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?
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
Step 1: Activate the 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 3¼ cups bread flour and 1 teaspoon kosher salt (use less for table salt) in a large mixing bowl or the bowl of your stand mixer, if using.
Step 3: Wet ingredients
Add 1 egg, ½ cup condensed milk, and 2 tablespoons 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.
However, if the dough tears easily before reaching this stage, it needs more kneading to develop its gluten structure. On the other hand, if it's tough and difficult to stretch, it might be over-kneaded. In that case, let it rest covered for about 30 minutes to relax the gluten and make it more pliable for shaping.
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 1 cup of breadcrumbs, ½ cup butter, ¾ cup brown sugar, 1 teaspoon 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
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.
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.
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.
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
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📖 Recipe
Spanish Bread
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 the bread flour and salt in 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.
- 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.
- 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.
- 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.
Dean
My son said- “It’s the best Spanish bread i’ve had in my life. “ and i agree. Thanks for the recipe.
Nora Reyes
Hi Dean! Aww, that is the best!! Thanks and I'm so happy he liked it. =)