Salt Bread and Spanish Bread Hybrid (Filipino Spanish Bread Croissant)
Salt Bread and Spanish Bread Hybrid (Filipino Spanish Bread Croissant)
Ingredients
For the Dough
- 3 cups bread flour
- 1 cup cake flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant dry yeast
- 2 large eggs
- 1/2 cup water, warm
- 1/2 cup unsalted butter, softened
For the Spanish Bread Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup Kaong sugar, (or light brown sugar)
- 1/4 cup milk powder
- 1/2 cup breadcrumbs
- 2 tablespoons Butuan puree, (or ube halaya for a similar flavor profile)
For Assembly and Topping
- 1/4 cup unsalted butter, cut into small chunks
- as needed water, for spraying
- as needed flaky sea salt, for sprinkling
Instructions
- 1
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, cake flour, granulated sugar, and instant dry yeast. Mix briefly to combine.
⏱️ 2 min
- 2
Add the eggs and warm water to the dry ingredients. Mix on low speed until the flour is slightly hydrated and the dough begins to come together, about 2-3 minutes.
⏱️ 3 min
- 3
Add the softened unsalted butter to the dough. Increase the mixer speed to medium-low and knead for 10-15 minutes, or until the dough is smooth, elastic, and passes the windowpane test (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 15 min
- 4
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl tightly with plastic wrap and refrigerate for 2 to 3 hours for the first proofing. The dough should significantly increase in volume.
⏱️ 180 min
- 5
While the dough is proofing, prepare the Spanish bread filling. In a separate bowl, combine the softened unsalted butter and Kaong sugar (or light brown sugar). Use a hand mixer to cream them together until light and fluffy.
⏱️ 5 min
- 6
Add the milk powder, breadcrumbs, and Butuan puree (or ube halaya) to the butter mixture. Continue mixing with the hand mixer until all ingredients are well incorporated and the mixture is crumbly.
⏱️ 3 min
- 7
Once the dough has proofed, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into 80-gram balls. You should get approximately 12-14 balls.
⏱️ 10 min
- 8
Take one dough ball and, using a rolling pin, roll or stretch it out into an elongated, oval shape, about 6-8 inches long.
⏱️ 1 min
- 9
Place about 1 1/2 tablespoons of the Spanish bread filling along the center of the flattened dough. Add a small chunk of butter on top of the filling.
⏱️ 1 min
- 10
Tightly roll the dough around the filling, starting from one long edge, sealing the ends to prevent the filling from escaping. Shape it into a crescent or a tight roll. Ensure it's rolled tightly so the shape holds during baking.
⏱️ 1 min
- 11
Repeat steps 8-10 with the remaining dough balls and filling. Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them.
⏱️ 10 min
- 12
Lightly spray the shaped rolls with water to prevent the dough from drying out. Sprinkle each roll generously with flaky sea salt.
⏱️ 2 min
- 13
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375
- 14
Bake the rolls for 18-22 minutes, or until they are golden brown and puffed up, resembling small croissants.
⏱️ 20 min•🌡️ 375
- 15
Remove from the oven and let cool slightly on a wire rack before serving. Enjoy warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salt Bread and Spanish Bread Hybrid (Filipino Spanish Bread Croissant)
For the Dough
- 3 cups bread flour
- 1 cup cake flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant dry yeast
- 2 large eggs
- 1/2 cup water, warm
- 1/2 cup unsalted butter, softened
For the Spanish Bread Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup Kaong sugar, (or light brown sugar)
- 1/4 cup milk powder
- 1/2 cup breadcrumbs
- 2 tablespoons Butuan puree, (or ube halaya for a similar flavor profile)
For Assembly and Topping
- 1/4 cup unsalted butter, cut into small chunks
- as needed water, for spraying
- as needed flaky sea salt, for sprinkling
Instructions
- 1
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, cake flour, granulated sugar, and instant dry yeast. Mix briefly to combine.
⏱️ 2 min - 2
Add the eggs and warm water to the dry ingredients. Mix on low speed until the flour is slightly hydrated and the dough begins to come together, about 2-3 minutes.
⏱️ 3 min - 3
Add the softened unsalted butter to the dough. Increase the mixer speed to medium-low and knead for 10-15 minutes, or until the dough is smooth, elastic, and passes the windowpane test (a small piece of dough can be stretched thin enough to see light through it without tearing).
⏱️ 15 min - 4
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl tightly with plastic wrap and refrigerate for 2 to 3 hours for the first proofing. The dough should significantly increase in volume.
⏱️ 180 min - 5
While the dough is proofing, prepare the Spanish bread filling. In a separate bowl, combine the softened unsalted butter and Kaong sugar (or light brown sugar). Use a hand mixer to cream them together until light and fluffy.
⏱️ 5 min - 6
Add the milk powder, breadcrumbs, and Butuan puree (or ube halaya) to the butter mixture. Continue mixing with the hand mixer until all ingredients are well incorporated and the mixture is crumbly.
⏱️ 3 min - 7
Once the dough has proofed, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into 80-gram balls. You should get approximately 12-14 balls.
⏱️ 10 min - 8
Take one dough ball and, using a rolling pin, roll or stretch it out into an elongated, oval shape, about 6-8 inches long.
⏱️ 1 min - 9
Place about 1 1/2 tablespoons of the Spanish bread filling along the center of the flattened dough. Add a small chunk of butter on top of the filling.
⏱️ 1 min - 10
Tightly roll the dough around the filling, starting from one long edge, sealing the ends to prevent the filling from escaping. Shape it into a crescent or a tight roll. Ensure it's rolled tightly so the shape holds during baking.
⏱️ 1 min - 11
Repeat steps 8-10 with the remaining dough balls and filling. Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them.
⏱️ 10 min - 12
Lightly spray the shaped rolls with water to prevent the dough from drying out. Sprinkle each roll generously with flaky sea salt.
⏱️ 2 min - 13
Preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 14
Bake the rolls for 18-22 minutes, or until they are golden brown and puffed up, resembling small croissants.
⏱️ 20 min•🌡️ 375 - 15
Remove from the oven and let cool slightly on a wire rack before serving. Enjoy warm.
⏱️ 5 min