Name: Spanish Bread (Señorita Bread)
Prep time: 30 min
Cook time: 25 min
Total time: 2 h
Cuisine: Filipino
Ingredients: 6 cups all-purpose flour or bread flour; 1/3 cup brown sugar; 1/2 tsp salt; 1 tbsp instant dry yeast; 1 cup warm milk (adjust as needed); 3 tbsp melted butter; 2 eggs; 1/2 cup butter (for filling); 1 cup fine breadcrumbs (for filling); 1/2 cup brown sugar (for filling); 2 tsp flour (for filling); 2–3 tbsp milk or water (for filling); Pinch of salt (for filling); 1/2 cup fine breadcrumbs (for coating); 2 tbsp milk or water (for brushing)

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I love making Filipino-style Spanish Bread, also known as Señorita bread. These soft, golden bread rolls are filled with a sweet, buttery breadcrumb mixture and finished with a coating of fine breadcrumbs. They’re the perfect comfort snack—slightly crisp on the outside and pillowy soft inside. Ideal for breakfast, merienda, or a cozy treat with coffee or tea.

Spanish Bread (Señorita Bread)

Why You’ll Love This Recipe

I find this recipe incredibly satisfying because the dough is simple to make, the filling is rich and comforting, and the result feels like something straight from a neighborhood bakery. The contrast between the soft roll and the sweet, crumbly filling keeps me coming back for more. Plus, it’s easy to make in batches and freeze for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 cups all-purpose flour or bread flour
1/3 cup brown sugar
1/2 teaspoon salt
1 tablespoon instant dry yeast
1 cup warm milk (adjust as needed)
3 tablespoons melted butter
2 eggs

For the filling:

1/2 cup butter
1 cup fine breadcrumbs
1/2 cup brown sugar
2 teaspoons flour
2–3 tablespoons milk or water
Pinch of salt

For the coating:

1/2 cup fine breadcrumbs
2 tablespoons milk or water for brushing

Directions

In a large bowl, I combine the flour, sugar, and salt. I add in the yeast, followed by warm milk, melted butter, and eggs. I mix everything until a dough forms.
I knead the dough until smooth and elastic—this usually takes 10 minutes by hand or about 6 minutes with a stand mixer.
I place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
While the dough is rising, I prepare the filling. In a saucepan, I melt the butter, then stir in breadcrumbs, sugar, flour, salt, and milk. I cook the mixture over low heat until it becomes thick and spreadable. I let it cool completely before using.
Once the dough has risen, I punch it down and divide it into 16 equal pieces. I roll each piece into a triangle shape, spread the filling on the wider end, and roll it up like a croissant.
I lightly brush each roll with milk or water and roll it in breadcrumbs to coat the outside.
I place the rolls on a baking sheet lined with parchment, cover them again, and let them rise for 30 minutes.
I bake the rolls at 325°F (165°C) for 20–25 minutes, or until golden brown.

Servings and timing

This recipe makes about 16 rolls. It takes approximately 2 hours from start to finish: 1 hour for the first rise, 30 minutes for shaping and second rise, and 20–25 minutes for baking. It’s a great weekend baking project, and I often double the batch so I can freeze extras.

Variations

I like to swap out part of the all-purpose flour with bread flour for a chewier texture.
Sometimes I add a splash of vanilla or a sprinkle of cinnamon to the filling for extra flavor.
For a crunchier finish, I use coarser breadcrumbs on the outside.
I’ve also tried using condensed milk in the filling for a creamier, sweeter taste.
For a more festive version, I add shredded cheese to the filling—it’s an unexpected but delicious twist.

storage/reheating

I store leftover rolls in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I wrap them tightly and freeze them for up to 2 months.
To reheat, I pop them in the oven at 300°F (150°C) for about 5–7 minutes, or toast them lightly. If I’m in a hurry, 20–30 seconds in the microwave works too, although they won’t be as crisp.

FAQs

What is Spanish Bread made of?

It’s made with a soft enriched dough and filled with a buttery, sweet breadcrumb mixture. The rolls are coated with breadcrumbs and baked until golden.

Can I make the dough ahead of time?

Yes, I often prepare the dough and let it rise in the fridge overnight. The next day, I take it out, let it come to room temperature, and proceed with shaping and baking.

Why is the filling cooked?

Cooking the filling helps it thicken, which prevents it from leaking out during baking. It also gives the breadcrumbs a toasted flavor that I love.

Can I use active dry yeast instead of instant yeast?

I can. I just dissolve it in warm milk with a little sugar and let it sit for 5–10 minutes until foamy before adding it to the flour mixture.

How do I keep the bread soft after baking?

I let the rolls cool completely, then store them in an airtight container. If I want to keep them extra moist, I add a slice of bread inside the container—it helps maintain softness.

Conclusion

Making Spanish Bread from scratch is one of my favorite ways to bring a bit of warmth and sweetness into the kitchen. From the soft, fluffy texture to the rich, sugary filling, every bite is comforting and nostalgic. Whether I bake a batch for merienda, a special brunch, or just because—I always feel it’s time well spent.