Spanish Bread

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.

I don’t know why this is called Spanish bread as I guess it does not have anything to do with any Spanish types of bread. Anyways for those who know why, please let me know, I can’t find any resource on why is it named such. Anyways Spanish bread is a popular bakery item in the Philippines after pandesal, ensaymada and pan de coco, it is a soft and moist type of bread with sugar and margarine filling, similar to cinnamon rolls where the dough is flattened then fillings are then spread out then finally rolled.  It is usually served during breakfast or merienda (tea time) together with coffee or milk.

I grew up with this bread, every afternoon, my mom sends me to get some at the near panaderia (a local bakery) and buy some together with a large bottle of soda.  This together with other breads have been present in most family tables for a really long time.  Every Filipino who lived in the Philippines would have experienced this, where every afternoon, the whole household gathers in the family table and grab a piece or two with an ice cold drink.

It certainly is one of my favourite bread, very simple but that filling simply makes the bread stand out, its inexpensive too, unlike pandesal where you will need some palaman, this one already has it.  How about you what is your favourite FIlipino Bread?

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Spanish Bread 4

Spanish Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 12 mins
  • Total Time: 42 mins
  • Yield: 16 1x
  • Category: Snack
  • Cuisine: Filipino


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.




  • 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


  • 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


  1. 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.
  2. Sift all dry bread ingredients in a large bowl
  3. Whisk together melted butter and sugar then combine it with the yeast mixture.
  4. 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.
  5. 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.
  6. 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.
  7. Mix filling ingredients together.
  8. 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.
  9. 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.
  10. Cover baking pan with a cling wrap then set aside and let it rise again for an hour.
  11. Bake in a 180 C preheated oven for 12 minutes.
  12. Remove from baking pan immediately then let it cool in a wire rack.



28 Responses

  1. Sissi says:

    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).

  2. 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. 🙂

  3. Nice Raymund, I can imagine the buttery filling inside, though not so healthy, I normally did out the filling leaving behind the bread.

  4. ceciliag says:

    Spanish or not they look Good! c

  5. Kristy says:

    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!

  6. unikorna says:

    Congrats on your bread recipe, it looks amazing :), also congrats on your Blog on Fire Award offered to you by love2type. Kisses.

  7. Jay says:

    Any left overs there dear….soooooooooooo inviting..;P
    Tasty Appetite

  8. Judy says:

    Yum, this has me craving carbs now! Just looks melt-in-your-mouth delish!

  9. 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!

  10. I’ve never heard of Spanish Bread before but this definitely looks interesting. I also like the sugar filling

  11. Guia Obsum says:

    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!! 🙂

  12. one of my faves from the neighborhood bakery 😀

  13. They look just so perfect, light and fluffy golden heart jewels…
    Whatever these breads are called they are heavenly………….

  14. 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!

  15. Shelvasha says:

    “Spanish” bread or not, these look fantastic! I have to have a go at making these myself. Thanks for a great recipe!

  16. Betty says:

    This sweet bread looks so good- I’d love to have one of these nice rolls for my breakfast in the morning. 🙂

  17. 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…

  18. Meri says:

    haha- I was wondering why I had never seen it when I lived in Spain, but now I get it! Looks tasty though!

  19. These look incredible! I just love love love bread. They look like croissants!

  20. crustabakes says:

    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

  21. you make bread too?? i don’t think i want to do this.. its a bit difficult to take on a dough..

  22. foodjaunts says:

    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!

  23. huntfortheverybest says:

    i agree, i like the color. they look delish and perfect for tea!

  24. Michael says:

    Back in the day, the Philippines was colonized by Spain for 300 years, I believe that’s where the influence came from.

  25. Pau La says:

    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!

  26. Arlene says:

    I have a lot of cornmeal leftovers but no breadcrumbs. Can I replace the breadcrumbs with the cornmeal instead?

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