Step 1: Prepare the Dough
- Activate the yeast: In a small bowl, combine the yeast with ¼ cup warm water and 1 teaspoon of the sugar. Let it sit for about 5 minutes, or until it becomes frothy.
- Mix dry ingredients: In a large mixing bowl, whisk together 3 ½ cups flour, the remaining sugar, and 1 tsp salt.
- Combine wet ingredients: Add the yeast mixture, softened butter, egg, and warm milk to the dry ingredients. Mix until a rough dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. If it’s too sticky, add a bit of flour, one tablespoon at a time. The dough should be soft but not sticky.
- First rise: Place the dough in a lightly greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Step 2: Prepare the Filling
- In a small bowl, combine the butter, brown sugar, bread crumbs, condensed milk (if using), and vanilla extract. Mix well until a smooth, spreadable paste forms.
Step 3: Shape the Rolls
- Divide the dough: Punch down the risen dough and divide it into 12 equal portions.
- Roll and fill: Take each portion and roll it into a small oval shape (about 5 inches long and 3 inches wide). Spread a tablespoon of the filling on one side of each dough piece, leaving a bit of space on the edges.
- Roll into a log: Starting from the side with the filling, roll the dough tightly into a log, tucking the edges slightly as you go to prevent the filling from leaking.
- Coat in bread crumbs: Roll each filled dough log in bread crumbs to coat the outside evenly.
Step 4: Second Rise
- Arrange the rolls on a baking sheet lined with parchment paper, leaving a bit of space between each one. Cover with a clean kitchen towel and let the rolls rise for 30-45 minutes until they’re slightly puffed up.
Step 5: Bake
- Preheat the oven to 350°F (180°C).
- Bake the Spanish Bread: Once risen, bake the rolls for 15-18 minutes, or until golden brown. The rolls should feel slightly firm on the outside but remain soft to the touch.
Step 6: Cool and Serve
- Let the Spanish Bread cool on a wire rack for a few minutes. They’re best enjoyed warm with coffee, tea, or hot chocolate.
Tips for Perfect Spanish Bread
- Don’t skimp on kneading: Proper kneading helps develop the gluten, making the bread soft and fluffy.
- Use softened butter in the filling: This prevents the filling from melting too quickly and leaking during baking.
- Make extra filling: If you prefer a more indulgent filling, double the filling ingredients and spread a bit more onto each roll.
Variations and Serving Suggestions
- Cheesy Spanish Bread: Add a sprinkle of grated cheese to the filling for a sweet-and-savory twist.
- Chocolate Spanish Bread: Mix cocoa powder and a bit of melted chocolate into the filling for a chocolatey variation.
- Serve with butter and jam: While Spanish Bread is delightful on its own, it pairs beautifully with butter or your favorite fruit jam for extra sweetness.
Storage
- Room Temperature: Store the bread in an airtight container at room temperature for up to 2 days.
- Refrigerate: Keep them in the fridge for up to a week. Reheat in a microwave or oven to bring back the softness.
- Freeze: Place the rolls in an airtight bag and freeze for up to a month. Thaw overnight in the fridge and warm in the oven before serving.
Final Thoughts
Filipino Spanish Bread brings together a perfect blend of buttery, sweet, and comforting flavors. This homemade version is well worth the effort, and every bite will remind you of warm, sunny days and cozy family gatherings. Whether for breakfast or a midday treat, these rolls are sure to please!