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.
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 aluminium 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 aluminium foil.
I love having this with Chicken Sopas. How about you?
INGREDIENTS
- 2 ¼ teaspoon instant yeast, see note 1
- ½ cup water + 1 tsp 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
- Yeast - use instant or dry active yeast. Follow the same procedure for frothing
- Bread flour - substitute with all-purpose flour if not available. Use the same amount. Bread will just be less chewy with all-purpose flour.
- Spanish Bread Filling - double the recipe if you prefer a thicker filling.
- 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.
- 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.
- 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.
- 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.