my favorite part!
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i agree, i like the color. they look delish and perfect for tea!
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Back in the day, the Philippines was colonized by Spain for 300 years, I believe that’s where the influence came from.
finally saw a recipe using margarine! coz all of d recipes in youtube use butter but i can remember during my childhood spanishbread bought from our local bakery tasted like margarine love it!
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I have a lot of cornmeal leftovers but no breadcrumbs. Can I replace the breadcrumbs with the cornmeal instead?
Hi, while I think it not an issue, I haven’t tried using cornmeal. The crumbs is just there to provide texture and aesthetics to the outer layer