Description
Señorita Bread is a beloved Filipino Spanish bread roll filled with a sweet, buttery breadcrumb filling. Soft and fluffy, these lightly sweetened rolls are perfect for breakfast or as a snack with coffee or hot chocolate. This recipe guides you through making the delicate dough, preparing the caramelized breadcrumb filling, assembling the rolls, and baking them to golden perfection.
Ingredients
Dough
- 1 cup whole milk, warmed
- 3 tbsp castor sugar, divided
- 2 ¼ tsp instant yeast
- 1 large egg
- 1 tsp salt
- ¼ cup unsalted butter
- 3 cups bread flour
Filling
- ¼ cup unsalted butter
- 2 tsp all-purpose flour
- ½ cup breadcrumbs
- 2 tbsp milk
- ½ cup brown sugar
- ¼ tsp cinnamon
- Pinch of salt
Topping
- Extra breadcrumbs for rolling
- Melted butter for brushing
Instructions
- Activate the yeast. In a large bowl, whisk together the warm milk, instant yeast, and 1 tablespoon of castor sugar. Cover with plastic wrap or a towel and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.
- Mix dough ingredients. Add the egg, unsalted butter, salt, remaining 2 tablespoons of sugar, and half of the bread flour to the yeast mixture. Using a stand mixer with a dough hook or mixing manually, beat on low speed for 30-45 seconds, scraping the sides with a spatula occasionally, then add the remaining flour.
- Knead the dough. Increase mixer speed to medium and beat until dough is smooth, sticky yet soft, and comes together, about 4 minutes. Alternatively, knead by hand until smooth and elastic.
- First proof. Transfer the dough to a lightly greased bowl, cover with cling wrap or a towel, and let it rest in a warm spot for 1 hour or until it doubles in size.
- Prepare the filling. While the dough proofs, melt the butter in a saucepan over medium-low heat. Turn off the heat, then stir in the flour, breadcrumbs, milk, brown sugar, cinnamon, and a pinch of salt until the mixture forms a spreadable, paste-like consistency.
- Divide and shape the dough. Punch down the risen dough to release air. Divide into 14-16 equal pieces and shape each into a smooth ball. On a floured surface, roll each ball into a triangle shape.
- Assemble the rolls. Spread the breadcrumb filling evenly over each triangle. Starting from the long edge, roll each piece inward tightly to form a roll.
- Add topping. Brush each roll with melted butter and roll them in extra breadcrumbs until evenly coated.
- Preheat the oven. Set your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat.
- Bake. Arrange the rolls on the prepared baking sheet and bake for 20-25 minutes until the tops turn golden brown.
- Finish and serve. Remove from oven and serve warm for best taste, or let the Señorita Bread cool completely before storing in an airtight container to maintain softness.
Notes
- Use warm milk (not hot) to activate yeast without killing it.
- The filling color varies based on the type of brown sugar; dark brown sugar creates a richer color and deeper caramel flavor.
- Ensure dough is soft but not overly sticky; adjust flour quantity slightly if needed.
- Extra breadcrumbs on the outside give the rolls a signature crunchy texture.
- Brush with melted butter generously before rolling in breadcrumbs for better adhesion and flavor.
- Store fully cooled bread in airtight containers to retain softness up to 3 days or freeze for longer storage.
