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half eaten senorita bread
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Señorita Bread Recipe (Filipino Spanish Bread)

Señorita bread is an airy and sweet pastry also called Filipino Spanish bread. The center is filled with a buttery and sweet mixture.
Course Bread & Pastries, Breakfast, Dessert, Snack
Cuisine Asian, Filipino, Spanish
Keyword Pastry
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Servings 16 servings
Cost $5

Equipment

  • 1 stand-mixer
  • 1 Rolling Pin
  • 1 Baking sheet

Ingredients

For the Dough:

  • 1 cup milk
  • 3 tablespoons white sugar
  • 2 ¼ teaspoons instant yeast (1 package)
  • 1 egg
  • 1 teaspoon salt
  • ¼ cup butter (unsalted, softened to room temperature)
  • 3 cups all-purpose or bread flour

For the Filling:

  • ¼ cup butter (unsalted)
  • 2 teaspoons all-purpose flour
  • ½ cup breadcrumbs
  • ½ cup brown sugar
  • ¼ teaspoon cinnamon (optional)

Additional Ingredients

  • extra breadcrumbs
  • melted butter

Instructions

Make the dough

  • In a small bowl, add the warm milk, instant yeast, and 1 tablespoon of sugar.  Gently mix together. Cover the bowl with plastic wrap and let the yeast activate. The yeast should begin to foam after about 5-10 minutes.
  • Add the yeast mixture, egg, butter, salt, the remaining sugar, and 1 ½ cups of flour to the bowl of your stand mixer. Using a dough hook, mix the ingredients together. Add the remaining flour until the mixture begins to pull away from the sides of the bowl and come together in a ball. Continue to use the kneading attachment for about 5 minutes.
  • Gently transfer the dough to a lightly greased bowl. Cover the bowl with a clean towel or plastic wrap. Let it rise in a warm spot until the dough has doubled in size, approximately one hour. 

Prepare the filling

  • As the dough is rising, prepare the senorita bread filling. Add the butter to a saucepan over medium-low heat. Once the butter is melted, whisk in the flour, breadcrumbs, milk, and brown sugar. Add the cinnamon, if using.

How to roll senorita bread

  • Once the pastry dough has doubled in size, punch down the dough to deflate it. 
  • Divide the dough into approximately 16 equal pieces. Roll each piece out onto a lightly floured surface. Each piece should be approximately 6 inches long by 4 inches wide. 
  • Next, equally spread the senorita bread filling onto each piece.  Starting with the shortest edge, roll the bun into a crescent-like shape.
  • Use melted butter to brush the tops of each Spanish bread roll. Sprinkle additional breadcrumbs on top of the rolls.

Bake the señorita bread

  • Preheat the oven to 350 degrees Fahrenheit. Linke a baking sheet with parchment paper.
  • Bake the rolls on the baking sheet for 20-25 minutes. The tops should be golden brown.
  • Serve the rolls warm. Store in an airtight container.