Señorita Bread Recipe

4.90 from 28 votes

Señorita Bread is a sweet roll yeast bread that originated in the Philippines. It's filled with a delectable sugar paste and coated with crispy breadcrumbs, making it a delicious dessert that's soft, sweet, and perfect for breakfast or coffee breaks.

Servings Bread Rolls

Prep Time 30

Cook Time 12

Proofing 20

Equipment

Ingredients

Dough

80 Gram Unsalted Butter Melted
200 Ml Full Fat Milk
1 Sachet Dry Yeast
4 Tbsp Crystal Sugar
1/2 Tsp Salt
1 Large Egg
400 Gram All-purpose flour

Filling

100 Gram All Purpose Flour
150 Gram Light Brown Sugar
80 Gram Unsalted Butter

Metric - US Customary

Instructions

Spanish Bread Roll

Combine the melted butter with the milk, Instant Yeast, sugar, salt, and egg in a large mixing bowl. Stir a little and add in the flour. Knead the dough at medium speed for 7 minutes.
80 Gram Unsalted Butter, 200 Ml Full Fat Milk, 1 Sachet Dry Yeast, 4 Tbsp Crystal Sugar, 1/2 Tsp Salt, 1 Large Egg, 400 Gram All-purpose flour
In a clean, large bowl, add 2 tablespoons of vegetable oil. Fold the dough into a ball and place it into the oiled bowl. Cover with cling film and let the dough proof for one hour.

Spanish Bread Filling

Combine the Flour, Light Brown sugar and softened butter and cream with a hand mixer.
150 Gram Light Brown Sugar, 80 Gram Unsalted Butter, 100 Gram All Purpose Flour

Shape Senorita Bread

Place the dough on your working surface. You won't need to flour the surface as the dough is oily and not too sticky. Pull into a rectangle that's around 14 x 8 inches in size. Using a knife or bench scraper, cut into 16 equal pieces.
Using a fold-over technique, fold the dough into a round ball and place it on a piece of baking paper. Now place one rolled dough ball on your working surface. Using the palm of your hand, press the dough ball into a long shape that's around 2-3 inches wide and 7 inches long.
Add one teaspoon of filling on the rolled-out dough and press it out, leaving some space on the sides, top, and bottom.
Tightly roll the dough into a sausage, going little by little and rolling it tightly without stretching the dough out. Pinch the edge well together so it doesn't open up during baking. Place it with the seam facing down on the baking paper.

Crumb and Bake

Prepare a dish with the breadcrumbs, Brush the rolls with a little bit of milk,
Now roll the Spanish roll in the breadcrumbs and place on a baking tray lined with baking paper
Bake at 175C or 345F for 12 to 15 minutes. Let them cool on a cooling rack and enjoy.

Video

Notes

Watch the baking time. Every oven is different, so it might take a bit more or less time to bake Senorita Bread. The color is always a good indication; aim for golden brown.
Instant Yeast vs Active Dry Yeast: Instant yeast can be mixed in without any blooming, but if you are using Active Dry Yeast, then mix it with the milk and sugar and let it rest for 12 minutes. If the mixture forms bubbles on the surface, the yeast is ready. If it doesn't, your yeast might be dead, so use a different batch.
You don't NEED a stand mixer for this recipe; hand kneading will work perfectly well. Just take your time and keep kneading and folding. 7 minutes of stand mixer kneading equals about 20-25 minutes of hand kneading.
Let your rolls rest for 10-15 minutes before baking to avoid cracking or leaking.

Calories: 246kcal

Cost: $6

Course: Dessert

Cuisine: Filipino

Keyword: bread, Bread Roll

Nutrition