Filipino Spanish Bread Recipe - Foxy Folksy (2024)

BY :Bebs | Published: | Updated: | 413 Comments


4.89 from 129 votes

Pin It

Spanish Bread is a favorite 'merienda' or afternoon snack in the Philippines that can be found in many local bakeries. You can also make your own and it is easy. We also found a way to keep that sweet buttery filling from oozing out. So you enjoy the full deliciousness of it without wasting any.

Filipino Spanish Bread Recipe - Foxy Folksy (1)

What is Filipino Spanish Bread?

Firstly, it has nothing to do with the Spanish bread of Spain (Pan de Horno). Except maybe that they share the same form (rolled) but the Filipino version of Spanish bread has something special. It has a sweet buttery filling.

It is a yeasted bread that is rolled into a log enclosing within a sugary and buttery filling. They are then rolled in breadcrumbs before baking. It is very common to find them in 'panaderia' or local bakeries. Normally enjoyed as an afternoon snack.

Making the bread itself was no biggie. I read a lot of different recipes for Spanish bread and they all have the same ingredient for the bread, which is similar to Pandesal, so I just used my own recipe for that.

Filipino Spanish Bread Recipe - Foxy Folksy (2)

Trying several recipes

The challenge for me was making the perfect filling. It took me four batches to finally get the filling right. That is, at least, my idea of what a Spanish bread filling should be. Sweet— but not overly sweet; buttery with a bit of a texture to it, and it should be moist.

The first batch, I followed what most recipe online uses for a filling: simply mixing butter, sugar, and bread crumbs together and spreading it to the dough before baking.I am not sure if it is the kind of breadcrumbs I used, because they turned out having a dry filling. The other problem is that most of the butter oozed out into the pan while baking. This seems to be a common problem with all the online recipes I found after I read the comments.

The second batch was almost the same, only with different measurements plus it adds powdered milk to it. The taste was good though.

With my third batch, I only used butter and brown sugar. I also smeared some butter on the center of the dough before adding the filling mixture. The outcome...slightly moist filling but there was no texture at all. Just a sticky syrup that also dries out once the Spanish bread gets cold. I recommend this recipe if you are eating them immediately after baking.

Filipino Spanish Bread Recipe - Foxy Folksy (3)

The perfect filling that stays inside

So after squeezing my brains out for some ideas, I decided to make an experiment. I cooked the filling!!!

Yup, I cooked the filling before spreading it to the dough of my Spanish bread! It is an additional step you will not find in any of the other recipes online. Believe me I read them all or at least those that are available at the time when I originally made this post in 2017.But, it was a necessary step to have a moist, textured, no-oozing-while-baking filling! I can see some have read my post and copied this step, which only means it really works.

The filling was brownish, not yellowish like ones I see on bakeries back home. I reckon that it is from using brown sugar and butter instead of white sugar and margarine that is normally used in bakeries. But I like the warm taste with a hint of caramel from brown sugar.

Filipino Spanish Bread Recipe - Foxy Folksy (4)

Filipino Spanish Bread Recipe - Foxy Folksy (5)

Printable Recipe

Filipino Spanish Bread Recipe

4.89 from 129 votes

Spanish bread is a popular 'merienda' in the Philippines with a sweet buttery filling! Try this delicious Filipino Spanish bread for your afternoon snack.

Prep Time: 1 hour hr

Cook Time: 20 minutes mins

Total Time: 1 hour hr 20 minutes mins

Course :Breakfast, Snack

Servings =16

Print Recipe Rate this Recipe



  • 3 cups all-purpose flour
  • 1 ½ teaspoons instant yeast - see NOTE 1
  • ¼ cup white sugar
  • 1 teaspoon salt
  • ¾ - 1 cup lukewarm milk - see NOTE 2
  • 3 tablespoons butter - or margarine, melted
  • 1 egg


  • ¼ cup butter
  • ½ cup bread crumbs
  • 2 teaspoons flour
  • cup water or milk - or more see NOTE 3
  • ½ cup brown sugar /white sugar
  • teaspoon salt
  • butter - for brushing



  • In a big bowl, mix together flour, sugar, and salt. Pour in lukewarm milk, melted butter, and beaten egg. Mix until well blended. Add the instant yeast and mix well to form a slighly sticky dough.

  • Tip the dough on a surface greased with oil. Knead the dough with lightly oiled hands until it becomes smooth and elastic, about 10-12 minutes.

  • Form the dough into a ball and place the dough in a greased bowl. Cover with akitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending on how warm it is, could take 30 minutes to an hour or even longer.

  • Meanwhile, prepare the filling. In a saucepan over medium-low heat, melt butter until bubbly. Add the ¼ cup bread crumbs and mix well. Add flour, water or milk, sugar, salt and rest of breadcrumbs. Cook until it gets thick. Remove from heat and continue stirring until it forms a thick paste-like texture.

  • Punch down the dough and divide into 16 equal parts using a knife of dough slicer. Roll each piece into a long triangle (like a pizza slice). Brush the middle part with butter or margarine then spread filling on the surface leaving about a centimeter around the edges unfilled. Roll the dough starting from the wider end towards the smaller end enclosing the filling.

  • Brush each rolled dough with milk or water then roll it on a plate of breadcrumbs and place on baking sheet lined with parchment paper: make sure that the end part sits at the bottom so it won't open up while baking. Cover with cloth or kitchen towel or cling wrap and let them rise for another 20-30 minutes or until they doubled in size. Remove cover before baking.

  • Place the baking sheet on the middle rack and bake at 150°C (300°F) for 20 minutes.

  • Remove the Spanish bread from the oven and transfer to a bread basket. Enjoy while still warm.


  • NOTE 1: You may also use active dry yeast but it needs to be proofed first by dissolving it in ½ cup lukewarm water or, in this case, in the milk with a tablespoon sugar (taken from the ingredients for dough).
  • NOTE 2: Some flour, though the same type, may absorb water more than others. Start with ¾ cup water and add more up to 1 cup if the dough is too dry. The dough should be a little sticky that will result in moist and soft bread.
  • NOTE 3: Some breadcrumbs absorb more liquid than others. In this case, you may need to add more liquid if you notice that the filling is getting too crumbly while cooking.


Calories: 211kcalCarbohydrates: 33gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 24mgSodium: 269mgPotassium: 79mgFiber: 1gSugar: 10gVitamin A: 190IUCalcium: 40mgIron: 1.5mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

This recipe for Spanish Bread was originally posted in February 2017. Updated in April 2020 to include new photos and a recipe video. The recipe remains the same.

More Bread and Pastries

  • Kababayan Bread
  • Mamon Tostado
  • Piaya
  • Malunggay Pandesal

Latest Recipes

Ginisang Togue


Cajun Shrimp Pasta


Palitaw sa Latik

Peri-Peri Chicken

Graham Balls

Lechon Paksiw

Reader Interactions


    What do you think?

  1. Sepe T says

    Filipino Spanish Bread Recipe - Foxy Folksy (19)
    This is the best recipe I got and it's amazing, thank you so much


  2. Charisse says

    Filipino Spanish Bread Recipe - Foxy Folksy (20)
    The bread turned out really well, and the filling just right on the sweetness and taste. Just one thing about the filling is that the recipe is not enough for 16 breads, I divided the filing to 16 equal parts and when cooked, you can only really enjoy it at the middle. Next time I make it again, I will double the filing recipe. Overall, it's really good spanish bread recipe!


  3. Ethel says

    Filipino Spanish Bread Recipe - Foxy Folksy (21)
    Thank you for posting your recipes I have tried and it was a hit to my family.


  4. Lorna Begley says

    Filipino Spanish Bread Recipe - Foxy Folksy (22)
    The 1st time I made these I was so proud of myself for being able to make these yummy treats for a friend who loves this Filipino bread. Now, the for the 2nd time, I am making them half whole wheat. So far so good. I am going to pop them in the oven. Both times I did have to double the filling for one dough recipe. They take a bit of work & patience, but they are soo worth it!!


  5. ms workman says

    Filipino Spanish Bread Recipe - Foxy Folksy (23)
    OMG these are heavenly!! Thank you for sharing.


    • Bebs says

      You are welcome.


« Older Comments

Filipino Spanish Bread Recipe - Foxy Folksy (2024)


What is the most famous bread in the Philippines? ›

The pan de sal

Pan de sal, literally translated as salt bread, is the national bread of the Philippines and while we think we're all initiated with it, there are as many pan de sal varieties as there is adobo.

Why is Filipino bread so sweet? ›

Bakers started adding and then increasing the amount of sugar so that today's pa desal can have as much as 18 percent to 20 percent sugar content. Adding more sugar was done presumably to lengthen the shelf life of breads. Thus the salty bread Filipino's knew and love became sweeter and softer.

What is the difference between pan de sal and senorita bread? ›

Señorita bread is made similarly to pandesal except for the addition of eggs and butter. It is also similar to the Filipino ensaymada, except it is rolled in a different way.

Why is it called Spanish bread in the Philippines? ›

Why is it called that? Ironically, despite the vast number of our local breads descending from the ones brought over by our Hispanic conquerors, Spanish bread is the one example that's completely our own. It has been theorized that it's called thus because of its similarity to the ensaymada.

What is the mother of all Filipino bread? ›

Monay is one of the most basic bread types in the Philippines and is sometimes known as the "mother of all Filipino breads" as it can be modified to give rise to various other bread types. These include breads like pinagong and putok.

Why is Filipino bread so good? ›

Since wheat flour was not as accessible to the Philippines, they used a more affordable type of flour that resulted in bread that was more airy and soft.

Why do Filipinos dip their bread in coffee? ›

Whether it's a cup of creamy coffee or the bold simplicity of black coffee, the dunking ritual is a comforting way to infuse flavour into the bread, especially when spreads are scarce on the breakfast table.

What is the national bread of the Philippines? ›

While the Philippines doesn't officially have a national bread, if it did, it would be pandesal. A soft and airy flour roll, pandesal —€” which is sometimes spelled out as "pan de sal" —€” is Spanish for "salt bread." However, contrary to its name, the bread is actually relatively sweet.

What is a Filipinos favorite yeast bread? ›

Pandesal. If there's a quintessential Filipino bread, it has to be pandesal (from the Spanish for “salt bread”), a breakfast staple often enjoyed dunked in coffee or hot chocolate. Made with eggs, flour, yeast, salt and sugar, this humble roll is soft and fluffy with a slightly crunchy crust.

Is pandesal Filipino or Spanish? ›

Pandesal is the most popular style of bread in the Philippines. The name comes from the Spanish word meaning “salt bread" and it originated during the 16th century era of Spanish colonization in the Philippines. Pandesal is known for its pillowy texture and signature breadcrumbs on top.

What was the first Filipino bread in the Philippines? ›

Answer. Explanation: Pan de sal means “bread of salt” in Spanish, for the pinch of salt added to the dough. It was introduced to the Philippines in the 16th century as the Spaniards' answer to the French baguette.

What does pandesal mean in Spanish? ›

Pandesal is the most popular local bread in the Philippines. It is the Spanish term for “salt bread,” since the name originated during the 16th century Spanish colonial era. Most bakeries all over the country, from small backyard establishments to industrial bakeries, produce and sell this bread.

What is the Filipino menstruation bread? ›

Pan de regla, also known as kalihim, is a Filipino bread with a characteristically bright red, magenta, or pink bread pudding filling made from the torn pieces of stale bread mixed with milk, sugar, eggs, butter, and vanilla.

What did they eat in the Philippines during the Spanish period? ›

Food. When the Spanish started settling the Philippines, they brought with them numerous foreign foods that greatly changed Filipino cuisine. Some of these foods include avocado, coffee, papaya, guava, corn, squash, sausage, and pickles.

Why is pandesal so popular in the Philippines? ›

Since wheat is not natively produced in the Philippines, bakers eventually switched to more affordable yet inferior flour, resulting in the softer, doughy texture of the pandesal. Pandesal flourished in the American colonial era in the early 1900s, when cheaper American wheat became readily available.

What is the traditional bread of the Philippines? ›

When asked what a typical Filipino bread is, I would have to say pan de sal. Sometimes spelled pandesal, these rolls are the star of a traditional breakfast in the Philippines. The dough for pan de sal is rolled in breadcrumbs before dividing into rolls.

What is Filipino bread called? ›

Pandesal, also known as Pan de sal (Spanish: pan de sal, lit. "salt bread") is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.

What is the staple bread of the Philippines? ›

For many Pinoy bread lovers, pandesal will remain as a first love – as classic and well-loved as any bread could be. Pandesal is undeniably a staple in our morning routine – we all get excited to spend our mornings because of its wafting aroma.

Top Articles
Latest Posts
Article information

Author: Van Hayes

Last Updated:

Views: 6228

Rating: 4.6 / 5 (66 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Van Hayes

Birthday: 1994-06-07

Address: 2004 Kling Rapid, New Destiny, MT 64658-2367

Phone: +512425013758

Job: National Farming Director

Hobby: Reading, Polo, Genealogy, amateur radio, Scouting, Stand-up comedy, Cryptography

Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.