Señorita bread is a Filipino bread roll, which is produced from a special pastry. Traditionally, señorita bread (otherwise known as Filipino Spanish bread) is made with a sweet buttery filling and topped with loose breadcrumbs. Yes, it really is as scrumptious as it sounds!
Keep reading for a super simple bread recipe for this famous Filipino bread, and really impress your friends with your baking skills!
Table of Contents
- So, what is señorita bread?
- What goes inside señorita bread?
- Tips on how to bake the best señorita bread recipe
- How to make señorita bread?
- Bring the taste of the Philippines to your kitchen!
So, what is señorita bread?
Señorita bread is a type of bread roll made from pastry, which is traditionally made in the Philippines. The airy, fluffy bread is rolled into a swirl of sweet, buttery filling and topped with light breadcrumbs
In the Philippines, these tasty treats are referred to as ‘Spanish bread’, apparently because Filipino baking methods are heavily influenced by Spanish cuisine, as the Philippines was once colonized by the Spanish.
StarBread Bakery is actually the first bakery that originally brought these tasty treats to the US. They’re the only place in in the US that makes señorita bread and is located in South Sacramento. This is course is quite inaccessible for most of us, so homemaking your own señorita bread will be the next best thing!
What goes inside señorita bread?
The inside of señorita bread is made up of a rich, buttery, sugary, and creamy breadcrumb filling. Cinnamon is optional, but not very common to add locally.
It’s no wonder why it is so tasty, making it the perfect pastry for hosting brunch with friends and family, or else gifting as a tasty treat.
Tips on how to bake the best señorita bread recipe
- Bread flour: Use bread flour over using normal all-purpose flour. The protein content in bread flour is higher, which enables the activation of gluten formation.
- Salt: When baking with yeast, the salt is really important as it acts as a yeast inhibitor, which means that the salt slows down the growth and reproduction of yeast in the bread dough. If the salt is not present to rein in the yeast activity, the yeast will eat all of the sugar available in the dough from enzyme activity. Salt will control the rate at which the dough ferments.
- Sugar: You can use both white and brown sugar for your filling, but the color you choose will determine the inside color of your filling. Traditionally, brown sugar is used as it provides a deep caramel flavor due to the added molasses. I, along with many, prefer to use brown sugar, but you can use whatever you have to hand.
- Breadcrumbs: Bread crumbs are a great addition to this bread recipe and add a unique flaky texture that other baked goods, like cinnamon rolls, just don’t have. If you have breadcrumbs that are quite soft, you an always pop them in the oven for a few minutes and this will really enhance the texture of your rolls!
How to make señorita bread?
- Prep time: 50 minutes
- Cooking time: 20 minutes
- Total time: 1 hr 10 minutes
For the señorita bread dough
- 1 cup of full fat warm milk (warm in microwave for 20 seconds before)
- 3 tbsp light brown sugar or golden brown sugar
- 2 ¼ (1 packet) instant yeast
- 1 large egg
- 1 tsp salt
- ¼ cup unsalted butter, softened to room temperature
- 3 cups of all-purpose flour
Making the filling
- ¼ of unsalted butter
- 2 tsp all-purpose flour
- ½ cup of breadcrumbs, crushed
- 2 tbsp milk
- ½ cup of white or golden brown sugar
- ¼ tsp cinnamon (optional)
- Pinch of salt
- ¼ cup bread crumbs, toasted
- 1 oz. of unsalted butter
Señorita Bread Recipe
Prepare the dough
- In the bowl of a stand mixer (or if done manually, using a large bowl), whisk together the warm milk, active dry yeast, and a tablespoon of your chosen sugar together at a medium speed. Cover with a tea towel and allow to sit for 5 minutes.
- Next, add the egg, butter, salt, and the rest of the sugar. Add in half of the flour also. Using the paddle attachment or a dough hook, beat the mixture on a low speed for approximately 30-45 seconds. Scrape the sides on the bowl after with a rubber spatula before adding in the rest of the flour.
- Turn up the speed of the mixer to medium and beat until the bread dough starts to come together (approximately 4 minutes). The mixture should be sticky, but soft, so that it can still be kneaded.
- Next, using some parchment paper, grease the inside of a bowl before transferring your dough into it and covering with a tea towel.
- Put the lightly greased bowl in a warm place for an hour, or until the dough has visibly doubled in size.
Make the filling
- While the dough is resting, put your butter in a saucepan and heat over medium-low heat.
- When the butter has melted, turn off the heat. Add in the flour, breadcrumbs, milk, sugar and cinnamon and mix until combined. This should yield a paste-like consistency.
- At this point, it might be worth laying out your bread crumbs on some parchment paper on a tray and putting the oven for 3 minutes. This will add a little extra crisp to the finishing touches! It will get your oven nicely preheated too for when the dough has risen!
Assemble the señorita bread
- Once the dough has grown to double the size, using clean hands, knead the dough in order to release any air trapped inside.
- Next, divide the dough into 14-16 roughly equal pieces (do not worry if the sizes are not completely equal). Next, shape each one into a smooth ball and then transfer the dough pieces onto a lightly floured surface.
- Roll each piece of dough into a triangle shape, with two sides longer than the third. Spread your sugar filling onto each of the triangles of dough.
- Next, starting from the long edge fo the triangle, roll your dough inwards to make a little cylinder of dough.
- Using the extra melted butter, brush the top of the roll with a silicone brush. Next, sprinkle your toasted breadcrumbs over the top.
Bake the señorita bread
- Line your baking tray with parchment paper, or a silicone baking sheet.
- Place the rolls on the baking sheet and bake for 20-25 minutes until the rolls are golden brown on top. It might be worth checking the interior by sticking a sharp knife into one of the rolls, and if the knife comes out clean, then you know that the dough is cooked through.
- Serve the rolls warm, or allow your señorita bread to cool before loading into an airtight container.
The Filipinos adopted many bread making techniques from Spanish kitchens. As The Philippines was once a colony of Spain, and so they taught Filipinos lots of different methods of cooking.
Like reheating pita, garlic bread, or naan, you can also reheat this pastry bread.
If you’re looking to serve your señorita bread warm at a later stage, you can easily reheat them in the oven as follows:
– Preheat the oven to 300 degrees Fahrenheit, and put your señorita bread on an oven-proof tray.
– Heat your señorita bread for 6-7 minutes, or until the bread is completely warmed through.
Señorita bread will stay fresh for 2-3 days if kept out of the refrigerator. Ensure that you keep the bread covered to ensure they don’t dry out.
If you want to keep them fresher for longer, you can keep them in the refrigerator, but this will cause them to be a bit harder. If you find the señorita bread is a bit hard, you can just use the reheating method to soften the bread
There are approximately 246 calories in senorita bread. You could potentially reduce this by reducing the sugar that you sprinkle on top. Enjoy this Filipino Spanish bread recipe as part of a balanced diet, and a few every so often wont be a problem!
No, you don’t need a stand mixer to make this recipe! If you do lots of baking though, then it may be an an appliance worth considering, as they are great for making so many different types of foods
Bring the taste of the Philippines to your kitchen!
Now it’s your turn!
Give this easy señorita bread recipe a go, and you won’t regret it. These tasty treats are perfect for hosting brunch with your friends and family or simply as a treat with a cup of tea or coffee.
Let me know how it goes in the comments!