Sourdough Filipino Spanish Bread

These Sourdough Filipino Spanish Bread are made without commercial yeast and are rolled and filled with sugar-breadcrumbs filling. They are fluffy, delicious, and a little bit chewy inside. 😊

Spanish bread are popular breakfast and ‘merienda’ bread in the Philippines. And thank you to Maria for requesting this recipe for Sourdough Spanish Bread. I hope you can see this post. 😉😊

This recipe requires a sourdough starter, so if you don’t have please visit my post on how to make a simple sourdough starter at home.

  • I always measure my ingredients by weight rather than by volume, as this gives me more accurate and consistent results.
  • Before baking this Sourdough Filipino Spanish Bread, you want to make sure that your starter is active and bubbly. And I always keep my sourdough starter at 100% hydration.
  • This recipe makes 16 Sourdough Spanish Bread rolls and can be easily doubled or halved if desired. The recipe requires quite a bit of starter (100 grams), so if needed, plan and make a preferment. And since we didn’t use commercial yeast, these Spanish bread take quite a bit longer to rise, about 6 to 8 hours. So, my tip is to make the dough in the evening and ferment and rise while sleeping. 😊
  • These bread rolls freeze very well, and you can reheat for about 30 seconds in the microwave.

I hope you enjoy this recipe, and if you tried this Sourdough Filipino Spanish Bread I would love to know what you think! 😊

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊 You can also follow me on PinterestInstagramFacebook, and YouTube to see what I am getting up to.

You will need:

For the dough

  • 330 grams all-purpose flour
  • 50 grams bread flour (if you don’t have bread flour, you can just use plain all-purpose flour)
  • 200 grams water, room temperature
  • 100 grams sourdough starter 100% hydration, active and bubbly
  • 50 grams granulated white sugar
  • 1/2 tsp fine sea salt
  • 1 large egg, room temperature
  • 42 grams vegetable oil
  • 50 grams unsalted butter, diced and softened at room temperature
  • extra breadcrumbs, for coating

For the filling

  • 50 grams butter
  • 6 grams flour
  • 60 grams bread crumbs
  • 65 grams light brown sugar
  • 1 gram salt
  • 30 grams milk

Procedure (video):

Prepare the sourdough starter: 4 to 8 hours before making the sourdough Spanish bread, feed your levain or starter, so it gets nice and bubbly. To check if it’s ready to bake, drop a teaspoon of your prepared starter into a cup of lukewarm water. If it floats, then you’re good to go.

Autolyse: In the bowl of a stand mixer, add flours, water, and the active sourdough starter. Mix until a rough dough forms, and no dry flour lumps are left. Cover with a damp kitchen towel and let the dough rest at room temperature for 1 hour. Replenish your starter with fresh flour and water, and store it according to preference. 

Kneading: After 1 hour, add the rest of the ingredients (except butter) and knead using a dough hook for 5 minutes. Then gradually add softened butter and continue to knead the dough until smooth and elastic for about 10 minutes. The dough is a bit sticky but doesn’t resist adding more flour. And if you want to ensure that your dough has been kneaded properly, I have a short video here showing how I check my dough.

First rest: Once the dough passes the gluten stretch test, transfer it into a lightly greased bowl or plastic tub container. Cover and allow to rise at room temperature for 6 to 8 hours (depending on how active your sourdough starter and your kitchen temperature) or until doubled.
I did my dough in the evening and let it ferment and rise at room temperature while I sleepI recommend placing a rubber band around the outside of your container at the level of the dough. It will then easy to see when the dough has risen double its size.

For the filling: One hour before making the sourdough Spanish bread, let’s make the filling. In a saucepan over medium-low heat, melt butter, then add flour and cook for 1 minute. Then add the rest of the ingredients and cook until it thickens. Transfer to a bowl and let it cool before using.

Preheat oven to 180 degrees Celcius (350F). Prepare 2 baking trays with parchment paper and a plate with bread crumbs.

Divide and shape the dough: Lightly grease your working space, then transfer the dough to the countertop. Weigh the whole dough (optional), then divide it into 16 equal portions. Shape each dough into a ball. Once all the dough has been pre-shaped into balls, flatten each dough into a rough triangle shape. Brush with melted butter (excess from the filling), then spread the filling on top. Roll the dough piece like you would roll a croissant, starting from wide corned and rolling towards the opposite corner. Watch my video tutorial on how I make and shape my Sourdough Spanish bread.

Then roll it on a place of breadcrumbs and place on a baking tray lined with parchment paper. Make sure to place the pieces seam side down on the prepared baking sheet. Give some space between each piece as they will still rise. Do the same for the rest of the dough. Cover with a clean kitchen towel and let them rise for another 10 minutes. Remove cover before baking.

Baking: Place the baking sheet on the middle rack and bake for 18 to 20 minutes, or until the Spanish Breads are lightly golden.

Once baked let the Sourdough Spanish bread cool down for 15 minutes before removing it from the tray. Transfer to a wire rack and allow to cool completely.


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