HOW TO BAKE SPANISH BREAD

Combine 1 cup warm milk and 1 teaspoon white sugar; mix until dissolved.

Add active dry yeast to the milk mixture and let it stand for 5-10 minutes until foamy.

In a large bowl, whisk together bread flour, sugar, and salt.

Make a well in the center of the dry ingredients and pour in the yeast mixture and 3 tablespoons vegetable oil; mix until a dough forms.

Transfer the dough to a lightly floured countertop and knead for 7-8 minutes until smooth, or use an electric stand mixer with a dough hook for 6 minutes.

Grease a bowl with cooking oil, place the dough inside, cover with a kitchen towel, and let it rise in a warm area for about 1.5 hours or until doubled in size.

Prepare the filling by whisking together breadcrumbs, brown sugar, and flour; add 1/4 cup milk and 1/4 cup melted butter and mix well.

After the dough has risen, gently punch it down to release air bubbles and transfer it to a floured countertop.

Roll the dough into a log and divide it into 12 equal pieces.

Roll each piece into a rectangle, brush with melted butter, and spread the filling in the middle.

Roll each piece tightly and place it in a tray with the seam side down.

Lightly brush each roll with milk to help the breadcrumbs adhere.

Roll each piece in breadcrumbs.

Cover the rolls with a kitchen towel and let them rise for another 30 minutes.

Preheat the oven.

Bake the rolls for 25 minutes or until lightly brown.

Equipment Needed

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