Spanish Bread

Do the mother dough first:

Instructions:

1. Combine egg, water, milk, oil, sugar, and salt. Stir until well combined.
2. In a separate bowl, combine the flour and instant yeast.
3. Add in wet ingredients and mix until well combined and a dough forms.
4. Knead dough using a paddle attachment until fully developed and passes the window pane test.
5. Divide the dough into 565g. Round dough.
6. Transfer to slightly greased bowl or tray. Cover with plastic.
7. Ferment the dough for 35-40 minutes.

 

Then do the Spanish bread:

Yield: 14 pieces

Portion size: 40g

Instructions:

1. For the filling, combine all ingredients in a bowl. Mix well until well incorporated. Set aside.
2. Punch down the dough then scale at 40g per piece.
3. Pre shape dough to rounds then bench rest for 1 minutes, covered in plastic.

4. Flatten dough using a rolling pin and spreading filling. Roll dough to a bastion and seal tightly. 

5. Roll in breadcrumbs.

6. Place dough on a lightly greased tray and proof for 25-30 minutes or until it passes the indentation test.

7. Bake at 350 degrees F for 12-15 minutes or until golden brown in color.

8. Transfer to a cooling rack.