Filipino Spanish Bread Recipes

SPANISH BREAD

Steps:

• In a mixing bowl place bread flour, sugar, instant yeast and salt. Mix with a wire whisk to incorporate all ingredients. Add egg, vegetable oil, and warm milk then mix with a spatula until rough dough forms.
• Fix mixing bowl in the mixer with dough hook attachment and beat at low-medium setting for 12 minutes or until dough is smooth, elastic and doesn't break when pulled.
• Grease clean counter top or flat surface with a bit of oil and place dough on top to avoid dough sticking. Knead for a couple of seconds then shape it into a ball. Transfer in another greased bowl and coat with thin layer of oil so it will not dry out while rising. Let it rise for 1 hour or until double in size.
• Mix all ingredients in a bowl except the water.
• Mix until well incorporated. Gradually add water to the mixture 1 tbsp at a time until pasty in consistency. Set aside.
• When dough doubled in size you know you achieved a good rise. Lightly press on the dough to release the air/gas inside. Dump the dough on the counter top and roll into a log shape. Cut and using a kitchen scale, weigh 50 grams of dough.
• Roll into a ball shape and flatten using a rolling pin (approx. 2 mm thick). Take1 to 1½ tablespoon of the filling and spread on top of the flatten dough.
• Roll the dough to make a log then lightly pinch the end part of dough to secure. Repeat the process until you finish the dough.
• Dredge with breadcrumbs and shake off excess then arrange in a baking sheet lined with parchment paper (end part sits at the bottom so it won't open up while baking). Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 20mins.
• Preheat oven at 180° C or 356° F 15 minutes before the dough rises.
• Bake spanish bread for 18 to 20 minutes until the top turns golden brown. If you're using two racks, switch the trays after 12 minutes so all the rolls will brown evenly. NOTE: baking time may vary according to oven used.
• Remove from oven and let cool for a few minutes on a tray or rack. Bon Appetit!

FILIPINO SPANISH BREAD RECIPE

Steps:

• In a big bowl, mix together flour, sugar, and salt. Pour in lukewarm milk, melted butter, and beaten egg. Mix until well blended. Add the instant yeast and mix well to form a slighly sticky dough.
• Tip the dough on a surface greased with oil. Knead the dough with lightly oiled hands until it becomes smooth and elastic, about 10-12 minutes.
• Form the dough into a ball and place the dough in a greased bowl. Cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending on how warm it is, could take 30 minutes to an hour or even longer.
• Meanwhile, prepare the filling. In a saucepan over medium-low heat, melt butter until bubbly. Add the 1/4 cup bread crumbs and mix well. Add flour, water or milk, sugar, salt and rest of breadcrumbs. Cook until it gets thick. Remove from heat and continue stirring until it forms a thick paste-like texture.
• Punch down the dough and divide into 16 equal parts using a knife of dough slicer. Roll each piece into a long triangle (like a pizza slice). Brush the middle part with butter or margarine then spread filling on the surface leaving about a centimeter around the edges unfilled. Roll the dough starting from the wider end towards the smaller end enclosing the filling.
• Brush each rolled dough with milk or water then roll it on a plate of breadcrumbs and place on baking sheet lined with parchment paper: make sure that the end part sits at the bottom so it won't open up while baking. Cover with cloth or kitchen towel or cling wrap and let them rise for another 20-30 minutes or until they doubled in size. Remove cover before baking.
• Place the baking sheet on the middle rack and bake at 150°C (300°F) for 20 minutes.
• Remove the Spanish bread from the oven and transfer to a bread basket. Enjoy while still warm.

SPANISH BREAD

Steps:

• If using active-dry yeast, activate the yeast first. Dissolve the yeast in ¼ cup (60 milliliters) of warm water and 1 teaspoon sugar. Let stand for 5 to 10 minutes. If the mixture starts bubbling and increases in volume, the yeast is active and alive. If not, repeat this step with a new packet of yeast.
• If using instant yeast, mix the yeast directly into the flour.
• Weigh or measure out your flour into the bowl of your stand mixer. If using different types of flour, mix well.
• Add in the salt and sugar. Mix on low using the paddle attachment.
• Add in the softened butter and mix on low speed until distributed evenly.
• Add in the instant yeast/activated yeast. Drizzle in the water. Start with 9 tablespoons/135 ml (include the water in the yeast mixture in this if you have activated the yeast.) If the dough is still too dry, slowly drizzle in more water until the dough is well moistened, but not too wet.
• If you have added too much water, add more flour, a tablespoon at a time.
• Cover the bowl and let it rest for at least 30 minutes and up to an hour.
• Change to the hook attachment and knead for 5 minutes (with autolyse) to about 15 minutes (without autolyse.) Then test the dough by pinching a piece and stretching into a square. If you get a window pane, your dough is ready. If not, continue kneading and testing every 5 minutes.
• Once the dough is ready, scrape down and form the dough into a ball. Using the same bowl, cover and set aside for an hour or until it has doubled in size. Set in a warm area if your kitchen is too cold. In winter, I heat the oven quickly (turn on 1 minute at 100°C) and turn off and leave the light on. Then I put the bowl in the oven.
• Or bulk rise in the fridge overnight.
• Same note for the yeast as above.
• Weigh or measure out your flour into the bowl of your stand mixer.
• Add in the salt and sugar. Mix well with a wire whisk.
• Add in the butter, and work into the flour with your fingers. To do so, use your finger tips and rub the flour and butter together.
• Once the butter is incorporated, make a well in the middle and add in the water and yeast. Start with 9 tablespoons/135 ml (include the water in the yeast mixture in this if you have activated the yeast) and mix in with a rubber spatula. If too dry, slowly add in more water a little at a time until you get a shaggy dough.
• Cover with a kitchen towel and set aside to autolyse for at least 30 minutes (up to an hour).
• After the autolyse, turn out the dough onto your work area and knead for 2 to 5 minutes.
• Cover again and set a timer for 30 minutes.
• After 30 minutes, do a series of stretch and folds.
• At this point, you may then continue with the bulk rise. Set the dough aside for an hour or until it has doubled in size. Set in a warm area if your kitchen is too cold. In winter, I heat the oven quickly (turn on 1 minute at 100°C) and turn off and leave the light on. Then I put the bowl in the oven.
• Or bulk rise in the fridge overnight.
• An hour before you will form the rolls, make the filling.
• Melt the butter in a small saucepan. Add the flour and cook for a minute. Add the breadcrumbs, milk, sugar, salt. Continue cooking until a thick paste forms.
• Set aside in a shallow bowl until cool.
• You will need extra breadcrumbs.
• Pre-shape the Spanish bread
• Divide the dough into 12 pcs, roughly 44 grams each. Roll each piece into a ball and set aside. You do this by tucking the dough into the bottom to form a taut ball and then placing the dough on your work surface and roll around by cupping each dough into your palm.
• Place them neatly in a row/rows.
• Once all the dough has been pre-shaped into balls, we will now make the rolls.
• Divide the filling into 12. I usually do this by drawing lines into the filling, kind of like cutting a cake.
• Start with the first ball made, shape it into a flat, inverted triangle using your fingers and the heel of your palm. Get one piece of filling and spread it out into the middle of the triangle, leaving an edge of about a centimetre unfilled. Roll it tightly, starting at the wider end. Pinch the end to ensure it does not unfurl when baked.
• Coat in the breadcrumbs and arrange on your lined baking sheet seam side down, making sure there is space in between as these will still rise. Cover with a dry kitchen towel and let rest until it has puffed up a bit (but not doubled), 30 minutes to 1 hour (depending on how cold your kitchen is.)
• While the rolls are proofing, preheat oven to 375°F/180°C. When the rolls are ready, bake in the oven for 18-20 minutes.

SPANISH BREAD

Steps:

• In a mixing bowl, combine milk and yeast. Let stand for 5 minutes or until foamy. Add the eggs, sugar, oil and salt. Stir everything with a wooden spoon. Add 4 cups of flour, one cup at a time while stirring. The mixture will turn into a shaggy dough.
• Sprinkle just enough of the remaining 1/2 cup of flour and keep stirring until the dough gathers in the center. Turn the dough over on a floured board and knead it until it is smooth and elastic, about 6-10 minutes. As you knead, dust your hands and your board as needed to help with the stickiness. You may need to use up to 1/8 cup of additional flour.
• Shape the dough into a ball and place it a bowl. Cover and let rise for 1 and 1/2 hours, or until the size is doubled. You can make the filling at this point.
• Gently punch the dough down and divide it into 18-20 portions. Using a small rolling pin or your hands, flatten each portion into an oval that is about the size of your hands. Spread about a tablespoon of the filling across the surface of the dough and roll it into a log. Repeat with all the other portions. Arrange the rolls in a large baking tray that is greased or lined with parchment paper. Brush evaporated milk on each of the rolls and dip them in breadcrumbs. Cover them loosely with plastic wrap and let them rise for an hour.
• Preheat the oven to 350 F. Bake the Spanish bread for 15-20 minutes, or until the rolls are lightly golden.
• Heat the butter in a small saucepan until it is bubbly. Add the flour and the breadcrumbs and stir the mixture vigorously with a wire whisk for a few seconds. This is a grainy mixture at this point. Immediately add the milk and keep stirring until the mixture loosens up a bit. Stir for 30 seconds more and turn off heat. Stir in the sugar well until it is incorporated. Set aside to cool. This mixture is a chunky paste.

SOFT SPANISH BREAD

Steps:

• In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
• Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
• Add warm milk, yeast mixture, egg yolks, and butter to the dry ingredients. Stir until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
• Increase the speed to medium and beat for 2 minutes. Add additional flour as necessary, start with 2 tablespoons and go from there. Continue beating for 5 to 6 minutes until the dough is slightly sticky and elastic, and pulling away from the edge of the bowl. Be careful not to add too much flour.
• Wipe or spray oil on the sides of the bowl then form dough into a ball. Cover with plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See the notes for more information.
• Combine all the ingredients of the filling in a small bowl. Make this just before the dough finishes rising.
• Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Divide the dough into 20 to 24 portions. (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g each. Adjust based on your preference.
• Using a rolling pin, flatten each portion into an oval shape. Spread 1 tablespoon of the filling, then roll it into a log (see video). Lay it in the bread crumbs. Shake off excess then place inside the baking tray greased or lined with a parchment paper. Repeat with all the other portions. Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour.
• Preheat oven at 180c/356f, 15 minutes before the dough rolls finishes rising. Bake the Spanish bread for 18 to 20 minutes until the top turns light brown.

SEñORITA BREAD RECIPE (FILIPINO SPANISH BREAD)

Steps:

• In a large bowl of your stand mixer (or manually with a large mixing bowl), whisk together the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover with a plastic wrap or towel and allow to sit for 5 minutes.
• Add the egg, butter, salt, rest of the sugar, and half of the flour. Using a dough hook or paddle attachment, beat the mixture on low speed for 30-45 seconds, scraping down the sides of the bowl with a rubber spatula in between, then add the other half of the flour .
• Beat the mixture on medium speed until the dough comes together (about 4 minutes). The dough should be a little sticky, but still soft and can be kneaded.
• Trasnfer the dough to a lightly greased bowl and cover with a clean towel or cling wrap. Let it rest in a warm spot for 1 hour, or until the dough has doubled.
• While the dough is resting, add butter into a saucepan over medium-low heat. Once melted, turn off the heat and add in the flour, breadcrumbs, milk, sugar, and cinnamon together. Mix until combined.
• Since I used brown sugar in this batch, the filling looks a bit darker. If you use white sugar, the filling will be more of a light caramel color. Regardless, the texture should resemble a spreadable paste-like mixture(see picture on the post above for reference).
• When the dough has doubled, punch down the dough with your clean fists to release the air inside.
• Then divide the dough into 14-16 equal pieces (it does not need to be exact), then shape each one into a smooth ball. Transfer the dough pieces onto a floured surface. Then, roll each dough into a triangle shape (see picture on the post above for reference)
• Spread the sugar filling on each piece of the dough. Starting from the long edge of the triangle, roll each piece inwards (see picture on the post above for reference)
• Brush on the extra melted butter, then roll in the crushed bread crumbs.
• Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking sheet (LOVE these!).
• Place the rolls on the prepared baking sheet and bake for 20-25 minutes until golden brown on top.
• Serve warm, or allow the Señorita Bread to cool before transferring to an airtight container. ENJOY!