When dough doubled in size you know you achieved a good rise. Lightly press on the dough to release the air/gas inside. Dump the dough on the counter top and roll into a log shape. Cut and using a kitchen scale, weigh 50 grams of dough.
Roll into a ball shape and flatten using a rolling pin (approx. 2 mm thick). Take1 to 1½ tablespoon of the filling and spread on top of the flatten dough.
Roll the dough to make a log then lightly pinch the end part of dough to secure. Repeat the process until you finish the dough.
Dredge with breadcrumbs and shake off excess then arrange in a baking tray lined with parchment paper (end part sits at the bottom so it won't open up while baking.). Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 20mins.
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. NOTE: baking time may vary according to oven used.
Remove from oven and let cool for a few minutes. Bon Appetit!