Filipino Spanish Bread is a beloved bakery classic shaped into flattened logs and coated in a buttery sugar-breadcrumb crust. Soft, pillowy enriched dough hugs a sweet vanilla-butter filling, while the exterior bakes into a delicate, crumbly shell. Perfect for merienda (afternoon snack) or paired with strong coffee for breakfast.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings8
Yield8 rolls
Nutrition Facts
Per serving (estimated)
- 460 kcalCalories
- 17 gFat
- 10 gSaturated Fat
- 68 gCarbs
- 1 gFiber
- 26 gSugar
- 7 gProtein
- 170 mgSodium
- 90 mgPotassium
- 45 mgCalcium
- 2 mgIron
- 0.2 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the Dough
- 3 cups (360 g) all-purpose flour, plus more for dusting
- 2 1/4 tsp (1 packet) active dry yeast
- 1/3 cup (65 g) granulated sugar
- 1/2 tsp fine salt
- 1/2 cup (120 ml) warm whole milk, about 110°F
- 1/4 cup (60 ml) warm water
- 2 large eggs, room temperature
- 3 tbsp (42 g) unsalted butter, softened
For the Sweet Coating
- 1/2 cup (115 g) unsalted butter, very soft
- 3/4 cup (150 g) granulated sugar
- 1 cup (50 g) plain dry breadcrumbs
- 2 tbsp (30 ml) evaporated milk
- 1/2 tsp vanilla extract
Directions
- Activate the yeast: In a small bowl, stir together the warm milk, warm water, 1 tablespoon of the sugar, and the yeast. Let stand for 5 to 10 minutes until foamy and bubbly on top.
- Make the dough: In a large bowl, whisk the flour, remaining sugar, and salt. Add the yeast mixture, eggs, and softened butter. Knead by hand or with a stand mixer and dough hook for 8 to 10 minutes until the dough is smooth, soft, and springs back when pressed. Place in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
- Prepare the coating: While the dough rises, combine the very soft butter, sugar, breadcrumbs, evaporated milk, and vanilla in a bowl. Mash with a fork or spatula until a thick, sandy, spreadable paste forms. Set aside at room temperature.
- Shape the rolls: Punch down the dough and turn onto a lightly floured surface. Divide into 8 equal pieces. Roll each piece into an oval about 5 by 7 inches. Spread about 1 tablespoon of the coating over each oval, leaving a 1/4-inch border all around.
- Roll and coat: Starting from a long side, roll each oval tightly into a log and pinch the seam to seal. Roll each log generously in the remaining coating, pressing lightly so the crumbs adhere. Place seam-side down on a parchment-lined baking sheet, spacing about 2 inches apart, then gently flatten each log with the palm of your hand to about 1 inch thick.
- Second rise: Loosely cover the shaped rolls with a clean kitchen towel and let rise for 30 to 45 minutes until noticeably puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, until the tops are pale golden and the crumb coating is set. The interior should read about 190°F on an instant-read thermometer.
- Cool and serve: Transfer to a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature with coffee, hot chocolate, or cold milk.
Cook’s Notes
- Use very soft, but not melted, butter for the coating so it spreads easily and clings to the dough without sliding off during baking.
- If the coating feels dry and falls off, add another tablespoon of evaporated milk to bring it to a thick paste.
- Do not skip the second rise; it gives Spanish Bread its signature pillowy, tender interior and prevents a dense texture.
- Store leftovers in an airtight container at room temperature for up to 2 days, and refresh in a 300°F oven for 5 minutes before serving.
- For a warmer flavor, stir 1/2 teaspoon ground cinnamon or a pinch of nutmeg into the coating mixture.
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