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Soft Spanish Bread

Soft, fluffy Spanish Bread filled with butter and sugar then laid in breadcrumbs. A bread like no other and definitely every Filipinos favorite merienda.

filipino spanish bread

Spanish bread was the bread of my childhood in the Philippines. My siblings and I call it ‘potpot’ bread.

Every afternoon, we await the loud horn sound of the bread vendor. He goes around the neighborhood carrying a huge basket of warm and freshly baked Spanish bread at the back of his bicycle. It was so good! I still wish I had a chance to ask for his secret recipe. Alas, I was busy with play and friends back then. I just eat and never cared to cook nor bake. Hahaha…

The recipe we’re making today is not from the bread vendor. It is, however, the recipe I’ve been using for years. I’ve worked on this for a long time and I’m finally excited to share it with all of you bread lovers out there!

FILIPINO SPANISH BREAD INGREDIENTS

  • Bread flour and All-purpose flour: Mixing these two kinds of flour allows us to control the protein content of the bread. Which just means that it will give the bread a soft and delicately chewy texture.
  • Egg yolks: No egg whites. This is the secret to a really soft and fluffy dough.
  • Pure unsalted butter: I love using butter when making bread. It makes my kitchen smell so good!
  • Sugar: We Filipinos love our buns sweet. We need this for the dough and for the butter filling.
  • Milk and Water: These will serve as the base liquid for the dough. The water is combined with the yeast to activate.
  • Active Dry Yeast or Instant Dry Yeast: Both can be used interchangeably. Activate in lukewarm water until foamy.
  • Bread crumbs: You can use Plain bread crumbs or Panko. If you are using the former, place it in a thick plastic bag and pound it to make it finer.

Soft Spanish Bread Recipe

BREAD MAKING TIPS FOR BEGINNERS

  • Make sure the water is lukewarm before putting in the yeast. If it’s too hot the yeast will die. If it’s cold, it will not activate. To make sure that the water is at the right temperature, use a kitchen thermometer. The water should be between 30c/86f to 40c/104f.
  • Add a teaspoon of sugar to the water before stirring in the yeast. This will help easily activate it.
  • Activate the yeast in a bowl even if it’s instant yeast. This ensures that the yeast is fresh and alive.
  • Do not let the dough rise for too long if proving in a warm place. The maximum should be at least 1 hour. Otherwise, the bread will end up having a yeasty taste. The trick is (according to professional bakers) is to let it rise until it doubles in size and volume.
  • Knead dough until smooth and elastic, it should spring back when poked. Add more flour only when the dough is too wet and clings heavily to the sides of the bowl.

SPANISH BREAD RECIPE NOTES

CAN I SUBSTITUTE BREAD FLOUR WITH ALL-PURPOSE FLOUR?

Yes, you can substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour. 

HOW CAN I PROVE THE DOUGH DURING COLDER MONTHS

For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.

MAKE-AHEAD TIPS

  • Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Another option is to make the dough and finish the first rise on the same day. Shape them into rolls then do the second or final rise in the fridge. Bake them the next day and you’re done! Bake them the next day and you’re done! Note: Once the shaped dough rolls have proved, you can’t remove or touch it in the pan. Otherwise, it will lose its shape.

STORAGE AND RE-HEATING

  • Store in an air-tight container in the fridge. Spanish bread is best eaten within 2 to 3 days.
  • Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.

I love having this with Chicken Sopas. How about you?

Soft Spanish Bread, a Filipino bread roll

What if the dough did not properly rise?

Check out my Beginner’s Guide: Baking with Yeast Bread for more tips.

Hungry for more? Try these recipes!

WATCH THE VIDEO ON HOW TO MAKE SOFT SPANISH BREAD

 

Soft Spanish Bread Recipe

Soft Spanish Bread

Print Pin
Servings: 22 -24 bread rolls
Author: Mella
Prep Time 1 hour
Cook Time 18 minutes
Recipe video above: My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.

Ingredients

  • 2 1/4 teaspoon yeast (mixed with 1 teaspoon sugar)
  • 1/2 cup water (lukewarm)
  • 3 cups bread flour
  • 1 cup all-purpose flour (i used wholemeal flour)
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 3/4 cup fresh milk (lukewarm, evap can also be use)
  • 3 large egg yolks
  • 1/2 cup butter (softened)
  • oil for the bowl

Butter Filling

  • 1/2 cup / 113.4g butter (softened)
  • 3/4 cup breadcrumbs
  • 1/2 cup brown sugar
  • 3 teaspoon milk

Breading

Instructions

For the Dough

  • In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
  • Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
  • Add warm milk, yeast mixture, egg yolks, and butter to the dry ingredients. Stir until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
  • Increase the speed to medium and beat for 2 minutes. Add additional flour as necessary, start with 2 tablespoons and go from there. Continue beating for 5 to 6 minutes until the dough is slightly sticky and elastic, and pulling away from the edge of the bowl. Be careful not to add too much flour.

Rise # 1 Warm rise or cold rise

  • Wipe or spray oil on the sides of the bowl then form dough into a ball. Cover with plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See the notes for more information.

Spanish Bread Filling

  • Combine all the ingredients of the filling in a small bowl. Make this just before the dough finishes rising.

Rise #2 Shape the rolls

  • Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Divide the dough into 20 to 24 portions. (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g each. Adjust based on your preference.
  • Using a rolling pin, flatten each portion into an oval shape. Spread 1 tablespoon of the filling, then roll it into a log (see video). Lay it in the bread crumbs. Shake off excess then place inside the baking tray greased or lined with a parchment paper. Repeat with all the other portions. Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour.

Baking

  • Preheat oven at 180c/356f, 15 minutes before the dough rolls finishes rising. Bake the Spanish bread for 18 to 20 minutes until the top turns light brown.

Recipe Notes and Tips:

  • Bread flour - substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour.
  • Don't add too much flour. Add additional add about 1/4 cup at a time until the dough is slightly sticky and pulling away from the sides of the bowl. Knead the dough with the stand mixer after every addition and then feel and test the texture after.
  • Cover the bowl with a plastic wrap and seal the edges. I find that the yeast activates more quickly when moisture is locked-in in the bowl.
  • For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.
  • Make-ahead Tip1: Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Make-ahead Tip2: Another option is to make the dough and finish the first rise on the same day. Shape them into rolls then do the second or final rise in the fridge. Bake them the next day and you're done! Bake them the next day and you’re done!
  • BAKING TIP: If you're using two racks, switch the trays after 12 minutes so all the rolls will brown evenly. Applicable only to 60cm/23 ovens and above. Bake in two batches if using compact ovens.
  • Once the shaped dough rolls have proved, you can’t remove or touch it in the pan. Otherwise, it will lose its shape.
  • Storage: Store in an air-tight container. 
  • Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.
Jump to Video
Course : Snack
Cuisine : Filipino
Keyword : filipino bread, spanish bread recipe
Nutrition Facts
Soft Spanish Bread
Amount Per Serving (1 bread)
Calories 203 Calories from Fat 87
% Daily Value*
Fat 9.7g15%
Saturated Fat 5.7g36%
Cholesterol 52mg17%
Sodium 112mg5%
Potassium 42mg1%
Carbohydrates 25.7g9%
Fiber 0.7g3%
Sugar 8.5g9%
Protein 3.7g7%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @rivertenkitchen and hashtag it #rivertenkitchen or leave a comment below!

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This Post Has 133 Comments
  1. 5 stars
    Love ! Love ! Your Spanish bread recipe! The BEST! . Just wondering if you have ube pandesal recipe. Thank you so much for sharing your recipe. ❤️❤️❤️

  2. 5 stars
    Love this recipe so much! May i know how i can double the yields? Should i just double the ingredients too? Thank u for answering in advance!!

    1. Yes, you can easily double the recipe. But I highly recommend just making two separate doughs unless you have a big mixer that can knead 8 cups of flour.

  3. 5 stars
    used this recipe, ang sarap! now using it para itinda. hehe. nanotice ko lang po same lang yung recipe ng dough na ginamit mo for pandesal

  4. 5 stars
    first time ko ginawa pero perfet agad, regular flour lang ginamit ko.. sobrang soft until the next day. andali pa gawin. Kudos to the owner of this recipe.. paborito ng buong pamilya.. ibang iba sa mabibili mo sa nga tindahan.. ang galing talaga ng recipe nato! thank you and Godbless

  5. 5 stars
    Ilove using this recipe my spanish bread is soft and yummy.note: I used my hands kneading and its perfect. Thank you so much this is the only recipe make my spanish bread perfect not hard even the next day. i even used the spanish bread recipe for cinnamon bread and pandesal .

    1. Hi Suzette, this recipe uses almost 4 cups of flour. Not sure if a hand mixer can handle that much dough. You can try kneading by hand though.

  6. 5 stars
    My mommy and I started baking since ECQ and we tried a lot of recipe from online And this is at far best of the best!!! Thank you for sharing specially the useful tips!
    Please send me more of your other recipe !

    Thank you!!!!

  7. 5 stars
    Hi.Thank you very much for this yummylicious recipe.Super helpful ang tips mo sa pagbake nito.Share more recipes please.Keep safe.

    1. You’re welcome Sherry! Glad you enjoyed this recipe! Thank you for taking the time to leave a feedback. Stay safe too!

  8. 5 stars
    This is definitely the best spanish bread recipe there is. Hands down! I’ve tried many recipe online but they never comes close to the legit taste of a panaderya bread. This is a keeper. Thank you for sharing! Btw, do you have a good recipe for kalihim bread that we can try? Thanks in advance.

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