Filipino Spanish Bread (Señorita Bread)
Soft, fluffy Filipino Spanish Bread (Señorita Bread) rolls are filled with a sweet, buttery brown sugar filling, then coated in breadcrumbs and baked until golden. Perfect for breakfast or merienda, and tastes just like your favorite Filipino bakery treat.
Servings: 12 people
Calories: 354kcal
Equipment
- 1 baking tray
Ingredients
Dough
- 1 ½ teaspoons Active Dry yeast
- 1 cup lukewarm milk
- ¼ cup White sugar (plus 1 tablespoon for yeast activation)
- 3 cups All Purpose Flour
- 1 teaspoon salt
- 1 whole egg room temperature
- 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.1 ½ teaspoons Active Dry yeast, ¼ cup White sugar, 1 cup lukewarm milk
- In another bowl, whisk together the flour and salt. Add the wet ingredients (yeast mixture), egg 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.3 cups All Purpose Flour, 1 teaspoon salt, 3 tablespoons butter, 1 whole egg
- 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.¼ cup butter, 3 tablespoon All-purpose Flour
- Add the breadcrumbs and cook for another minute or two, stirring constantly, until lightly toasted.¾ cup bread crumbs
- Off the heat, stir in the brown sugar, milk powder, 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.½ cup brown sugar, 1 tablespoon heavy cream, 1 tablespoon powdered milk
- 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.½ cup bread crumbs
- 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 350°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 12 to 15 minutes, or until golden brown.
- Let the rolls cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Notes
- This yields 12 pieces.
- Each spanish bread weighs 70 grams.
- Use warm milk, not hot milk, so you do not kill the yeast
- Keep the dough soft. A soft dough bakes into a soft roll
- Seal the seam really well to prevent leaks
- Do not overfill. It will ooze out in the oven
- Let the second rise happen. It makes the bread fluffy
Nutrition
Calories: 354kcal | Carbohydrates: 31g | Protein: 10.5g | Fat: 21.9g | Cholesterol: 82mg | Sodium: 2848mg | Potassium: 259mg | Fiber: 3g | Calcium: 128mg | Iron: 3mg
