How to Make Classic Spanish Bread | Spanish Bread Recipe

Activate the yeast by combining the milk, 1 tablespoon of white sugar, and the yeast; let sit for about 10 minutes until bubbly.

Mix together the bread flour, 1/2 cup white sugar, and salt.

Add the activated yeast mixture, egg yolks, melted unsalted butter, and cooking oil to the flour mixture; mix to form a dough.

Knead the dough on a floured surface for about 8 to 10 minutes until elastic and smooth.

Place the dough in a bowl with a bit of oil, cover with a tea towel, and let it rise for about 1 to 2 hours until doubled in size.

In a pan on low heat, melt the unsalted butter, then add the plain flour and breadcrumbs; mix together.

Add the milk to the mixture and continue mixing until absorbed, then turn up the heat and add 2/3 cup white sugar to form a paste.

After the dough has risen, cut it in half and shape one half into a log, then cut it into 12 slices.

Shape each slice into a ball, flatten with a rolling pin, spread the filling, roll it up, and pinch the edges to seal.

Roll the sealed dough in breadcrumbs to coat.

Place the rolls in a baking tray lined with parchment paper, sealed side down, and let rest for 30 minutes.

Preheat the oven to 170 degrees Celsius.

Bake the rolls for about 15 to 20 minutes until golden brown.

Equipment Needed

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