Honestly speaking, I don’t know why this bread is called “Spanish Bread”, all I know is that, this is a soft roll, covered with crumbs and filled with sweet butter, best eaten when warm paired with coffee.
It’s good and it’s my favorite local bakery item:)
If done right, this will result to a soft bread that can last up to 3 days over the counter.
makes 16 pieces
- 4 1/2 cups (20oz. / 567g) all purpose flour
- 2 1/2 tsp instant yeast
- 1 cup buttermilk (milk or laban), room temperature
- 1/2 cup granulated sugar
- 2 pcs eggs
- 1 tsp salt
- 1 tsp vanilla extract
- 1/3 cup melted butter, cooled
- 1 cup butter (or margarine), softened
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1/2 cup bread crumbs
- 1/2 cup powdered full cream milk
- 1/4 tsp salt
- melted butter or milk or eggwash
- bread crumbs or coconut flakes
Prepare the Dough (First Proofing)
- In a mixing bowl combine flour and yeast, mix until well combined.
- In another bowl, combine buttermilk, sugar, eggs, salt and vanilla. Whisk until well combined.
- Combine the liquid with the flour and knead until soft and elastic, if using a mixer, mix on medium speed for 10 minutes or more or until soft and elastic. To test if the dough is ready, I always do the finger-poke test or windowpane test, when I feel the dough is ready, I poke the dough to see if it springs back, if yes I will stop kneading / mixing then put the dough in an oiled bowl and let rise until it doubled in size, the timing will depend on the temperature of your place. Click here to watch the video on how to knead the dough manually and click here for guidelines as to when you’ll know your dough is ready.
Prepare the Filling
- In a bowl, combine all the ingredients and mix until you form a paste like consistency, don’t worry if it doesn’t look and taste like what we expect it to be 🙂 it’s just like that, wait ’till you bake these goodies.
Assembly (2nd Proofing and Baking)
- Punch down the dough once it doubled in size. Roll it into a 16 x 21-inch rectangle. Using a knife or pizza cutter, divide the dough into 16 rectangles.
- In each piece, spread some filing leaving some space in all sides of the dough and roll. brush with milk / butter or eggwash and dredge to bread crumbs then put into a lined tray, seam side down. Do the same to remaining rectangles.
- Cover the tray with a cloth or plastic wrap and let rise again until its nearly double in size.
- Preheat oven to 350F and bake for 20 to 25 minutes.
For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.