Spanish bread recipe (Filipino)

Spanish bread recipe

Spanish bread recipe

Spanish Bread is a soft, pillowy bread with a deliciously sweet and buttery filling. Perfect for a midday snack, or with your morning cup of coffee.

Nothing brings me back home more than the smell of one of my favorite snacks – Spanish bread! These rolls of bread have the perfect mix of textures and flavors. Spanish bread can be enjoyed at any time of day, but I love to eat them in the middle of the day with a nice hot drink. It’s a great pick me up for that midafternoon slump.

What is Spanish Bread?

Despite the name “Spanish Bread,” it actually is not related to the bread of Spain (pan de horno). The only similarity they share is that they are both rolled, but Filipino Spanish Bread has a filling.

Spanish Bread is a yeast-based bread that is rolled and filled with a sugar and butter blend. Right before baking, the bread logs are covered in breadcrumbs. This gives it an awesome bit of crunch to the soft bread once it is baked.

Spanish bread

What does it taste like?

The taste is quite simple, but what makes it stand out is its filling. The filling is usually a mix of sugar and butter, adding a lovely sweet flavor to the Spanish Bread. It is not overly sweet, so it can really be eaten at any time of day, not just for dessert.

Is it easy to make?

Whenever it comes to baking bread, people tend to be quite nervous – and understandably so. However, if you follow my recipe, then you will not have to worry about how your Spanish Bread comes out.

The most difficult part of the recipe is likely the filling, because it tends to ooze out when baking. The filling is what makes Spanish Bread special, so losing the filling is an issue. If you find that the filling is coming out of your bread rolls, try cooking the mixture first before putting it on the bread. It may be an extra step, but it is well worth it to make sure your Spanish Bread stays intact.

Tips and Notes

  • You can use either white or brown sugar in this recipe. Brown sugar has more molasses, so it will create more of a caramel taste. It depends on your preference and what you have on hand.
  • If you are using active dry yeast, make sure to proof it first. Add the active dry yeast into half a cup of warm (not hot) milk with about a tablespoon of sugar. This will make sure that the yeast works properly in the dough.
  • You are looking for a dough that is a bit sticky, so if you find that dough is dry you can add more water.


Spanish Bread is a lovely, sweet bread that can be enjoyed at any time of day. Baking bread may seem difficult, but this is a simple recipe that anyone can make easily! Give it a try, and taste the flavors of classic Filipino bakeries.

The taste always brings me home, and if you are also Filipino, I hope that it does the same for you. Even if you are not Filipino, I hope that you love Spanish Bread as much as I do!

Please check out more of my tried and tested recipes HERE.


Spanish bread recipe (Filipino)

Spanish Bread is a soft, pillowy bread with a deliciously sweet and buttery filling. Perfect for a midday snack, or with your morning cup of coffee.
Prep Time1 day 30 minutes
Cook Time15 minutes
Dough Rising Time1 hour 30 minutes
Course: breads
Cuisine: Filipino
Keyword: baked goods, filipino bread, filipino spanish bread, merienda, snack, spanish bread
Servings: 16 servings



  • ¾ cup warm fresh milk or evaporated milk warm water may also be used
  • teaspoon yeast
  • ¼ cup sugar
  • ¼ cup oil or melted butter vegetable or any neutral tasting oil
  • 1 egg
  • cup all purpose flour
  • 1 cup bread flour
  • ½ teaspoon salt
  • bread crumbs for dusting


  • cup butter
  • ½ cup bread crumbs
  • cup flour
  • cup brown sugar
  • cup evaporated milk more if the mixture is too thick



  • In large bowl, stir together the warm milk, yeast and about a tablespoon of the sugar. Let stand until it is foamy, about 5 minutes.
  • Once the yeast mixture is foamy, add in the rest of the sugar, oil, salt and egg. Mix throuroughly.
  • Add 2 cups of flour and mix until just combined to avoid splattering during mixing.
  • Attach the dough hook to the stand mixer and mix the dough on medium speed for about 10 minutes. Add the remaining 1/2 cup flour gradually.
  • Continue mixing (kneading) for about another 10 minutes or until the dough does not stick on the side and bottom of the bowl anymore. Shape the dough into a ball and let it rest in a large bowl greased with oil. Cover with a cloth and wait until the dough doubles in size, about 1 hour (depending on the temperature). Check the dough occasionally to avoid over rising (over rising creates a sour bread).
    You may start preparing the filling at this point
  • Once the dough is finished rising, gently punch it down to remove the air and divide the dough into 16 portions. Using a 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 and roll or dip in bread crumbs. Repeat this process until all dough has been filled. 
  • Arrange the dough in a baking tray and cover with cloth loosely. Let it rest for about 30 minutes.
  • Preheat the oven to 175°C. Bake the spanish bread in the preheated oven for about 15 minutes or until the top is golden brown.


  • 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. 
  •  Add the milk immediately and continue stirring until the mixture loosens up a bit.
  • Stir in the brown sugar and mix until it is well incorporated. Adjust the thickness if necessary.

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