Spanish Bread is a beloved staple in Filipino bakeries, known for its soft, pillowy texture and sweet, buttery filling. Often enjoyed for breakfast or merienda (afternoon snack), this delightful roll is coated in bread crumbs and baked to golden perfection. Though the name suggests Spanish origin, this pastry is uniquely Filipino and a cherished part of the country’s culinary heritage.

Why You’ll Love This Recipe

• Authentic Flavor: This recipe captures the nostalgic taste of Spanish bread from your favorite Filipino bakery.
• Perfectly Soft Bread: The dough is tender and fluffy, making each bite light and satisfying.
• Sweet, Buttery Filling: The caramel-like filling is rich with brown sugar and butter, balanced by a hint of milk and texture from bread crumbs.
• Ideal for Any Time of Day: Whether you serve it with coffee in the morning or as an afternoon treat, it’s always a hit.
• Great for Sharing: This recipe yields a large batch, perfect for family gatherings, potlucks, or holiday gifting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Bread Dough:

• 1¼ cups warm milk (105–115°F)
• 2¼ teaspoons active dry yeast
• 4½ cups all-purpose flour, divided, plus up to ⅛ cup extra for kneading
• 1 teaspoon salt
• ½ cup sugar
• ⅓ cup canola oil
• 2 large eggs, lightly beaten
• ¾ cup bread crumbs, for coating
• ¼ cup evaporated milk, for brushing

For the Spanish Bread Filling:

• ¼ cup all-purpose flour
• ½ cup bread crumbs
• ⅓ cup butter
• ⅔ cup brown sugar
• ⅓ cup evaporated milk

Directions

1. Prepare the Dough: In a large mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy. Add eggs, sugar, oil, and salt. Stir with a wooden spoon.
2. Add Flour: Gradually add 4 cups of flour, one cup at a time, stirring until a shaggy dough forms. Sprinkle in the remaining flour a little at a time until the dough pulls away from the bowl.
3. Knead the Dough: Turn the dough out onto a floured surface. Knead for 6–10 minutes until smooth and elastic, using up to ⅛ cup extra flour as needed.
4. Let Dough Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise for 1½ hours, or until doubled in size.
5. Prepare the Filling: In a saucepan, melt the butter over medium heat. Stir in the flour and bread crumbs. Cook briefly, then add the evaporated milk. Stir until thickened, then mix in the brown sugar. Let cool.
6. Shape the Rolls: Punch down the dough and divide it into 18–20 pieces. Flatten each into an oval, spread a tablespoon of filling over each, and roll into a log.
7. Coat the Rolls: Place rolls on a greased or parchment-lined baking tray. Brush with evaporated milk and roll in bread crumbs.
8. Second Rise: Cover with plastic wrap and let rise for 1 hour.
9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 15–20 minutes, or until lightly golden.

Servings and Timing

• Servings: 18–20 rolls
• Preparation Time: 35 minutes
• First Rise: 1½ hours
• Second Rise: 1 hour
• Baking Time: 15–20 minutes
• Total Time: Approximately 3 hours

Variations

• Cheese Spanish Bread: Add shredded cheese to the filling for a sweet-savory twist.
• Ube Spanish Bread: Mix in ube halaya for a colorful, flavorful variant.
• Nutty Crunch: Add chopped nuts to the filling for extra texture and richness.
• Chocolate Filling: Replace the sugar filling with chocolate spread for a kid-friendly option.

Storage/Reheating

• Storage: Store cooled bread in an airtight container at room temperature for up to 3 days.
• Freezing: Wrap individual rolls tightly and freeze for up to 1 month.
• Reheating: Thaw frozen rolls, then warm in a 350°F (175°C) oven for 5–10 minutes or microwave for 30 seconds.

FAQs

What is Spanish Bread?

Spanish Bread is a Filipino pastry consisting of soft yeast dough filled with a sweet, buttery breadcrumb mixture and rolled in more bread crumbs before baking.

Can I use instant yeast instead of active dry yeast?

Yes. Instant yeast can be mixed directly with the dry ingredients without proofing, though rising times may vary slightly.

Why didn’t my dough rise?

The milk may have been too hot and killed the yeast, or the environment may have been too cold. Ensure yeast is fresh and the temperature is optimal.

Can I prepare the dough ahead of time?

Yes, after kneading, refrigerate the dough overnight. Let it come to room temperature before shaping.

What does the breadcrumb coating do?

The breadcrumbs add texture and help achieve the traditional look and feel of Filipino Spanish bread.

Can I make a vegan version?

Substitute plant-based milk and butter, and use a vegan egg replacer in the dough.

What’s the difference between this and Ensaymada?

Ensaymada is often topped with butter, sugar, and cheese, while Spanish bread has a rolled shape and sweet filling.

Can I use other types of oil?

Yes, light olive oil or vegetable oil can be used in place of canola oil.

How do I know when it’s done baking?

The bread should be lightly golden and sound hollow when tapped on the bottom.

Can I double the recipe?

Yes, but ensure your mixing bowl and baking trays can accommodate the increased volume.

Conclusion

Spanish Bread is a Filipino classic that delivers the perfect combination of soft, airy bread and sweet, buttery filling. Whether you’re recreating childhood memories or discovering it for the first time, this recipe brings the warmth of a Filipino bakery right into your home. Ideal for sharing, gifting, or simply enjoying with a cup of coffee, it’s a treat worth mastering.

Spanish Bread – A Filipino Bakery Favorite

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• Author: Emma Delaney
• Prep Time: 30 minutes
• Cook Time: 2.5 hours
• Total Time: ~3 hours 20 minutes
• Yield: 18–20 rolls
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: Filipino
• Diet: Vegetarian

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Description

This classic Filipino Spanish Bread recipe features soft, fluffy rolls filled with a buttery, sugary breadcrumb mixture. It’s a nostalgic Filipino bakery staple, perfect for breakfast, merienda, or coffee breaks. Homemade and oven-baked to golden perfection! Keywords: Spanish bread recipe, Filipino bread rolls, Filipino bakery favorite, sweet bread with filling, pan de España.

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Ingredients

For the Bread Dough:

• 1 1/4 cups warm milk (105-115°F)

• 2 1/4 teaspoons active dry yeast

• 4 1/2 cups all-purpose flour, divided (plus up to 1/8 cup for kneading)

• 1 teaspoon salt

• 1/2 cup sugar

• 1/3 cup canola oil

• 2 large eggs, lightly beaten

• 3/4 cup bread crumbs (for coating)

• 1/4 cup evaporated milk (for brushing)

For the Spanish Bread Filling:

• 1/4 cup all-purpose flour

• 1/2 cup bread crumbs

• 1/3 cup butter

• 2/3 cup brown sugar

• 1/3 cup evaporated milk

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Instructions

Make the Dough:

1. In a mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.

2. Add eggs, sugar, oil, and salt. Stir to combine.

3. Gradually add 4 cups of flour, 1 cup at a time. Mix until a shaggy dough forms.

4. Sprinkle in the remaining 1/2 cup flour gradually until dough pulls together.

5. Turn dough onto a floured surface and knead for 6–10 minutes until smooth and elastic, using extra flour as needed.

6. Shape into a ball, place in a bowl, cover, and let rise for 1 1/2 hours or until doubled in size.

Make the Filling:

1. In a saucepan, melt butter. Stir in flour, breadcrumbs, and brown sugar.

2. Pour in evaporated milk and cook until slightly thickened. Set aside to cool.

Assemble the Bread:

1. Punch down the dough and divide into 18–20 portions.

2. Flatten each into an oval, spread 1 tablespoon of filling, and roll into a log.

3. Arrange rolls on a greased or parchment-lined baking tray.

4. Brush each roll with evaporated milk and dip in breadcrumbs.

5. Cover loosely with plastic wrap and let rise for 1 hour.

Bake:

• Preheat oven to 350°F (175°C).

• Bake rolls for 15–20 minutes until lightly golden. Cool slightly before serving.

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Notes

• Best served warm or toasted with butter.

• Can be frozen and reheated in the oven.

• Adjust sweetness by reducing the sugar in the filling.