Filipino Spanish Bread is popular merienda of many Filipinos, its very delicious bread with creamy buttery filling. The bread is shaped into logs and rolled in bread crumbs, then baked until fluffy and golden brown.The dough is rolled up, sprinkled with more sugared breadcrumbs and baked.
The finished bread has a base of buttery caramel that is hard to forget.
WHY IS IT CALLED SPANISH BREAD?
Despite the large number of our local breads descending from the ones brought over by our Hispanic conquerors, this 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. Both breads are made with eggs, butter, and sugar, and are coiled prior to baking. Only this bread is rolled into a flat sheet, and then twirled into a stout stick rather than into a bun.
WHAT IS THERE TO LOVE ABOUT THESE SPANISH BREAD?
They are meaty in the bread department. They are fat rolls of bread dusted with breadcrumbs all over. The texture from the breadcrumbs makes them a delight to eat. The chunky filling that is sweet and buttery is a nice contrast to the soft bread surrounding it.
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