Vegan Spanish Bread
Indulge in the warm, pillowy delight of Vegan Spanish Bread, a plant-based twist on the beloved Filipino bakery classic. This recipe features a soft, slightly sweet dough made with non-dairy milk, vegan butter, and a touch of sugar, perfectly complemented by a caramelized breadcrumb and brown sugar filling. Each roll delivers a comforting balance of creamy richness and buttery sweetness, all while staying entirely vegan. With just a bit of kneading and patience for the dough to rise, these golden-brown rolls are baked to perfection and brushed with coconut milk for an enticing finish. Perfect as a snack, breakfast treat, or dessert, this Vegan Spanish Bread is a crowd-pleaser that’s equally delightful warm or at room temperature. Whether you're plant-based or simply exploring vegan baking, this homemade recipe is sure to satisfy your cravings for bakery-inspired goodness!
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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)
Directions
Step 1
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.
Step 2
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.
Step 3
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
Step 4
Add the foamy yeast mixture and vegan butter to the flour mixture. Stir until the dough comes together.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Once the dough has risen, punch it down and transfer it to a floured surface. Divide it into 12 equal portions.
Step 9
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.
Step 10
Place the filled dough logs seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining dough and filling.
Step 11
Brush the tops of the bread rolls with coconut milk or your preferred plant-based milk.
Step 12
Preheat the oven to 180°C (350°F). While the oven heats, let the rolls rise again for 15–20 minutes.
Step 13
Bake the rolls in the preheated oven for 20–25 minutes, or until golden brown.
Step 14
Allow the Vegan Spanish Bread to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
| Serving size | (886.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2563.2 |
| Total Fat 55.8g | 0% |
| Saturated Fat 32.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3237.6mg | 0% |
| Total Carbohydrate 458.1g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 134.4g | |
| Protein 50.7g | 0% |
| Vitamin D 101.4IU | 0% |
| Calcium 519.4mg | 0% |
| Iron 22.4mg | 0% |
| Potassium 975.3mg | 0% |
Source of Calories