Spanish Bread

This is a super late post. Things have been chaotic and yet exciting in my corporate world — I got a new job and will be starting in a few days. It hasn’t been easy to tender my resignation but I think it’s for the best. New people, new place, and new experiences.

Anyway, let me share with you another bread recipe which is one of hubby’s favorite. I was making Pandesal, then he requested for this. He said “for a change”… Ok!

The base bread is from the Pandesal recipe that I have been recently making. What makes this Spanish bread special is the sweet butter cream inside, recipe adapted from Jane’s Kitchen.



  • 4 cups plain flour (or bread flour)
  • 3 tsp instant dried yeast
  • 1/2 cup sugar
  • 3/4 tsp salt
  • 5 tbsp softened butter
  • 1 tbsp oil
  • 1 egg
  • 1/2 cup water
  • 1/4 cup evaporated milk
  • 1/2 cup fresh milk


  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup sugar
  • 1/2 cup fine bread crumbs (for dredging)


  • Combine flour, sugar, salt and yeast. Lightly mix the dry ingredients with your dough hook.
  • Add egg, butter and oil.  Put your mixer into Speed 1 and let the egg, butter and oil mix with the dry ingredients
  • Place your fresh milk, evaporated milk and water in a microwavable container and heat it up for 45 seconds first (or until the liquid mixture is warm enough) before pouring it to  your Pandesal mix.
  • Once the Pandesal mix becomes overall wet, increase the Speed to 2 and knead for 15 minutes in the mixer.
  • Prepare a large mixing bowl (preferably stainless steel) and wipe the inside with an oiled kitchen paper towel.  Once the kneading is done, turn off the mixer and remove the dough hook and bowl out of the mixer stand.  Lightly oil your hands and remove the dough.  Tuck in the edges of the dough underneath to create a smooth top surface before placing it inside your oiled mixing bowl.  Cover the bowl with cling wrap.
  • If the weather is hot, just leave the bowl on your kitchen bench. If it’s cold, pour some hot boiling water in a container and place it inside your oven (turned off) on the bottom level.  Position your covered Pandesal dough on a rack above the hot water container, close the door oven and leave it there for 1 hour (same amount of time if it’s on the kitchen bench), until it doubles in size.
  • While waiting for the dough to rise, you can start preparing the filling. On a bowl, whisk together 1/2 cup butter and 1/2 cup sugar until creamy. Set aside.
  • Lightly flour your kneading area with a bit of flour.  Take out the risen Pandesal dough out of the mixing bowl and knead/punch down the air out of it.  If it gets too sticky, lightly flour your hands and pat the overall exterior of the dough.
  • Cut the dough in 4 equal pieces. Divide each portion into 5-6 equal pieces, depending on the size you want. I made a total of 20 pieces.
  • Flatten each dough into a rectangular shape. Brush the dough with the prepared filling leaving about a 1 cm from the edge. Sprinkle with breadcrumbs. Roll the dough from corner to corner.
  • Dredge the rolls into a bowl of breadcrumbs. Place them (seam side down) on a greased or non-stick baking tray. Cover loosely with plastic wrap. Set aside for another 30 minutes to 1 hour.
  • Preheat your oven 200C and bake the bread rolls on the top second rack for 10-15 minutes.
  • Serve.

I didn’t have a proper picture. This was before I had it for snack at work. Looks delish, doesn’t it?


Thanks for dropping by,
Alexa’s Mom


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