Spanish Bread


  1. Dough:
  2. 1 tbsp sugar, for yeast
  3. 2 tsp active dry or instant yeast
  4. 1 cup milk, warm
  5. 1 pc medium-sized egg
  6. 1/3 cup unsalted butter
  7. 3 1/4 cup all-purpose flour
  8. 1 tsp salt
  9. 3 tbsp sugar, for dough
  10. Filling:
  11. 1/2 cup unsalted butter
  12. 1/2 cup brown sugar
  13. 1/3 cup condensed milk
  14. 3/4 cup fine bread crumbs
  15. 1/4 cup all-purpose flour
  16. 1/3 cup all-purpose cream


  1. Preheat oven at 350F or 180C.

  2. Start by adding yeast into warm milk and allowing it to bloom for 10mins.

  3. Add egg and melted butter into the yeast mixture and whisk for a few seconds.

  4. Add flour, salt and sugar into the wet ingredients and mixed until it roughly formes a dough.

  5. Once workable, knead for 5-8 minutes until stretchy and smooth.

  6. Once kneaded, form onto a ball and place in a lightly greased bowl. Cover with plastic wrap and let it proof for 1 hour or until doubled in size.

  7. To make the filling: combine butter, sugar, condensed milk, bread crumbs, flour and cream. Set aside.

  8. Once the dough has been proofed, punch out the gas from the dough and divide equally into 16 pieces, each formed to a ball.

  9. Flatten each ball lengthwise and fill with about 1 tbsp of the filling spread evenly thoughout the dough, but avoiding about half an inch of the sides.

  10. Carefully roll each dough, similarly rolling a cinammon roll. Pinch the seams and tuck the sides.

  11. Cover each piece with fine breadcrumbs and place into a pan lined with parchment paper. Cover with plastic wrap and let it proof for another 30 mins.

  12. Once ready, bake for about 18-20 minutes or until browned.

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