Spanish Bread- A Filipino Bakery Favorite (2024)

Spanish Bread brings back memories of hot afternoon snacks back home with these soft bread coming out of brown paper bags, warm and fresh from the bakery. The sweet, buttery paste filling is my favorite.

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Around the time when the Holidays were approaching a reader asked if I have a Spanish Bread recipe on the blog.

And that was a very nice inquiry because I stopped and asked myself “Why I have not made this delicious bread, the Spanish bread which is also another bakery classic back home?”

You guys are my hero. You remind me of delicious things that I would not have not thought of by myself.

So here we are, Spanish bread like we are having a typical pinoy merienda.

What is there to love about these Spanish Bread?

• They are meaty in the bread department. They are fat rolls of bread dusted with breadcrumbs all over.
• The texture from the breadcrumbs makes them a delight to eat.
• The chunky filling that is sweet and buttery is a nice contrast to the soft bread surrounding it.

Spanish Bread: The Process

Start by proofing the yeast. So in a large mixing bowl, combine the warm milk and yeast and let sit stand for about 5 minutes.

Note: The milk should be between 105-115 F. As you can see in the photo above, the mixture will turn foamy or creamy.

Add the sugar, eggs, salt and oil to the bowl and stir everything with a wooden spoon.

Then, add 4 cups of flour but only one cup at a time. Stir after each addition. 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.

Flour a board and dust your hands with flour as well. Turn the dough over onto the board and start kneading.

Use the remaining flour to dust your board and your hands to help with the stickiness as you knead.

You may need up to 1/8 cup more of flour as you continue to knead until the dough is smooth and elastic.

New ko kneading? Check out my simple guide How to Knead Bread Dough ( with video).

Shape the kneaded dough into a ball and place it in a bowl. Cover and let it rise for 1 and 1/2 hour, until the size is doubled.

Once the dough has risen, gently punch it down and divide it into 18-20 almost equal sized portions.

Flatten each portion with your palms or use a rolling pin. You need an oval-shaped dough that is about the size of your hands.

Spoon about a tablespoon of the filling and spread it across the dough. Roll the dough into a log. Repeat with the rest of the portions.

Place them in a greased baking tray or line the tray with parchment paper. Using a pastry brush, brush evaporated milk all over the logs, then dip them in breadcrumbs, making sure the log is all coated.

Line them up again in the baking tray. Cover the logs loosely with plastic wrap and let them rise for about an hour, or until they are puffy and doubled in size.

Preheat oven to 350 F. Once the temperature is reached, bake the Spanish bread for 15-20 minutes, or until they are lightly golden.

Once they are done, be patient. The filling is hot. I know it smells nice and heavenly but that delicious filling needs more time before you take that bite.

Then grab what you need. A cup of coffee or tea maybe? Hot chocolate is super, too. Wind down and have a snack of warm bread, fresh from the oven. Some of the good things in life.

More Bread Recipes For You:

• Japanese Condensed Milk Bread
• Pandesal
• Ensaymada
• Yema Rolls
• Milk Bread
• Japanese Milk Buns
• Coconut Bread with Milky Sweet Filling
• Sweet Beehive Buns
• Honey Buns with Honey Cream Filling
• Chelsea Buns
• Milk and Sugar Mini Buns
• Soft and Buttery Sugar Buns
• Choco-Yema Cupcakes
• Pan de Siosa
• Ube Morning Buns
• Easy and Tasty Bibingka
• Puto Pao
• Tasty ( Asian Style White Loaf Bread)
• Whole Wheat Buttermilk Loaf Bread