Spanish Bread
Soft and
fluffy yellow rolls with a sweet butter filling. It takes a bite to understand
why this bread has been a favorite for ages!
Ingredients
For the
Bread Dough
- 1 tsp salt
- 1/2 cup sugar
- 1/3 cup canola oil
- 2 large eggs lightly beaten
- 3/4 cup bread crumbs for coating the bread
- 1/4 cup evaporated milk
- 1 and 1/4 cups warm milk 105-115 F
- 2 and 1/4 tsp active dry yeast
- 4 and 1/2 cup all-purpose flour, divided + up to 1/8 cup extra for kneading
For the
Spanish Bread Filling
- 1/3 cup butter
- 2/3 cup brown sugar
- 1/3 cup evaporated milk
- 1/2 cup` bread crumbs
- 1/4 cup all-purpose flour
Instructions
Make the
Bread Dough
First, In a
mixing bowl, combine milk and yeast. Let stand for 5 minutes or until foamy.
Add the eggs, sugar, oil and salt. Stir everything with a
wooden spoon. Add 4 cups of flour, one cup at a time while stirring. The
mixture will turn into a shaggy dough.
Then, Sprinkle
just enough of the remaining 1/2 cup of flour and keep stirring until the dough
gathers in the center. Turn the dough over on a floured board and knead it
until it is smooth and elastic, about 6-10 minutes. As you knead, dust your
hands and your board as needed to help with the stickiness. You may need
to use up to 1/8 cup of additional flour.
Shape the
dough into a ball and place it a bowl. Cover and let rise for 1 and 1/2 hours,
or until the size is doubled. You can make the filling at this point.
Gently punch
the dough down and divide it into 18-20 portions. Using a small rolling pin or
your hands, flatten each portion into an oval that is about the size of your
hands. Spread about a tablespoon of the filling across the surface of the dough
and roll it into a log. Repeat with all the other portions. Arrange the rolls
in a large baking tray that is greased or lined with parchment paper.
Brush evaporated milk on each of the rolls and dip them in breadcrumbs. Cover
them loosely with plastic wrap and let them rise for an hour.
Preheat the
oven to 350 F. Bake the Spanish bread for 15-20 minutes, or until the rolls are
lightly golden.
Spanish
Bread Filling
Heat the
butter in a small saucepan until it is bubbly. Add the flour and the
breadcrumbs and stir the mixture vigorously with a wire whisk for a few
seconds. This is a grainy mixture at this point. Immediately add the milk and
keep stirring until the mixture loosens up a bit. Stir for 30 seconds more and
turn off heat. Stir in the sugar well until it is incorporated. Set aside to
cool. This mixture is a chunky paste. Happy Cooking Time.
