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 d 30 minutes mins
Cook Time15 minutes mins
Dough Rising Time1 hour hr 30 minutes mins
Course: breads
Cuisine: Filipino
Keyword: baked goods, filipino bread, filipino spanish bread, merienda, snack, spanish bread
Servings: 16 servings
Author: JENEVIVE
BREAD
- ¾ cup warm fresh milk or evaporated milk warm water may also be used
- 1½ teaspoon yeast
- ¼ cup sugar
- ¼ cup oil or melted butter vegetable or any neutral tasting oil
- 1 egg
- 1½ cup all purpose flour
- 1 cup bread flour
- ½ teaspoon salt
- bread crumbs for dusting
FILLING
- ⅓ cup butter
- ½ cup bread crumbs
- ⅛ cup flour
- ⅔ cup brown sugar
- ⅛ cup evaporated milk more if the mixture is too thick
BREAD
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.
FILLING
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.