Spanish Bread

Soft Filipino bread rolls filled with a sweet, buttery breadcrumb filling.

Course Bread

Cuisine Filipino

Prep Time 30

Cook Time 20

Rise Time 1 30

Total Time 2 20

Servings rolls

Calories 280kcal

Author Nora Rey

Cost $4-$6

Equipment

Stand mixer with a dough hook (optional)
Measuring cups and spoons (or kitchen scale)
Dough scraper or knife
Rolling Pin (optional)
Baking Sheet

Ingredients

For the dough

2 teaspoons active dry yeast or instant yeast
2 tablespoons sugar
1 cup warm water
3¼ cups bread flour
1 teaspoon kosher salt (or about ½ teaspoon table salt)
1 egg at room temperature
½ cup condensed milk
2 tablespoons neutral oil or melted butter
½ cup fine, plain breadcrumbs for coating

For the filling

½ cup salted or unsalted butter softened
¾ cup light or dark brown sugar
1 cup fine, plain breadcrumbs
1 teaspoon vanilla extract optional
Pinch of salt (if using unsalted butter)

US Customary - Metric

Instructions

Activate the yeast: Combine the active dry yeast, sugar, and warm water. Let it sit for 5 to 10 minutes, until foamy. If using instant yeast, skip this step and add it to the flour.
Mix the dry ingredients: Whisk together the bread flour and salt. If using instant yeast, add it here.
Mix the wet ingredients: Into the yeast mixture, add the egg, condensed milk, and oil. Mix until smooth. If using instant yeast, combine the egg, condensed milk, oil, water, and sugar in a separate bowl.
Make the dough: Pour the wet ingredients into the dry ingredients. Mix until a sticky dough forms.
Knead: Knead with a dough hook for 12 to 15 minutes or by hand for 20 to 25 minutes. The dough should become smooth and stretchy and come together into a soft ball.
Let it rise: Place the dough in a lightly greased bowl and cover it. Let it rise in a warm place for 1 to 2 hours, or until doubled in size.
Make the filling: Mix the softened butter, brown sugar, breadcrumbs, vanilla, and a pinch of salt (if using unsalted butter).
Divide and fill: Divide the dough into 16 pieces. Flatten each piece into a 6-by-3-inch oval. Add about 2 tablespoons of filling, leaving a small border around the edges.
Shape and coat: Roll each piece into a log and pinch the seam closed. Roll it in the breadcrumbs and place it seam-side down on a parchment-lined baking sheet.
Let them rise: Cover and let the rolls rise for 30 to 45 minutes, or until puffy.
Bake: Bake at 400°F (205°C) for 5 minutes. Lower the temperature to 350°F (175°C) and bake for another 13 to 15 minutes, or until lightly golden.
Let the rolls cool for a few minutes. Serve warm or at room temperature.

Notes

Bread flour: Makes the rolls soft and chewy. All-purpose flour will work, but the rolls may be less chewy.
Yeast: Activate active dry yeast in the warm water and sugar. Add instant yeast directly to the flour. Use the same amount.
Condensed milk: If you do not have it, leave it out, replace the water with 1 cup whole or evaporated milk, and add 6 tablespoons sugar.
Breadcrumbs: Use fine, plain breadcrumbs for the filling and coating.

Nutrition