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
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
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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Rellenong Manok (Filipino Stuffed Chicken) Recipe!!!

Rellenong Manok (Filipino Stuffed Chicken) Recipe!!!

rellenong manok

Rellenong Manok is a festive Filipino  dish which is basically a roasted stuffed boneless chicken. Yes it’s boneless, but only in the cavity, wings and legs still have bones intact. 

The name Rellenong Manok iterally means “Stuffed Chicken”.  “Relleno” is the Spanish word meaning filled or stuffed; and “Manok” is the Tagalog word for chicken.  So for this festive dish the body of the bird is  painstakingly de-boned and only the wings and legs remain intact.  Because of the stuffing the chicken retains it’s shape when done, giving it a very nice presentation at any fiesta table.

The chicken is de-boned by cutting the breast side, removing the bones and sewing them back together.  Another way would be by removing the bones by hands carefully from the cavity without cutting the chicken. Cooking this dish is best suited for special occasions because the procedure involved is a little tedious. De-boning the chicken requires some skill and patience.  Stuffing it with the meat mixture is easy enough but, you have to insure that the chicken is well sewn so the contents won’t spill.

This is my version of Rellenong Manok (Stuffed Chicken) Filipino Recipe.

Have fun.

Here’s a video by Nides showing you how to de-bone a chicken!

 

Ingredients:

1 whole chicken, shape kept and de-boned

2 tbsp. soy sauce

1 1/2 tbsp. sugar

2 tbps. calamansi or lime  juice

For Stuffing:

1/2 kg. ground pork

1 can vienna sausage, drained and sliced

1/2 cup bacon, diced

1 cup ham, diced

1/4 cup carrots, minced

1/4 cup sweet green peas

3-5 whole eggs, hard boiled, peeled

1/2 cup cheddar cheese, grated

1/4 cup pickle relish

1/4 cup breadcrumbs

1/4 cup raisins

2-3 tbsp. soy sauce

1/2 cup butter

1 tbsp. sugar

1 tbps. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Marinate chicken in soy sauce, sugar and calamansi juice (lime juice) then set aside.

Mix all the remaining stuffing ingredients well in a bowl.

Stuff the chicken in all parts.

Sew the cavity opening and truss the chicken then wrap chicken in aluminium foil.

Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.

Open the foil and rub chicken with butter and put back in the oven until golden brown.

Serve while its hot,

Share with family and friends,

Enjoy!!!

Rellenong Manok (Stuffed Chicken) Filipino Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Rellenong Manok (Stuffed Chicken) Filipino Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
For Stuffing:
Servings: people
Instructions
  1. Marinate chicken in soy sauce, sugar and calamansi juice (lemon juice) then set aside.
  2. Mix all the remaining stuffing ingredients well in a bowl.
  3. Stuff the chicken in all parts.
  4. Sew the cavity opening and truss the chicken then wrap chicken in aluminium foil.
  5. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
  6. Open the foil and rub chicken with butter and put back in the oven until golden brown.
  7. Serve while its hot,
  8. Share with family and friends,
  9. Enjoy!!!
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Crunchy Mushroom Poppers

Crunchy Mushroom Poppers

Crunchy Mushroom Poppers

Every now and then I find myself with unexpected guests and need to throw something together that’s quick and easy.  Here’s a quick mushroom popper recipe that requires just 3 ingredients and you can make in 3 easy steps.

These mushroom poppers make great appetizers with cocktails, or you can use them as a side or garnish with any type of grilled or roasted meat.  They are not only easy to make and versatile, they’re really good too!

 Best of all they aren’t fried, they are baked!  Making them a healthier alternative to the fried and battered versions.  Baking them also means less mess to clean up.  No oil spatters on the stove, or any where else in the kitchen!

I like baking just about everything on parchment covered baking pans for easy clean up.  It’s also handy when you need to re-use the same pan for another batch.  Parchment paper eliminates washing baking sheets and pans between batches.  Just slide the parchment paper, food and all, off the baking sheet to let cool on the counter or rack. Place a new sheet of parchment paper on the pan and you’re set for your next batch!

Ingredients:
1 container of fresh mushrooms – rinsed and patted dry with paper towel
1 egg slightly beaten
1/2 cup Italian flavor breadcrumbs
Directions:
1.  Dip each mushroom in egg
Crunchy Mushroom Poppers

2.  Dip egg coated mushroom in breadcrumbs – coating well

Crunchy Mushroom Poppers

3.  Place crusted mushroom on parchment covered baking sheet and bake at 400 degrees for  20 minutes or until golden brown.  For best results turn mushrooms about halfway thru the baking time.

Crunchy Mushroom Poppers

Serve right away.

Crunchy Mushroom Poppers
Crunchy Mushroom Poppers
Print Recipe
Servings Prep Time
24 Poppers 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Poppers 15 Minutes
Cook Time
20 Minutes
Crunchy Mushroom Poppers
Crunchy Mushroom Poppers
Print Recipe
Servings Prep Time
24 Poppers 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Poppers 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Poppers
Instructions
  1. Dip each mushroom in egg
    Crunchy Mushroom Poppers
  2. Dip egg coated mushroom in breadcrumbs - coating well
    Crunchy Mushroom Poppers
  3. Place crusted mushroom on parchment covered baking sheet and bake at 400 degrees for 20 minutes or until golden brown. For best results turn mushrooms about halfway thru the baking time.
    Crunchy Mushroom Poppers
  4. Serve right away.
    Crunchy Mushroom Poppers
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