Spanish Sweet Milk Bread Recipe – Pan de Leche

Pan de leche
" Pan de leche" ( CC BY-SA 2.0) by pochove
  • Total: 2 hrs
  • Prep: 105 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
397 Calories
27g Fat
34g Carbs
5g Protein
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Nutrition Facts
Servings: 4 servings
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

  1. Gather the ingredients.
  2. This Spanish Sweet Milk Bread Recipe makes 4 large rolls or 4 servings for breakfast.
  3. Warm milk and pour into a glass measuring cup. Mix in the dried yeast until completely dissolved. Cover with a small kitchen towel and set in a warm place, away from drafts for 10 minutes.
  4. Cream butter and sugar in a medium-size mixing bowl. Beat egg into the butter-sugar mixture. Add yeast-milk mixture and mix thoroughly.
  5. 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 Tbsp at a time until soft dough is formed.
  6. Dust dough with 1 Tbsp flour. Cover bowl with a wet kitchen towel and place in a warm spot, away from drafts. Allow to rise for 30 minutes.
  7. After rising, dough will be soft, spongy and sticky. Coat hands with oil. Uncover and knead dough 5-6 times. Separate dough into 4 pieces. Form into balls or rectangles and place on cookie sheet or baking stone. Allow to rise for 15 minutes.
  8. Pre-heat oven to 400 F (200 C). Bake bread for 7 minutes. Remove and brush bread with vegetable oil. 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.