There is a bread in the Philippines called Spanish bread that’s soft and filled with a light coating of butter and sugar. I had been craving for it and was able to find recipes that I tweaked to make it my own. I did two batches using two different proportions and procedures.
Scared about yeast!
If there is one thing that intimidates me with bread making is working with yeast. It takes patience, a lot of it actually, an eye and feel for the dough to know when it’s time. In my first try, I combined the yeast with the dry mixture and added warm milk while mixing. The dough didn’t rise that much and the bread turned out to be dense. In my second try, I dissolved a package of yeast in 1/4 cup of warm water and 1/2 tsp of white sugar. Per package instructions, I let it rest for about 10 minutes and it was alive – bubbly and double in volume! Meanwhile, I combined the bread flour, salt, sugar, butter and eggs then added the yeast in a stand mixer. I used the dough hook and set it to medium until the dough came together (the dough pulled from the side and was smooth and elastic) which took about 5-7 minutes.
The first part was a little technical because I had to be sure that the yeast was prepared properly. Once the dough was ready, I coated the round up dough with a little oil, placed it in a bowl covered with plastic wrap and then kept inside the oven. Then came 2.5 hours of waiting after which the dough doubled in size – plump, airy and soft.
After rising, (1) I took the dough and placed in a lightly floured board. (2) The total weight of the dough was obtained and then divided into 16 balls. I ended up with about (3) 58 – 59 grams per ball.
Then came the fun part: adding the filling consisting of butter, sugar and bread crumbs. I used two different methods: 1 – melted the butter, sprinkled the sugar and bread crumbs, 2 – creamed the butter and sugar then added the breadcrumbs. It tasted the same to me, with just a hint of butter and sweetness. If you decide to try making this bread, let me know what you did.
Roll, roll, roll away!
The small ball of dough was flattened to a small rectangle, but not to thin – most recipes recommend a 3 x 5 inch size. Then I brushed (or add a dollop to your ♥‘s desire) it with butter, sprinkled with sugar and breadcrumbs. The dough was then rolled from one corner to the other, the edges pinched together to seal then coated with breadcrumbs. Placed it on a lightly greased pan with the open edges facing down.
Allow the prepared bread to rest and rise for 30 minutes. This is what they call “proofing” which is the final dough-rise before baking. I set the oven to 350F and baked the bread for 12-15 minutes (more if you want them with a darker tan.
Now make your hot coffee or cocoa and serve the bread while it is hot.
- 1 pack Instant Yeast
- 1/4 warm water
- 1/2 tsp sugar
- 3 1/2 cups bread flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup unsalted butter
- 2 eggs, lightly beaten
- 1/4 cup butter (or more)
- 1/2 cup white sugar
- 1 cup bread crumbs
- Pour the warm water and sugar in a container. Sprinkle one packet of yeast. Stir.
- Let stand for 10 minutes. The mixture should be bubble and double in volume.
- Melt butter and milk in a saucepan. Cool.
- Combine the bread flour, salt, sugar and eggs in a mixing bowl attached with a dough hook.
- Add the lightly beaten eggs and the yeast mixture.
- Gently add the warm butter and milk. Mix thoroughly until it forms into a ball.
- Lightly oil a bowl and coat the dough on all sides.
- Let the dough rise in a warm place or inside the oven for about 2-3 hours or until double in size.
- Let’s make bread!
- Weigh the dough and divide into 16 – 18 equal balls. Use a food scale to have equal sized bread.
- Flatten and roll lengthwise, about 3 x 5 inches in length.
- Brush butter and sprinkle sugar and bread crumbs in the center.
- Roll the dough from one corner to the next and coat with breadcrumbs.
- Place the rolled dough, open side down into a greased baking sheet and proof for 30 minutes. Proofing will allow the bread to rest and rise before finally baking.
- Set the oven to 350C. Bake the bread for 12-15 minutes. Bake it an extra 1 minute or more to have a darker bread.
- Best served when warm with a cup of coffee or tea.