Spanish Bread
Soft, sweet Spanish bread rolls with brown sugar and breadcrumb filling
Grease a bowl
Place baking sheet ready
| 4 1/2 cups all-purpose flour | Mix | Mix | Knead | First rise | Divide (50 - 55g/portion) | Flatten, add filling, roll | Coat in breadcrumbs | Second rise | bake 350°F (18 - 22 min) |
|---|---|---|---|---|---|---|---|---|---|
| 1/2 cup sugar | |||||||||
| 1 tsp salt | |||||||||
| 1 cup milk | |||||||||
| 3 large egg yolks, beaten | |||||||||
| 1/2 cup lukewarm water | Bloom | ||||||||
| 2 1/4 tsp active dry yeast | |||||||||
| 1/2 tbsp sugar | |||||||||
| 1/2 cup melted butter | |||||||||
| 1/2 cup butter, softened | Mix | ||||||||
| 1/2 cup brown sugar | |||||||||
| 3/4 cup breadcrumbs | |||||||||
| 1 tsp vanilla extract | |||||||||
| 1/2 cup breadcrumbs for coating | |||||||||
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