Extra Special Spanish Bread

Set aside ½ cup of flour for later kneading.

Put the flour into a mixing bowl.

Add white sugar and mix it into the flour.

Add fresh yeast, rub it between palms or melt it before adding.

Combine the yeast with the flour.

Get milk and add 1 egg yolk and 1 whole egg, whisk together.

Pour the egg and milk mixture into the flour mixture and mix until absorbed.

Add flavorless oil and fold it into the mixture.

Add salt and mix to combine.

Gradually add soft or room-temperature butter into the dough and mix with hands until absorbed.

Transfer the dough onto a working surface, dust with reserved flour.

Use the slap and fold technique for 10 to 15 minutes until dough is clean and stretchy.

Grease a bowl with oil and transfer the dough, applying oil on top to prevent drying.

Cover and let it rest until it doubles in volume, about 1½ to 2 hours.

For the filling, melt butter in a pan over low heat.

Add flour and breadcrumbs, mix until combined.

Add milk and stir until absorbed, then remove from heat.

Add brown sugar to the mixture and combine, then let it cool completely.

Once the dough is ready, deflate it and cut it in half.

Fold the sides toward the center and press the seam to close.

Divide the dough into small portions of approximately 50 to 60 grams each.

Roll each piece into a ball and let it rest for 10 to 15 minutes.

Flatten each ball with hands and a rolling pin into an oval shape (14-16 cm).

Spoon about a tablespoon of filling and spread it evenly.

Roll it into a log and press the edge to close.

Coat the rolled dough in breadcrumbs and place on a baking pan lined with breadcrumbs.

Cover and let it ferment for 45 minutes to 1 hour.

Bake in a preheated oven at 180°C (350°F) for 12-15 minutes.

Equipment Needed

Allergens