Spanish Bread
Spanish Bread
Ingredients
For the Dough
- 2 tablespoons granulated sugar
- 3 teaspoons active dry yeast
- 2 cups milk, lukewarm
- 2 eggs
- 2/3 cup unsalted butter, softened
- 7 cups all-purpose flour
- 1 teaspoon salt
- few drops yellow food coloring, optional
- as needed vegetable oil, for greasing
For the Filling
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup fine bread crumbs
- 1/4 cup milk powder
For Coating
- 1 cup fine bread crumbs, for coating
Instructions
- 1
In a measuring cup, combine the lukewarm milk, 2 tablespoons of granulated sugar, and active dry yeast. Stir well and let it sit for 10 minutes until a foamy layer forms on top, indicating the yeast is active.
⏱️ 10 min
- 2
In the bowl of a stand mixer, combine the activated yeast mixture, eggs, 7 cups of all-purpose flour, salt, and the remaining granulated sugar. Knead with the dough hook attachment for 15 to 20 minutes until a shaggy dough forms.
⏱️ 20 min
- 3
If desired, add a few drops of yellow food coloring to the dough during mixing to enhance its color.
⏱️ 1 min
- 4
Add the softened unsalted butter (2/3 cup) to the dough. Continue kneading in the stand mixer until the dough becomes smooth, elastic, and pulls away from the sides of the bowl, approximately another 10-15 minutes.
⏱️ 15 min
- 5
Lightly oil a clean work surface. Transfer the dough and knead manually for a few more minutes. Perform the 'windowpane test': take a small piece of dough and gently stretch it; if it becomes almost translucent without tearing, it is adequately kneaded.
⏱️ 5 min
- 6
Form the kneaded dough into a ball. Place it in a lightly oiled large bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.
⏱️ 120 min
- 7
While the dough is rising, prepare the filling. In a separate bowl, combine the room temperature unsalted butter (1/2 cup), brown sugar, 1/2 cup fine bread crumbs, and milk powder. Mix thoroughly with a spatula, then use gloved hands to ensure all ingredients are well combined and form a thick, cohesive paste.
⏱️ 10 min
- 8
Once the dough has doubled, gently punch down to release the air. Transfer it to a clean surface and portion it. For standard-sized bread, weigh each portion to 60 grams; for smaller ones, use 45 grams.
⏱️ 10 min
- 9
Round each dough portion into a smooth ball. Cover the rounded dough balls with a clean kitchen towel and let them rest for 15 minutes.
⏱️ 15 min
- 10
Lightly flour your work surface. Take one rested dough ball and flatten it into an oval shape using a rolling pin. Spread approximately 1 tablespoon of the prepared filling evenly over the flattened dough.
⏱️ 20 min
- 11
Tightly roll the dough from one end to the other, encasing the filling. Pinch the edges of the rolled dough firmly to seal it, preventing the filling from leaking out during baking.
⏱️ 15 min
- 12
Roll the shaped bread in the remaining fine bread crumbs (1 cup), ensuring it's evenly coated. Place the coated bread rolls on a baking tray lined with parchment paper, leaving sufficient space between each as they will rise further.
⏱️ 10 min
- 13
Cover the tray of shaped bread with plastic wrap or a clean kitchen towel and let it rise for another 1 hour, or until visibly puffy.
⏱️ 60 min
- 14
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 15
Bake the Spanish bread for 12 to 15 minutes, or until golden brown on top.
⏱️ 15 min•🌡️ 350
- 16
Remove from the oven and let cool slightly on a wire rack before serving. Enjoy warm!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Spanish Bread
Ingredients
For the Dough
- 2 tablespoons granulated sugar
- 3 teaspoons active dry yeast
- 2 cups milk, lukewarm
- 2 eggs
- 2/3 cup unsalted butter, softened
- 7 cups all-purpose flour
- 1 teaspoon salt
- few drops yellow food coloring, optional
- as needed vegetable oil, for greasing
For the Filling
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup fine bread crumbs
- 1/4 cup milk powder
For Coating
- 1 cup fine bread crumbs, for coating
Instructions
- 1
In a measuring cup, combine the lukewarm milk, 2 tablespoons of granulated sugar, and active dry yeast. Stir well and let it sit for 10 minutes until a foamy layer forms on top, indicating the yeast is active.
⏱️ 10 min - 2
In the bowl of a stand mixer, combine the activated yeast mixture, eggs, 7 cups of all-purpose flour, salt, and the remaining granulated sugar. Knead with the dough hook attachment for 15 to 20 minutes until a shaggy dough forms.
⏱️ 20 min - 3
If desired, add a few drops of yellow food coloring to the dough during mixing to enhance its color.
⏱️ 1 min - 4
Add the softened unsalted butter (2/3 cup) to the dough. Continue kneading in the stand mixer until the dough becomes smooth, elastic, and pulls away from the sides of the bowl, approximately another 10-15 minutes.
⏱️ 15 min - 5
Lightly oil a clean work surface. Transfer the dough and knead manually for a few more minutes. Perform the 'windowpane test': take a small piece of dough and gently stretch it; if it becomes almost translucent without tearing, it is adequately kneaded.
⏱️ 5 min - 6
Form the kneaded dough into a ball. Place it in a lightly oiled large bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.
⏱️ 120 min - 7
While the dough is rising, prepare the filling. In a separate bowl, combine the room temperature unsalted butter (1/2 cup), brown sugar, 1/2 cup fine bread crumbs, and milk powder. Mix thoroughly with a spatula, then use gloved hands to ensure all ingredients are well combined and form a thick, cohesive paste.
⏱️ 10 min - 8
Once the dough has doubled, gently punch down to release the air. Transfer it to a clean surface and portion it. For standard-sized bread, weigh each portion to 60 grams; for smaller ones, use 45 grams.
⏱️ 10 min - 9
Round each dough portion into a smooth ball. Cover the rounded dough balls with a clean kitchen towel and let them rest for 15 minutes.
⏱️ 15 min - 10
Lightly flour your work surface. Take one rested dough ball and flatten it into an oval shape using a rolling pin. Spread approximately 1 tablespoon of the prepared filling evenly over the flattened dough.
⏱️ 20 min - 11
Tightly roll the dough from one end to the other, encasing the filling. Pinch the edges of the rolled dough firmly to seal it, preventing the filling from leaking out during baking.
⏱️ 15 min - 12
Roll the shaped bread in the remaining fine bread crumbs (1 cup), ensuring it's evenly coated. Place the coated bread rolls on a baking tray lined with parchment paper, leaving sufficient space between each as they will rise further.
⏱️ 10 min - 13
Cover the tray of shaped bread with plastic wrap or a clean kitchen towel and let it rise for another 1 hour, or until visibly puffy.
⏱️ 60 min - 14
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 15
Bake the Spanish bread for 12 to 15 minutes, or until golden brown on top.
⏱️ 15 min•🌡️ 350 - 16
Remove from the oven and let cool slightly on a wire rack before serving. Enjoy warm!
⏱️ 10 min