Spanish Bread
This is a popular “meryenda” best paired with coffee or tea. It is a soft roll with buttery filling.
Spanish Bread
This is a popular “meryenda” best paired with coffee or tea. It is a soft roll with buttery filling.
Cooking Instructions
- 1
Preheat oven at 350F or 180C.
- 2
Start by adding yeast into warm milk and allowing it to bloom for 10mins.
- 3
Add egg and melted butter into the yeast mixture and whisk for a few seconds.
- 4
Add flour, salt and sugar into the wet ingredients and mixed until it roughly formes a dough.
- 5
Once workable, knead for 5-8 minutes until stretchy and smooth.
- 6
Once kneaded, form onto a ball and place in a lightly greased bowl. Cover with plastic wrap and let it proof for 1 hour or until doubled in size.
- 7
To make the filling: combine butter, sugar, condensed milk, bread crumbs, flour and cream. Set aside.
- 8
Once the dough has been proofed, punch out the gas from the dough and divide equally into 16 pieces, each formed to a ball.
- 9
Flatten each ball lengthwise and fill with about 1 tbsp of the filling spread evenly thoughout the dough, but avoiding about half an inch of the sides.
- 10
Carefully roll each dough, similarly rolling a cinammon roll. Pinch the seams and tuck the sides.
- 11
Cover each piece with fine breadcrumbs and place into a pan lined with parchment paper. Cover with plastic wrap and let it proof for another 30 mins.
- 12
Once ready, bake for about 18-20 minutes or until browned.
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