Spanish Bread
SPANISH BREAD is a easy Filipino recipe that serves 8. 180 calories per serving. Recipe by Chef RV Manabat on YouTube.
Prep: 3 hrs 7 min | Cook: 15 min | Total: 3 hrs 37 min
Cost: $7.54 total, $0.94 per serving
Ingredients
- 500 g Bread Flour (high‑protein flour for a soft, airy crumb)
- 50 g Brown Sugar (adds color and a subtle caramel flavor to the dough)
- 250 ml Water (lukewarm (about 30°C) to activate yeast)
- 2 large Eggs (acts as a tenderizer and adds richness)
- 7 g Instant Dry Yeast (one packet (≈2¼ tsp))
- 50 g Unsalted Butter (softened; can be substituted with margarine or lard)
- 5 g Fine Salt (helps strengthen gluten)
- 30 g White Sugar (for the sweet breadcrumb filling)
- 30 g Brown Sugar (Filling) (adds depth to the filling)
- 100 g Fine Bread Crumbs (traditional; can be replaced with crushed graham crackers)
- 50 g Margarine (Filling) (gives the classic margarine‑like flavor; butter works too)
- 1 tsp Cinnamon Powder (optional, for aromatic filling)
- 1 tsp Vanilla Essence (optional, enhances sweetness)
- 2 tbsp Vegetable Oil (for greasing bowl and handling sticky dough)
Instructions
Gather and Measure Ingredients
Measure all dough and filling ingredients. Lightly oil the mixing bowl and set aside a piece of plastic wrap.
Time: PT5M
Mix the Dough
Add bread flour, brown sugar, water, eggs, instant yeast, softened butter, and salt to the bowl. Using a stand mixer on low speed, mix for 12 minutes, then continue on medium for another 10 minutes until the dough is smooth and slightly sticky.
Time: PT22M
First Rise (Bulk Fermentation)
Oil the dough lightly, form it into a ball, place it back in the greased bowl, cover loosely with plastic wrap, and let it rise in a warm spot until doubled (30–45 minutes).
Time: PT45M
Prepare the Sweet Breadcrumb Filling
In a separate bowl, combine white sugar, brown sugar, fine bread crumbs (or crushed graham crackers), softened margarine, cinnamon, and vanilla essence. Mix with a spoon or hand until a thick, uniform paste forms.
Time: PT5M
Punch Down and Portion the Dough
Gently deflate the risen dough, oil your hands, and divide it into 50 g portions (about 8‑10 pieces). Shape each portion into a smooth ball.
Time: PT10M
Shape, Fill, and Coat
Flatten each ball with a small rolling pin or bottle into a 5‑inch rectangle. Place ~1 tbsp of filling near one edge, roll tightly, pinch the tip to seal, and roll the sealed roll in extra bread crumbs (or crushed crackers). Place each roll seam‑side down on the baking pan.
Time: PT20M
Second Rise (Proof)
Cover the pan loosely with plastic wrap and let the shaped rolls rise until doubled, about 1–2 hours (aim for 90 minutes).
Time: PT90M
Preheat Oven
About 10 minutes before baking, preheat the oven to 350°F (177°C).
Time: PT0M
Temperature: 350°F
Bake the Spanish Bread
Bake the risen rolls for 15 minutes, or until the tops are golden brown and the filling is bubbling.
Time: PT15M
Temperature: 350°F
Cool and Serve
Remove the bread from the oven, let it cool on a wire rack for 5 minutes, then serve warm.
Time: PT5M
Cleanup
Wash all bowls, mixer attachments, scraper, and utensils; wipe down countertops.
Time: PT15M
Nutrition Facts
- Calories
- 180
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Wheat, Eggs, Dairy (butter/margarine), Soy (if margarine contains soy)
Ingredient Substitutions
- Instead of Bread Flour: All‑purpose flour (will be slightly less fluffy)
- Instead of Brown Sugar: Dark muscovado sugar
- Instead of Water: Milk for richer flavor
- Instead of Eggs: Egg substitute (1 tbsp flaxseed + 3 tbsp water per egg)
- Instead of Instant Dry Yeast: Active dry yeast (use 10 g and proof first)
- Instead of Unsalted Butter: Margarine, Lard
- Instead of Fine Salt: Kosher salt (use 1.5× amount)
- Instead of White Sugar: Granulated sugar
- Instead of Brown Sugar (Filling): Dark muscovado sugar
- Instead of Fine Bread Crumbs: Crushed graham crackers, Processed stale bread
- Instead of Margarine (Filling): Unsalted butter, Vegetable shortening
- Instead of Cinnamon Powder: Ground nutmeg
- Instead of Vanilla Essence: Almond extract (use half amount)
- Instead of Vegetable Oil: Butter or margarine
Equipment Needed
- Mixing Bowl
- Stand Mixer with Dough Hook (optional)
- Dough Scraper
- Plastic Wrap
- Kitchen Scale
- Rolling Pin or Small Bottle
- Baking Pan (13×18 in)
- Oven
- Spatula or Spoon
Critical Steps — Do Not Skip
- Mixing the dough to proper consistency (step 2)
- First rise until doubled (step 3)
- Shaping and sealing the roll tip (step 6)
- Second rise for proper fluffiness (step 7)
- Baking to golden brown without over‑browning (step 9)
Chef Tips from the Video
- Use oil instead of flour when handling sticky dough – it keeps the crumb soft.
- Traditional Spanish Bread uses margarine for the filling; butter gives a richer taste but a slightly different hue.
- For extra crunch, toast the breadcrumbs lightly before coating the rolls.
Troubleshooting
Dough is too sticky to handle.
Lightly oil your hands and the work surface instead of adding more flour; excess flour makes the bread dense.
Bread does not rise enough.
Check that the water is warm (not hot) and that the yeast is fresh. Allow a longer first rise in a warmer spot.
Filling leaks out during baking.
Make sure the tip is firmly pinched and sealed. You can also brush a thin layer of melted butter on the seam before rolling.
Crust becomes too dark.
Reduce oven temperature by 10‑15°F or lower the rack one level and shorten baking time by 2‑3 minutes.
Storage
Refrigerator: Place in an airtight container; lasts up to 2 weeks.
Freezer: Freeze unbaked, wrapped individually in plastic, for up to 2 months. Re‑bake from frozen at 350°F for 20‑25 minutes.
Room temperature: Store in a sealed container at room temperature for up to 3 days.
Make-Ahead Tips
- The dough can be refrigerated after the first rise; shape and freeze the rolls, then bake directly from frozen.
- Filling paste can be prepared up to 2 days ahead and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Spanish Bread in Filipino cuisine?
Spanish Bread is a beloved Filipino bakery treat that, despite its name, does not originate from Spain. It evolved locally as a cousin of the sweet, buttery ensaymada, using a soft, slightly sweet dough and a margarine‑based breadcrumb filling. It is commonly sold by street vendors and is enjoyed as a snack, breakfast item, or midnight treat.
What are the traditional regional variations of Spanish Bread in the Philippines?
In the northern Luzon region, some bakers add a hint of cheese on top, while in the Visayas, the filling may include coconut sugar for a deeper flavor. Some versions use toasted breadcrumbs for extra crunch, whereas others keep the filling smooth and buttery.
How is authentic Spanish Bread traditionally served in the Philippines?
Authentic Spanish Bread is served warm, straight from the oven, often placed in paper bags or airtight containers. It is eaten plain or with a cup of coffee or hot chocolate, and the soft, buttery interior is meant to be enjoyed while still slightly warm.
What occasions or celebrations is Spanish Bread traditionally associated with in Filipino culture?
Spanish Bread is a staple snack for everyday life, but it also appears at family gatherings, school events, and local fiestas. Its convenience and sweet flavor make it a popular treat for merienda (afternoon snack) and for late‑night cravings after celebrations.
What other Filipino dishes pair well with Spanish Bread?
Spanish Bread pairs nicely with a cup of barako coffee, hot chocolate, or a glass of fresh buko juice. For a more substantial snack, serve it alongside savory items like lumpia or a slice of cheese.
What makes Spanish Bread special or unique in Filipino bakery cuisine?
Its unique combination of a soft, slightly sweet dough and a rich, buttery breadcrumb filling sets Spanish Bread apart from other Filipino pastries. The use of margarine in the filling gives it a distinct, slightly yellow hue and a melt‑in‑your‑mouth texture.
What are the most common mistakes to avoid when making Spanish Bread at home?
Common mistakes include over‑kneading the dough, which makes it tough; using too much flour when handling the sticky dough, resulting in a dense crumb; and not sealing the roll tip tightly, causing the filling to leak during baking. Follow the oil‑hand technique and pinch the tip firmly to avoid these issues.
Why does this Spanish Bread recipe use a butter/margarine filling instead of a traditional jam or cheese?
The classic Filipino Spanish Bread uses a buttery breadcrumb paste because it creates a soft, melt‑in‑the‑mouth interior that mimics the texture of bakery‑made rolls. Butter or margarine also gives the characteristic yellow‑gold color that distinguishes it from other sweet breads.
Can I make Spanish Bread ahead of time and how should I store it?
Yes, you can bake the rolls ahead and store them in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to two weeks or freeze unbaked, shaped rolls and bake directly from frozen when needed.
What does the YouTube channel Chef RV Manabat specialize in?
The YouTube channel Chef RV Manabat specializes in easy‑to‑follow Filipino home‑cooking tutorials, focusing on comfort foods, traditional bakery items, and practical tips for home bakers of all skill levels.
How does the YouTube channel Chef RV Manabat's approach to Filipino bakery recipes differ from other cooking channels?
Chef RV Manabat emphasizes using everyday kitchen tools, offers budget‑friendly ingredient swaps (like margarine for butter), and shares personal anecdotes that make the recipes feel like family traditions, whereas many other channels focus on high‑tech equipment or gourmet twists.
Last updated: August 21, 2026
