Pumpkin Spanish Bread

Recipe for Pumpkin version of Filipino classic 'Spanish Bread'

Prep Time: 100 mins | Cook Time: 20-25 mins | Yield: 15-18 rolls

---

It's October. You better believe I am publishing a pumpkin recipe, even though there is no such thing as Fall here in Florida. Spanish bread is a classic Filipino pastry (yes, the name is very misleading) - soft rolls filled with a sweet, buttery paste. For my Fall version, I swapped the traditional filling with a pumpkin version. As with many bread recipes, most of the prep time involves waiting for the dough to rise, but trust me, it'll be worth it!

---

Ingredients

Proofed yeast and butter mix

Shaggy dough

Kneaded dough

Dough doubled in size

Dough divided in parts

Roll out and put filling

Roll into logs

Coat with breadcrumbs

Finished Spanish Bread

---

Ingredients

For the rolls:

• 2 eggs

• 4 cups all purpose flour

• 1/4 cup melted butter

• 1 packet dry active yeast

• 1/2 cup sugar

• 1/4 cup vegetable oil

• 1 cup whole milk (or any milk variation / substitute), plus 1/4 cup for coating

• 1/2 cup unflavored bread crumbs

For the filling

• 8 oz pumpkin filling

• 1/4 cup packed brown sugar

• 2 teaspoons pumpkin spice

---

Instructions

1. Heat milk until it reaches 105-115°F.

2. Mix yeast and warm milk with 1 teaspoon in the bowl of a standing mixer. Set aside for 10 minutes to let the yeast proof. The mixture should be foamy at the top after 10 minutes, which means the yeast has been activated.

3. Meanwhile, melt butter and let cool. In a small bowl, mix the melted butter, oil, eggs, and sugar. Pour into the proofed yeast and milk mixture and stir until combined.

4. Add in the flour 1 cup at a time, waiting to pour in the next batch after the flour is thoroughly incorporated. Once all flour has been added, you should have a shaggy dough.

5. Use the dough hook and set your mixer to a low-medium speed. Mix for 15 minutes to knead the dough. If the dough is still wet, add in 1/4 cup of flour at a time until the dough is elastic on the dough hook.

6. Put about 1 tablespoon of vegetable oil on the dough and toss to coat. Cover with cling wrap and let rise for 1 hour.

7. To make the filling, mix brown sugar, pumpkin, and pumpkin spice in a small bowl.

8. After 1 hour, dough should have doubled in size. Knead on a floured surface for about two minutes. Cut into 15-18 equal pieces and roll into balls.

9. Use a rolling pin to roll out each piece until it is about half an inch thick. Spread about 1/2 teaspoon of filling on the dough and roll into a log. Repeat until all pieces have been rolled and place each roll on a baking sheet lined with parchment paper. Let rest for 15 minutes.

10. Use a pastry brush to coat each roll with milk.

11. Roll each milk-coated pastry in breadcrumbs.

12. Bake at 350° F for 20-25 minutes or until golden brown. Let cool before serving.