Spanish bread is a light, fluffy sweet bread hiding a butter and brown sugar filling. So simple, yet so good. Yet there’s nothing Spanish about the spread; it’s completely, 100% Filipino! Also if you have a KitchenAid, feel free to use it!
4 ½ cups all-purpose flour
1 ½ tsp salt
⅓ cup sugar
2 tsp instant yeast mix
1 ¼ cup milk
⅓ cup melted butter
⅓ cup melted butter
⅔ cup brown sugar
⅓ cup warm milk
¼ cup flour
½ cup bread crumbs
In a large bowl, mix together the flour, salt, sugar, and instant yeast. Then, pour in the milk (you may need more or less, depending on wet your dough becomes). Mix it together to incorporate as much of the milk as you can into the dry mixture.
Crack 2 eggs and mix them into the dough mixture. If you notice that your dough is still a bit dry afterward, add a splash of milk. If you want your bread to be fluffier, you should make a wetter dough.
Pour in the melted butter--make sure the melted butter isn’t scorching hot, or else it’ll kill the yeast. Keep mixing the dough for a while until your dough stretches before it tears. If you have a KitchenAid, set your mixer to medium for about 10 minutes.
When the dough is ready, cover the dough and let it rise until it has doubled in size. (This may take an hour or longer).
To start making the filling, take a small mixing bowl and mix together the ⅓ cup melted butter and the brown sugar well. Next, pour in the ⅓ cup of warm milk and mix well. Then, add the ¼ cup flour and mix very well, and then mix in the bread crumbs. Set aside.
Once the dough is ready and has doubled in size, it’s ready to punch down. Lightly flour your work surface, and then take your dough and press out as much air as you can. Then, gather your dough into a pretty ball.
Using a large cutter, divide the dough as evenly as possible into four parts. Roll each into a log, or a ball (whatever you prefer). Cut up each part into equal parts again, each into 5 equally-sized logs. You should have 20 logs in the end.
Take each piece of dough and flatten it into disks. Then, use a spoon to spread out the filling onto the dough, then roll it closed. Make sure you leave some space at the ends of the dough so that you can securely pinch them closed.
Spread out your breadcrumbs onto a plate. Roll each filled dough around in the plate and make sure you completely cover it with on all sides with breadcrumbs. Repeat for all 20 logs.
Cover the finished dough rolls with plastic wrap and allow them to puff up for about 30-40 minutes. They will have puffed up by them.
Place the rolls into a 350ºF preheated oven for 20 minutes or until the Spanish breads have beautifully browned.
Going through the filling, rolling, and waiting process is so much worth it to have these Spanish breads freshly baked in your home.😊