During one of my culinary escapades to the Philippines, I stumbled upon a delightful treasure called Senorita bread. Don’t let its Spanish-infused name fool you; this gem is unmistakably Filipino in its essence. Often savored during the much-revered mid-afternoon snack ritual known as ‘merienda,’ this bread is a marriage of delicate textures and enchanting flavors. My personal spin involves toasting the flour for the filling, a trick I picked up from a local baker named Hannah Dela Cruz. It lends a nuanced nutty undertone that’s hard to resist. If you’re in the mood for some baking magic, join me as we recreate this Filipino delicacy!
Senorita Bread Recipe Overview:
This delightful Senorita bread boasts a fluffy exterior and is filled with a rich, buttery breadcrumb mix that’ll leave you craving more. The entire process will take about 30 minutes from start to finish. This recipe yields approximately 18-20 rolls, perfect for sharing with family or friends.
Tools and Equipment Needed
- Mixing Bowls: You’ll need a couple of mixing bowls to separately combine the dry and wet ingredients.
- Stand Mixer: A stand mixer will make the dough kneading process much easier. However, you can knead by hand if you don’t have a stand mixer.
- Baking Tray: Choose a large baking tray to give each bread enough space to rise and bake evenly.
- Saucepan: Necessary for preparing the filling mixture.
- Oven: To bake these lovely rolls to perfection.
Ingredients
Dough
- Instant yeast – 2 1/2 teaspoons
- Granulated sugar – 4 tablespoons (48g)
- Salt – 1 1/4 teaspoons
- Vegetable oil – 1/3 cup (66g)
- King Arthur Unbleached All-Purpose Flour – 4 cups (480g)
- Milk, whole preferred – 1 1/4 cups (283g)
Filling
- King Arthur Unbleached All-Purpose Flour- 3 tablespoons (22g)
- milk, whole preferred – 2/3 cup (150g)
- breadcrumbs – 1/2 cup
- unsalted butter – 5 tablespoons (71g)
- granulated sugar – 2/3 cup (132g)
Topping
- 2/3 cup breadcrumbs, dry (74g) or fresh (55g)
- 3 tablespoons (42g) milk, whole preferred
Instructions
- Take a large mixing bowl. Mix flour, sugar, yeast and salt. Combine well.
- Warm the milk to lukewarm and add it to the dry ingredients along with the vegetable oil.
- Use a stand mixer and knead the dough until it’s soft and elastic.
- Cover the dough. Now let it rise for about an hour. By this time the dough will be doubled in size.
- For the filling, toast the flour in a saucepan. Keep the stove heated over medium. Toast until it turns slightly golden. Now add the butter and wait until it melts.
- Stir in the breadcrumbs, sugar, and milk. Cook the mixture until it becomes a thick paste.
- Preheat your oven to 350°F (175°C).
- Divide the dough into small portions. Flatten each portion. Place a spoonful of the filling in the center of each portion. Now roll it up.
- Place the rolls on the baking tray, leaving space between each.
- Brush the tops with milk. Sprinkle with breadcrumbs.
- Bake for 20-25 minutes or until golden brown.
Nutritional Value
Per roll (approximately):
Calories: 210
Carbs: 36g
Protein: 5g
Fat: 6g
Sugar: 14g
Also Read: Pappadeaux’s Mardi Gras Pasta Recipe
FAQs
What is the origin of Senorita bread?
Senorita bread, despite its Spanish-inspired name, is a beloved snack that hails from the Philippines. Traditionally enjoyed during the mid-afternoon break known as “merienda” this bread has become a staple in many Filipino households and bakeries. Its light and airy texture combined with a sweet, buttery breadcrumb filling makes it uniquely delightful.
Can I replace the breadcrumbs with another ingredient in the filling?
While breadcrumbs are traditional in Senorita bread, you can experiment with other ingredients if you wish. Finely ground graham crackers or even crushed vanilla wafers could be an alternative, though it might slightly change the flavor profile. If you choose to substitute, ensure that the consistency of the filling remains thick and pasty to prevent it from leaking out during baking.
What’s the significance of toasting the flour in the filling?
Toasting the flour, an inspiration from Hannah Dela Cruz imparts a rich and deep nutty flavor to the filling. This step elevates the overall taste of the Senorita bread and gives it a distinct aroma and flavor profile. It’s a small tweak but adds significant depth to the final product.
How can I ensure my Senorita bread remains soft and fluffy?
Make sure to knead the dough until it’s elastic and smooth. This will ensure your bread becomes soft and fluffy. Avoid over-kneading as it can make the bread dense. Additionally, let the dough rise in a warm, draft-free area. Wait until it has doubled in size. Monitor your oven’s temperature and avoid opening the oven door while baking. Opening the oven door frequently can cause temperature fluctuations.
Can I use a different kind of milk?
Whole milk is preferred for its richness. But you can substitute with 2% milk, or you can even use a non-dairy alternative.
Conclusion
Baking Senorita bread can be a delightful experience, especially when you get to enjoy the end product. Remember, the key is in the filling – that toasted flour really makes a difference. Happy baking and enjoy your merienda time!
Senorita Bread Recipe
Ingredients
Dough
- 2 1/2 teaspoons Instant yeast
- 4 tablespoons Granulated sugar 48g
- 1 1/4 teaspoons Salt
- 1/3 cup Vegetable oil 66g
- 4 cups King Arthur Unbleached All-Purpose Flour 480g
- 1 1/4 cups Milk whole preferred (283g)
Filling
- 3 tablespoons King Arthur Unbleached All-Purpose Flour 22g
- 2/3 cup milk whole preferred (150g)
- 1/2 cup breadcrumbs
- 5 tablespoons unsalted butter 71g
- 2/3 cup granulated sugar 132g
Topping
- 2/3 cup breadcrumbs dry (74g) or fresh (55g)
- 3 tablespoons 42g milk whole preferred
Instructions
- Take a large mixing bowl. Mix flour, sugar, yeast and salt. Combine well.
- Warm the milk to lukewarm and add it to the dry ingredients along with the vegetable oil.
- Use a stand mixer and knead the dough until it’s soft and elastic.
- Cover the dough. Now let it rise for about an hour. By this time the dough will be doubled in size.
- For the filling, toast the flour in a saucepan. Keep the stove heated over medium. Toast until it turns slightly golden. Now add the butter and wait until it melts.
- Stir in the breadcrumbs, sugar, and milk. Cook the mixture until it becomes a thick paste.
- Preheat your oven to 350°F (175°C).
- Divide the dough into small portions. Flatten each portion. Place a spoonful of the filling in the center of each portion. Now roll it up.
- Place the rolls on the baking tray, leaving space between each.
- Brush the tops with milk. Sprinkle with breadcrumbs.
- Bake for 20-25 minutes or until golden brown.
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