Spanish Rolls

Spanish Rolls

My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.

Soft, fluffy Spanish Bread filled with butter and sugar then laid in breadcrumbs. A bread like no other and definitely every Filipinos favorite merienda.

Spanish bread was the bread of my childhood in the Philippines. My siblings and I call it ‘potpot’ bread.

Every afternoon, we await the loud horn sound of the bread vendor. He goes around the neighborhood carrying a huge basket of warm and freshly baked Spanish bread at the back of his bicycle. It was so good! I still wish I had a chance to ask for his secret recipe. Alas, I was busy with play and friends back then. I just eat and never cared to cook nor bake. Hahaha…

The recipe we’re making today is not from the bread vendor. It is, however, the recipe I’ve been using for years. I’ve worked on this for a long time and I’m finally excited to share it with all of you bread lovers out there!

 

Filipino Spanish Bread Ingredients

  • Bread flour and All-purpose flour: Mixing these two kinds of flour allows us to control the protein content of the bread. Which just means that it will give the bread a soft and delicately chewy texture.
  • Egg yolks: No egg whites. This is the secret to a really soft and fluffy dough.
  • Pure unsalted butter: I love using butter when making bread. It makes my kitchen smell so good!
  • Sugar: We Filipinos love our buns sweet. We need this for the dough and for the butter filling.
  • Milk and Water: These will serve as the base liquid for the dough. The water is combined with the yeast to activate.
  • Active Dry Yeast or Instant Dry Yeast: Both can be used interchangeably. Activate in lukewarm water until foamy.
  • Bread crumbs: You can use Plain bread crumbs or Panko. If you are using the former, place it in a thick plastic bag and pound it to make it finer.

 

Bread making tips for beginners

  • Make sure the water is lukewarm before putting in the yeast. If it’s too hot the yeast will die. If it’s cold, it will not activate. To make sure that the water is at the right temperature, use a kitchen thermometer. The water should be between 30c/86f to 40c/104f.
  • Add a teaspoon of sugar to the water before stirring in the yeast. This will help easily activate it.
  • Activate the yeast in a bowl even if it’s instant yeast. This ensures that the yeast is fresh and alive.
  • Do not let the dough rise for too long if proving in a warm place. The maximum should be at least 1 hour. Otherwise, the bread will end up having a yeasty taste. The trick is (according to professional bakers) is to let it rise until it doubles in size and volume.
  • Knead dough until smooth and elastic, it should spring back when poked. Add more flour only when the dough is too wet and clings heavily to the sides of the bowl.

 

Spanish Bread recipe notes

Can I substitute bread flour with all-purpose flour?

Yes, you can substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour. 

How can I prove the dough during colder months?

For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.

Make-ahead tips

  • Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Another option is to make the dough and finish the first rise on the same day. Shape them into rolls then do the second or final rise in the fridge. Bake them the next day and you’re done! Bake them the next day and you’re done! Note: Once the shaped dough rolls have proved, you can’t remove or touch it in the pan. Otherwise, it will lose its shape.

Storage and re-heating

  • Store in an air-tight container in the fridge. Spanish bread is best eaten within 2 to 3 days.
  • Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.

I love having this with Chicken Sopas. How about you?

 

Prep Time: 1 hour                  Cook Time:  18 minutes

 

Equipment

  • Stand Mixer
  • Kitchen Scale
  • Parchment Paper
 

Ingredients

  • 2 1/4 teaspoon yeast (mixed with 1 teaspoon sugar)
  • 1/2 cup water (lukewarm)
  • 3 cups bread flour
  • 1 cup all-purpose flour (i used wholemeal flour)
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 3/4 cup fresh milk (lukewarm, evap can also be use)
  • 3 large egg yolks
  • 1/2 cup butter (softened)
  • oil for the bowl

Butter Filling

  • 1/2 cup / 113.4g butter (softened)
  • 3/4 cup breadcrumbs
  • 1/2 cup brown sugar
  • 3 teaspoon milk

Breading

  • 1/4 cup breadcrumbs
  • 2 teaspoons brown sugar (optional)
 

Instructions

For the Dough

  • In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
  • Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
  • Add warm milk, yeast mixture, egg yolks, and butter to the dry ingredients. Stir until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
  • Increase the speed to medium and beat for 2 minutes. Add additional flour as necessary, start with 2 tablespoons and go from there. Continue beating for 5 to 6 minutes until the dough is slightly sticky and elastic, and pulling away from the edge of the bowl. Be careful not to add too much flour.

Rise # 1 Warm rise or cold rise

  • Wipe or spray oil on the sides of the bowl then form dough into a ball. Cover with plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See the notes for more information.

Spanish Bread Filling

  • Combine all the ingredients of the filling in a small bowl. Make this just before the dough finishes rising.

Rise #2 Shape the rolls

  • Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Divide the dough into 20 to 24 portions. (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g each. Adjust based on your preference.
  • Using a rolling pin, flatten each portion into an oval shape. Spread 1 tablespoon of the filling, then roll it into a log (see video). Lay it in the bread crumbs. Shake off excess then place inside the baking tray greased or lined with a parchment paper. Repeat with all the other portions. Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour.

Baking

  • Preheat oven at 180c/356f, 15 minutes before the dough rolls finishes rising. Bake the Spanish bread for 18 to 20 minutes until the top turns light brown.

 Recipe Notes and Tips:

  • Bread flour – substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour.
  • Proving dough in colder months: For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.
  • Spanish Bread Filling – double the recipe if you prefer a thicker filling.
  • Make-ahead: Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Baking tip: If you’re using two racks, switch the trays after 12 minutes so all the rolls will brown evenly. Applicable only to 60cm/23 ovens and aboveBake in two separate batches if using compact ovens.
  • Storage and re-heating: Store in an air-tight container. Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.
 
 
Course : Snack
Cuisine : Filipino
Keyword : filipino bread, spanish bread recipe

Spanish Rolls
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My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Prep Time
1 hour
Cook Time
18 minutes
Prep Time
1 hour
Cook Time
18 minutes
Spanish Rolls
Print Recipe
My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Prep Time
1 hour
Cook Time
18 minutes
Prep Time
1 hour
Cook Time
18 minutes
Ingredients
Servings:
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Chicken Paella

Chicken Paella

Paella is probably Spain’s most popular dish.  It originated in the Valencia region located in Eastern Spain but can be found worldwide specially in countries that were once part of colonial Spain namely Cuba and the Philippines where it is also call Arroz Valenciana.

The word Paella mean “pan” in the Valencian dialect.  It is usually made and served in a “paella” pan which is basically a somewhat flat shallow skillet with or without a cover.  It is typically made with Bomba rice, a short grain rice variety cultivated in Spain’s eastern region.  Traditional Valencian Paella includes some type of meat such as chicken, duck, or rabbit, and some type of green bean.  It’s iconic yellow colored rice is achieved by adding saffron threads while cooking.

In modern time Paella has been adapted to use ingredients easily found in different areas of the country.  One of the most popular, an my favorite is Paella de Marisco which is seafood mixed with the rice.  This usually has shrimp, mussels or clams, squid, and sometimes lobster; is usually omits the vegetables.  Then there’s Paella Mixta which combines meats including Chorizo (Spanish pork sausage), seafood, and vegetables.  In short these days you can pretty much put whatever you want in a pealla.  My husband prefers chicken or vegetarian Paella.

When I was growing up surrounded by grandmothers, aunts, and uncles many of whom were fantastic cooks, Arroz Valenciana or Paella was a treat.  It would certainly be on a party menu, specially at Christmas.  These days I usually have to get my Paella fix in Spain.  It’s always one of our favorites when we’re in Barcelona, Majorca, or any part of Spain.

But since our yearly visits to Spain will not be possible this year we’ve found ourselves missing our favorite Spanish foods.  That’s why I’ve been making tapas boards lately.  I’ve also been making Paella.  In fact I’ve been making it often enough that’s I’ve recently decided to order a paella pan.

Today I’ll share my recipe for Chicken Paella because it’s ingredients are probably the easiest to find.  In fact you may already have it in your kitchen pantry.  I mentioned that Paellas are typically made with Bomba rice, but it’s not always easy to find in the US, at least in Hawaii.  I usually use Japanese short grain rice, the type you use to make sushi which is always found at any Asian market.  Saffron is not easily found in regular supermarkets  because it’s pretty expensive.  I usually buy Saffron when I’m in Turkey or the Middle East where it’s readily available at the local spice markets at a reasonably lower price.  If you don’t have Saffron you can use ground Turmeric to tint the rice yellow, but don’t use too much as it will leave a different flavor than what you want to achieve.  I’d use no more than a teaspoon of turmeric powder dissolved in a cup of chicken stock.

Chicken Paella

Ingredients:

1/2 Tsp. Crushed Saffron Threads

1/2 Cup White Wine

1/8 Cup Olive Oil

6-8 Chicken Thighs Bone-In with Skin

1 Tsp. Salt

1 Tsp. Ground Black Pepper

1 Onion Chopped

2 Tbl. Minced Garlic

1 Tbs. Fresh Thyme chopped

1 1/2 Cup uncooked Bomba or other short grain rice

3 Cups Chicken Stock

Juice of 1 Lemon

1 Small Bag Frozen Peas

1 Red Pepper cut into strips

American Parsley – chopped (optional)

Lemon Wedges (optional)

Directions:

Stir Saffron into wine and set aside.

Heat Olive Oil in Paella pan or large skillet.

Season chicken thighs with salt and pepper.

Place thighs in heated oil skin side down and cook until golden brown, about 6-7 minutes.

Turn over and cook another 4-5 minutes.

Remove chicken from pan and set aside.  (You may have to cook chicken in batches depending on how big your pan is and how many thighs you are using.)

Add onions, garlic, and thyme to pan.  Cook for about 2 minutes, stir constantly to keep it from burning.

Add Rice and cook another 2 minutes while stirring constantly.

Add wine and cook until liquid is reduced by half.

Stir in lemon juice and chicken stock.

Place chicken skin side  up on top of rice, cover, reduce heat to medium.

Simmer about 18 minutes until rice is almost cooked, it should be “al dente”.

Remove cover and add peas and pepper evenly over the pan.

Turn up heat to medium high and cook another 5 minutes or until rice begins to brown on the bottom and sides.

Remove from heat and sprinkle with parsley.

Serve hot with lemon wedges.

This dish pairs well with a pitcher of Sangria or a nice bottle of fruity red wine or a Chardonnay for white wine lovers.


Chicken Paella
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Chicken Paella
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Gambas al Ajillo Tapas – Shrimp in Garlic Sauce

Gambas al Ajillo Tapas – Shrimp in Garlic Sauce

Serving Tapas always remind me of my many trips to Barcelona.  One of my favorite tapas are Gambas al Ajillo or Shrimp in Garlic Sauce.  I love them with lots of crusty bread for dipping in that butter garlic sauce.

Tapas are small servings of Spanish foods.  They’re usually eaten with wine or cocktails in the evenings before dinner.  We enjoy them with a nice pitcher of Sangria.  They’re a great way to sample a variety of Spanish dishes.  I like to order a variety of Tapas and make a whole meal out of them.

Gambas al Ajillo are exactly like Shrimp Scampi.  They are delicious and best of all very easy to make!   I serve them hot off the stove on a mini cast iron skillet or a ceramic ramekin with lots of crusty baguette slices.  Here’s my recipe!

Gambas al Ajillo

Ingredients:

20 Medium shrimp (41/50 count) – peeled and de-veined with tail on

1 Tbs. Olive Oil

1/4 Stick Butter

1 Tbs. Finely Minced Garlic

Juice of 1/2 Lemon

Directions:

Heat Olive Oil in small skillet.

Melt butter in hot oil.

Add garlic and cook until garlic starts to turn brown.  Stir constantly to keep garlic from burning.

Add shrimp and cook until shrimp turns pink.

Squeeze lemon juice over all.

Serve hot with crusty slices of bread.

Gambas al Ajillo Tapas - Shrimp in Garlic Sauce
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Gambas al Ajillo Tapas - Shrimp in Garlic Sauce
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Patatas Bravas

Patatas Bravas

Patatas Bravas is a favorite Spanish Tapa.  Tapas of course are small portions of Spanish food that’s usually served with cocktails at bars or as appetizers.  Or several types of Tapas can be cobbled together to make a meal.  I love Tapas!  It’s a great way to sample different types of Spanish food in one sitting.

Patatas Bravas is one of my favorites.  It’s a simple dish of fried or baked potato wedges or cubes in a spicy sauce.  I always order it when we’re in Barcelona or any other Spanish town or city.  But traveling may prove to be difficult this year and we won’t be going on our usual Med Cruise or other European vacations.  That’s why I’ve been making some of our favorite foods at home.  After all eating local foods is a big part of traveling!

Lately I’ve been on a Spanish food kick and Patatas Bravas has been on top of my to make list.  Everyone in my house loves it that it’s now become a family favorite.  I serve it as an appetizer and as a side dish, either way it’s delicious!

Most places serve it with a mayonnaise based Garlic Aioli, but I like it without.  You can make a simple Aioli by mixing together mayo, garlic powder, and lemon juice.  Salt and pepper to taste and garnish with fresh chopped chives.

Patatas Bravas

Ingredients:

6-8 Yukon Gold Potatoes – peeled and cut into wedges

2 Tbs. Olive Oil

1 Tsp. Minced Garlic

2 Tbs. Smoked Paprika

2 Tsp. Chili Powder

2 Tsp. Ground Cumin

1/2 Tsp. Salt

1/4 Tsp. Ground Black Pepper

1/2 Tsp. Crushed Red Pepper flakes

Directions:

Place potato wedges in a large pot and cover with water.

Bring water to boil and reduce heat.

Cook uncovered for about 8-10 minutes or until just tender. (you don’t want them too soft, they will fall apart)

Drain and pat potatoes dry with paper towel.

Place in bowl.

Toss potatoes in Olive Oil and Garlic until evenly coated.

In a small bowl combine the rest of the spices and sprinkle over potatoes.

Toss potatoes in spice mix until evenly coated.

Place potatoes on a baking sheet, spread out in a single layer.

Bake in pre-heated 375 degree oven for about 25 minutes or until crispy.  Stir potatoes about half way thru baking time.

Serve warm with or with out Aioli.

Patatas Bravas
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Spanish Chicken & Rice

Spanish Chicken & Rice

Since COVID-19 has put a temporary halt to this year’s travel plans I’ve been bringing our favorite travel destinations to our home by making the foods we’ve always enjoyed during our travels.

I know that travel restrictions have been eased and many countries are avidly awaiting the return of tourists.  But right now our family isn’t quite yet ready to resume our regular travel routines which in the summer usually includes several weeks visiting our daughter in Italy and a cruise around the Med.  So until we are ready to resume our normal traveling lifestyle we’ll just have to make do with enjoying homemade dishes from the countries we love to visit.

Recently I’ve had a hankering for Spanish cuisine, it reminds me of fun filled days spent wandering Barcelona or exploring sunny Ibiza and the Canary Islands.  So I’ve been putting together some of my favorite Tapas and other Spanish dishes to enjoy with my pitcher of Cava Sangria.

One of our favorites is Spanish Chicken and Rice.  It’s pretty easy to make, you  use just 1 skillet!  I love the taste and smell of the spices used to create this simple dish.  I make a seasoning mix to use in this dish, I usually make a jar and keep it on hand to use on other dishes we love.   I hope you’ll love it too!

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Spanish Chicken & Rice

Ingredients:

6 Chicken thighs – remove the skin

3 Tbs. Olive OIl

1 Cup long grain white rice

2 1/4 cup chicken broth

1 Lemon

Spanish Seasoning Mix (recipe below)

Directions:

Make 1 recipe of Spanish Seasoning Mix

Mix together:

2 Tsp. Smoked Paprika

2 Tsp. Garlic Powder

1 Tbs. Salt

1 Tsp. Ground Cumin

1 Tsp. Chili Powder

1 Tsp. Ground Coriander

1/2 Tsp. Italian Seasoning

Place chicken thighs in a bowl and toss in 2 Tbs. Olive Oil until well coated.

Rub 1/2 of the Spanish Seasoning Mix on the chicken.  Be sure you rub it on all sides of the chicken thighs.

Heat remaining Olive Oil in a skillet.  Cook chicken about 3 minutes on each side until browned.  Remove from heat and set aside.  Chicken will not be cooked at this point.

Add rice, chicken broth, and other half of seasoning mix to the skillet.  Squeeze 1/2 of the lemon over all and combine well.  Place chicken thighs on top of the rice and cover.

Cook for 25 minutes or until all the liquid is absorbed and the rice is tender and chicken is fully cooked.

Garnish with slices of the remaining lemon half and chopped cilantro.  Serve hot.

  • Instead of long grain rice I sometimes use frozen cauliflower rice.  When I do this I reduce the chicken broth to 1 1/4 cups and cook until the chicken is fully done.  If it is too watery I remove the lid and cook until the liquid has evaporated.


Spanish Chicken & Rice
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Spanish Chicken & Rice
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