Spanish bread

A soft roll wound from a triangle round a butter and breadcrumb filling that must not be overfilled.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter), dairy (milk).

Ingredients

dough

• 450 g plain flour
• 7 g fast-action yeast
• 70 g caster sugar
• 1 teaspoon salt
• 50 g butter, soft
• 1 egg
• 200 ml warm milk
• 80 g fine dry breadcrumbs, to coat

filling

• 90 g butter, soft
• 120 g caster sugar
• 60 g fine dry breadcrumbs
• 2 tablespoons milk powder
• 0.25 teaspoon salt

Method

1. ROLLED FROM A TRIANGLE, NOT FROM A SQUARE, which is what gives the tapered shape. Roll the dough into a large circle, cut it into 12 wedges like a cake, put the filling at the wide end of each and roll towards the point.
2. A THIN LINE OF FILLING, 2 cm from the wide edge and no more than a teaspoon. This is the step everybody gets wrong: butter and sugar liquefy in the oven, and an overfilled roll empties itself onto the tray and sits in a pool of burnt caramel. The breadcrumbs in the filling are there to hold it, and they can only hold so much.
3. Leave 1 cm clear at the two long sides of each wedge as well, so the filling is sealed in as you roll.
4. Filling: beat the butter, sugar, breadcrumbs, milk powder and salt to a stiff paste, and CHILL it. Soft filling spreads as you roll and ends up at the seam.
5. Dough: yeast, sugar and the warm milk, 10 minutes. Flour, salt, egg and butter in, kneaded 10 minutes to a soft smooth dough. Prove 1 hour until doubled.
6. Roll out to a circle 35 cm across and cut 12 wedges with a sharp knife or a pizza wheel.
7. Fill and roll each one from the wide end, finishing with the point underneath so it cannot unwind.
8. Roll each in the 80 g of breadcrumbs, pressing so they stick, before the second prove -- they set into the crust rather than falling off the finished roll.
9. Second prove 40 minutes, point down, well apart.
10. Bake at 180C for 15 to 17 minutes until gold. Eat warm; the filling is at its best before it fully sets.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

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