Señorita Bread Recipe (Step-By-Step Filipino Spanish Bread)

How to Make Señorita Bread

Prepare the Dough

1. In a large bowl of your stand mixer or manually in a large mixing bowl, whisk together the warm milk, yeast, and 1 Tablespoon of sugar together. Cover with a plastic wrap or towel and allow to sit until the yeast is activated and looks foamy, about 5-10 minutes.
2. Add the egg, butter, salt, rest of the sugar, and half of the flour. Using a dough hook or paddle attachment, beat the mixture on low speed for 30-45 seconds, scraping down the sides of the bowl with a rubber spatula in between, then add the other half of the flour .
3. Beat the mixture on medium speed until the dough is smooth and comes together, about 4 minutes. The dough should be a little sticky, but still soft and can be kneaded.
4. Trasnfer the dough to a lightly greased bowl and cover with a clean towel or cling wrap. Let it rest in a warm spot for 1 hour, or until the dough has doubled.

Make the Filling

1. While the dough is resting, add butter into a saucepan over medium-low heat. Once melted, turn off the heat and add in the flour, breadcrumbs, milk, sugar, and cinnamon together. Mix until combined.
2. Since I used dark brown sugar in this batch, the filling looks a bit darker. If you use white sugar or light brown sugar, the filling will be more of a light caramel color. Regardless, the texture should resemble a spreadable into a paste-like mixture that looks like this:

Assemble the Senorita Bread

1. When the dough has doubled, punch down the dough with your clean fists to release the air inside.
2. Then divide the dough into 14-16 equal pieces (it does not need to be exact), then shape each one into a smooth ball. Transfer the dough pieces onto a floured surface. Then, roll each dough into a triangle shape, like this:

3. Spread the sugar filling on each piece of the dough. Starting from the long edge of the triangle, roll each piece inwards, like this:

4. Brush on the extra melted butter, then roll in the crushed bread crumbs.

Bake the Senorita Bread

1. Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking sheet (LOVE these!).
2. Place the rolls on the prepared baking sheet and bake for 20-25 minutes until golden brown on top.
3. Serve warm, or allow the Señorita Bread to cool before transferring to an airtight container. ENJOY!

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Señorita Bread Recipe (Filipino Spanish Bread)

DWELL by Michelle

This easy Senorita Bread recipe makes 15 scrumptious Filipino Spanish Bread that tastes just like the one they make at Starbread Bakery! It uses basic pantry ingredients, and takes 20 minutes to bake! Vegetarian.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 50 mins

Cook Time 20 mins

Total Time 1 hr 10 mins

Course Breakfast, Dessert, Snack

Cuisine Asian, Filipino

Servings 15 rolls

Calories 231 kcal

Ingredients

  

For the Dough:

• 1 cup whole milk , warmed
• 3 tbsp castor sugar
• 2 ¼ tsp instant yeast (I used this one)
• 1 large egg
• 1 tsp salt
• 1⁄4 cup unsalted butter , softened to room temperature
• 3 cups bread flour

For the Filling:

• ¼ cup unsalted butter
• 2 tsp all-purpose flour
• ½ cup breadcrumbs
• 2 tbsp milk
• ½ cup brown sugar , or white sugar or light brown sugar
• ¼ tsp cinnamon (optional)
• pinch of salt

Other Ingredients (For Rolling)

• extra breadcrumbs
• melted butter

Instructions

 

Prepare the Dough

• In a large bowl of your stand mixer or manually in a large mixing bowl, whisk together the warm milk, yeast, and 1 Tablespoon of sugar together. Cover with a plastic wrap or towel and allow to sit until the yeast is activated and looks foamy, about 5-10 minutes.
• Add the egg, butter, salt, rest of the sugar, and half of the flour. Using a dough hook or paddle attachment, beat the mixture on low speed for 30-45 seconds, scraping down the sides of the bowl with a rubber spatula in between, then add the other half of the flour .
• Beat the mixture on medium speed until the dough is smooth and comes together, about 4 minutes. The dough should be a little sticky, but still soft and can be kneaded.
• Trasnfer the dough to a lightly greased bowl and cover with a clean towel or cling wrap. Let it rest in a warm spot for 1 hour, or until the dough has doubled.

Make the Filling

• While the dough is resting, add butter into a saucepan over medium-low heat. Once melted, turn off the heat and add in the flour, breadcrumbs, milk, sugar, and cinnamon together. Mix until combined.
• Since I used dark brown sugar in this batch, the filling looks a bit darker. If you use white sugar or light brown sugar, the filling will be more of a light caramel color. Regardless, the texture should resemble a spreadable paste-like mixture(see picture on the post above for reference).

Assemble the Señorita Bread

• When the dough has doubled, punch down the dough with your clean fists to release the air inside.
• Then divide the dough into 14-16 equal pieces (it does not need to be exact), then shape each one into a smooth ball. Transfer the dough pieces onto a floured surface. Then, roll each dough into a triangle shape (see picture on the post above for reference)
• Spread the sugar filling on each piece of the dough. Starting from the long edge of the triangle, roll each piece inwards (see picture on the post above for reference)
• Brush on the extra melted butter, then roll in the crushed bread crumbs.

Bake the Señorita Bread

• Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking sheet (LOVE these!).
• Place the rolls on the prepared baking sheet and bake for 20-25 minutes until golden brown on top.
• Serve warm, or allow the Señorita Bread to cool before transferring to an airtight container. ENJOY!

Keyword afternoon snack, authentic recipes, bread, bread recipes, brown sugar, easy snack recipes, easy snacks, healthy snacks, snack, vegetarian, vegeterian recipes

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