Spanish Bread

Spanish Bread from Pinay In Texas Cooking Corner


Yield 16 pcs. Spanish Bread

For rolls:

  • 3/4 cup milk
  • 1/4 cup unsalted butter
  • 3 1/4 cups bread flour plus more for dusting
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 0.25-oz packet instant dry yeast
  • 2 large eggs

For filling:

  • 1/2 cup butter (softened)
  • 3/4 cup white sugar
  • 1/2 tsp vanilla
  • 1/4 cup breadcrumbs

For dredging:

  • 1/2 cup bradcrumbs
  • 3 Tbsp sugar


1. In the bowl of a stand mixer, combine yeast, 1 1/2 cups flour, sugar and salt. Combine milk and butter in a cup and heat in the microwave to 120° to 130°F. With mixer on low speed, add milk and butter mixture to flour mixture. Add eggs. Beat 3 minutes on medium speed. Gradually add remaining flour and knead with dough hook for 5 to 7 minutes or until smooth and elastic.

2. Place dough in lightly oiled bowl and turn to grease top. Cover with plastic wrap and let rise for 1-2 hrs. or until double in size. Meanwhile, cream butter and sugar in a bowl. Add vanilla and beat until well combined. Set aside. Line two baking sheets with parchment paper.

3. When dough is ready, place it on a floured surface. Divide into four equal pieces. Form each piece into a log and divide again into four equal pieces. Using a rolling pin, roll each piece into a 3"x5" rectangle. Brush the filling into the center and then sprinkle with about a tablespoon of breadcrumbs. Roll from one corner towards the opposite corner. Pinch to seal the edges. Mix breadcrumbs and sugar in a wide bowl then dredge each roll on it, making sure that the rolls are fully coated. Arrange rolls seam down on prepared baking sheets. Cover with plastic wrap or wet cloth and let rise for another 15 minutes.

4. Preheat oven to 350°F. Bake Spanish bread for 20 minutes or until golden brown. Remove from oven. Transfer to wire racks and allow to cool down.