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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The Best Banana Pudding Recipe

The Best Banana Pudding Recipe

If you’ve never had good old fashioned Banana Pudding then you are seriously missing out!  This creamy dessert is so popular that there’s even a 2 day festival in hour of it.  I kid you not; there’s a National Banana Pudding Festival the first week of October in Centerville, Tennessee!

It’s generally associated with the Southern part of the United States but it’s popular in all parts of the country.  It’s not really known exactly how the dessert became a Southern Icon but it’s been a Southern specialty since the 1940’s if not longer.

Old Fashioned Banana Pudding is pretty similar to the English Trifle in that it’s layers of creamy custard, fruit, and a soft spongy cookie which can be topped if desired with a dollop of whipped cream, or in some homes meringue.

This iconic dessert was further popularized by the Nabisco company when it published the recipe on the box of every Nabisco brand Nilla Wafers, which of course is featured as Wone of the key ingredients.

So back to the beginning, if  you’ve never had good Old Fashioned Banana Pudding you’re missing out.  So to rectify that here’s  a recipe for this yummy dessert.  And no instant Banana Pudding from a box doesn’t count!

Old Fashioned Banana Pudding

Ingredients:

1 Tbs. Flour

1 Cup Sugar

1/4 Tsp. Salt

4 Cups Whole Milk

4 Egg Yolks

1 Tsp. Vanilla

4-5 Ripe Bananas

1 Box Vanilla Wafers (the Nabisco brand are called Nilla Wafers)

Directions:

Whisk flour, sugar, salt, milk, egg yolks, and vanilla in a saucepan.

Cook on medium heat about 15 – 20 minutes or until thick.  Keep stirring mixture as it cooks so it won’t scorch and stick to the pan.

Remove from  heat.

Layer vanilla wafers in the bottom of a dish or bowl.

Add a layer of banana slices, one on each wager works well.

Pour 1/2 of  pudding over the layers.

Repeat a layer of wafers and bananas on top of the pudding layer.

Pour the other half of the pudding over that new layer.

Top with crushed wafers if desired.

Cover with plastic wrap and refrigerate until ready to serve.

The Best Banana Pudding Recipe
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Honey roasted fig & almond tart

Honey roasted fig & almond tart

Delicious, sweet and fruity pud, great served with cream or ice cream – make the case with bought pastry

ready in 1½ -1¾ hours, plus chilling time

MORE EFFORT

SERVES 8

Ingredients

 

500g pack shortcrust pastry at room temperature, thawed if frozen

8 ripe figs, stalks trimmed

finely grated zest and juice of one large juicy orange

 

 

1 tbsp clear honey

200g softened butter

200g golden caster sugar

200g packet ground almonds

2 medium egg yolks

Method

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 25cm flan tin. Make sure the pastry comes above the rim – it may shrink in baking and the filling could spill. Chill for 30 minutes.

2. Meanwhile, cut the figs in half lengthways and sit them cut side up on a roasting tray. Mix the orange juice and honey in a bowl, pour over the figs and roast for 10-12 minutes until just soft. Drain off any juice into a saucepan and reserve.

3. Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to fan 130C/conventional 150C/ gas 2. Leave the pastry case to cool slightly before filling.

4. Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. Spread evenly over the pastry case.

5. Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it’s golden all over (don’t worry if the centre still seems soft – a little gooeyness is good). Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.

6. Before serving, take the tart off its base and transfer to a flat platter or board. If you have juice left from roasting the figs, bring it to the boil and simmer for 1-2 minutes until sticky and syrupy. Brush this over the figs and serve as soon as possible, while the syrup is still glossy on the figs (it will start to seep through into the filling if you leave it too long).


Honey roasted fig & almond tart
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Honey roasted fig & almond tart
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Banana Cupcakes with Chantilly Icing

Banana Cupcakes with Chantilly Icing

I recently found myself with several over ripe bananas and leftover Buttermilk.  I know over ripe bananas usually mean a batch or two of Banana Bread, but I still had a few loaves in the freezer.  Besides I wasn’t in the mood for Banana Bread.

I was however in the mood for cake!  So why not bake some banana cupcakes?  Then I remember that a local bakery sold this yummy banana cake with Chantilly Icing.  I think Chantilly icing must a a local Hawaii favorite because the recipe isn’t too easy to come by.

You might be wondering what Chantilly Icing is.  Well it’s sort of hard to describe, it’s sweet, creamy, and buttery; kind of but not quite like the frosting on a German Chocolate cake.

In Hawaii Chantilly icing is used on Chantilly Cake which is very similar to a German Chocolate Cake but with macadamia nuts instead of coconut flakes.  It’s also used to top Liliha Bakery’s Coco Puffs, those delectable chocolate cream filled puffs. It’s also used on Banana Cake!

So to make these really yummy Banana Cupcakes with Chantilly Icing I used 2 different recipes.  The Banana Cake recipe and a recipe for that delicious Chantilly Frosting.  The frosting I made was more than enough to ice the cupcakes.  I refrigerated the leftover frosting and used them on a chocolate cake a few days later.

Banana Cupcakes

Ingredients:

3/4 Cup Butter, softened to room temperature

2 Cups Sugar

3 Eggs

1 Tsp. Vanilla

1/2 Tsp. Ground Cinnamon

2 Very Ripe Bananas, mashed

2 Tsp. Lemon Juice

3 Cups Flour

1 1/2 Tsp. Baking Soda

1/4 Tsp. Salt

1 1/2 Cup Buttermilk

Directions:

Preheat Oven to 325 degrees

Line Cupcake tins with cupcake wrappers

Cream together butter and sugar.  Beat in eggs one at a time.

Beat in vanilla and cinnamon.

Add lemon juice to mashed bananas and stir until smooth.

Add to butter mixture.

Sift flour, baking soda, and salt together.

Alternately add flour mixture and buttermilk to the butter mixture.

Mix well.

Pour batter into cupcake wraps about 3/4 full.

Smooth tops.

Bake for about 50-60 minutes or until toothpick inserted in the middle comes out clean.

Remove from oven and cool.

Frost when completely cooled.

Chantilly Icing

Ingredients:

1 2/3 Cup Butter

1 1/2 Cup Evaporated Milk

1 1/2 Cup Baker’s or Caster Sugar

2 Tsp. Vannilla

2 Eggs

2 Egg Yolks

2 Tbs. Corn Starch

Directions:

Melt Butter in saucepan over medium low heat.

Remove from heat and cool slightly.

Whisk in milk, sugar, and vanilla.

Then whisk in eggs and yolks one at a time.

Cook on medium hear until it comes to s low boil.  Whisking is it intermittently.

Once it boils cook for another 2 minutes continuing to whisk intermittently.

Remove from heat then quickly sift in cornstarch while whisking.  Whisk cornstarch quickly and hard to prevent it from lumping.

Pour into a shallow bowl and cool to room temp.

Cover and refrigerate about 3 hours or until it’s in a spreadable consistency.

Frost cooled  cupcakes.


Banana Cupcakes with Chantilly Icing
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Banana Cupcakes with Chantilly Icing
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Banana Cupcakes
Chantilly Icing
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Cheesy Ensaymada – Filipino Brioche

Cheesy Ensaymada – Filipino Brioche

Ensaymada is one of my favorite Filipino treats.  It has been a popular Filipino roll for over 4 centuries ever since it was adapted from the Spanish pastry called Ensaimada which originated is Mallorca, Spain.

There or many versions of this Filipino roll which like a brioche is sweet and fluffy.  Many bakeries specialize in this yummy pastry, a couple of my favorites are Goldilocks and Red Ribbon.  Unlike the brioche which has no topping Ensaymadas are slathered in butter, dipped in sugar and sprinkled with cheese, in many cases “queso de bola” the Filipino name for Edam.

Since it’s a family favorite it’s no wonder that the aunties have their own favorite recipe.  In fact there are one or two aunties who are known for making Ensaymada, a treat which they bring to most family gatherings.

But one can’t rely on the aunties to make this favorite roll, specially since we all live so far apart.  That’s why I’ve started making Ensaymada at home, using auntie’s recipe of course!

The ensaymada dough is rolled and placed into tart pans, it’s the best way to ensure uniform size and shape.  I use these 5″ aluminum tart pans I buy from Amazon.  I’ve found it was the least expensive way to buy them.  And of course being Asian I wash and reuse them!

If I can’t find Edam cheese I use grated cheddar cheese instead.  The other ingredients are things you probably already have in the pantry and fridge.  It also calls for a dozen egg yolks, I know you’re left trying to figure out what to do with the egg whites!  How about making Pavlovas?  Here’s my Pavlova recipe, it’s definitely worth a try!

The Ensaymada recipe is pretty easy, but it does take several hours because the dough has to rise.  I usually start early in the morning and am done sometime in the afternoon, depending on how fast the dough rises.  I use the dough hook on my stand mixer to knead the dough, but you can also knead it by hand.

Homemade Ensaymada may take time and patience, but it is definitely worth the effort!

Cheesy Ensaymada

Ingredients:

1 Cup Warm Water

2 Tbs. Sugar

2 Tbs. Yeast

8 Cups Flour

1 1/2 Cup Whole Milk

1 Cup Sugar

12 Egg Yolks

1 Cup Butter softened

24 Tsp. Grated Edam

Topping:

1 Stick Butter softened

1/2 Cup Sugar

Grated Edam

Directions:

Mix Warm Water, 2 Tbs. sugar, and yeast in the bowl of your stand mixer or a large bowl.

Let stand in a warm place for 20 minutes, it should be foamy.

Add 1 Cup of flour to yeast mixture and mix well.

Let stand in a warm place for 30 minutes, set your timer so it doesn’t over rise.

Add milk, 1 cup sugar, egg yolks, and butter to the yeast mixture, mix well.

Add remaining 7 cups of flour 1/2 cup at a time.  Mix well between additions.

Knead dough until flour is all combined, do not over knead.

Divide dough into 24 balls working 1 tsp. cheese into each ball.

Flatten each ball with a rolling pin to about 1/2″ thick then roll into a cigar shape that’s about 10″ long rope.

Coil rope into each tart pan.

Place in a warm place and let rise for 3-4 hour.  Top of roll will be above tart pan rim.

Pre-heat over to 325 degrees. Once it reaches temperature wait 10 minutes then put ensaymada in the over.  (I place tart pans on a large baking sheet and slide the whole sheet in the oven.

Bake 7 Minutes then rotate pan 180 degrees and bake for another 7 minutes.

Remove from oven and let cool.

Remove from pans and brush tops with softened butter.

Dip each roll in sugar then sprinkle with shredded cheese.

Wrap each roll in plastic wrap.

Rolls may be frozen by placing wrapped rolls in a freezer bag.  Warm frozen rolls in microwave for about 1 minute.

They are delicious for breakfast!


Cheesy Ensaymada - Filipino Brioche
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Cheesy Ensaymada - Filipino Brioche
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Cheesy Ensaymada
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