Spanish bread is a favourite ‘merienda’ within the Philippines that may be discovered in lots of native bakeries. you too can make your individual and it is easy. we additionally discovered a method to preserve the candy buttery filling from spilling out. so you may get pleasure from all its deliciousness with out losing something.
what’s filipino spanish bread?
To begin with, it has nothing to do with Spanish bread from Spain (pan de horno). besides possibly that they share the identical form (rolled) however the Filipino model of Spanish bread has one thing particular about it. it has a candy butter filling.
It’s a leavened bread that’s rolled right into a log that’s encased inside a sugary, buttery filling. they’re then coated in breadcrumbs earlier than baking. it is extremely widespread to search out them in ‘panaderia’ or native bakeries. it’s often loved as a snack.
making the bread itself wasn’t an enormous deal. i learn many various spanish bread recipes and so they all have the identical ingredient for the bread, which is analogous to pandesal, so i used my very own recipe for that.
strive varied recipes
the problem for me was making the right filling. it took me 4 batches to lastly get the filling proper. that’s, a minimum of, my thought of what a Spanish bread filling needs to be. candy, however not too candy; buttery with a little bit of texture, and needs to be moist.
within the first batch, I adopted what most on-line recipes use for a filling: merely combine collectively butter, sugar, and breadcrumbs and unfold it into the batter earlier than baking. I am unsure if it is the kind of breadcrumb I used, as a result of it turned out to have a dry filling. the opposite downside is that many of the butter spilled into the pan whereas it was baking. this appears to be a typical downside with all of the recipes on-line that i discovered after studying the feedback.
The second batch was virtually the identical, simply with completely different measurements and added powdered milk. though the style was good.
with my third batch, I simply used butter and brown sugar. I additionally frivolously buttered the middle of the dough earlier than including the filling combine. the end result… a barely moist however textureless filling. only a sticky syrup that additionally dries out as soon as the Spanish bread cools. I like to recommend this recipe should you eat them instantly after baking.
the right padding that stays inside
So, after racking my mind for some concepts, I made a decision to do an experiment. I cooked the stuffing!!!
sure, I cooked the filling earlier than spreading it on my Spanish bread dough! it is an additional step you will not discover in any of the opposite recipes on-line. Belief me, I learn all of them or a minimum of those that had been accessible on the time I initially made this put up in 2017. However it was a crucial step to have a moist, textured, non-oozing filling whereas baking! I can see that some learn my put up and copied this step, which suggests it truly works.
the filling was brown, not yellowish like those I see in residence bakeries. I reckon it is from utilizing brown sugar and butter as an alternative of the white sugar and margarine usually utilized in bakeries. however I like the nice and cozy taste with a touch of brown sugar caramel.
This Spanish bread recipe was initially printed in February 2017. It was up to date in April 2020 to incorporate new images and a recipe video. the recipe stays the identical.
