Señorita Bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Activate Yeast: In a large bowl, combine warm milk, 1 tablespoon of sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until foamy.

Step 2

Make the Dough: Add the remaining sugar, melted butter, egg, and salt to the yeast mixture. Whisk to combine. Gradually add the flour, 1 cup at a time, mixing until a shaggy dough forms.

Step 3

Knead: Turn the dough onto a floured surface and knead for 10-15 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 7 minutes.

Step 4

First Rise: Shape the dough into a ball, place it in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Step 5

Prepare Filling: While the dough rises, combine softened butter, brown sugar, breadcrumbs, flour, and condensed milk in a bowl. Mix until it forms a spreadable, thick paste.

Step 6

Divide and Shape: Punch down the dough to release air. Divide into 18-20 equal pieces (approx 30g-35g each). Roll each piece into a ball and rest for 10 minutes.

Step 7

Fill and Roll: Flatten each ball into a thin oval (about 1/4 inch thick). Spread a tablespoon of filling over the dough, leaving a small border. Roll up tightly into a log, sealing the ends.

Step 8

Coat and Final Rise: Brush the logs with melted butter and roll them in the extra breadcrumbs. Place seam-side down in a 9x13 baking pan, cover, and let them rise for another 30-45 minutes.

Step 9

Bake: Preheat your oven to 350°F (175°C). Bake for 15-20 minutes until light golden brown.

Step 10

Filling: If the filling is too thick, add a tiny bit more butter; if too thin, a bit more breadcrumbs.