Trending now ️Spanish Bread recipe

Ingredients

• 500 g All-Purpose Flour (sifted)
• 1 large Egg (room temperature)
• 200 ml Cold Water (adjust as needed for dough consistency)
• 50 g Unsalted Butter (softened, cut into cubes)
• 2 drops Yellow Food Coloring (optional, for traditional golden hue)
• 30 g Margarine (softened, preferably Star brand for aroma)
• 190 g Granulated White Sugar (adjust to 150 g for less sweetness)
• 2 g Salt (a pinch)
• 1 tsp Vanilla Extract (pure extract)
• 100 g Bread Crumbs (homemade or store‑bought, lightly toasted)
• 5 ml Vegetable Oil (for greasing bowl and hands)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the all‑purpose flour and a pinch of salt until evenly distributed.

   Time: PT5M

2. Add Egg and Water

   Create a well in the center, crack in the egg and pour the cold water gradually, mixing with a hand mixer or wooden spoon until no dry flour remains on the bowl sides.

   Time: PT5M

3. Incorporate Butter

   Add the softened butter and continue mixing on medium speed (speed 3‑4) until the dough becomes smooth, elastic, and pulls away from the bowl.

   Time: PT5M

4. Add Yellow Coloring (Optional)

   Drop 2‑3 drops of yellow food coloring into the dough and mix briefly until evenly colored.

   Time: PT1M

5. Knead the Dough

   Knead the dough by hand or with the mixer for about 18 minutes until it passes the window‑pane test (stretch a small piece; it should become translucent without tearing).

   Time: PT18M

6. First Proof

   Lightly oil the mixing bowl, place the dough inside, cover with plastic wrap, and let it rise for 45‑50 minutes, or until doubled in size.

   Time: PT45M

7. Prepare Sweet Filling

   In a separate bowl, cream together the margarine, granulated sugar, salt, and vanilla extract until smooth.

   Time: PT5M

8. Portion the Dough

   Punch down the risen dough, divide it into 12 equal pieces (≈40 g each), and roll each piece into a smooth ball.

   Time: PT15M

9. Rest Shaped Balls

   Cover the dough balls with plastic wrap and let rest for 15 minutes to relax the gluten.

   Time: PT15M

10. Flatten and Fill

    Lightly oil your hands, flatten each dough ball into a rectangle, place about 1½ teaspoons of the sweet filling in the center, then roll lengthwise, sealing the edges tightly.

    Time: PT10M

11. Coat with Breadcrumbs

    Roll the sealed dough in homemade breadcrumbs, ensuring an even coating on all sides.

    Time: PT5M

12. Second Proof

    Place the coated rolls on a parchment‑lined baking sheet, cover loosely with a kitchen towel, and let rise for 55 minutes (or until nearly doubled).

    Time: PT55M

13. Preheat Oven

    Preheat a conventional oven to 180 °C (350 °F) for at least 20 minutes. Use bottom and top heat for electric ovens; for gas ovens, keep the flame on the lower burner.

    Time: PT20M

    Temperature: 180°C

14. Bake First Batch

    Bake the rolls for 18‑20 minutes, or until the tops turn golden brown.

    Time: PT20M

    Temperature: 180°C

15. Bake Second Batch (Longer)

    For a caramelized, slightly drier filling, bake the remaining rolls for 25 minutes, or until the sugar‑butter filling looks dry and candy‑like.

    Time: PT25M

    Temperature: 180°C

16. Cool and Serve

    Remove the breads from the oven, let them cool on a wire rack for 10 minutes, then slice and enjoy while still warm.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

45 g

Fat

7 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour (same amount)
• Instead of Egg: 1 tbsp liquid egg substitute
• Instead of Cold Water: Milk for richer dough
• Instead of Unsalted Butter: Margarine (same amount)
• Instead of Yellow Food Coloring: None (omit for natural color)
• Instead of Margarine: Unsalted butter
• Instead of Granulated White Sugar: Brown sugar (will change flavor)
• Instead of Salt: Sea salt
• Instead of Vanilla Extract: Vanilla essence
• Instead of Bread Crumbs: Panko
• Instead of Vegetable Oil: Canola oil

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer (optional)
• Kitchen Scale
• Measuring Cups & Spoons
• Rolling Pin
• Baking Sheet
• Parchment Paper (optional)
• Plastic Wrap
• Pastry Brush (optional)
• Bench Scraper / Knife
• Oven

Critical Steps — Do Not Skip

• Achieving a smooth, elastic dough (window‑pane test).
• Proper sealing of the dough after adding the filling to avoid leakage.
• Second proofing until the dough is nearly doubled.
• Baking the second batch longer to caramelize the sweet filling.

Chef Tips from the Video

• Use a light drizzle of oil on your hands when shaping to prevent sticking.
• Toast the breadcrumbs before coating for extra crunch and flavor.
• For a richer color, add a pinch of turmeric along with the yellow food coloring.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped for up to 1 month; reheat in oven before serving.

Room temperature: Best consumed within 1‑2 days at room temperature.

Make-Ahead Tips

• The dough can be prepared a day ahead and refrigerated after the first proof; shape and freeze before the second proof.
• Filling can be made up to 3 days in advance and kept refrigerated.

Frequently Asked Questions