SPANISH BREAD - EXTRA SOFT

Spanish bread is one of the many breads Filipinos love to buy at a local bakery in the Philippines which we call "panaderya" . Next to Pandesal , I would say  it sells the most because of its softness and delicious filling inside especially when freshly baked. If you'll ask me how many times I've baked this, countless! The recipe I used before is slightly different from this one and I made more filling here because I think the amount is not enough.​

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What's the difference? I just added more milk and more flour to the dough. for some reason, this gives a much more softer dough. If you have tried my other Spanish Bread recipe, try this one too so you can compare.
I still remember the first time I made Spanish bread, it was so hard and heavy until I was able to find the perfect dough after a few modifications. Since then I've been happy with the result. So delicious!
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Not only that it's extra soft, it's fluffy and not overly sweet too! A definite must-try recipe! If you do, let me know in the comments below. Enjoy! 
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SPANISH BREAD RECIPE

Ingredients:

• ​1/2 cup lukewarm water
•  2 1/4 tsp /(7g) yeast
• 1/2 tbsp granulated sugar
• 3 cups bread flour
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp salt
• 3 egg yolks, beaten
• 1 cup fresh milk
• 1/2 cup unsalted butter melted
• extra all-purpose flour for kneading

Filling:

• 1/2 cup softened butter
• 1/2 cup  brown sugar
• 3/4 cup bread crumbs
• 1 tsp vanilla

Procedure:

• In a medium cup or bowl. combine lukewarm water (110-115F), yeast and 1/2 tbsp sugar. Lightly stir and let bloom for 5-10 minutes. (If using instant yeast, you can omit this step and just add to the flour.)
• In a large bowl or stand mixer's bowl, whisk together the flour, 1/2 cup sugar and salt. Add egg yolks, milk, activated yeast and melted butter. Stir to combine.
• Gradually add extra all-purpose flour 1 tablespoon at a time depending on dough consistency.  I added about 1/3 cup. 
• If using a stand mixer, attach a dough hook and knead for about 5 minutes or until dough is smooth and elastic. Dough cleans the sides of the bowl and forms a ball. 
• If kneading by hand, knead for about 10 minutes. 
• Transfer the dough into a greased bowl, cover and let rise for 1-2 hours or until doubled in size.
• In a medium bowl, combine all filling ingredients together. Set aside.

• When the dough has doubled or tripled in size, transfer the dough to a floured surface or onto a silicone mat. Divide the dough in half and roll each part into a log. Cut the log into equal pieces then flatten each dough into a triangular shape using a rolling pin. Spread some filling then roll up. Roll in bread crumbs. Repeat the process with the remaining dough. 
• Place all the shaped dough into a baking pan lined with parchment paper. Cover and let rise for another 30-45 minutes. 
• Preheat oven to 350F / 176C. 
• Bake for 18-22 minutes or until top is golden.
• Serve warm. Enjoy!

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RECIPE TIPS AND NOTES:

• If using instant yeast, omit the first step and just add it to the dry ingredients.  My secret tip. Use instant yeast and bloom it. I always get a good rise. when I do this. Just make sure you have the right water temperature to get a perfect bloomed yeast.
• Using a stand mixer  for kneading produces a much smoother dough.
• All-purpose flour can be substituted but bread flour gives a much softer dough.
• You can make your own bread flour by measuring out 1 cup all-purpose flour, remove 1 1/2 tsp then add 1 1/2 tsp of vital wheat gluten  then whisk or sift to combine.
• Make sure not to add to much extra flour when kneading or else your bread will become hard and dry.
• Make sure to cover the dough that you are not working with to avoid drying.

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