Filipino Spanish Bread

Filipino Spanish Bread Rolls, made with enriched dough and filled with buttery sugared bread crumbs, and rolled up tightly and brushed with milk and more sugared breadcrumbs.

These Spanish rolls are a popular breakfast and afternoon snack bread in the Philippinese. It's also known as señorita bread. 

This Filipino Spanish bread reminded me of the Pandesal I posted a couple of years ago. It's another Pinoy bread that is covered in bread crumbs and shaped into rolls. The difference between the two recipes is in the shaping and the buttery and sugary filling. Also, the breadcrumbs that coat the top of the rolls are mixed with sugar. Both breads are representative of the influence of 300 years of Spanish colonization of the Philippines.

These rolls can be shaped in a number of ways, including like crescent rolls. My favorite way is this lopsided jelly roll shaping. You flatten the dough into a 3 inch by 5 inch rectangle, spread the filling over the flattened dough, and then roll up the dough beginning with one corner and roll at a 45 degree angle. The shape is kind of odd, but also endearing (at least to me).

I recommend making these with fresh breadcrumbs as opposed to store bought, which I used for the Pandesal. They mix so nicely with the sugar and butter, and are much more moist.

This Filipino Spanish Bread is wonderful warm from the oven. It's slightly sweet, buttery, and so unique with the butter and sugar breadcrumb filling.

Wrap up any leftovers with plastic wrap and freeze in a freezer bag. Thaw the rolls overnight while still wrapped, and reheat each unwrapped for about 15 seconds in the microwave. If you want to take this warm bread to another decadent level, split it in half and spread with more butter. So good.

Note:

I accidentally made this recipe into 12 rolls. For a more typical size, divide the dough into 16 pieces for smaller rolls. 

bread, filipino, pinoy

bread

Filipino

Yield: 12 rollsAuthor: Karen Kerr

Filipino Spanish Bread

ingredients

Dough

• 2 teaspoons instant or active dry yeast
• 1/4 cup warm water
• 1 teaspoon sugar
• 3 1/2 cups (17.5 ounces/496 grams) all purpose flour
• 1/3 cup sugar
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup butter, melted
• 2 large eggs

Filling

• 1/4 cup butter, melted
• 1/2 cup bread crumbs and 1/3 cup sugar, mixed together

Coating

• About 1/3 cup milk
• 1 cup bread crumbs and 1/3 cup sugar, mixed together

instructions

1. Dissolve the yeast in the water with the teaspoon of sugar and let it rest for about 5 to 10 minutes. 
2. Whisk the  flour, sugar, and salt together in the bowl of a stand mixer. Add the milk, melted butter, eggs, and the yeast mixture. Knead on medium low for about 10 minutes, until smooth and elastic. 
3. Cover the bowl and let rise until doubled, 2 to 3 hours. 
4. Divide the dough into 12 equal pieces and shape each into a ball. Cover with oiled plastic wrap. 
5. Working with one piece of dough at a time, shape the dough into a 3 inch by 5 inch rectangle. Brush with the melted butter, and spread 1/12 of the filling over the dough. Beginning with one corner of the dough, roll the dough tightly at a 45 degree angle like a jelly roll, and place it on a parchment lined baking sheet. You will have two ends of the rolls that are open and thinner than the middle. Cover with oiled plastic wrap. Repeat with the rest of the dough pieces. 
6. Heat the oven to 375 degrees F. 
7. Let the shaped rolls rise for 30 minutes. Brush with the milk, and sprinkle with the breadcrumb and sugar mixture. Bake the rolls for 20 minutes, until golden brown. 

https://www.karenskitchenstories.com/2018/09/filipino-spanish-bread.html

Karen's Kitchen Stories

Links to the Bread Baking Babes' Filipino Spanish Bread:

• Blog from OUR Kitchen – Elizabeth
• A Messy Kitchen – Kelly
• Judy’s Gross Eats – Judy
• Karen’s Kitchen Stories – Karen
• My Diverse Kitchen - Aparna
• Bread Experience - Cathy
• My Kitchen in Half Cups - Tanna