SPANISH BREAD

Ingredients

• 500 g Bread Flour (high‑protein flour for a soft, airy crumb)
• 50 g Brown Sugar (adds color and a subtle caramel flavor to the dough)
• 250 ml Water (lukewarm (about 30°C) to activate yeast)
• 2 large Eggs (acts as a tenderizer and adds richness)
• 7 g Instant Dry Yeast (one packet (≈2¼ tsp))
• 50 g Unsalted Butter (softened; can be substituted with margarine or lard)
• 5 g Fine Salt (helps strengthen gluten)
• 30 g White Sugar (for the sweet breadcrumb filling)
• 30 g Brown Sugar (Filling) (adds depth to the filling)
• 100 g Fine Bread Crumbs (traditional; can be replaced with crushed graham crackers)
• 50 g Margarine (Filling) (gives the classic margarine‑like flavor; butter works too)
• 1 tsp Cinnamon Powder (optional, for aromatic filling)
• 1 tsp Vanilla Essence (optional, enhances sweetness)
• 2 tbsp Vegetable Oil (for greasing bowl and handling sticky dough)

Instructions

1. Gather and Measure Ingredients

   Measure all dough and filling ingredients. Lightly oil the mixing bowl and set aside a piece of plastic wrap.

   Time: PT5M

2. Mix the Dough

   Add bread flour, brown sugar, water, eggs, instant yeast, softened butter, and salt to the bowl. Using a stand mixer on low speed, mix for 12 minutes, then continue on medium for another 10 minutes until the dough is smooth and slightly sticky.

   Time: PT22M

3. First Rise (Bulk Fermentation)

   Oil the dough lightly, form it into a ball, place it back in the greased bowl, cover loosely with plastic wrap, and let it rise in a warm spot until doubled (30–45 minutes).

   Time: PT45M

4. Prepare the Sweet Breadcrumb Filling

   In a separate bowl, combine white sugar, brown sugar, fine bread crumbs (or crushed graham crackers), softened margarine, cinnamon, and vanilla essence. Mix with a spoon or hand until a thick, uniform paste forms.

   Time: PT5M

5. Punch Down and Portion the Dough

   Gently deflate the risen dough, oil your hands, and divide it into 50 g portions (about 8‑10 pieces). Shape each portion into a smooth ball.

   Time: PT10M

6. Shape, Fill, and Coat

   Flatten each ball with a small rolling pin or bottle into a 5‑inch rectangle. Place ~1 tbsp of filling near one edge, roll tightly, pinch the tip to seal, and roll the sealed roll in extra bread crumbs (or crushed crackers). Place each roll seam‑side down on the baking pan.

   Time: PT20M

7. Second Rise (Proof)

   Cover the pan loosely with plastic wrap and let the shaped rolls rise until doubled, about 1–2 hours (aim for 90 minutes).

   Time: PT90M

8. Preheat Oven

   About 10 minutes before baking, preheat the oven to 350°F (177°C).

   Time: PT0M

   Temperature: 350°F

9. Bake the Spanish Bread

   Bake the risen rolls for 15 minutes, or until the tops are golden brown and the filling is bubbling.

   Time: PT15M

   Temperature: 350°F

10. Cool and Serve

    Remove the bread from the oven, let it cool on a wire rack for 5 minutes, then serve warm.

    Time: PT5M

11. Cleanup

    Wash all bowls, mixer attachments, scraper, and utensils; wipe down countertops.

    Time: PT15M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g