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THbestfriend! 🤍🥖
Welcome back to my Filipino Bakery Series, and today, we’re baking a true classic: Spanish Bread.
Soft, buttery bread rolls filled with sweet, buttery crumbs. The kind you’d buy sa bakery after school, still warm, wrapped in paper, and gone in minutes. Childhood in one bite talaga. 🥹✨
Sharing my tested recipe below so you can make it at home too.
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SPANISH BREAD (Y: ~20pcs at 50g per dough)
Dough
• 500g all-purpose flour
• 2 tsp instant dry yeast
• 60g white sugar
• ½ tsp salt
• 240 ml warm milk
• 60g butter, softened
• 2 L eggs
• ½ tsp vanilla
Filling
• 90g butter, softened
• 70g brown sugar
• 50g bread crumbs
• 1 tsp milk
Caramel Mixture:
• 55g brown sugar
• 57g butter, melted
• 40g water
For coating
• Melted butter
• Bread crumbs
Notes:
Knead until soft and elastic.
First rise for about 1 hour to 1.5 hour or until doubled.
Fill, roll, coat in bread crumbs, then proof for 20-30 minutes.
Bake at 180°C preheated oven for 20-23 minutes until golden and fragrant.
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Perfect with coffee, perfect for merienda, perfect pang-share… or pang-sarili lang, bestfriend. 🤭☕
If Spanish Bread was part of your childhood too, you’re gonna love this one.
Save this recipe and see you in the next bakery episode 🤍
@thefoodiefred
