Spanish Bread

Name: Spanish Bread
Total time: 10800 s
Yield: Around 16 pieces
Cuisine: American
Ingredients: 1 tbsp sugar, for yeast; 2 tsp active dry or instant yeast; 1 cup milk, warm; 1 pc medium-sized egg; 1/3 cup unsalted butter; 3 1/4 cup all-purpose flour; 1 tsp salt; 3 tbsp sugar, for dough; 1/2 cup unsalted butter; 1/2 cup brown sugar; 1/3 cup condensed milk; 3/4 cup fine bread crumbs; 1/4 cup all-purpose flour; 1/3 cup all-purpose cream

Karlos Castañeda @cook_24502596

Metro Manila, Philippines 🇵🇭

This is a popular “meryenda” best paired with coffee or tea. It is a soft roll with buttery filling.

Karlos Castañeda @cook_24502596

Metro Manila, Philippines 🇵🇭

This is a popular “meryenda” best paired with coffee or tea. It is a soft roll with buttery filling.

Saved

Ingredients

~ 3 hours

Around 16 pieces

Dough:
1 tbspsugar, for yeast
2 tspactive dry or instant yeast
1 cupmilk, warm
1 pcmedium-sized egg
1/3 cupunsalted butter
3 1/4 cupall-purpose flour
1 tspsalt
3 tbspsugar, for dough
Filling:
1/2 cupunsalted butter
1/2 cupbrown sugar
1/3 cupcondensed milk
3/4 cupfine bread crumbs
1/4 cupall-purpose flour
1/3 cupall-purpose cream

Saved

Steps

~ 3 hours

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.