Spanish Bread

In a bowl, combine 1 tablespoon instant dry yeast and 1 cup water.

Add 1 whole egg, 3/4 teaspoon salt, and 1/3 cup sugar to the mixture.

Stir in 2 tablespoons full cream powdered milk.

Mix in 1/2 kilo all-purpose flour and 1/4 cup vegetable oil and 1/4 cup shortening.

Knead the dough for 6 to 8 minutes until it reaches the window pane stage.

Place the dough in an oiled bowl and let it rise for about 1 hour.

For the filling, mix 1/2 cup margarine, 1/2 cup sugar, and 1/3 cup flour in a bowl.

Divide the risen dough into 60 pieces and shape each into a smooth ball.

Roll each piece of dough into a rectangular shape, add filling, and fold to enclose.

Roll in breadcrumbs and place seam side down on a baking tray.

Let the rolls rise for another 30 to 45 minutes before baking.

Equipment Needed

Dietary

Allergens