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Filipino Spanish Bread Recipe
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Amazing Filipino Spanish Bread Recipe na Sobrang Lambot at Siksik

This homemade Filipino Spanish Bread Recipe creates soft, fluffy, and slightly dense Filipino bread rolls filled with a sweet buttery filling and coated with breadcrumbs. Perfect for breakfast, snacks, or merienda, this no-mixer recipe is beginner-friendly and delivers bakery-style results at home.
Author Onyok Kokok

Ingredients

For the Dough

  • 1 cup all-purpose flour 162 grams
  • 1 cup bread flour 162 grams. If bread flour is unavailable, replace it with an equal amount of all-purpose flour. However, bread flour is recommended for a denser and softer texture.
  • 1/3 cup white sugar 84 grams
  • 1/2 teaspoon table salt 3 grams
  • 3/4 cup evaporated milk 187 grams
  • 3 tablespoons butter, room temperature 63 grams
  • 1 1/2 teaspoons instant yeast 6 grams
  • 1/4 cup warm water 56 grams
  • 1 tablespoon white sugar (taken from the dough ingredients) 21 grams

For the Filling

  • 1/2 cup all-purpose flour 81 grams
  • 4 tablespoons butter, softened 84 grams
  • 4 tablespoons white sugar 84 grams
  • 2 tablespoons evaporated milk 42 grams

For the Coating

  • 1/2 cup breadcrumbs

Instructions

Bloom the Yeast

  • Combine warm water and 1 tablespoon sugar in a bowl.
  • Add the instant yeast.
  • Stir gently and let sit for 5 to 10 minutes. The mixture should become foamy.

Make the Dough

  • In a large bowl, combine: All-purpose flour, Bread flour, Sugar, Salt. Mix well.
  • Add: Evaporated milk, Bloomed yeast mixture. Mix until combined.
  • Add room-temperature butter. Continue mixing until incorporated.

Knead the Dough

  • Transfer the dough onto a lightly floured work surface.
  • Knead until smooth and elastic. Use only small amounts of flour when necessary. The dough may be sticky initially but will improve as you knead.

First Rise

  • Lightly grease the dough with cooking oil.
  • Place inside a bowl.
  • Cover with a clean cloth.
  • Let rise for 1 to 2 hours or until doubled in size.

Prepare the Filling

  • While waiting for the dough to rise, combine flour, sugar, and evaporated milk in a bowl. Mix using a spoon.
  • Add softened butter. Mix until a smooth paste forms.
  • Set aside.

Divide the Dough

  • Punch down the risen dough.
  • Divide into 14 equal pieces.
  • Each piece should weigh approximately 48 to 50 grams.

Fill and Shape

  • Flatten each dough piece.
  • Place about 1 to 1.5 teaspoon of filling in the center.
  • Roll into a log shape. While rolling, seal the edges tightly.

Coat with Breadcrumbs

  • Roll each shaped dough in breadcrumbs.
  • Place on a lined baking tray.

Second Rise

  • Cover with a cloth.
  • Let rest for 30 minutes.

Bake

  • Preheat the oven to 170°C.
  • Bake for 15 to 18 minutes.
  • Remove once lightly golden.
  • Cool slightly before serving.