Creamy Spanish Bread

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Creamy Spanish Bread — Soft, Buttery, and Sweet Delight

There’s something magical about the smell of freshly baked Spanish bread wafting through the kitchen. Soft, slightly sweet, and wrapped around a buttery filling, this Filipino-inspired treat is comfort in every bite. Perfect for breakfast, merienda, or even a late-night snack, this bread is fluffy, golden, and irresistible.

Ingredients

For the Dough:

  • 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 1 tbsp instant yeast
  • 1 cup warm milk (around 110°F / 43°C)
  • 2 large egg yolks
  • 4 tbsp unsalted butter, softened

For the Filling:

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • 1 tsp ground cinnamon

For the Topping:

  • 1 egg, beaten (for brushing)
  • Optional: extra sugar for sprinkling

Instructions & Methods

1. Prepare the Dough

  1. In a large bowl, combine the flour, sugar, salt, and instant yeast.
  2. Add warm milk and egg yolks to the dry ingredients. Mix until a rough dough forms.
  3. Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
  4. Incorporate the softened butter gradually, kneading until fully absorbed and the dough becomes soft and slightly sticky.

2. First Proof

  1. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1–2 hours, or until doubled in size.

3. Prepare the Filling

  1. In a small bowl, combine the softened butter, brown sugar, and cinnamon until smooth and spreadable. Set aside.

4. Shape the Bread

  1. Punch down the risen dough to release air.
  2. Divide the dough into 12 equal pieces. Roll each piece into a small rectangle.
  3. Spread a thin layer of the cinnamon-butter filling in the center of each rectangle.
  4. Roll the dough tightly around the filling, pinching the edges to seal. Optionally, gently curve the ends to create a crescent shape.

5. Second Proof

  1. Place the shaped breads on a baking sheet lined with parchment paper, spaced slightly apart.
  2. Cover loosely with a clean cloth and let rise for another 30–45 minutes, until puffy.

6. Bake

  1. Preheat the oven to 350°F (175°C).
  2. Brush the tops with beaten egg for a shiny, golden finish.
  3. Bake for 15–20 minutes or until the tops are lightly golden.
  4. Cool slightly before serving. Optional: sprinkle with sugar for extra sweetness.

History & Formation

Spanish bread is a Filipino bakery favorite, influenced by European bread-making traditions but given a uniquely Filipino twist. Unlike the classic Spanish bread from Spain, the Filipino version is softer, sweeter, and often filled with a buttery sugar-cinnamon mixture. It’s believed to have originated during the American colonial period in the Philippines, evolving over decades in local bakeries.

The dough’s tender texture comes from a careful balance of yeast, milk, and butter, while the sweet filling provides a comforting, aromatic contrast to the soft bread.

Conclusion

Creamy Spanish bread is more than just a snack—it’s nostalgia baked into golden, fluffy rolls. It’s perfect warm from the oven with a cup of coffee or tea, and it keeps well for a day or two when stored in an airtight container.

Lovers of This Bread

  • Breakfast enthusiasts looking for a soft, buttery treat
  • Kids and adults alike who enjoy sweet rolls with cinnamon
  • Home bakers who love making pastries from scratch

Extra Tips & Methods for Lovers

  1. Filling variations: Try adding grated cheese, chocolate, or ube halaya for a twist.
  2. Make-ahead: Dough can be prepared and refrigerated overnight, then shaped and baked the next day.
  3. Freezing: Bake fully, cool, and freeze for up to 2 weeks. Warm in oven before serving.
  4. Fluffy texture hack: Replace ¼ cup flour with bread flour for an even lighter crumb.

If you want, I can also create a step-by-step illustrated guide showing exactly how to roll and shape each Spanish bread so it comes out perfectly soft and buttery every time. It’s like having a mini bakery at home!

Do you want me to make that visual guide?

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