Filipino Spanish Bread, Part 2
More filling, please
I tried a different Spanish Bread recipe — Foxy Folksy’s — like I’d planned. I enjoyed rolling out and filling the triangles of dough, but…the rolls still came out a little dry for my liking.
Keep in mind, I’m a baker and bakers are notoriously picky. My dry is 90 percent of the population’s perfect.
If I ever make these again (for the third time), I’ll load up the filling and add brown sugar to the bread crumbs.
Also, what is up with the odd oven temperatures? 300 degrees F. for 20 minutes? My rolls predictably stayed white. I waited an additional 15 minutes for the rolls to brown, then bumped up the temperature to 350 for the second batch (16-20 min.).
The recipe assumed you didn’t own a stand mixer. Pffshaw to that. I kneaded my dough for around 10 minutes not by hand, adding a little less than a tablespoon of more milk to keep it slightly sticky.
Once you bake enough bread, you learn to recognize the texture, and when it’s lacking.
This recipe had you rolling out the dough into triangles, like croissants. I could’ve rolled them out in ovals, but whatever. It’s the taste that counts.
I will say the smell of them baking is intoxicating. They probably go very good with morning coffee, Filipino’s version of espresso and a croissant in Paris.
Speaking of intoxicating rolls, I’m curious to make Pani Popo, Samoan sweet rolls in luscious coconut milk. Who wants some?
