About the Recipe
This is Spanish bread. A Filipino breakfast and snack that is sweet, rich, and buttery! This dough is enriched with butter and eggs, making it richer than the traditional pandesal, but less rich than the traditional brioche. Once it passes the window test, and rests until it doubles in size, A buttery, sugary filling is rolled inside and then covered in breadcrumbs.
Ingredients
Bread -
400 g bread flour
75 g granulated sugar
56 g soft butter, cubed
2 tsp salt
7 g Fleischmann’s® Quick-Rise Plus Yeast
200 ml warm milk (50C-55C)
1 egg
100 g plain breadcrumbs
Filling -
100 g soft butter
100 g brown sugar
100 g all-purpose flour
1 tsp vanilla extract
Preparation
Mix the flour, sugar, salt, yeast, warm milk and egg all together until it forms a cohesive dough, make sure it is well mixed before adding in the butter.
Knead in the butter. Continue to knead for about 10 minutes, or until it passes the window test.
Let it rest for 10 minutes.
To make the filling, whisk all of the filling ingredients together.
Divide the dough into 40 g pieces. Flatten each piece with a rolling pin until ¼ inches thick into an oblong shape. Spread filling on and roll it into the dough. Roll in plain breadcrumbs and place on a sheet pan lined with parchment paper.
Let it rise in a draft-free, warm location for 30 minutes.
Bake at 350 F for 15-20 minutes.