Spanish Sweet Milk Bread Recipe – Pan de Leche

Spanish Sweet Milk Bread Recipe – Pan de Leche

The Spruce / Abbey Littlejohn

Prep: 105 mins
Cook: 15 mins
Total: 2 hrs
Servings: 4 servings
Nutritional Guidelines (per serving)
397 Calories
27g Fat
34g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 397
% Daily Value*
Total Fat 27g 35%
Saturated Fat 9g 47%
Cholesterol 85mg 28%
Sodium 384mg 17%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 8%
Protein 5g
Calcium 83mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Large sweet rolls are often served for breakfast or afternoon merienda in Spain. Sometimes the bread is split and topped with sugar while baking. It makes a good breakfast food, served with butter and marmalade or quince membrillo. This easy bread recipe is perfect for beginning cooks and bread makers.

Ingredients

  • 3 oz. (100 ml.) lukewarm milk
  • 1 envelope (1/4 oz.) dry​ yeast
  • 1 egg
  • 1/2 cube (50 gr.) softened​ butter
  • 1/3 c. (70 gr.) granulated sugar
  • 1 ½ c. (200 gr.) unbleached white flour
  • 2-3 tbsp.​ vegetable oil

Steps to Make It

This Spanish Sweet Milk Bread Recipe makes 4 large rolls or 4 servings for breakfast.

  1. Gather the ingredients.

    Spanish Sweet Milk Bread Recipe – Pan de Leche ingredients

    The Spruce / Abbey Littlejohn

  2. Mix in the dried yeast into the warmed milk until dissolved.

    Mix in the dried yeast into the warmed milk

    The Spruce / Abbey Littlejohn

  3. Cover with a small kitchen towel and set in a warm place, away from drafts for 10 minutes.

    yeast and milk in a bowl covered with a towel

    The Spruce / Abbey Littlejohn

  4. Cream butter and sugar in a medium-size mixing bowl.

    Cream butter and sugar in a medium-size mixing bowl

    The Spruce / Abbey Littlejohn

  5. Beat egg into the butter-sugar mixture.

    Beat egg into the butter-sugar mixture

    The Spruce / Abbey Littlejohn

  6. Add yeast-milk mixture and mix thoroughly.

    Add yeast-milk mixture to the butter mixture and mix thoroughly

    The Spruce / Abbey Littlejohn

  7. Add 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.

    dough in a bowl

    The Spruce / Abbey Littlejohn

  8. Dust dough with 1 tablespoon of flour.

    dough ball sprinkled with flour in a bowl

    The Spruce / Abbey Littlejohn

  9. Cover bowl with a wet kitchen towel and place in a warm spot, away from drafts. Allow to rise for 30 minutes.

    dough in a bowl covered with a towel

    The Spruce / Abbey Littlejohn

  10. Uncover dough. After rising, dough will be soft, spongy and sticky.

    dough in a bowl

    The Spruce / Abbey Littlejohn

  11. Coat hands with oil and knead dough 5 to 6 times.

    knead dough

    The Spruce / Abbey Littlejohn

  12. Separate dough into 4 pieces.

    four pieces of dough

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  13. Form into balls or rectangles and place on cookie sheet or baking stone.

    dough on a parchment paper lined baking sheet

    The Spruce / Abbey Littlejohn

  14. Allow to rise for 15 minutes. Pre-heat oven to 400° F (200° C). 

    dough on a parchment paper lined baking sheet

    The Spruce / Abbey Littlejohn

  15. Bake bread for 7 minutes. Remove and brush bread with vegetable oil.

    bread on a parchment paper lined baking sheet

    The Spruce / Abbey Littlejohn

  16. Return 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.

    Spanish Sweet Milk Bread Recipe – Pan de Leche

    The Spruce / Abbey Littlejohn

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