Despite what the name suggests, the type of bread we’re talking about today doesn’t come from Spain, but rather the Philippines.
Spanish bread is of course inspired by Spain, and looks like the Spanish Pan de Horno as it is rolled similarly. However, what makes Filipino Spanish bread different is its sweet, buttery filling.
Spanish bread is a bread made of yeast that is rolled into a log shape that surrounds its buttery, sugary filling. Before baking, it is also rolled in breadcrumbs. In the Philippines it is common to find them in local bakeries, or panaderia, and they are often enjoyed as an afternoon snack, especially during afternoon teas.
Below, you’ll find 10 delicious Spanish bread recipes that you can enjoy with a cup of tea or coffee.
While Spanish bread is a staple of Filipino bakeries, you can also easily make it at home. This recipe also tells you all you need to know to keep the sweet, buttery filling from oozing out. After all, the last thing you want is to lose all that buttery goodness!
Is there anything more comforting than a warm, sweet, and fresh roll of Spanish bread? With this recipe you can make this Filipino bakery favorite right at home!
What makes Spanish bread so great is that it’s a hearty bread. These thick rolls of bread that are coated with breadcrumbs are impossible to resist! Plus, the texture is an absolute joy. They also have a heart filling that is sweet, buttery, and compliments the bread surrounding it perfectly.
This Spanish bread is filled with butter and sugar for soft, fluffy rolls coated in breadcrumbs. This recipe uses egg yolks rather than egg whites to make the dough ultra soft and fluffy, while a mixture of all-purpose flour and bread flour gives you more control of the protein content, and gives the bread a soft, chewy texture.
You can use plain bread crumbs or Panko bread crumbs for this recipe. However, when using plain bread crumbs put the crumbs in a thick, plastic bag to make them finer.
This soft Spanish bread recipe is all you could ask for in a bread recipe. It’s soft, light and buttery, and filled with a moist, sweet filling that’s absolutely delicious. All this, plus it has no eggs!
This recipe is a must-try for any bread lover, as it has an amazing flavor, a stunning filling, and the moist dough just makes it even softer. It is also an enriched bread, making it soft, bouncy, and delicious.
Plus, the moist, sweet filling adds to the texture and flavor, making it irresistible! This recipe is great to make ahead of time, and makes for a wonderful breakfast, brunch, or lunch option, as well as an afternoon snack.
Señorita bread is just like Spanish bread. It consists of delicate rolls that are filled with a decadent combination of breadcrumbs, melted butter, and sugar. Think of it as a Filipino take on a Cinnabon, just with less frosting!
Besides being a vegan take on Spanish bread, this recipe stays pretty faithful to the traditional dish. It still consists of fluffy rolls filled with sweet, buttery goodness that is baked until beautifully golden. It pairs so well with a well-deserved afternoon tea or coffee! But you can enjoy it as a breakfast, a snack, or even a light dessert.
For the best results, use a food scale. A food scale provides more accuracy than cups, and gives you more consistent results. Plus, it saves time on cleaning up!
Also, while the dough rises you should get to work on the sweet, buttery filling, so it has time to cool down. To get the fine breadcrumbs you want, blitz them in a food processor or blender, as sometimes plain breadcrumbs can be chunky.
You’ll be able to tell when the gluten hasn’t had time to settle if the dough springs back, or you feel some resistance when you try to roll it out. If this is the case, leave it for about 10 to 15 minutes and try again.
For the best storage, place it in the fridge in an airtight container. You can store Spanish bread for up to 2-3 days, and you can reheat in the microwave for 20-30 seconds. Or, you can reheat it in a toaster oven for 1-2 minutes on a low heat.
Another vegan Spanish bread recipe, this recipe is easy and can be made over two days, which is less stressful when you’re waiting for dough to rise and prove.
You can let the dough rise overnight in the fridge, and then assemble the rolls in the morning before baking. Or, you can make the dough in the evening and also assemble the rolls that evening too. You can put it in the fridge overnight for a second rise, so all that’s left to do the following day is bake.
You’re sure to get a delicious bread that is not overly sweet and tastes similar to a pandesal, which is another Filipino sweet treat. This recipe is sparse on the filling, but for even more filling you can double up.
While Spanish bread is pretty simple to make, it can sometimes come out hard and dense, so the trick is to make your Spanish bread fluffy and soft.
Spanish bread is a good place for amateur bakers to start, as it is one of those rare bread recipes that really rises during fermentation. But there are a few tricks you can use to successfully make this non-dense Spanish bread.
Firstly, you need to check that your yeast is alive. You can test this by dissolving the yeast in warm water. You can tell if it’s alive if it bubbles after 5 minutes. If it doesn’t, it has expired, and you can throw it out.
Kneading is also key. For this recipe, knead the dough for about 7 minutes in your stand-mixer and then knead for 14 minutes by hand.
You should also be careful of how much flour you use, and always remember to add butter! Butter is important as it activates the yeast and increases the gas formation, which is what makes the bread soft and fluffy.
You can make delicious Spanish bread for the whole family with this easy recipe! Rolled with a sugary, buttery filling, it is then cooked to golden brown deliciousness! Again, there are some tips to take this recipe to the next level.
This recipe calls for plain breadcrumbs, rather than flavored ones. If you don’t have any bread flour to hand, then you can use all-purpose flour with 1:1 substitution. If you can’t get your hands on instant yeast either, then you can use active dry yeast, but this will need to be proved to be fully effective. You can put it in warm milk and watch it bubble for a few minutes to see if it’s alive.
You can also cook the filling first with added milk and flour before spreading to the dough, and if your dough feels too sticky or wet then you add a little flour at a time until it gets to the consistency you want.
You can also use a pastry brush to brush egg yolk, evaporated milk, melted butter, or water over the rolls before rolling them in bread crumbs. As the rolls are rising, you can use a damp cloth or pot lids rather than plastic wrap to cover the dough.
As for storing, it’s recommended you freeze this bread. You should ensure the bread is totally cool, before placing it in a Ziploc bag and putting it in the freezer. This should keep the rolls good for at least a month.
Most importantly though, make sure to roll out the dough thinly (but not too thin), and be generous with the filling!
Why is it Called Spanish Bread?
A lot of people wonder why Spanish bread is called Spanish bread when it comes from the Philippines, but there is a connection.
In the Philippines, they took bread-making inspiration from Spanish kitchens, but transformed the Spanish-style bread into the uniquely Filipino Spanish bread we know today.
What is the Traditional Filling of Spanish Bread Made Of?
Spanish bread has a simple filling of butter and sugar.
What is Señorita Bread?
Señorita bread is just another name for Spanish bread. Like Spanish bread, Señorita bread consists of small, oblong rolls of enriched bread that are covered in butter, breadcrumbs and sugar. Once rolled more sugared breadcrumbs are added before the bread is baked.
Spanish bread doesn’t just have unique origins, it also has a unique, delicate flavor that’s hard to forget! Make a batch of Spanish bread, and you’ll have a delicious breakfast or snack option best enjoyed with tea or coffee, for a few days!