Spanish Bread Recipe (2024)

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Spanish Bread is a beloved Filipino pastry, known for its soft, pillowy texture with a sweet and buttery filling. Making it from scratch is a rewarding experience that fills your kitchen with irresistible aromas, with each bite guaranteed to bring a smile.

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What is Spanish bread?
Ingredients you'll need
Notes and substitutions
How to make this recipe
How to store pandesal after baking
How to store the dough before baking
Recipe FAQs
Other bread and pastries you may like
📖 Recipe
💬 Comments

What is Spanish bread?

Spanish bread, a popular bakery treat in the Philippines, is a soft and fluffy roll with a sweet, buttery filling. The yeast dough is shaped into a log, coated with breadcrumbs, and baked to a golden brown.

Like Pandesal, it's commonly enjoyed as a snack or for breakfast, often paired with coffee or hot chocolate.

Ingredients you'll need

Notes and substitutions

Bread flour: This high-protein flour gives the bread its chewy texture and structure. All-purpose flour can be used, though the bread will be less chewy and not as stretchy.
Active dry yeast: This yeast variety needs to be dissolved in water with sugar to become active. I use it to make sure the yeast is active before mixing with the other ingredients. Substitute with an equal amount of instant yeast, which doesn't require activation and may lead to quicker rising; always check the expiration date to make sure it's effective.
Condensed milk: It adds sweetness and flavor, and contributes to a softer texture with a golden crust. If you don't have condensed milk, skip it and replace the water in the recipe with an equal amount of regular milk and add an additional 6 tablespoons of sugar.
Breadcrumbs: Use fine, plain breadcrumbs.

How to make this recipe

Note: For the best results, accurately measuring the ingredients is crucial. Use a kitchen scale if available; otherwise, gently spoon the flour into your measuring cup and level it with the straight edge of a knife. To prevent adding too much flour, avoid scooping it directly from the bag, as this can compact it.

Step 1: Activate yeast (if using active dry yeast)

In a bowl, combine 2 tablespoons of sugar, 2 teaspoons active dry yeast, and 1 cup of warm water. Gently stir and let stand until frothy, about 5-10 minutes (skip this part if using instant yeast).

PRO TIP: Use warm water to activate yeast, as cold water will not wake it up and hot water can kill it. Ideally, the water should be between 105°F and 115°F (40°C to 46°C). You’ll know it's active and ready when a frothy layer forms on the surface.

Step 2: Dry ingredients

Whisk together 3¼cupsbread flour and 1teaspoonkosher salt(use less for table salt) in a large mixing bowl or the bowl of your stand mixer, if using.

If using instant yeast, add it directly to these dry ingredients at this stage.

Step 3: Wet ingredients

Add 1 egg, ½cup condensed milk, and 2tablespoons oil to the yeast mixture. Combine them well.

PRO TIP: Ingredients at room temperature will blend more smoothly.

Step 4: Combine dry and wet ingredients

Add the wet ingredients to the flour mixture. Stir to form a rough dough.

Step 5: Knead the dough

Using a stand mixer with the dough hook attachment: Knead on medium speed for 12-15 minutes. You'll notice that the dough will gradually pull away from the sides and come together, forming a smooth and elastic ball. It should have a slightly tacky feel, but it should not be overly sticky.

Kneading by hand: Transfer the dough to a clean, lightly floured surface. Knead for 20-25 minutes, by pushing the dough away using the heel of your hand, then fold it back over itself. After each fold, give the dough a quarter turn. Continue until the dough is smooth and elastic. If it's too sticky, sprinkle a small amount of flour as you knead.

Step 6: The windowpane test

Stretch a small piece of dough between your fingers. If the dough can stretch without tearing, creating a windowpane-like effect where you can see light through it, it's perfectly kneaded and ready for the next steps.

Step 7: First rise (Proof the dough)

Place the dough in a warm, draft-free area in an oiled bowl, then cover and allow it to rise until it has doubled in size, which usually takes about 1 to 2 hours.

Step 8: Prepare the filling

In a bowl, combine 1cup of breadcrumbs, ½cup butter, ¾cup brown sugar, 1teaspoon vanilla (if using), and a pinch of salt (if using unsalted butter). Mix until well combined.

Step 9: Divide and fill

Press down on the risen dough to release excess air without flattening it completely. Divide the dough in half, then each half into 8 equal pieces using a knife or dough scraper.

Using your hands or a rolling pin, flatten the dough into a rectangle or oval, aiming for a size of about 6 inches by 3 inches. Spread about 2 tablespoons of the sweet filling evenly over the dough, leaving a small border around the edges.

Step 10: Roll

Carefully lift and stretch the dough as you roll it into a log shape, making sure the filling is fully enclosed. The seam should be tucked underneath the log to prevent it from puffing up or opening during baking. Coat the logs evenly with breadcrumbs.

Step 11: Second rise (Proof the dough)

Transfer the rolls to a parchment paper-lined baking sheet, leaving some space between each roll for the second rise. Cover and let them rise until puffy, about 30 to 45 minutes.

Step 12: Bake

Preheat your oven to 400°F (205°C). Once preheated, bake the rolls for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 13-15 minutes, or until golden brown.

Enjoy you freshly baked Spanish Bread!

How to store pandesal after baking

Keep your freshly baked Spanish Bread in an airtight container at room temperature for up to 2 days. Make sure the bread is completely cooled before storing to prevent condensation. To keep them fresh longer, refrigerate for up to 1 week or freeze for up to 3 months.

How to store the dough before baking

If you're not ready to bake your dough right away, here's how to store it for optimal freshness and flavor:

Option 1: Refrigerate before the first rise

Make the dough according to the recipe; cover in a bowl with plastic wrap.
Refrigerate a few hours to overnight, which slows down the yeast activity.
Let the dough rise at room temperature until it doubles in size (first rise), then continue with the remaining steps of your recipe.

Option 2: Refrigerate after shaping

Prepare the dough up to the point where it's coated in breadcrumbs.
Place the rolls on a lined baking sheet and cover with cling wrap.
Refrigerate for a few hours to overnight.
Let them rise at room temperature until slightly puffy, then bake as directed.

Option 3: Freeze for later baking

Prepare the dough and roll them individually, but do not coat with breadcrumbs.
Arrange them on a tray, without touching each other.
Freeze until solid, then store in a freezer bag or container.
When ready to bake, coat the frozen dough in breadcrumbs, then place them on a lined baking sheet.
Allow them to rise until slightly puffy.
Bake as directed, adding extra time as necessary.

Recipe FAQs

Why do you knead the bread?

Kneading bread dough helps to develop the gluten network, which is essential for creating the right texture. Gluten strands give the dough elasticity and strength, enabling it to trap the carbon dioxide produced by yeast, which makes the bread rise and become light and airy. Without sufficient kneading, bread would be dense and flat.

Why is my Spanish bread filling leaking out during baking?

To prevent the filling from leaking out, avoid overfilling the dough with the sweet filling and make sure not to spread it right up to the edges of the dough. Remember to tuck in the tip at the bottom of the log to prevent it from opening up during baking.

How do I achieve a golden brown crust?

To achieve a golden brown crust, make sure to coat the rolls generously with breadcrumbs. Baking at the right temperature and for the correct amount of time is also essential.

How can I achieve a crispy crust?

For a crispy crust, you can create steam in the oven during the initial baking period. This can be done by spraying the oven with water right after placing the bread inside, or by placing a pan at the bottom of the oven and carefully adding boiling water to it when you start baking. The burst of steam helps in forming a crispier crust.

Other bread and pastries you may like

Ube Cheese Pandesal Recipe
Pandesal Recipe
Classic Banana Bread Recipe
Chicken Empanada

📖 Recipe

Spanish Bread

A beloved Filipino pastry, known for its soft, pillowy texture and a sweet and buttery filling.

5 from 1 vote

Print Pin Rate

Course: Bread

Cuisine: Filipino

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Proofing: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 16 rolls

Calories: 280kcal

Author: Nora Rey

Cost: $4-$6

Equipment

▢
Stand mixer with a dough hook attachment optional
▢
Baking tray or sheet

Ingredients

For the dough

▢ 3¼ cups bread flour sub: all-purpose flour; see note
▢ 1 teaspoon kosher salt use less for table salt
▢ 1 cup warm water
▢ 2 tablespoons sugar
▢ 2 teaspoons active dry yeast sub: instant yeast; see note
▢ 1 egg room temperature
▢ ½ cup condensed milk room temperature; see note
▢ 2 tablespoons neutral oil or melted butter
▢ ½ cup fine breadcrumbs see note

For the filling

▢ ½ cup salted or unsalted butter softened
▢ ¾ cup brown sugar light or dark
▢ 1 cup fine breadcrumbs see note
▢ 1 teaspoon vanilla extract optional
▢ A pinch of salt (if using unsalted butter)

Instructions

Activate the Yeast: In a bowl, combine the sugar, active dry yeast, and warm water. Gently stir and let stand until frothy, about 5-10 minutes (skip this part if using instant yeast).
Dry Ingredients: Whisk thebread flour and saltin a large mixing bowl or the bowl of your stand mixer, if using.
Wet Ingredients: Add the egg, condensed milk, and oil to the yeast mixture. Combine them well.
Combine Dry and Wet Ingredients: Add the wet ingredients to the flour mixture. Stir to form a rough dough.
Knead the Dough:
Using a stand mixer with the dough hook attachment: Knead on medium speed for 12-15 minutes. You'll notice that the dough will gradually pull away from the sides and come together, forming a smooth and elastic ball.
Kneading by hand:Transfer the dough to a clean, lightly floured surface. Knead for 20-25 minutes, by pushing the dough away using the heel of your hand, then fold it back over itself. After each fold, give the dough a quarter turn. Continue until the dough is smooth and elastic.
The Windowpane Test: Stretch a small piece of dough between your fingers. If the dough can stretch without tearing, creating a windowpane-like effect where you can see light through it, it's perfectly kneaded and ready for the next steps.
First Rise: Place the dough in a warm, draft-free area in an oiled bowl, then cover and allow it to rise until it has doubled in size, about 1 to 2 hours.
Prepare the Filling: In a bowl, combine the breadcrumbs, butter, brown sugar, vanilla (if using), and a pinch of salt (if using unsalted butter). Mix until well combined.
Divide and Fill: Press down on the dough to release excess air. Divide the dough in half, then each half into 8 equal pieces using a knife or dough scraper.
Using your hands or a rolling pin, flatten the dough into a rectangle or oval, aiming for a size of about 6 inches by 3 inches. Spread about 2 tablespoons of the filling evenly over the dough, leaving a small border around the edges.
Roll: Carefully lift and stretch the dough as you roll it into a log shape, making sure the filling is fully enclosed. The seam should be tucked underneath the log to prevent it from puffing up or opening during baking. Coat the logs evenly with breadcrumbs.
Second Rise: Transfer the rolls to a parchment paper-lined baking sheet, leaving some space between each roll for the second rise. Cover and let them rise until puffy, about 30 to 45 minutes.
Bake: Preheat your oven to 400°F (205°C). Once preheated, bake the rolls for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 13-15 minutes, or until golden brown.

Notes

Bread flour: This high-protein flour gives the bread its chewy texture and structure. All-purpose flour can be used, though the bread will be less chewy and not as stretchy.
Active dry yeast: This yeast variety needs to be dissolved in water with sugar to become active. I use it to make sure the yeast is active before mixing with the other ingredients. Substitute with an equal amount of instant yeast, which doesn't require activation and may lead to quicker rising; always check the expiration date to make sure it's effective.
Condensed milk: It adds sweetness and flavor, and contributes to a softer texture with a golden crust. If you don't have condensed milk, skip it and replace the water in the recipe with an equal amount of regular milk and add an additional 6 tablespoons of sugar.
Breadcrumbs: Use fine, plain breadcrumbs.

How to Store After Baking

Store in an airtight container at room temperature for up to 2 days; cool completely before storing to prevent condensation. Refrigerate for up to 1 week or freeze for up to 3 months.

How to Store Dough Before Baking

Option 1: Refrigerate before the first rise

Make the dough according to the recipe; cover in a bowl with plastic wrap.
Refrigerate a few hours to overnight, which slows down the yeast activity.
Let the dough rise at room temperature until it doubles in size (first rise), then continue with the remaining steps of your recipe.

Option 2: Refrigerate after shaping

Prepare the dough up to the point where it's coated in breadcrumbs.
Place the rolls on a lined baking sheet and cover with cling wrap.
Refrigerate for a few hours to overnight.
Let them rise at room temperature until slightly puffy, then bake as directed.

Option 3: Freeze for late baking

Prepare the dough and roll them individually, but do not coat with breadcrumbs.
Arrange them on a tray, without touching each other.
Freeze until solid, then store in a freezer bag or container.
When ready to bake, coat the frozen dough in breadcrumbs, then place them on a lined baking sheet.
Allow them to rise until slightly puffy.
Bake as directed, adding extra time as necessary.

Nutrition

Calories: 280kcalCarbohydrates: 43gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 294mgPotassium: 104mgFiber: 1gSugar: 17gVitamin A: 218IUVitamin C: 0.3mgCalcium: 62mgIron: 1mg

Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.

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