Spanish Sweet Milk Bread Recipe – Pan de Leche
Large sweet rolls are often served for breakfast or afternoon merienda in Spain. This easy brecipe is perfect for beginning cooks and bakers.
- Serves: 4 persons
- 3oz. (100 ml.) lukewarm milk
- 1envelope (1/4 oz.) dry yeast
- ½cube (50 gr.) softened butter
- ⅓c. (70 gr.) granulated sugar
- 1 ½c. (200 gr.) unbleached white flour
- 2-3 tbsp. vegetable oil
Step 1Gather the ingredients.
Step 2Mix in the dried yeast into the warmed milk until dissolved.
Step 3Cover with a small kitchen towel and set in a warm place, away from drafts for 10 minutes.
Step 4Cream butter and sugar in a medium-size mixing bowl .
Step 5Beat egg into the butter-sugar mixture.
Step 6Add yeast-milk mixture and mix thoroughly.
Step 7Add flour to mixing bowl, a 1/2 cup at a time. Mix in flour with a wooden spoon until dough forms a ball. If necessary, add additional flour 1 tablespoon at a time until soft dough is formed.
Step 8Dust dough with 1 tablespoon of flour.
Step 9Cover bowl with a wet kitchen towel and place in a warm spot, away from drafts. Allow to rise for 30 minutes.
Step 10Uncover dough. After rising, dough will be soft, spongy and sticky.
Step 11Coat hands with oil and knead dough 5 to 6 times.
Step 12Separate dough into 4 pieces.
Step 13Form into balls or rectangles and place on cookie sheet or baking stone.
Step 14Allow to rise for 15 minutes. Pre-heat oven to 400° F (200° C).
Step 15Bake bread for 7 minutes. Remove and brush bread with vegetable oil.
Step 16Return to oven and continue to bake for 7-10 minutes. Remove when bread begins to brown. Allow to cool for 5 minutes, then serve with butter or jam.