Satisfy your cravings with our easy and delicious snack recipes. From sweet treats to savory treats, RecipeShare App has got you covered!

Snack


<YouTube url="https://www.youtube.com/watch?v=1ktqxelXNvM&t=4s&pp=ygUbY2hlZiBydiB1YmUgY3JpbmtsZXMgcmVjaXBl" />

## Ingredients to make Ube Krinkles

To whip up a batch of these marvelous cookies, you'll need the following ingredients:

- 57g melted butter (¼ cup)
- 95g oil (¼ cup + 2 tbsp)
- 1 whole egg
- 50g white sugar (¼ cup)
- 120g ube jam (½ cup)
- 2 tsps ube flavoring
- 30g condensed milk (2 tbsps.)
- 156g all-purpose flour (1 ¼ cup)
- ½ tsp baking powder
- ¼ tsp fine salt
- White sugar and powdered sugar, for rolling

## Recipe: Ube Krinkles in the Making

1. Mix Wet Ingredients
   In a large mixing bowl, combine the melted butter, oil, egg, white sugar, ube jam, ube flavoring, and condensed milk. Mix well until you achieve a smooth and well-combined mixture.

2. Sift in Dry Ingredients
   Sift the all-purpose flour, baking powder, and fine salt into the wet ingredients. Gently fold the dry ingredients into the wet mixture until a thick dough forms. Be careful not to overmix, as it can lead to tough cookies.

3. Chill the Dough
   Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight for the best results. Chilling the dough helps to prevent spreading and keeps the cookies chewy.

4. Preheat and Prep
   Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

5. Roll and Coat
   Scoop out tablespoon-sized portions of the dough, rolling them into balls. Roll each ball first in white sugar, then in powdered sugar, making sure they're generously coated.

6. Bake and Cool
   Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are slightly crisp. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

## Tips and Tricks for the Perfect Ube Krinkles

- For a deeper purple color, use more ube flavoring/coloring or replace some of the all-purpose flour with ube powder.
- Substitute vegetable or coconut oil for a different flavor profile.
- If you don't have ube jam, you can use mashed, cooked purple yam with a bit of extra sugar.

## Ingredient Substitutes

If you're having trouble finding some of these ingredients, here are some potential substitutions:

- Ube jam: Use mashed, cooked purple yam with a bit of extra sugar
- Ube flavoring/coloring: Replace with food coloring or ube powder

## Nutrition Information

Based on the provided ingredients, here's the nutrition information per serving (assuming 20 servings):

- Calories: 150
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 60mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 2g

Please note that this information is approximate and may vary based on ingredient brands and preparation methods.

## Some FAQs about Ube Krinkles

### What is ube, and how does it taste?

Ube is a purple yam native to the Philippines. It has a mildly sweet and nutty flavor, similar to a cross between a sweet potato and a taro root.

### Can I freeze the dough for later use?

Yes, you can freeze the dough for up to 3 months. When you're ready to bake, let it thaw in the refrigerator overnight, then proceed with rolling and baking.

### Is there a gluten-free option for this recipe?

You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. However, be sure to check the specific blend's instructions for the best results.

### Can I use a different type of sugar for rolling the cookies?

Yes, you can experiment with other types of sugar, like turbinado or demerara sugar, for a different texture and flavor. Just keep in mind that this may affect the final appearance of the cookies.

### How should I store the baked Ube Krinkles?

Store the baked cookies in an airtight container at room temperature for up to a week.

## Final Thoughts

Chef RV's Ube Krinkles Recipe is a delightful Filipino treat that brings together the unique flavor of ube with a chewy, scrumptious cookie. With a few simple steps and easy-to-find ingredients, you'll be able to whip up a batch of these heavenly cookies in no time. Don't forget to share your Ube Krinkles with friends and family – they'll be begging for the recipe!


Dive into the delightful world of Filipino baking with Chef RV's Ube Krinkles Recipe – an irresistibly scrumptious treat made with ube, a purple yam.

Chef RV Ube Crinkles Recipe


## Ingredients: A Symphony of Flavors

### Chocolate Doughnuts

- 3 medium eggs
- 188g all-purpose flour, sifted
- 75g cocoa powder, sifted
- 300g light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 370g whole milk
- 120g vegetable or coconut oil
- 2 tsp vanilla extract

### Glaze:

- 125g powdered sugar
- 65ml hot water
- 1 tbsp lemon juice

### Streusel:

- 100g fine desiccated coconut
- 125g all-purpose flour
- 125g powdered or skimmed milk
- 100g sugar
- 115g butter
- 1/2 tsp nutmeg
- 2 tsp vanilla extract
- Orange food coloring, optional

## A Step-by-Step Guide: The Road to Donut Bliss

### Mix the Chocolate Donut Batter

In a large bowl, whisk together the eggs, sifted flour, sifted cocoa powder, light brown sugar, baking powder, baking soda, salt, evaporated milk, oil, and vanilla extract. Be sure to avoid overmixing to keep the dough light and fluffy.

### Fill Donut Tins

Preheat the oven to 350°F (175°C). Grease donut tins and fill each cavity with the chocolate batter. If you don't have donut tins, bake on a regular cake tin instead then shape as desired.

### Bake Those Beauties

Bake the donuts for 12-15 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

### Prepare the Glaze and Streusel

For the glaze, mix the powdered sugar, hot water, and lemon extract in a separate bowl. Set aside. For the streusel, combine the desiccated coconut, flour, powdered milk, sugar, butter, nutmeg, and vanilla extract in another bowl. Stir well to ensure the ingredients are evenly distributed. Add optional orange food coloring if desired.

### Glaze and Coat

Dip each cooled donut into the glaze, ensuring all sides are covered. Then, roll the glazed donuts in the streusel mixture. Allow the donuts to rest for a few minutes before indulging!

## Nutrition Information

Assuming a yield of 36 Choco Butternut Donuts, the approximate nutritional information per serving is as follows:

Estimated serving size: 1 donut (about 50g)

- Calories: 190 kcal
- Total Fat: 8g (Saturated Fat: 4g, Trans Fat: 0g)
- Cholesterol: 25mg
- Sodium: 150mg
- Total Carbohydrate: 26g (Dietary Fiber: 1g, Sugars: 15g)
- Protein: 3g

Please note that these values are approximate and may vary depending on the exact ingredients used and individual preparation methods.

## Tips and Tricks for the Perfect Baked Choco Butternut Donut

- If you don't have donut tins, bake the batter in a cake tin. Once cooled, mash the cake, form the mixture into munchkin balls, and proceed with glazing and coating.
- Use an ice cream scoop or a piping bag to fill the donut tins evenly and with ease.
- To ensure even baking, rotate the donut tins halfway through the baking process.

- When dipping the donuts in the glaze, use a fork or a skewer to hold the donut, allowing excess glaze to drip off.
- Allow the glazed donuts to set on a wire rack for a few minutes before coating them with the streusel. This helps the coating adhere better.

## Ingredient Substitutes: Options for All

- For a dairy-free option, replace evaporated milk with an equal amount of coconut or almond milk.
- If you're out of vegetable or coconut oil, you can use melted unsalted butter as a substitute.

## Final Thoughts: Savor the Flavors

Baked Choco Butternut Donuts are a heavenly treat that's sure to impress your taste buds. Follow our step-by-step guide, tips, and tricks to create these delightful goodies in the comfort of your home. Happy baking!

## FAQs

### Can I use regular milk instead of evaporated milk?

Yes, you can substitute evaporated milk with regular milk. However, the texture and flavor of the donuts might be slightly different, as evaporated milk has a richer taste.

### Can I use a silicone donut mold instead of a metal donut tin?

Absolutely! Silicone molds are a great alternative to metal tins. Just make sure to adjust the baking time, as silicone molds might require a slightly longer baking duration.

### How should I store the Choco Butternut Donuts?

Store the donuts in an airtight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to a week.

### Can I freeze the Choco Butternut Donuts?

Yes, you can freeze the donuts for up to 3 months. Before freezing, wrap each donut individually in plastic wrap or aluminum foil, then place them in an airtight container or a resealable plastic bag. To defrost, leave the donuts at room temperature for a few hours.

### How do I make my Choco Butternut Donuts fluffier?

Ensure that all your ingredients are at room temperature before mixing. Be careful not to overmix the batter, as this can lead to a denser texture.


Bring back childhood memories with these baked Choco Butternut Donuts with our easy-to-follow recipe, tips, and FAQs for a divine dessert experience!

Baked Choco Butternut Donuts


## Ingredients: The Key to the Perfect Lemon Curd Cookie

### For the Cookies:

- 225g unsalted butter, softened
- 100g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 280g all-purpose flour
- 1/4 tsp salt
- 2 Tbsp cornstarch

### For the Lemon Curd:

- 1 large egg
- 50g granulated sugar
- 30g freshly squeezed lemon juice (about 1-2 lemons)
- 1 tsp lemon zest
- 35g unsalted butter, cubed

JojoM's Note: I prefer to double the amount of curd!

## How to Whip Up These Zesty Beauties

### Make the Lemon Curd

1. In a medium saucepan, whisk together egg, sugar, lemon juice, and lemon zest until combined.
2. Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon (around 5-10 minutes).
3. Remove from heat and whisk in cubed butter until fully incorporated.
4. Transfer the curd to a bowl, cover with plastic wrap, and refrigerate until chilled and slightly softened for easy spooning.

### Prepare the Cookie Dough

1. In a large bowl, cream together softened butter and sugar until light and fluffy.
2. Add the whole egg and vanilla extract, mixing until combined.
3. In a separate bowl, whisk together flour, salt, and cornstarch.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

JojoM's note: this cookie dough is very sticky and easily melts. Once baked, the cookies are light and fluffy, almost like a pancake.

### Shape the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Weigh the dough and divide it into 24 equal portions, approximately 25g each. Roll each portion into a 1-inch (2.5 cm) ball and place them 2 inches (5 cm) apart on the prepared baking sheet.
Create an indentation in each cookie using your thumb or the back of a spoon. Fill each indentation with about 5g of the slightly softened lemon curd (approximately 1 teaspoon), taking care not to overfill.

### Bake the Cookies

Bake the cookies for 12-15 minutes or until the edges are lightly golden and the lemon curd has set. Keep an eye on the cookies to ensure the lemon curd doesn't burn.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

## Nutritional Information (per serving)

This recipe makes approximately 24 cookies, with a serving size of 1 cookie.

- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 2g

## Ingredient Substitutions

- If you can't find fresh lemons, you can use store-bought lemon curd as a substitute. Alternatively, you could use lime or orange curd for a different citrus twist.
- Replace all-purpose flour with gluten-free flour for a gluten-free version.

- Use vegan butter and an egg substitute (such as flax egg) to create a vegan-friendly variation.

## Tips and Tricks for Cookie Perfection

- Be sure to chill the lemon curd before filling the cookies to prevent it from being too runny.
- For a softer cookie, slightly underbake and allow them to cool on the baking sheet for an additional 2-3 minutes.
- If you prefer a stronger lemon flavor, add more lemon zest to the cookie dough.

## Frequently Asked Questions

### Can I freeze Lemon Curd Cookies?

Yes, you can freeze Lemon Curd Cookies. To do this, place the cookies in an airtight container, separating each layer with parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving.

###How long can I store these cookies?

Lemon Curd Cookies can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 7 days.

###Can I use store-bought lemon curd instead of homemade?

Yes, you can use store-bought lemon curd as a convenient alternative to homemade. However, homemade lemon curd offers a fresher, tangier flavor.

###Can I add other flavors to these cookies?

Absolutely! You can experiment with other citrus curds (such as lime or orange) or even try different fruit jams or preserves.

###Can I make these cookies gluten-free or vegan?

Yes, by substituting gluten-free flour for all-purpose flour and using vegan butter and an egg substitute (such as flax egg), you can create a gluten-free or vegan variation of these cookies.

## Last Bite

Lemon Curd Cookies offer a delightful balance of tangy and sweet, perfect for satisfying your citrus cravings. With their zesty flavor and tender texture, these cookies are sure to be a hit among friends and family. So, why not whip up a batch and share the lemony love?


Savour the delightful combination of tangy lemon curd and buttery coolie dough with this recipe – an irresistible dessert for citrus lovers everywhere!

Lemon Curd Cookies


## What's in a Name: The Story Behind Japanese Melon Pan Bread

Melon Pan Bread, or "Melonpan," is a popular Japanese sweet bread that dates back to the early 20th century. It earned its name due to the melon-like appearance of the outer cookie crust, rather than its flavor. Over the years, various flavors and fillings have been introduced, but the classic Melon Pan Bread remains a favorite.

## Ingredients for Melon Pan

### For the Bread Dough

- 250g bread flour
- 30g granulated sugar
- 4g salt
- 4g instant yeast
- 1 large egg
- 100ml milk, warmed
- 25g unsalted butter, softened

### For the Cookie Dough

- 100g unsalted butter, softened
- 80g granulated sugar
- 1 large egg
- 200g cake flour
- 4g baking powder
- 2 tsp vanilla extract

- Sugar for dusting

## Step-by-Step Guide: How to Make Japanese Melon Pan

### Make the bread dough.

1. In a large bowl, combine bread flour, granulated sugar, salt, and instant yeast.
2. Add the egg and warmed milk to the dry ingredients, mixing until a dough forms.
3. Knead the dough, gradually adding the softened butter, until smooth and elastic. This should take around 10 minutes.
4. Cover the dough and let it rise in a warm spot for about 1-2 hours, or until doubled in size.

### Make the cookie dough.

1. In bowl, cream the softened butter and granulated sugar until light and fluffy.
2. Add the egg and vanilla extract, mixing well.
3. Sift in cake flour and baking powder, then mix until a soft cookie dough forms.
4. Divide the cookie dough into 12 equal portions around 36 grams each and shape into discs.
5. Chill until ready to use.

### Assembly

1. Punch bread dough down and divide it into 12 equal portions.
2. Place a disc of chilled cookie dough on top of each bread dough ball, gently pressing to cover the entire surface.
3. Score the cookie dough to create a melon-like pattern.
4. Let the dough rise for a final 1-2 hours or until double in size.

### Baking

1. Bake for 15-20 minutes on a pre-heated oven at 350F or 180C, or until the tops are golden brown.
2. Allow the Melon Pan to cool on a wire rack before serving.

## Nutrition Information

Based on 12 servings, each Melon Pan Bread weighs approximately 75g.

- Calories: 263
- Fat: 9.6g
- Carbohydrates: 39.2g
- Protein: 5.7g

## Ingredient Substitutes

- Bread flour: All-purpose flour can be used, but the texture may be slightly different.
- Cake flour: Use a combination of all-purpose flour and cornstarch (for every 1 cup of cake flour, use 3/4 cup all-purpose flour and 2 tablespoons cornstarch).

- Instant yeast: Active dry yeast can be used, but the dough may need extra rising time. Use 1.5 times the amount of instant yeast called for in the recipe.

## Tips and Tricks to Perfect Your Japanese Melon Pan Bread

- Be patient with the rising process. Giving the dough enough time to rise ensures a fluffy texture.
- Avoid over-kneading the cookie dough, as it can become tough and less tender.
- Use a sharp knife to score the cookie dough, creating a more authentic melon-like appearance.
- Experiment with different fillings or flavors to make your Melon Pan Bread unique.

## FAQs

### How do I store leftover Melon Pan Bread?

Store the leftover Melon Pan Bread in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 1 month.

### Can I make Melon Pan Bread without the cookie crust?

Yes, you can make Melon Pan Bread without the cookie crust, but it will not have the signature melon-like appearance and crispy texture.

### Can I use a stand mixer to make the dough?

Absolutely! Using a stand mixer with a dough hook attachment will save you time and effort when making the bread dough.

### What other flavors can I add to the cookie dough?

Some popular variations include adding matcha powder, cocoa powder, or even cinnamon to the cookie dough for a different taste.

### Can I make a vegan version of Melon Pan Bread?

Yes, you can use plant-based milk, vegan butter, and egg substitutes to create a vegan Melon Pan Bread.


Discover the sweet world of Japanese Melon Pan – a scrumptious treat that combines soft bread and a crispy cookie crust. Here's a recipe to make it at home!

Japanese Melon Pan


## What is Nama Chocolate?

## Ingredients You'll Need

To make approximately 16 servings (25g per serving) of Nama Chocolate, you'll need:

- 400g high-quality dark chocolate (70% cocoa)
- 200g heavy cream
- 60g unsalted butter
- 2 tbsp brandy or rum (optional)
- Cocoa powder, for dusting

## Step-By-Step Instructions

1. Get Your Equipment Ready
   Grab an 8x8-inch baking dish and line it with parchment paper. Make sure the paper extends beyond the edges, as you'll need to lift the chocolate out of the dish later.

2. Chop The Chocolate
   Roughly chop the chocolate into small pieces. This will help it melt evenly and quickly when combined with the hot cream.

3. Heat The Cream
   In a saucepan, heat the heavy cream over low heat until it reaches a gentle simmer. Be careful not to let it boil!

4. Create The Chocolate Mixture
   Turn off the heat and add the chopped chocolate to the saucepan, stirring until the chocolate is completely melted and the mixture is smooth. Then, whisk in the butter and optional alcohol until fully combined.

5. Pour And Set
   Pour the chocolate mixture into the prepared baking dish, smoothing the surface with a spatula. Gently tap the dish on the counter to remove any air bubbles. Place the dish in the refrigerator and let the chocolate set for at least 4-5 hours, or overnight.

6. Cut And Dust
   Once the Nama Chocolate has set, lift it out of the baking dish using the parchment paper. Using a warm, sharp knife, cut the chocolate into 1-inch squares. To prevent sticking, clean and warm the knife between cuts. Finally, dust the Nama Chocolate squares with cocoa powder before serving.

## Nutritional Information

Each 25g serving of Nama Chocolate contains approximately:

- Calories: 155
- Fat: 11g
- Carbohydrates: 12g
- Protein: 2g

## Ingredient Substitutes

If you're having trouble finding specific ingredients, here are some alternatives:

- Dark chocolate: Use semi-sweet or milk chocolate, though this will alter the taste and texture.
- Double cream: You can replace heavy cream with coconut cream for a dairy-free option.
- Brandy or rum: For an alcohol-free version, simply omit the alcohol or use a few drops of rum or brandy extract.

## Tips And Tricks For Perfect Nama Chocolate

- Use high-quality chocolate for the best taste and texture.
- Avoid overheating the cream, as this can cause the cream to burn or the chocolate to separate.
- Chill the Nama Chocolate well before cutting to ensure clean, precise squares.

### FAQ

### What is the best type of chocolate to use for Nama Chocolate?

High-quality dark chocolate with 70% cocoa content is ideal for Nama Chocolate. It provides the perfect balance of sweetness and bitterness, resulting in a rich, velvety treat.

### How should I store Nama Chocolate?

Store Nama Chocolate in an airtight container in the refrigerator for up to 2 weeks. Due to its delicate nature, it's best to consume it within a few days of making it.

### Can I freeze Nama Chocolate?

Yes, you can freeze Nama Chocolate for up to a month. Wrap it tightly in plastic wrap and store it in an airtight container to preserve its quality. Thaw it in the refrigerator before serving.

### How can I make Nama Chocolate without alcohol?

Simply omit the alcohol or replace it with a few drops of rum or brandy extract to make an alcohol-free version of Nama Chocolate.

### Can I add flavorings to Nama Chocolate?

Absolutely! Feel free to experiment with different flavorings, such as orange zest, mint extract, or even crushed nuts. Just be sure to add them in moderation to avoid overpowering the chocolate.

## Final Thoughts

Now that you know how to make this divine Nama Chocolate, it's time to treat yourself and your loved ones to a taste of chocolate heaven. Enjoy!


Attempt to re-create the perfection of Nama Chocolate, a melt-in-your-mouth Japanese confectionery, and learn how to whip up a batch in your own kitchen.

Royce Nama Chocolate Recipe


<YouTube url="https://www.youtube.com/watch?v=X4OWxsb_2hs&pp=ygUVY2hlZiBydiBzcGFuaXNoIGJyZWFk" />

## What is Spanish Bread?

Spanish Bread traces its origins back to the Philippines during the Spanish colonial period, which lasted for over 300 years. The influence of Spanish cuisine on Filipino dishes is unmistakable, and Spanish Bread is no exception. While its name might suggest a direct connection to Spain, the recipe has evolved and adapted to the unique flavors and ingredients available in the Philippines, making it a true Filipino favorite.

This scrumptious treat, also known as "Pan de Español" or "Pan de Horno," boasts a soft, pillowy texture and a rich, buttery filling, making it an irresistible snack or dessert.

## Ingredients for Spanish Bread

### For the Dough

600g bread flour
240g water (1 cup)
2 whole eggs
67g brown sugar (⅓ cup)
1 tbsp. instant dry yeast (9g)
½ tsp. fine salt (3g)
60g butter (¼ cup)

### For the filling

250g margarine or butter
100g white sugar
100g brown sugar
100g fine bread crumbs (1 cup)

### For the topping

200g fine bread crumbs (2 cups)

## Hints and Substitutions

If you're unable to find some ingredients, fear not! There are a few substitutions you can try:

- Use all-purpose flour in place of bread flour. Just remember, it might affect the texture slightly.
- Can't find instant dry yeast? Active dry yeast will work, but you'll need to activate it in warm water first.

## Baking the Perfect Spanish Bread: Tips and Tricks

- Be patient when mixing the dough. Overmixing could lead to a dense and chewy texture.
- Make sure to let the dough rise until it doubles in size. This will ensure a fluffy, airy texture.
- When rolling out the dough, use a light touch to avoid compressing it too much.
- Be generous with the filling! It's the star of the show, after all.
- Don't forget to brush the dough with melted butter before rolling it in breadcrumbs. This will give your Spanish Bread a gorgeous golden crust.

## The Nutritional Lowdown

This recipe yields 20 servings, with each serving weighing approximately 75g. Here's the nutritional information per serving:

- Calories: 330
- Total Fat: 16g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 260mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 5g

## A Healthier Twist

For a healthier take on Chef RV's Spanish Bread, consider these modifications:

- Use whole wheat flour instead of bread flour for added fiber.
- Reduce the sugar content in the filling by using a natural sweetener like stevia or erythritol.
- Swap out the margarine for butter to decrease the trans fat content.

## FAQs: All You Need to Know About Chef RV's Spanish Bread

### What makes Spanish Bread "Spanish"?

Despite its name, Spanish Bread has its roots in the Philippines. The name likely stems from the Spanish influence on Filipino cuisine during the colonial period.

### Can I make Spanish Bread vegan?

Absolutely! Replace the eggs with flaxseed or chia seed "eggs," and use a plant-based butter or margarine.

### How should I store leftover Spanish Bread?

Keep your Spanish Bread in an airtight container at room temperature for up to three days, or freeze for up to a month.

### Can I make the dough ahead of time?

Yes! You can prepare the dough ahead of time and refrigerate it overnight. Make sure to cover it tightly with plastic wrap to prevent it from drying out. When you're ready to bake, remove the dough from the refrigerator and let it come to room temperature before shaping and filling the rolls.

### What's the best way to reheat Spanish Bread?

To enjoy that fresh-from-the-oven taste, reheat your Spanish Bread in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through. You can also use a microwave for 15-20 seconds at a time, but this method may slightly alter the texture.


Discover Chef RV's Spanish Bread Recipe - a classic Filipino treat packed with nostalgic flavor and history. Get ready to bake, indulge and share!

Snack Recipes

Chef RV Ube Crinkles Recipe

Baked Choco Butternut Donuts

Lemon Curd Cookies

Japanese Melon Pan

Royce Nama Chocolate Recipe

Chef RV Spanish Bread