Description
Soft, buttery, and filled with a rich caramel-like filling, this Filipino Spanish Bread is a beloved bakery classic. Each roll is coated with breadcrumbs and baked until golden brown—perfect for breakfast, merienda, or a comforting afternoon treat.
Ingredients
For the Bread Dough:
1 1/4 cups warm milk (105–115°F)
2 1/4 tsp active dry yeast
4 1/2 cups all-purpose flour, divided + up to 1/8 cup extra for kneading
1 tsp salt
1/2 cup sugar
1/3 cup canola oil
2 large eggs, lightly beaten
3/4 cup breadcrumbs (for coating)
1/4 cup evaporated milk
For the Spanish Bread Filling:
1/4 cup all-purpose flour
1/2 cup breadcrumbs
1/3 cup butter
2/3 cup brown sugar
1/3 cup evaporated milk
Instructions
-
- Make the Bread Dough: In a large mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
- Stir in eggs, sugar, oil, and salt. Gradually add 4 cups of flour, one cup at a time, mixing until a shaggy dough forms. Add the remaining 1/2 cup flour as needed until the dough comes together.
- Transfer to a floured surface and knead 6–10 minutes until smooth and elastic. Shape into a ball, place in a greased bowl, cover, and let rise for 1 1/2 hours or until doubled in size.
- Punch down the dough and divide into 18–20 portions. Flatten each into an oval, spread a tablespoon of filling over the surface, then roll into a log.
- Arrange rolls on a greased or parchment-lined tray. Brush with evaporated milk, coat with breadcrumbs, cover, and let rise 1 hour.
- Bake at 350°F (175°C) for 15–20 minutes or until golden brown. Let cool slightly before serving.
- Make the Filling: Melt butter in a saucepan over medium heat. Add flour and breadcrumbs, stirring until grainy. Pour in evaporated milk and cook until slightly thickened. Turn off heat and stir in brown sugar until smooth. Cool before using.
Notes
To make ahead, refrigerate dough after first rise and bring to room temperature before shaping.
Brush baked rolls with melted butter for a glossy finish.
Try muscovado sugar, cinnamon, or crushed nuts for a flavor twist.
For smaller rolls, divide dough into mini portions and bake for 12–15 minutes.
Store in an airtight container at room temperature up to 2 days or freeze for 2 months. Reheat to soften before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 11g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
