Vegan Spanish Bread
Discover the irresistible charm of Vegan Spanish Bread, a plant-based twist on a beloved Filipino bakery classic! This recipe combines soft, fluffy rolls with a sweet and buttery breadcrumb filling that melts in your mouth. Crafted with simple ingredients like non-dairy milk, vegan butter, and a cozy touch of brown sugar, these golden rolls are perfect for breakfast, snacks, or dessert. The dough is kneaded to perfection, then layered with a decadent filling before being rolled into signature log shapes and baked until beautifully golden. Vegan Spanish Bread pairs well with coffee or tea and is sure to impress vegans and non-vegans alike. With detailed instructions and accessible ingredients, this recipe makes it easy to bring a taste of the Philippines into your kitchen while staying 100% dairy-free and egg-free!
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Recipe Information
Ingredients
- 240 ml Non-dairy milk (e.g., almond, soy, or oat milk)
- 7 g Active dry yeast
- 50 g Sugar
- 375 g All-purpose flour
- 50 g Vegan butter
- 1 tsp Salt
- 50 g Bread crumbs
- 75 g Brown sugar
- 40 g Vegan butter (for filling)
- 2 tbsp Coconut milk or other plant-based milk (for brushing)
Instructions
In a small saucepan, gently warm the non-dairy milk (no hotter than 43°C or 110°F) and pour it into a small bowl.
Add the sugar and active dry yeast to the warm milk. Stir lightly and let it sit for 5–10 minutes until foamy. This proves the yeast is active.
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
Add the foamy yeast mixture and vegan butter to the flour mixture. Stir until the dough comes together.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
Place the dough in a lightly oiled bowl. Cover it with a damp kitchen towel or plastic wrap and let it rise in a warm spot for 1 hour, or until doubled in size.
Meanwhile, prepare the filling by melting the vegan butter (40 g) in a small saucepan over low heat. Stir in the breadcrumbs and brown sugar until well combined. Set aside to cool.
Once the dough has risen, punch it down and transfer it to a floured surface. Divide it into 12 equal portions.
Roll each portion into an oval shape, approximately 4x6 inches. Spread about 1-2 teaspoons of the breadcrumb mixture onto one side of the oval. Roll the dough tightly from the filled side, forming a log. Pinch the edges to seal tightly.
Place the filled dough logs seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining dough and filling.
Brush the tops of the bread rolls with coconut milk or your preferred plant-based milk.
Preheat the oven to 180°C (350°F). While the oven heats, let the rolls rise again for 15–20 minutes.
Bake the rolls in the preheated oven for 20–25 minutes, or until golden brown.
Allow the Vegan Spanish Bread to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3021 mg | 131% | |
| Total Carbohydrate | 470.5 g | 171% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 135.7 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 524 mg | 40% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 987 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
