How to make Homemade Spanish Bread Recipe

About:

Spanish Bread is a crescent-shaped bread that many Filipino kids love (and even adults) Right amount of sweetness and softness of bread and the slightly bigger bite size makes you want to eat them non stop. Although it is called Spanish Bread, it originated in the Philippines. In this recipe, we will be using Stand Mixer to make the kneading easier but you can always use your bare hand as well. It is so good and you must try making one!

KitchenAid RKP26M1XQG 600 Stand Mixer

Ingredients

[For filling]

2/3 cup Unsalted Butter – https://amzn.to/3d4Rzxd
1/2 cup light brown sugar (¼ cup brown and ¼ cup white) – https://amzn.to/3aVlUNs / https://amzn.to/35liDWt
1/2 cup Honey – https://amzn.to/35thV9O
2 tsp Vanilla Extract – https://amzn.to/35ne1zh
1/2 cup Bread Crumbs – https://amzn.to/2xteDH0

[For dough]

Yeast Activation:

3 tsp Yeast – https://amzn.to/2z1M4AE
250ml Warm Milk (100 – 105F temp) – https://amzn.to/3aUiTNt
1 tbsp Sugar – https://amzn.to/3aVlUNs

Dry Ingredients:

3 ¼ cups All Purpose Flour – https://amzn.to/2YlC6Vy
1 ½ cup Bread Flour – https://amzn.to/3d9HLCl
1/2 cup and 2 tbsp Sugar – https://amzn.to/3aVlUNs
1/2 tsp Salt – https://amzn.to/3d673kO

Wet Ingredients:

1/2 cup and 1 tbsp butter – https://amzn.to/3d4Rzxd
4 Eggs (room temperature) – https://amzn.to/3aSC8XI

Bread Crumbs for coating before baking

Steps

[Filling]

Mix all filling ingredients then set aside

[Activating Yeast]

Warm up Milk to 100F to 105F
Add sugar and yeast and mix well
Set aside for about 5-10 minutes until the yeast gets activated

[Dough]

Mix all dry ingredients
Add activated yeast
Add butter
Add eggs
Knead or use Stand Mixed until smooth and stretchy
Prepare an oiled bowl. Once dough is nicely kneaded, tuck the folded side under until you form a smooth ball.
Cover the bowl with plastic wrap
For proofing, dough needs to be in a warm place. I used an oven with hot water to keep the inside of the oven nice and warm. Proofing will take one hour or so. Check if the dough doubled its size.
After 1st proofing, check the dough by poking and make sure the poked hole remains. This means the dough is ready.
Punch down the dough to release the air.
Form it into a log shape and cut it into small chunks which should weigh 30g.
Form the small dough into a smooth ball
Stretch the small dough and spread the filling
Roll up the dough and make like a croissant like shape
Coat with the bread crumbs
Place the filled in dough on a tray, cover with plastic wrap and proof it for 30 minutes to an hour (depending on the temperature and condition)

[Bake]