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Home > Cuisine > Filipino Dishes

Soft Spanish Bread

Published: Aug 7, 2018 • Updated: Mar 1, 2022 by: Mella • 228 Comments

10.1K shares

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

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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 Shelf-life

Store in an airtight container in the fridge. Spanish bread is best eaten within 2 to 3 days for best flavor and texture

Reheating

To reheat, bake the bread in the oven for 10 minutes at 350f/180c. To prevent the top from burning, wrap in an aluminum foil.

If using a mini-toaster/oven, use a lower temperature about 120c to 130c. Bake for 1 to 2 minutes. The top can easily burn if the bread is too close to the heat source, so I suggest wrapping the bread with aluminum foil.

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

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!

  • Cassava Cake
  • Filipino Chicken Adobo
  • Easy Chocolate Cake – moist and not too sweet!
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For bread lovers!

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Watch the video on how to make Soft Spanish bread

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Soft Spanish Bread Recipe

Soft Spanish Bread

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.
prep 1 hr
cook 18 mins
5 from 86 votes
author: Mella
Servings 22 -24 bread rolls
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Equipment

  • Stand Mixer
  • Kitchen Scale
  • Parchment Paper

Ingredients
 
Cups - Metric

  • 2 ¼ teaspoon instant yeast (see note 1)
  • ½ cup water + 1 teaspoon sugar (lukewarm)
  • 3 cups bread flour (see note 2)
  • 1 cup all-purpose flour (i used wholemeal flour)
  • ½ cup sugar
  • ¾ teaspoon salt
  • ¾ cup fresh milk (lukewarm, evap can also be use)
  • 3 large egg yolks
  • ½ cup unsalted butter (softened)
  • oil for the bowl

Butter Filling

  • ½ cup butter (softened)
  • ¾ cup breadcrumbs
  • ½ cup brown sugar
  • 3 teaspoon milk

Breading

  • ¼ cup breadcrumbs
  • 2 teaspoons brown sugar (optional)

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:

  1. Yeast - use instant or dry active yeast. Follow the same procedure for frothing
  2. Bread flour - substitute with all-purpose flour if not available. Use the same amount. Bread will just be less chewy with all-purpose flour.
  3. Spanish Bread Filling - double the recipe if you prefer a thicker filling.
  4. Proofing in colder months: Place a baking dish on the bottom rack of the oven (DO NOT TURN IT ON) and fill it with boiling water. Put the dough in the middle rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.
  5. Make-ahead: 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.
  6. 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 separate batches if using compact ovens.
  7. Storage and re-heating: Store in an air-tight container. Wrap in foil and 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
Serving Size
 
1 bread
Amount per Serving
Calories
203
% Daily Value*
Fat
 
9.7
g
15
%
Saturated Fat
 
5.7
g
36
%
Cholesterol
 
52
mg
17
%
Sodium
 
112
mg
5
%
Potassium
 
42
mg
1
%
Carbohydrates
 
25.7
g
9
%
Fiber
 
0.7
g
3
%
Sugar
 
8.5
g
9
%
Protein
 
3.7
g
7
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!

Note: Photos updated, same great recipe. I've moved the old photo below.

Riverten Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Reader Interactions

Comments

  1. Ana says

    January 15, 2022 at 12:38 am

    5 stars
    Your recipe is the best I’ve found, not too complicated. I always dread making bread as the chances of getting it right is very slim plus kneading is not my strong suit. My first batch turns a little too brown for our liking so I baked the next lot in a glass/ceramic dish. And it was perfect! Many thanks : )

    Reply
    • Riverten Kitchen (Mella) says

      January 15, 2022 at 10:07 pm

      Thanks for the wonderful review, Ana! Glad you enjoyed my Spanish bread recipe.
      - Mella

      Reply
  2. Camille says

    January 10, 2022 at 11:21 pm

    5 stars
    I did not have a stand mixer so I used an electric hand mixer with small dough hooks. I also didn’t end up needing to add any extra flour. Rather than flouring my work surface I added oil and the bread turned out soooo good. It was soft and not dry, a problem I usually face with making bread. I ran out of filling and filled the remaining bread with cream cheese and sugar and it worked out so well. Thanks for this amazing recipe! My mom even says these are better than the bakeries in the Philippines!

    Reply
    • Riverten Kitchen (Mella) says

      January 12, 2022 at 10:44 pm

      You're welcome, Camille! Thanks for sharing your personal experience which many readers will find very useful. Cream cheese is always a good idea!
      - Mella

      Reply
  3. KC says

    November 14, 2021 at 4:10 pm

    Hi,
    Im planning do have the dough rise overnight in the fridge. When I shape them, do i still have to prove them again? Or no need? Sorry for my question as this was not written on the notes. Just a bit confused. Thank you!!

    Reply
    • Riverten Kitchen (Mella) says

      November 15, 2021 at 3:43 am

      Hi KC, Your question is perfectly valid 🙂 Yes, you still need to prove them until double in size. It should take around 40 mins to 1 hour depending on the room temperature.
      - Mella

      Reply
  4. Lovelyn says

    November 14, 2021 at 11:01 am

    5 stars
    Thank you for sharing the recipe I made this twice already and it was soft and delicious. I don't have stand mixer unfortunately and knead by hands only. I added i think 13 tbsp of flour to reached the consistency of the dough to rise and it turned out good. Half of the dough i made pandesal and it was good too. I will keep making this recipe over and over again. Thank you and Godbless.

    Reply
    • Riverten Kitchen (Mella) says

      November 15, 2021 at 3:59 am

      You're welcome, Lovelyn! Kneading by hand takes a lot of patience but is also so satisfying! I'm so happy you enjoyed this. Thank you for the wonderful feedback.
      - Mella

      Reply
  5. Gemma says

    September 05, 2021 at 11:04 pm

    I baked this yesterday. Followed ingredients to a T. Dough is wet and soft but not sticky, i kneaded by hand. Cooked 2 trays at 325F fan, switched trays at 10minutes and it was brown but not burnt towards 20 minutes, might do 18 minutes next time for a light colored crust or reduce heat to 300F. Made 20 rolls and filling was sufficient. Happy with the dough, still retained softness the next day. Filling is not quite the same as the bakery i buy from though so I’m still on the lookout na of a new recipe for that. It stayed inside and didn’t flow out during baking though so I’m quite happy with it.
    Might use the dough recipe for Kopi Roti next time too! Thank you!

    Reply
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My name is Mella and welcome to my blog. Here I share Filipino, Asian, and many easy-to-follow recipes. Enjoy and happy cooking!.

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