Spanish Bread

Spanish Bread Recipe

Makes 18 rolls

  Spanish bread is a Filipino soft bread that is best described as a rolled pan de sal with butter & sugar filling. Served during morning or afternoon tea or merienda, it is also one of the staple items sold at the neighbourhood bakeries in the Philippines. This recipe makes 18 pcs and was adapted from Woman Scribbles.
Prep Time: 90 mins
Cook Time: 10 mins
Total Time: 100 mins
Ingredients
    For the dough:
  • 1 pan de sal recipe
  • 1/4 cup milk
  • 1/2 cup fine bread crumbs
    • For the Filling:
  • 80 g plain flour (or 2/3 cup)
  • 160 g fine bread crumbs (or 1 cup)
  • 180 g brown butter, room temp (or 2/3 cup)
  • 300 g brown sugar, packed (or 1 1/4 cup)
  • 90 g milk (or 1/3 cup)
Instructions
  1. Make the pan de sal dough as instructed in the recipe, until the first rise.
  2. While the dough is rising, make the filling. Warm up the butter in a sauce pan until it's bubbling vigorously, then add the flour. Cook the flour out for 3-5 minutes on medium to high heat. This way your filling will not taste like raw flour.
  3. Add the breadcrumbs, sugar and milk. Stir until incorporated then cover and set aside.
  4. Punch down the dough and divide into 18 balls of 60g each. Again, if you do not have a scale, just divide the dough into 18 equal portions.
  5. With a rolling pin, roll out each ball into an oval shape about 2mm thick and spread a tablespoon of the filling. Then roll up and put on a cookie sheet. There should be just enough filling for 18 rolls.
  6. Repeat for all the portions and make sure you leave enough space between each roll for proofing. Cover and set aside in a warm place. Leave to rise for 30-45 minutes or until doubled in size.
  7. Preheat oven to 170C. Brush each roll with milk then sprinkle breadcrumbs on top. Bake for 12-15 minutes or until golden. Serve warm.