Best SPANISH BREAD | Extra SOFT | Video with TIPS

Combine 1/2 cup lukewarm water, 2 1/4 teaspoons yeast, and 1/2 tablespoon sugar in a small bowl and set aside to bloom for 5 to 10 minutes.

In a mixing bowl, add 3 cups bread flour, 1 1/2 cups all-purpose flour, 1/2 cup sugar, and 1 teaspoon salt.

Add 1 cup milk, 3 large egg yolks (beaten), and the activated yeast followed by 1/2 cup melted butter.

Knead the mixture by hand or using a stand mixer on speed 3, adding extra all-purpose flour 1 tablespoon at a time until a smooth and elastic dough forms.

Form the dough into a ball and transfer it to a greased bowl, cover, and let rise in a warm place for 1 to 2 hours.

Prepare the filling by combining 1/2 cup softened butter, 1/2 cup brown sugar, 3/4 cup bread crumbs, and 1 teaspoon vanilla.

After the dough has risen for about 1 1/2 hours, punch it down to release air pockets.

Transfer the dough onto a lightly floured surface, divide it into two, and cover one half to prevent drying.

Form the other half into a log and cut it into equal pieces weighing about 50 to 55 grams each.

Flatten each piece with a rolling pin into a triangular shape, spread some filling, roll it up, and cover with bread crumbs.

Place the rolled dough on a baking tray with the seam side down, cover, and let rise again for 30 to 45 minutes.

Bake in a preheated oven at 350°F (176°C) for about 18 to 22 minutes or until the top is golden and the internal temperature reaches 190°F.

Equipment Needed

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