Spanish Bread Recipe

Notes and Substitutions

• Bread flour: This makes the bread soft, chewy, and stretchy. You can use all-purpose flour, but the rolls may be a little less chewy.
• Yeast: Active dry yeast must be mixed with warm water and sugar first. If using instant yeast, add it directly to the flour. Use the same amount.
• Condensed milk: This adds sweetness and helps keep the bread soft. If you do not have it, replace the water with 1 cup of whole milk or evaporated milk and add 6 more tablespoons of sugar.
• Breadcrumbs: Use fine, plain breadcrumbs. You will need breadcrumbs for both the filling and the outside of the rolls.

Step 4: Make the dough

Pour the wet ingredients into the dry ingredients.

Mix with a wooden spoon or spatula until a sticky dough forms.

Step 5: Knead the dough

With a stand mixer: Use the dough hook and knead on medium speed for 12 to 15 minutes. The dough will be sticky at first.

Keep mixing until it becomes smooth and stretchy and starts to pull away from the sides of the bowl. It should come together into a ball.

By hand: Place the dough on a lightly floured surface. Push it away with the heel of your hand, fold it back, then turn it.

Repeat for 20 to 25 minutes, until the dough is smooth and stretchy. Shape it into a ball. The dough should feel soft and slightly sticky.

If it is too sticky to handle, add a small amount of flour at a time. Do not add too much, or the bread may turn out dry.

Step 6: Check the dough (The windowpane test)

Pinch off a small piece of dough and slowly stretch it between your fingers.

The dough is ready if it stretches thin enough for light to pass through without tearing.

If it tears right away, knead it for a few more minutes and check again.

Step 7: Let the dough rise

Place the dough ball in a lightly greased bowl, then turn it once to coat the surface.

Cover the bowl with plastic wrap or a clean towel.

Let it rise in a warm place for 1 to 2 hours, or until doubled in size.

Step 8: Make the filling

In a medium bowl, combine:

• 1 cup breadcrumbs
• ½ cup softened butter
• ¾ cup brown sugar
• 1 teaspoon vanilla extract (if using)
• a pinch of salt (if using unsalted butter)

Mix until evenly combined.

Step 9: Divide and fill the dough

Gently press the risen dough to release the large air bubbles.

Divide it into 16 equal pieces.

Flatten one piece into an oval or rectangle about 6 inches long and 3 inches wide.

Spread about 2 tablespoons of filling over the dough, leaving a small border around the edges.

Step 10: Shape and coat the rolls

Starting at one short end, tightly roll the dough into a log.

Pinch the seam closed and place it underneath so the roll does not open while baking.

Roll it in fine, plain breadcrumbs, coating all sides.

Repeat with the remaining dough and filling.

Step 11: Let the rolls rise again

Arrange the rolls seam-side down on a parchment-lined baking sheet.

Leave some space between them.

Cover loosely with plastic wrap or a clean towel.

Let them rise for 30 to 45 minutes, or until puffy.

Step 12: Bake

Preheat the oven to 400°F (205°C).

Bake the rolls for 5 minutes. Lower the oven temperature to 350°F (175°C) and bake for another 13 to 15 minutes, or until lightly golden.

Let them cool for a few minutes before serving. Spanish bread is especially good while it is still warm.

Tips for the Best Spanish Bread

• Keep the dough soft. It should feel slightly sticky after kneading. Add extra flour only if the dough is too sticky to handle.
• Leave a border around the filling. This gives you room to seal the dough and helps keep the filling inside.
• Seal each roll well. Roll the dough snugly, pinch the seam closed, and place it seam-side down on the baking sheet.
• Watch the rolls near the end. Take them out when they are lightly golden. Baking them too long can make them dry.

Make Ahead Options

To refrigerate the dough

• After kneading, place the dough in a lightly greased bowl and cover it tightly.
• Refrigerate for a few hours or overnight.
• When ready to continue, let the dough sit at room temperature until doubled in size.
• Then shape, fill, and bake as directed.

To refrigerate shaped rolls

• Shape, fill, and coat the rolls with breadcrumbs.
• Arrange them on a parchment-lined baking sheet and cover them tightly.
• Refrigerate for a few hours or overnight.
• When ready to bake, let them sit at room temperature until puffy. Bake as directed.

To freeze unbaked rolls

• Shape and fill the rolls, but do not coat them with breadcrumbs.
• Arrange them on a parchment-lined baking sheet and freeze until firm.
• Transfer them to a freezer bag and freeze for up to 3 months.
• When ready to bake, roll the frozen rolls in breadcrumbs and place them on a lined baking sheet.
• Let them thaw at room temperature and rise until puffy.
• Bake as directed.

Storage and Reheating

• At room temperature: Let the rolls cool completely, then store them in an airtight container for up to 2 days.
• In the refrigerator: Store them in an airtight container for up to 1 week.
• In the freezer: Wrap them well and freeze for up to 3 months.
• To reheat: Warm them in a toaster oven or regular oven before serving.

Recipe FAQs

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