Wednesday, April 18, 2012

Pinoy Spanish Bread

Pinoy Spanish Bread is actually a rolled pastry which looks like a croissant prior to being given a crescent shape, and has a filling consisting of sugar and butter. The bread is a pandesal rolled with filling.
When I was in Primary School, I and my classmates at Fast Learners'  Class would go to Hagonoy West Central School in Sto. Rosario every Wednesday to attend our advanced classes.  I would usually drop by this small bakery near Southern Institute (now Ramona S. Trillana) which sold yummy spanish breads.  They were I guess the best seller in that bakery or bakeshop.  I preferred to buy them than the usual pan de sal since I wouldn't have to worry about the "palaman" or filling since spanish bread has its own filling which makes it more yummy.  My Nanang Abe's small store would usually sell them too.  It's interesting that whenever we went to the town market to buy the stuff she sold in her store we would buy the spanish bread not from the bakeshop but from her "suki" where she got all the goodies she had at her store then.  They were wrap in 6s in a plastic bag.  Of course, they were not as good as the fresh ones from the bakeshop but still they were sold out at the end of the day.

3 c bread flour
1 1/2 c all purpose flour
1/2 c sugar
1 tsp salt
7 g yeast
3 egg yolks
3/4 c fresh milk
1/2 c melted butter
1/2 c water
extra flour for kneading

1/4 cup softened butter
1/3 bread crumbs
1/2 cup brown sugar
1 tsp vanilla

Dissolve yeast in a warm water and leave it standing for 5 - 10 minutes until it becomes frothy.
Mix all the wet ingredients  + salt in a big bowl.
Add in the yeast.
Mix in the flour and consider the consistency and elasticity of the dough.  Make sure that it is elastic but not tough.  If it is too thin, then add flour.  You may or you may not be able to use all the flour in this process.
Knead the dough in a lightly floured surface.
Form a ball of dough.
Place the dough in a lightly greased bowl.
Let it rise for 1 hour or so in a warm place.

Mix all the ingredients in a small bowl.  Set aside.

Knead the dough.
Divide into 4. 
Form 4 logs and slice according to your preferred size. 
Roll out the dough into a square.
Spread the filling onto the square.
Roll the dough starting from one corner towards the other corner.
Seal the end corner by pressing it.
Roll onto the breadcrumbs.
Place the bread in a cookie sheet or shallow pan and cover and let them rise for 30 minutes.
Bake for 20 minutes in a 180C preheated oven.
A comment or two will be appreciated...



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