Dissolve 1 tsp active dry yeast in warm water. Stir in yeast until completely dissolved. Let mixture stand until yeast begins to foam vigorously (5 – 10 minutes). Set Aside
Using a mixing bowl of a stand mixer. Add bread flour, sugar, powdered milk, and salt. Mix with a spatula then add the yeast mixture and butter mix some more until well incorporated.
With the dough hook attachment beat the mixture at low speed for 5 minutes. Add butter and beat again for 10 minutes at medium speed or until the dough is smooth and elastic.
If kneading by hand. Knead for 20-25 minutes until smooth and elastic.
Transfer the dough in a greased bowl and cover with a clean kitchen towel. Let sit for 1 hour or until double in size. While waiting for the dough to rise, you can start with making your filling.
Making the filling
Mix all ingredients in a bowl except the water.
Mix until well incorporated. Gradually add water 1 tbsp at a time until pasty in texture.
Take your risen soft bread dough and place on top of a lightly floured flat surface. Lightly punch the dough in the middle to release air.
Using a weighing scale. Weigh 40 grams of dough (or according to your preference). Cut and weigh until you have 15 to 16 pieces of smaller dough.
Roll into an oval shape and flatten using a rolling pin (approx. 2 mm thick). Take1 to 1½ tablespoon of the filling and place it on the edge of the flatten dough with a smaller width.
From where the filling is sitting, roll the dough to make a log. Repeat the process until you finish the dough.
Dredge with breadcrumbs and shake off excess then place inside the baking tray greased or lined with a parchment paper. Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 30mins.
Preheat oven at 180° C or 356° F 15 minutes before the dough rises.
Bake the Spanish bread for 18 to 20 minutes until the top turns golden. If you're using two racks, switch the trays after 12 minutes so all the rolls will brown evenly.
Remove from oven and let cool for a few minutes. Bon Appetit!
The filling I made is more fine than the usual chunky filling you see in other recipes. The reason being, the filling stays inside the bread and it does not come out when baking.