Spanish Bread

Spanish bread is another panaderya classic that I really love through the years and I am happy to share with you this personally tested recipe for you also to make at home. I hope that you will enjoy the end product as much as I do! πŸ™‚



  • 2 1/2 cups all-purpose flour + about quarter a cup extra for dusting
  • 1 1/2 teaspoon instant yeast
  • 50 grams brown sugar
  • 1/2 teaspoon fine salt
  • 2 egg yolks
  • 3/4 cup whole milk
  • 4 tablespoons vegetable oil
  • Β½ cup breadcrumbs


  • 40 grams all-purpose flour
  • 20 grams bread crumbs
  • 75 grams butter, room temperature
  • 50 grams brown sugar
  • 2 tablespoons milk
  • 2 tablespoons all-purpose cream


  1. Prepare the filling* in advance by simply mixing all the ingredients. Let it rest in the fridge until ready to use. *Other option how to prepare the filling in the below Notes
  2. In a large mixing bowl, combine the flour, yeast, sugar and salt. Whisk until well blended and make a hole in the center.
  3. Pour in milk, vegetable oil and egg yolks. Gradually mix using a spoon until well combined.
  4. Turn the dough over a lightly floured surface. Knead for about 10 minutes or until dough comes together to form a smooth ball.
  5. Transfer to a lightly oiled bowl and cover. Let the dough rise at room temperature for 1 to 1 1/2 hours or until it has doubled in size.
  6. Punch the dough down and divide into 15 equal parts. Roll into individual balls and let it rest for 15 minutes. Don’t forget to cover the dough with kitchen towel.
  7. Take one rolled dough, flatten, and lightly stretch upward. Using a rolling pin, roll the dough with going up motion and make sure that the end from your side remains thicker while the opposite side is like almost paper-thin.
  8. Scoop a teaspoon of filling then fold once. Take both flaps and then bring inwards then fold again, roll the dough upwards. Make sure that the end part is sealed. Roll in breadcrumbs.
  9. Place the rolled dough in your prepared baking sheet. Cover again with a kitchen towel and allow the dough to rise for 20-30 minutes or until bread rolls have puffed up.
  10. Bake in a pre-heated oven (170 degrees Celsius) between 18-20 minutes or until golden brown.


  • Filling can be made a day in advance, cover and let it rest in the fridge.
  • Other option to prepare your filling is by cooking it. With the same ingredients as listed above, cook it under medium heat for about 5-8 minutes and the mixture has thicken a bit. Let it cool completely before storing it in the fridge. The main advantage of cooking your filling? It is more creamy and the taste is better.
  • Keep dough covered at all times during proofing or resting to prevent from drying out.
  • Vegetable oil can be replaced with melted butter for better taste and bread texture.
  • If you don’t have all-purpose flour, bread flour is okay to use as substitute. You may also use half-half all-purpose flour and bread flour.

Storage and Leftovers:

  • For any leftover bread, store in an airtight container for up to three days. Reheat in the microwave, oven, or toaster oven if needed.
  • Best consume within 2 days

Did you also make this recipe?

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