FILIPINO "SPANISH" BREAD

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Recipe's preparation

Make the dough

Add butter, milk, water, egg, raw sugar and yeast to the Thermomix bowl and heat for 2:30 min / 37° / sp 2 (or until green light stops flashing)

Add flour (start with 450g) and salt and knead for 3 mins / "Closed lid" / "Dough mode" (interval speed)

 

Dough should not be sticky so if it is too wet, add another tablespoon of flour and knead again for another minute or two.

 

Once complete, wrap dough in Thermomat and leave in a warm spot for about half an hour to an hour or until doubled in size.

Prepare the filling

Ensure the bowl is clean and extremely dry.  Add the stale bread and blitz for 10 secs / sp 6.  Set aside in a separate bowl and remove 1/2 a cup to place in a second bowl for the "topping/dredging" - add 2 tablespoons of raw sugar to the 1/2 cup of bread crumbs and put it aside for dredging at the very end.

 

Place butter and sugar in the bowl and cream for 10 secs / sp 4. Scape down walls and cream for another 10 secs / sp 4.  Put aside in a sepate bowl.

Making up the scrolls

Preheat the oven to 180°C.

Knock down the dough and knead for about minute and form into a ball. Divide the ball into 4 equal portions and divide each of those balls into 4 again (giving you a total of 16 balls)

 

Roll (or press and stretch) each ball to an oval shape, about the size of your hand.  Smear each oval with the sugar butter filling and sprinkle with the plain bread crumbs.  Roll each oval up and then dredge/dip the scroll into the topping mix of sugared bread crumbs.

 

Place on a greased baking tray and cover with the Thermomat for a second rise, for about 25 minutes.

 

Bake in the oven for 14-15 minutes until brown.  Cool on a cooling rack. Enjoy!