15/03/2026
Trending Filipino Spanish Bread
Bake at 165°C for 15–18 minutes
Bread Ingredients
• 500 g bread flour (about 4 cups)
• 300 g water (about 1 1/4 cups)
• 100 g sugar (about 1/2 cup)
• 10 g instant yeast (about 1 tbsp)
• 6 g salt (about 1 tsp)
• 40 g butter (about 3 tbsp)
• 5 g bread improver (about 1 tsp)
Filling Ingredients
• 200 g butter (about 14 tbsp or 3/4 cup + 2 tbsp)
• 250 g light brown sugar (about 1 1/4 cups packed)
• 100 g skimmed milk powder or milk powder (about 1 cup)
• 50 g all-purpose flour (about 6 tbsp or scant 1/2 cup)
Procedure
For the dough
1. In a large bowl, combine bread flour, sugar, instant yeast, salt, and bread improver. Mix well.
2. Add water and mix until a dough forms.
3. Add butter, then knead using a mixer or by hand until the dough becomes smooth and elastic, about 10–15 minutes by hand or 8–10 minutes with a mixer. Make sure to do the windowpane test to make sure that the dough is well mixed.
4. Place the dough in a lightly greased bowl, cover, and let it rise for 45–60 minutes or until doubled in size.
For the filling
5. In a bowl, combine butter, light brown sugar, milk powder, and flour until well mixed.
Optional:
You may lightly cook the filling over low heat just until combined if you want a softer, more blended texture, but this is not required.
Shaping
6. Punch down the risen dough and divide into 12 to 14 equal pieces.
7. Shape each piece into a ball and let rest for 10 minutes.
8. Flatten each piece into an oval or triangle shape using a rolling pin.
9. Spread the filling over the dough.
10. Roll tightly from the wider end to form the classic Spanish bread shape.
11. Place on a lined baking tray, seam side down.
Final proof and baking
12. Cover and let the shaped dough rise again for 30 to 45 minutes.
13. Bake in a preheated oven at 165°C for 15–18 minutes or until lightly golden.
14. Let cool slightly, then serve warm.
No bread improver? Try this homemade method
If you don’t have bread improver, you can make a simple homemade version using part of the flour.
1. Divide the flour in half. Use 250 g flour first and reserve the other 250 g flour for later.
2. Activate the yeast by mixing it with warm water and a little of the sugar from the recipe.
3. Add the first half of the flour (250 g) and mix into a soft batter or dough.
4. Cover and let this mixture rest for 30 minutes.
5. After resting, add the remaining 250 g flour, then add the rest of the ingredients.
6. Mix and knead until smooth.
7. Let the dough rest again for 45–60 minutes before shaping.
Important Note: Make sure to deduct the water and sugar you used from the total recipe amount so the dough stays balanced.
Happy baking!
