I don’t know why this is called Spanish bread as I guess it does not have anything to do with any Spanish types of bread. Anyways for those who know why, please let me know, I can’t find any resource on why is it named such. Anyways Spanish bread is a popular bakery item in the Philippines after pandesal, ensaymada and pan de coco, it is a soft and moist type of bread with sugar and margarine filling, similar to cinnamon the dough is flattened then fillings are then spread out then finally rolled. It is usually served during breakfast or merienda (tea time) together with coffee or milk.
4 1/2 cup flour
2 tsp yeast
2/3 cup warm milk
1/2 cup warm water
2 egg yolks
1/2 cup soft brown sugar
1/3 cup + 1 tbsp margarine
1 1/2 tsp salt
1/2 cup margarine
1 cup white sugar
- Mix yeast and warm water together. Set aside.
- Mix filling ingredients together.
- Mix all dough ingredients in a large bowl then pour the yeast mixture. Once it forms a dough knead in a flat surface then flatten with a rolling pin, should be around 8mm thick.
- Spread filling ingredients into the dough while avoiding tthe edge, cut dough into isosceles trapezoid (Like triangle with top cut off) shapes. Starting from the longer edge roll the dough all the way tightly and make sure the end seals. Roll them in bread crumbs then place in a greased baking pan then do the rest for the remaining dough.
- Cover baking pan with a cling wrap then set aside and let it rise for an hour.
- Bake in a 180C preheated oven for 12 minutes.
- Remove from baking pan immediately then let it cool in a wire rack.