One of the best Spanish Bread recipe

Mix 4 cups of bread flour, 1/2 cup of granulated sugar, 2 1/4 teaspoons of instant yeast, and 1/2 teaspoon of salt together.

Add in 1 cup of warm milk and 3 egg yolks, then mix all the ingredients together.

Knead the dough for about 5 minutes.

Add in 1/2 cup of softened butter and continue kneading for 10 minutes.

Cover the dough and let it rest for at least an hour until it doubles in size in a warm place.

For the filling, mix 1 cup of skimmed milk, 1/4 cup of all-purpose flour, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1/2 cup of softened butter, and 1/2 teaspoon of salt together.

Add 2 tablespoons of fresh milk to the filling, and if too dry, add a teaspoon of milk at a time.

After 1 hour and 45 minutes, divide the dough into two parts.

Take one part of the dough, add filling to the edge, and start rolling it.

Pinch the edges to seal, then roll the dough into a log.

Roll the logs in breadcrumbs.

Let the dough rest for 1 to 2 hours to double in size before baking.

Preheat the oven to 180 degrees Celsius.

Bake for 18 minutes.

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