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Spanish Bread

Spanish bread is a soft bread rolls with buttery (or in my case, margarine-y hahaha) filling, then coated with breadcrumbs.
Course Breakfast, Snack
Cuisine Filipino
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings 22 bread
Author Jhuls @ The Not So Creative Cook

Ingredients

For the bread:

  • 2 cups , spoon & leveled (270 g) all-purpose flour
  • 2 cups , spoon & leveled (260 g) bread flour
  • 1/2 cup (112 g) white granulated sugar
  • 25 g fresh yeast, crumbled (or 3 tsp instant yeast)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 ¼ cup (310) ml whole milk warm (110 – 120 F)
  • 1 medium egg, room temperature
  • 1 tbsp (15 ml) canola or vegetable oil
  • 5 tbsp (75 ml) melted unsalted butter
  • 1/2 cup breadcrumbs for coating

For the filling:

  • 6 tbsp margarine or butter I used STAR margarine
  • ½ cup (65 g) breadcrumbs
  • 2 tbsp (30 ml) whole milk
  • ½ cup (100 g) white sugar
  • 1/8 tsp salt
  • 2 tsp all-purpose flour

Instructions

  1. In the bowl of your stand mixer, combine flours, yeast, sugar, baking powder, and salt. If using fresh yeast, you may need to crumble them using your clean hand.
  2. In another bowl, mix warm milk, egg, oil, and butter. Add this mixture to the dry ingredients. Using a wooden spoon, mix everything until well combined.
  3. Attach the bowl to your stand mixer and using a dough hook attachment, turn on the mixer starting from the lowest speed. Increase the speed after a minute or so.

  4. Knead the dough until smooth and elastic or if the dough detaches from the sides of the bowl and forms a ball or if it is not sticking to your finger anymore. The time of kneading varies from dough to dough – it may take 7 to 10 minutes or more. In my case, when the dough is not ready after 7 or 10 minutes of kneading, I add 1-2 tbsp of flour and let the mixer continue its job. Sometimes, the dough is so stubborn it doesn’t pull away from the edges of the bowl, though it is ready coz it is not sticking to my finger anymore. When this happens, I don’t wait for the dough to form a ball or detach from the sides of the bowl because I am afraid of over kneading; I just check if the dough is not sticking to my fingers when I touch it and then I rub my palm with little oil and pull out the dough from the bowl. Then I continue to the next step.

    If the dough still sticks to my finger, I transfer the dough to a lightly floured surface and knead using my hands for 2 minutes. Then I proceed with the next step.

  5. When the dough is ready, form it into a ball. Transfer the dough to a lightly greased bowl and brush the top of the dough with oil. Cover the bowl with cling film and keep in a warm place to rise for one hour or until doubled in size.

  6. Meanwhile, let’s prepare the filling.

  7. In a saucepan (or small pot) over low medium heat, add the margarine (or butter) and let it melt. When it’s melted, add half the breadcrumbs and mix. Add the rest of the ingredients and mix again. Let the filling cool down.

  8. After the dough has doubled in size, punch the dough to remove the air. Transfer it to a lightly floured surface.
  9. Divide the dough into 48-50 g each. I always use a food scale so I would have almost the same sizes of little dough. You can also equally divide the dough into 22-24 pieces.

  10. Form each little dough like the shape of the pizza (about 5 inches in height). Take about 1-2 tbsp of the filling and spread on top. Roll the dough from the wider side towards the end (refer to the recipe video for visuals).

  11. Coat each rolled dough with breadcrumbs and place in a baking pan. Cover with a clean kitchen towel and let rise for 30-45 minutes or until doubled in size.
  12. By this time, make sure to preheat your oven to 375 F.

  13. When the dough is doubled in size, remove the towel and bake them in a preheated oven at 375 F for 15 minutes or until the top is brown.

  14. Let the bread rest for about 5 minutes before enjoying.

Recipe Notes

  • I prefer to use fresh yeast because I find the texture of the bread better and it stays softer up to 3 days. You can use instant dry yeast as well.
  • Make sure to please use warm water. I always use a thermometer to make sure I use the correct temperature of the warm water.
  • The egg should be at room temperature.
  • Do not overknead the dough or else you will get a bread that’s dense and heavy.
  • You can reheat the bread in a preheated oven for 5 minutes or in a microwave.
  • You can use brown sugar instead of while sugar.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).