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| Alternative names | Señorita bread, senyorita bread, pan de kastila |
|---|---|
| Type | bread roll |
| Place of origin | Philippines |
| Main ingredients | flour, brown sugar, milk, butter or margarine, salt, eggs, breadcrumbs |
Spanish bread, also known asseñorita bread orpan de kastila, is aFilipinobread roll characteristically oblong or cylindrical in shape with a traditional sweet filling made ofbreadcrumbs,butter ormargarine, andbrown sugar. It is usually yellowish in color due to the use of eggs and butter. The exterior is sprinkled with breadcrumbs.[1][2]
It is one of the most popular types of bread in the Philippines, usually part of the "Filipino bread basket" with thepan de coco andpan de sal, commonly served for breakfast ormerienda.[3]
Despite the name, it does not originate from Spain and has no relation to the Spanishpan de horno (also called "Spanish bread").[4]
Spanish bread is made similarly topandesal except for the addition of eggs and butter. It is also similar to the Filipinoensaymada, except it is rolled in a different way. Its distinctive aspect is the sweet filling, which is traditionally made from butter (or margarine) mixed with breadcrumbs and brown sugar. The filling is evenly spread on the flattened dough (usually triangular in shape, but can also be square). It is then rolled into a cylinder from one corner, resulting in the characteristic horn-like shape. It is sprinkled with breadcrumbs on the outside and then baked.[5][6]
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