Senorita Bread Recipe: Make a Deliciously Authentic Mexican Treat in No Time

Senorita bread is a delightful Filipino pastry that is as beautiful as it is delicious. This soft and fluffy bread is filled with a sweet and buttery coconut filling, making it the perfect treat for breakfast or snack time. I first discovered senorita bread during a trip to the Philippines, and it quickly became one of my favorite indulgences. The combination of the pillowy bread and the rich coconut filling is simply irresistible. After experimenting with different recipes and techniques, I've finally perfected my own senorita bread recipe that I'm excited to share with you.

When it comes to senorita bread, the key is in the dough. It should be soft, light, and slightly sweet. Achieving the perfect texture requires a delicate balance of ingredients and precise techniques. I remember my first attempt at making senorita bread, and it was a disaster. The dough turned out dense and heavy, and the filling was overpoweringly sweet. But with each subsequent try, I learned from my mistakes and made adjustments to create a recipe that produces the most heavenly senorita bread.

Ingredients

For the dough

• All-purpose flour — 3 cups
• Instant yeast — 2 ¼ teaspoons
• Sugar — ½ cup
• Salt — 1 teaspoon
• Unsalted butter — ½ cup, softened
• Egg — 1 large
• Warm milk — 1 cup

For the coconut filling

• Shredded coconut — 2 cups
• Condensed milk — 1 cup
• Butter — 2 tablespoons, melted
• Vanilla extract — 1 teaspoon

Instructions

1. In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
2. Add the softened butter and egg to the dry ingredients. Mix until the butter is well incorporated and the mixture resembles coarse crumbs.
3. Gradually add the warm milk to the mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Continue mixing until a soft and slightly sticky dough forms.
4. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
6. While the dough is rising, prepare the coconut filling. In a separate bowl, combine the shredded coconut, condensed milk, melted butter, and vanilla extract. Mix until well combined.
7. Once the dough has doubled in size, punch it down to release the air. Transfer it to a lightly floured surface and divide it into 12 equal portions.
8. Take one portion of the dough and flatten it with your hands. Place about 2 tablespoons of the coconut filling in the center of the dough.
9. Gently fold the edges of the dough over the filling, pinching them together to seal. Roll the filled dough into a smooth ball and place it on a baking sheet lined with parchment paper.
10. Repeat the process with the remaining dough portions and coconut filling.
11. Cover the filled dough balls with a clean kitchen towel and let them rise for another 30 minutes.
12. Preheat the oven to 350°F (175°C).
13. Bake the senorita bread for 15-20 minutes, or until they turn golden brown.
14. Remove the senorita bread from the oven and let them cool on a wire rack before serving.

Dietary Restrictions

• Vegetarian — This senorita bread recipe is vegetarian-friendly.

• Contains gluten — The dough for senorita bread is made with all-purpose flour, which contains gluten. Unfortunately, there is no gluten-free alternative for this recipe.

Substitutions

• Shredded coconut — If you're not a fan of shredded coconut, you can substitute it with desiccated coconut or coconut flakes.

• Condensed milk — If you prefer a less sweet filling, you can reduce the amount of condensed milk or substitute it with coconut cream.

• Butter — If you're looking for a dairy-free option, you can use coconut oil or margarine instead of butter.

Variations

• Ube senorita bread — For a unique twist, you can add ube (purple yam) to the dough or the filling. Simply substitute a portion of the all-purpose flour with ube powder or mashed cooked ube.

• Chocolate senorita bread — Chocolate lovers can add cocoa powder to the dough or incorporate chocolate chips into the filling for a decadent treat.

• Matcha senorita bread — For a touch of green tea flavor, you can add matcha powder to the dough or filling. Matcha lovers will appreciate this unique variation.

Equipment

• Mixing bowls
• Wooden spoon or stand mixer with a dough hook attachment
• Baking sheet
• Parchment paper
• Clean kitchen towel
• Wire rack

Storage

• Store the senorita bread in an airtight container at room temperature for up to 3 days.

• If you want to keep them fresh for a longer period, you can freeze the senorita bread. Wrap each piece tightly in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.

Pro Tips

• Soft and elastic dough — Kneading the dough for an adequate amount of time is crucial to develop gluten and achieve a soft and elastic texture. Don't rush this step.

• Evenly filled bread — When filling the dough, make sure to distribute the coconut filling evenly to ensure each piece of senorita bread has a delicious filling in every bite.

• Proper rising time — Allow the dough to rise until it doubles in size. This ensures a light and fluffy texture in the final product.

• Golden brown crust — Keep an eye on the senorita bread while baking to achieve a beautiful golden brown crust. Adjust the baking time if needed to prevent over-browning.

Senorita Bread Recipe

Senorita bread is a delightful Filipino pastry filled with a sweet and buttery coconut filling. Learn how to make this soft and fluffy bread for a delicious breakfast or snack.

5 from 170 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 3 hours hrs

Course Breakfast, Snack

Cuisine Filipino

Servings 12 pieces

Calories 394 kcal

Equipment

• Mixing bowls
• Wooden spoon or stand mixer with a dough hook attachment
• Baking sheet
• Parchment paper
• Clean kitchen towel
• Wire rack

Ingredients

  

1x2x3x

• 3 cups All-purpose flour
• 2 ¼ teaspoons Instant yeast
• ½ cup Sugar
• 1 teaspoon Salt
• ½ cup Unsalted butter softened
• 1 large Egg
• 1 cup Warm milk
• 2 cups Shredded coconut
• 1 cup Condensed milk
• 2 tablespoons Butter melted
• 1 teaspoon Vanilla extract

Instructions

 

• In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
• Add the softened butter and egg to the dry ingredients. Mix until the butter is well incorporated and the mixture resembles coarse crumbs.
• Gradually add the warm milk to the mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Continue mixing until a soft and slightly sticky dough forms.
• Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic.
• Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
• While the dough is rising, prepare the coconut filling. In a separate bowl, combine the shredded coconut, condensed milk, melted butter, and vanilla extract. Mix until well combined.
• Once the dough has doubled in size, punch it down to release the air. Transfer it to a lightly floured surface and divide it into 12 equal portions.
• Take one portion of the dough and flatten it with your hands. Place about 2 tablespoons of the coconut filling in the center of the dough.
• Gently fold the edges of the dough over the filling, pinching them together to seal. Roll the filled dough into a smooth ball and place it on a baking sheet lined with parchment paper.
• Repeat the process with the remaining dough portions and coconut filling.
• Cover the filled dough balls with a clean kitchen towel and let them rise for another 30 minutes.
• Preheat the oven to 350°F (175°C).
• Bake the senorita bread for 15-20 minutes, or until they turn golden brown.
• Remove the senorita bread from the oven and let them cool on a wire rack before serving.

Notes

• Soft and elastic dough — Kneading the dough for an adequate amount of time is crucial to develop gluten and achieve a soft and elastic texture. Don't rush this step.
• Evenly filled bread — When filling the dough, make sure to distribute the coconut filling evenly to ensure each piece of senorita bread has a delicious filling in every bite.
• Proper rising time — Allow the dough to rise until it doubles in size. This ensures a light and fluffy texture in the final product.
• Golden brown crust — Keep an eye on the senorita bread while baking to achieve a beautiful golden brown crust. Adjust the baking time if needed to prevent over-browning.

Nutrition

Nutrition Facts

Senorita Bread Recipe

Amount per Serving

Calories

394

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

11

g

69

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

45

mg

15

%

Sodium

 

292

mg

13

%

Potassium

 

210

mg

6

%

Carbohydrates

 

56

g

19

%

Fiber

 

2

g

8

%

Sugar

 

30

g

33

%

Protein

 

7

g

14

%

Vitamin A

 

327

IU

7

%

Vitamin C

 

1

mg

1

%

Calcium

 

90

mg

9

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Coconut filled bread, Filipino pastry, Senorita bread recipe

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