Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.

Make the dough:

• In a stand mixer fitted with hook attachment, hand whisk 1 ⅛ cup whole milk (warmed), 6 tablespoons granulated sugar, and 2 ¼ teaspoons active dry yeast until combined. Let sit for 5-10 minutes, or until yeast is activated and mixture is frothy.
• Add 2 large eggs, 3 tablespoons neutral oil, 4 ½ cups all-purpose flour, 1 ¼ teaspoons fine sea salt. Mix on medium low speed until dough forms.
• While mixing on medium low speed, add 3 tablespoons unsalted butter a tablespoon at a time, every 30 seconds. Continue mixing for 8-10 minutes, or until dough passes the windowpane test. The dough will be a little sticky, but it's okay—it will get better after resting.

  To do the windowpane test, take a small piece of dough and gently stretch it. If it is kneaded enough, it should be translucent enough to see light passing through.
Try not to add too much flour. More flour = harder, denser rolls!
Use a dough scraper to easily maneuver and gather dough.
• Transfer dough to a large bowl, lightly cover with plastic wrap, and let rise in warm place until doubled in size, about 1-2 hours (or overnight in the fridge!).

Make the filling:

• In a medium bowl, mix together 6 tablespoons unsalted butter (melted), ½ cup brown sugar, 1 cup fine breadcrumbs, and 2 tablespoons malted milk powder. You are looking for an easily spreadable, thick, paste consistency.

  If it's too dry, mix in 1-4 tablespoons whole milk until you get the desired texture. The amount of milk will vary depending on the brand of breadcrumbs you are using.

Assemble:

To help prevent dough from drying out, lightly cover any dough you're not immediately handling with some plastic wrap!
• Line two baking sheets with parchment paper.

  On a medium plate, add ½ cup fine breadcrumbs. This will be for coating the rolls later on.
• Lightly flour work surface. Divide dough into 20 equal pieces, about 55g each. Roll each piece into balls (see video for reference).
• For each ball, use rolling pin to shape it into a long triangle (like a slice of pizza), about 6 inches tall and 4 inches wide at the base. Keep the point tapered and the edges fairly even so it rolls up neatly.
• Spread about 1 tablespoon sweet filling, leaving a ½-inch border. Roll the dough from the wider end toward the top of the triangle
• Generously coat in breadcrumbs. Place on lined baking sheet. Repeat with the rest of the balls, spacing shaped Spanish bread about 2-3 inches apart.
If the breadcrumbs are not sticking, use a pastry brush to lightly brush on a layer of milk or melted butter, then try coating again.
• Lightly cover trays with plastic wrap and let rest for about 30 minutes, or until the dough slowly springs back when gently poked. In the last few minutes of rising, preheat oven to 350°F/177°C.
• Bake for 20-30 minutes, until lightly golden. Do not let them go past this and get too dark—they will become dry!
• Let cool on pan for about 5 minutes, and enjoy! Serve warm.

  If eating leftovers, microwave for 10-20 seconds until hot.