SPANISH BREAD- A FILIPINO BAKERY FAVORITE #breakfast #snack

Spanish Bread brings back recollections of blistering evening snacks back home with these delicate bread leaving dark colored paper packs, warm and straight from the pastry kitchen. The sweet, rich glue filling is my top pick.

Around when the Holidays were moving toward a peruser inquired as to whether I have a Spanish Bread formula on the blog. What's more, that was an exceptionally decent request since I halted and asked myself "Why I have not made this heavenly bread, the Spanish bread which is likewise another pastry kitchen great back home?"

You all are my legend. You help me to remember flavorful things that I would not have not thought of without anyone else's input. So here we are, Spanish bread like we are having a run of the mill pinoy merienda.

Also Try Our Recipe : Spanish Seafood Paella

Ingredients
For the Bread Dough

• 1 and 1/4 cups warm milk 105-115 F
• 2 and 1/4 tsp active dry yeast
• 4 and 1/2 cup all-purpose flour, divided + up to 1/8 cup extra for kneading
• 1 tsp salt
• 1/2 cup sugar
• 1/3 cup canola oil
• 2 large eggs lightly beaten
• 3/4 cup bread crumbs for coating the bread
• 1/4 cup evaporated milk

For the Spanish Bread Filling

• 1/4 cup all-purpose flour
• 1/2 cup` bread crumbs
• 1/3 cup butter
• 2/3 cup brown sugar
• 1/3 cup evaporated milk

Instructions
Make the Bread Dough

1. In a mixing bowl, combine milk and yeast. Let stand for 5 minutes or until foamy. Add the eggs, sugar, oil and salt. Stir everything with a wooden spoon. Add 4 cups of flour, one cup at a time while stirring. The mixture will turn into a shaggy dough. 
2. Sprinkle just enough of the remaining 1/2 cup of flour and keep stirring until the dough gathers in the center. Turn the dough over on a floured board and knead it until it is smooth and elastic, about 6-10 minutes. As you knead, dust your hands and your board as needed to help with the stickiness. You may need to use up to 1/8 cup of additional flour.
3. Shape the dough into a ball and place it a bowl. Cover and let rise for 1 and 1/2 hours, or until the size is doubled. You can make the filling at this point.
4. Gently punch the dough down and divide it into 18-20 portions. Using a small rolling pin or your hands, flatten each portion into an oval that is about the size of your hands. Spread about a tablespoon of the filling across the surface of the dough and roll it into a log. Repeat with all the other portions. Arrange the rolls in a large baking tray that is greased or lined with parchment paper. Brush evaporated milk on each of the rolls and dip them in breadcrumbs. Cover them loosely with plastic wrap and let them rise for an hour.
5. Preheat the oven to 350 F. Bake the Spanish bread for 15-20 minutes, or until the rolls are lightly golden.

Spanish Bread Filling

1. Heat the butter in a small saucepan until it is bubbly. Add the flour and the breadcrumbs and stir the mixture vigorously with a wire whisk for a few seconds. This is a grainy mixture at this point. Immediately add the milk and keep stirring until the mixture loosens up a bit. Stir for 30 seconds more and turn off heat. Stir in the sugar well until it is incorporated. Set aside to cool. This mixture is a chunky paste.

For more detail : bit.ly/2RE2XbA

Read More Our Recipe : Soft M&M Chocolate Chip Cookies