This Filipino Spanish Bread, also known as Señorita Bread, is a soft, buttery pastry rolled with a sweet filling that will melt in your mouth. Perfect for breakfast, merienda, or a sweet treat any time of day, this quick and easy recipe is sure to be a hit with the entire family!

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This sweet and fluffy treat, also known as Señorita Bread, Spanish Bread, or Pan de Kastila, might have a misleading name! Despite its name, it's a beloved Filipino pastry distinct from traditional Spanish breads. The Philippines' colonial past with Spain likely influenced the name, perhaps referencing the baking techniques introduced during that era.
Unlike its Spanish cousin, Pan de Horno, Filipino Spanish Bread boasts a soft, enriched dough similar to pandesal (another Filipino staple) but with the delightful addition of eggs, milk, and butter. What truly sets it apart is the sweet, buttery filling that explodes with flavor in every bite.
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Why You'll Love This Recipe?
- Soft, fluffy dough with a sweet, buttery filling
- Perfect for any time of day, from breakfast to snack
- Easy to make with simple ingredients you likely already have
- Versatile recipe – you can get creative with the filling
- Freezes well for future cravings!
Ingredients for Spanish Bread
Calling all pandesal lovers! This recipe is similar in all the best ways - light, fluffy, and perfect for a merienda snack. It's just as soft, but with a sweet surprise inside!
Dough
- All-purpose Flour – The base for soft, fluffy dough.
- Active Dry Yeast – Helps the dough rise, giving it a light texture.
- White Sugar – Sweetens the dough just enough.
- Salt – Balances the sweetness.
- Milk – Makes the dough rich and soft.
- Butter – Adds flavor and softness to the dough.
- Eggs – Bind the dough together for a smooth, stretchy texture.
Filling
- Butter – For that rich, melt-in-your-mouth taste.
- Brown Sugar – Creates the perfect sweet, caramelized filling.
- All Purpose Flour – Adds thickness to the filling.
- Powdered milk - Adding creamy milky taste to the bread.
- Fine Bread Crumbs (plain or panko) – For a slightly crunchy texture in the filling.
- Heavy Cream – Makes the filling extra creamy and luxurious.
See recipe card for quantities.
How to Make the Spanish Bread?
- Make the Dough: In a large bowl, combine the yeast, sugar, and lukewarm milk. Let it sit for 5-10 minutes until the yeast becomes foamy. This activates the yeast.
- In another bowl, whisk together the flour and salt. Add the wet ingredients (yeast mixture) and the softened butter to the dry ingredients. Using a dough hook attachment on a stand mixer (or by hand) knead the dough for 5-7 minutes on medium speed, or until smooth and elastic. You may need to add a tablespoon or two of additional flour if the dough is too sticky.
- Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-1 ½ hours, or until doubled in size.
- Make the Filling: In a medium saucepan over medium-low heat, melt the butter. Whisk in the flour until it forms a smooth paste. Cook for a minute, stirring constantly.
- Add the breadcrumbs and cook for another minute or two, stirring constantly, until lightly toasted.
- Off the heat, stir in the brown sugar and heavy cream until well combined. The mixture should be thick and spreadable. If it seems too dry, add a little more heavy cream by the tablespoonful.

- Shape and Assemble: Once the dough has risen, punch it down on a lightly floured surface. Divide the dough into 12-15 equal pieces. Shape each piece into a ball.

- On a lightly floured surface, roll out each dough ball into an oval shape, about ¼ inch thick. Spread a generous tablespoon of filling in the center of the oval.


- Roll up the dough tightly from the long end, enclosing the filling. Pinch the seam to seal. Place the rolls seam-side down on a greased baking sheet, leaving about 2 inches of space between them.

- Prepare a shallow dish with a good amount of breadcrumbs (plain or panko). Roll each prepared roll gently in the breadcrumbs to coat all sides.

- Second Rise and Bake: Cover the rolls loosely with plastic wrap and let them rise again for 30-45 minutes, or until slightly puffed.

- Preheat your oven to 360°F. Bake the rolls for 15 minutes, or until golden brown. Bake the rolls for 15 minutes, or until golden brown.
Filling Variations
Cheese: For a cheesy twist, tuck a stick of your favorite cheese inside each roll before shaping.
Ube Halaya: For a delightful Filipino twist, spread ube halaya (purple yam jam) for a vibrant purple filling with a unique flavor.
Cinnamon Sugar: For a touch of warmth, sprinkle a teaspoon of cinnamon sugar on the dough before adding the filling.
What to Serve This
- Hot Coffee: A warm cup of black coffee pairs perfectly with the sweetness of Spanish bread.
- Tsokolate (Filipino Hot Chocolate): Rich, thick hot chocolate is a traditional pairing with sweet bread in the Philippines.
- Arroz Caldo: This comforting rice porridge makes a great savory contrast to the sweet Spanish bread.
- Fruit Salad: Light and refreshing, fruit salad complements the richness of the bread.
- Champorado (Ube & Chocolate) – A sweet, chocolatey rice porridge with ube or cocoa, offering a rich flavor contrast to the soft, fluffy bread.
- Taho – Silky tofu topped with sweet syrup and tapioca pearls, creating a light and satisfying breakfast or snack alongside Spanish bread.
- Minatamis na Saging – Sweetened caramelized bananas that balance the bread’s flavor with a sweet, fruity topping.
- Pandesal – Another beloved Filipino bread, perfect for pairing with Spanish bread during breakfast or snack time for variety.
- Egg Casserole– Light and fluffy scrambled eggs make a savory contrast to the sweet Spanish bread, perfect for a hearty breakfast.
- Longganisa – A sweet and savory Filipino sausage that adds a flavorful, meaty touch to a Filipino breakfast spread with Spanish bread.
- Bacon – Crispy, salty bacon provides the perfect balance to the sweetness of the bread.
- Cheese – A mild, melty cheese can add richness and a savory layer to the sweetness of the bread.
- Calamansi Juice – A refreshing, tangy juice that cuts through the sweetness of Spanish bread, making it a great pairing for a midday snack.
How to Store Leftovers?
Enjoy your Spanish Bread fresh within a day or two at room temperature in an airtight container. For longer storage (up to 5 days), refrigerate them in an airtight container after cooling completely. Reheat with a quick bake in the oven at 350°F. Freeze for long-term storage (up to a month) - thaw overnight in the fridge before reheating.
If you want to keep your bread fresh longer, check out our guide on How to Prevent Bread from Molding. It’s packed with simple tips to keep your homemade bread delicious and mold-free!
Top Tip
- Make sure your yeast is fresh for the best rise.
- Don’t skip the second rise – it gives the bread its light, fluffy texture.
- For a richer filling, use dark brown sugar instead of light brown.
- If the dough is sticky, add a bit more flour until it’s smooth and manageable.
Recipe FAQs
It's called Spanish Bread likely due to the baking techniques brought by Spanish colonists, not necessarily the ingredients.
Filipino Recipes
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Recipe

Spanish Bread
Equipment
- 1 baking tray
Ingredients
Dough
- 3 cups All Purpose Flour
- 1 ½ teaspoons Instant Dry yeast
- ¼ cup White sugar (plus 1 tablespoon for yeast activation)
- 1 teaspoon salt
- 1 cup lukewarm milk
- 1 whole egg
- 3 tablespoons butter melted
Fillings
- ¼ cup butter
- ½ cup brown sugar
- 3 tablespoon All-purpose Flour
- 1 tablespoon powdered milk
- ¾ cup bread crumbs (plain or panko)
- 1 tablespoon heavy cream
Breading
- ½ cup bread crumbs
Instructions
- Make the Dough: In a large bowl, combine the yeast, sugar, and lukewarm milk. Let it sit for 5-10 minutes until the yeast becomes foamy. This activates the yeast.
- In another bowl, whisk together the flour and salt. Add the wet ingredients (yeast mixture) and the softened butter to the dry ingredients. Using a dough hook attachment on a stand mixer (or by hand) knead the dough for 5-7 minutes on medium speed, or until smooth and elastic. You may need to add a tablespoon or two of additional flour if the dough is too sticky.
- Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-1 ½ hours, or until doubled in size.
- Make the Filling: In a medium saucepan over medium-low heat, melt the butter. Whisk in the flour until it forms a smooth paste. Cook for a minute, stirring constantly.
- Add the breadcrumbs and cook for another minute or two, stirring constantly, until lightly toasted.
- Off the heat, stir in the brown sugar and heavy cream until well combined. The mixture should be thick and spreadable. If it seems too dry, add a little more heavy cream by the tablespoonful.
- Shape and Assemble: Once the dough has risen, punch it down on a lightly floured surface. Divide the dough into 12-15 equal pieces. Shape each piece into a ball.
- On a lightly floured surface, roll out each dough ball into an oval shape, about ¼ inch thick. Spread a generous tablespoon of filling in the center of the oval.
- Roll up the dough tightly from the long end, enclosing the filling. Pinch the seam to seal.
- Place the rolls seam-side down on a greased baking sheet, leaving about 2 inches of space between them.
- Prepare a shallow dish with a good amount of breadcrumbs (plain or panko). Roll each prepared roll gently in the breadcrumbs to coat all sides.
- Second Rise and Bake: Cover the rolls loosely with plastic wrap and let them rise again for 30-45 minutes, or until slightly puffed.
- Preheat your oven to 360°F. Brush the tops of the rolls with melted butter or an egg wash (1 egg beaten with 1 tablespoon of milk or water).
- Bake the rolls for 15 minutes, or until golden brown.
- Let the rolls cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
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