by Sanna Velasco
One of my fondest memories growing up was my daily walk to our neighborhood bakery early in the morning. Before going to school, my father would send me to the bakery with a few coins to buy fresh pandesal and several slices of margarine.
Half-awake, we would munch on the warm bread, and sip on a mug of hot tsokolate before heading out the door.
Now that I live in Canada, I find those memories more precious than ever: the simple joy of walking in the mild, humid weather in the morning; the panaderias that you can find almost every couple of blocks; and the aroma of fresh bread baking, no matter what time of day.
Making Filipino bakery favorites at home always paints this picture in my mind. I spend lots of days baking pandesal, ensaymada, and mamon. But the most special for me is Spanish bread. While the plain and basic pandesal was our morning staple, Spanish bread took the limelight during merienda and after school.
It’s a more indulgent bread, without being too sweet. The brown, buttery sugar filling makes it special. Spanish bread is mostly enjoyed with hot coffee, no matter how hot the weather — the typical Filipino merienda.
What does your favorite Filipino food remind you of? I hope making this bread brings back happy memories for you!
Spanish Bread Recipe
Bread Dough
1 and 1/4 cups warm milk 105-115 F
2 and 1/4 tsp active dry yeast
4 and 1/2 cup all-purpose flour, divided + up to 1/8 cup extra for kneading
1 tsp salt
1/2 cup sugar
1/3 cup canola oil
2 large eggs lightly beaten
3/4 cup bread crumbs for coating the bread
1/4 cup evaporated milk
Filling
1/4 cup all-purpose flour
1/2 cup` bread crumbs
1/3 cup butter
2/3 cup brown sugar
1/3 cup evaporated milk
In a mixing bowl, combine milk and yeast. Let stand for 5 minutes or until foamy. Add the eggs, sugar, oil, and salt. Stir everything with a wooden spoon. Add 4 cups of flour, one cup at a time while stirring. The mixture will turn into a shaggy dough.
Sprinkle just enough of the remaining 1/2 cup of flour and keep stirring until the dough gathers in the center. Turn the dough over on a floured board and knead it until it becomes smooth and elastic, about 6-10 minutes.
As you knead, dust your hands and your board as needed to help with the stickiness. You may need to use up to 1/8 cup of additional flour. Shape the dough into a ball and place that in a bowl. Cover and let rise for 1 and 1/2 hours, or until the size doubles.
At this point, you can make the filling.
Gently punch the dough down and divide into 18-20 portions. Using a small rolling pin or your hands, flatten each portion into an oval that is about the size of your hands. Spread about a tablespoon of the filling across the surface of the dough, then roll it into a log. Repeat with all the other portions.
Arrange the rolls in a large baking tray that is greased or lined with parchment paper. Brush evaporated milk on each of the rolls and dip them in breadcrumbs. Cover them loosely with plastic wrap and let them rise for an hour.
Preheat the oven to 350 F. Remove the plastic wrap cover and bake the Spanish bread for 15-20 minutes, or until the rolls are lightly golden.
