Señorita Bread is a Filipino sweet roll yeast bread filled with a delicious sugar paste and covered with crispy breadcrumbs. This delicious dessert is soft, sweet and perfect for breakfast or coffee breaks.
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.
In a clean large bowl, add 2 tablespoons of vegetable oil. Fold the dough in to a ball and place 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.
Shape Senorita Bread
Place the dough on your working surface, you wont need to flour the surface as the dough is oily and not to sticky. Pull in to a rectangle that's around 14 x 8 Inch in size. Using a knife or bench scraper cut into 16 equal pieces.
Using a fold over technique, fold the dough in to a round ball and place on a piece of baking paper. Now place one rolled dough ball on your working surface, using the palm of your hand, press the doughball in to 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 in to a sausage, go little by little and roll it tightly without stretching the dough out. Pinch the edge well together so it doesn't open up during baking. Place 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.
Watch the baking time, every oven is different so it might take a bit more or less time to bake Senorita Bread. The colour 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 doesnt, 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 stand mixer kneading equals to about 20-25 minutes of hand kneading.
Let your rolls rest for 10-15 minutes before baking to avoid cracking or leaking.