Updated: Jun 10, 2020
Señorita bread is one of my favorite Filipino sweet breads! Its quick & simple, and goes great with a cup of coffee or a glass of cold milk.
407 grams of All-Purpose Flour
200 ml of Warm Milk
75 grams of Unsalted Butter
40 grams of Sugar
6 grams of Active Dry Yeast
5 grams of Salt
Bread Crumbs for Dredging
115 grams of Unsalted Butter (Room Temp)
100 grams of Brown Sugar
90 grams of Bread crumbs
80 grams of Sweetened Condensed Milk
80 grams of Heavy Whipping Cream
33 grams of All-Purpose Flour
Dough Scraper (Click here to purchase one)
Bakers Scale (Click here to purchase one)
Bakers Mat (Click here to purchase one)
The great thing about this recipe is that you can use a stand mixer with a dough hook attachment, to mix your dough. If you dont have a stand mixer, you are welcome to use your hands to combine.
Begin by measuring out all your ingredients for the dough. In your stand mixer, add your milk, sugar, and yeast and allow your yeast to activate for a few minutes. Once you see that your yeast has formed some bubbles and has began to activate, go ahead and add the rest of your ingredients (Flour, Salt, Butter, and Egg), to your mixer. Knead your dough on the lowest speed for about 2 minutes and then on medium speed for another 2 minutes. You should have a fully combined and hydrated dough. Once your dough has been formed, transfer it to an oiled bowl and let it rise for 1 hour.
While your dough is rising, go ahead and make your filling. For your filling, it is as simple of adding all of your ingredients, (Flour, Sugar, Condenced Milk, Bread Crumbs, Cream, and Butter) to a bowl, and thoroughly combining them.
Once your dough has risen for about an hour, turn it out on a sanitized work surface and divide the dough into 16 equal pieces using a dough scraper. To form your Señorita Breads, roll out each piece of dough into an oval shape. Place a small spoonful of filling at the end that is farthest from you. Then fold the dough onto itself, seeling the dough. Roll the remaining dough towards you so that you have formed a cigar like shape. Then seal the ends by pinching the ends and folding the corners inwards. You can then gently roll the bread to smooth out the surface. Then go ahead and dredge your bread in bread crumbs and transfer it to a cookie sheet. Do this for all 16 pieces.
Once your bread is ready, let it rise once again for 30 minutes. While your bread is rising, preheat your oven to 350 degrees. After 30 min, bake your breads for 15-17 min. Once your Señorita Breads are done, they are best served warm, but can also be stored in an air tight container for 3-4 days. I hope you guys enjoy this recipe as much as I do!