Spanish Bread

Filipino sweet bread rolls with a soft, fluffy texture and a sweet, buttery filling.

Course Bread

Cuisine Filipino

Prep Time 30

Cook Time 20

Proofing 1 30

Total Time 2 20

Servings rolls

Calories 280kcal

Author Nora Rey

Cost $4-$6

Equipment

Stand mixer with a dough hook attachment (optional)
Baking Sheet

Ingredients

For the dough

2 teaspoons active dry yeast sub: instant yeast (see note)
2 tablespoons sugar
1 cup warm water
3¼ cups bread flour sub: all-purpose flour (see note)
1 teaspoon kosher salt sub: about ½ teaspoon table salt
1 egg at room temperature
½ cup condensed milk at room temperature (see note)
2 tablespoons neutral oil sub: melted butter
½ cup plain breadcrumbs (see note)

For the filling

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

US Customary - Metric

Instructions

Activate the yeast (only if using active dry yeast): In a medium bowl, combine 2 teaspoons active dry yeast, 2 tablespoons sugar, and 1 cup warm water. Stir and let sit for 5-10 minutes until foamy. (Skip if using instant yeast.)
Dry ingredients: In a large bowl or stand mixer, whisk together 3¼ cups bread flour and 1 teaspoon kosher salt (or ½ teaspoon table salt). If using instant yeast, add it now.
Wet ingredients: Add 1 egg, ½ cup condensed milk, and 2 tablespoons neutral oil to the yeast mixture. Mix until smooth. If using instant yeast, add 1 cup warm water and 2 tablespoons sugar here.
Mix dry and wet Ingredients: Pour the wet ingredients into the flour mixture. Stir until a sticky dough forms.
Knead the dough: If using a stand mixer, knead on medium speed for 12-15 minutes. The dough will start sticky but will eventually form a smooth, stretchy ball. When it pulls away from the sides of the bowl, it's ready.
If kneading by hand, place the dough on a floured surface and knead for 20-25 minutes until smooth and stretchy. Add a little flour if the dough gets too sticky.
The windowpane test: Take a small piece of dough and gently stretch it. If it stretches without tearing and you can see light through it, the dough is ready.
If it tears, knead the dough more. If it’s tough and hard to stretch, it’s over-kneaded. Let it rest for 30 minutes to relax and make shaping easier.
First rise: Form the dough into a ball and place it in a bowl lightly coated with oil so it doesn't stick. Cover with a towel or plastic wrap and set it in a warm, draft-free spot. Let it rise for 1-2 hours, or until it doubles in size.
Prepare the filling: In a bowl, mix 1 cup breadcrumbs, ½ cup softened butter, ¾ cup brown sugar, 1 teaspoon vanilla extract (optional), and a pinch of salt (if using unsalted butter). Stir until well combined.
Divide the dough and add the filling: Gently press down on the risen dough to release air, then cut it in half and each half into 8 equal parts.
Flatten each piece into a 6x3-inch rectangle or oval. Spread 2 tablespoons of the sweet filling evenly, leaving a small border around the edges.
Shape the dough: Roll each piece of dough into a log, making sure the filling stays inside. Tuck the edge at the bottom to seal it. Coat the log evenly with breadcrumbs.
Second rise: Place the rolls on a parchment-lined baking sheet, leaving space between each. Cover them and let them rise until they’re puffy, about 30 to 45 minutes.
Bake: Preheat your oven to 400°F (205°C). Once it’s heated, bake the rolls for 5 minutes. Then, lower the temperature to 350°F (175°C) and bake for another 13-15 minutes, or until golden brown.

Notes

Bread Flour: This flour makes the bread chewy and stretchy. You can use all-purpose flour, but there will be a slight difference.
Active Dry Yeast: Yeast helps the dough rise. It needs to be dissolved in warm water with sugar to activate. You can use the same amount of instant yeast and mix it directly into the dry ingredients since it doesn't need activation. Check the expiration date to make sure it's still good.
Condensed Milk: Adds sweetness and helps make the bread soft with a golden crust. If you don't have it, replace the 1 cup of water in the recipe with 1 cup of regular milk (like whole or evaporated milk) and add 6 extra tablespoons of sugar.
Breadcrumbs: Use fine, plain breadcrumbs for coating.

Storing the Dough

If you're not ready to bake, you can store the dough in the fridge or freezer. Here are the options:

Refrigerate before the first rise: Once the dough is properly kneaded (Step 6), cover it with plastic wrap and refrigerate for a few hours or overnight. When ready to bake, let it rise at room temperature until doubled in size, then continue with the recipe.
Refrigerate after shaping: Once shaped and coated with breadcrumbs (Step 10), cover the rolls with plastic wrap and refrigerate for a few hours or overnight. When ready to bake, let them rise at room temperature until puffy, then bake.
Freeze after shaping: Shape the dough into individual pieces without adding breadcrumbs (Step 10), freeze on a tray until solid, then store in a freezer bag. When ready to bake, coat with breadcrumbs, let them rise, and bake as usual.

Storing Leftovers

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

Nutrition