Spanish sweet bread

Not that kind of sweet bread! Actual bread that is sweet!  I don’t do intestines or whatever Top Chef uses as sweet bread!  I was looking for a Spanish brunch item for my book club meeting.  We try to have a theme for whenever we meet and this time we did Spanish foods.  Yum!  If you remember, my last book club meeting treat did not turn out all that well, so I was looking for redemption.
Spanish Sweet Breads
This is not really a diet friendly food and I really have no idea how many it served!  Eight of us polished off half of it as part of a bigger brunch.  It’s interesting to try to make foods that reflect different themes.  All in all this was pretty successful.  We probably won’t make it again because of the fact that it’s empty calories but if you need to make a Spanish treat it’s a good addition to any brunch menu!


  • 4 packets active dry yeast
  • 1 cup of warmed milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 4 1/2 cups (16 oz) all-purpose flour
  • 2 large eggs
  • 2 tablespoons olive oil
  • All-purpose flour, for coating
  • 1 1/2 sticks (6 oz) butter, softened
  • Butter, for brushing
  • Powdered Sugar, for dusting
  • Dissolve the yeast in the warmed milk and set aside.
  • Combine the sugar and salt together in a large bowl(I used my kitchen aid mixer bowl).
  • Slowly add the flour and warm milk mixture. Turn kitchen aid on low or medium to blend thoroughly. slowly pour in the eggs and olive oil, and set kitchen aid on medium until it becomes a lump.  Remove the lump and put onto a floured surface and knead.
  • Cover with a damp cloth and leave to rise in a warm place for about 1 hour.
  • Knead the dough and then roll it out as this as possible in a rectangular shape.  Melt some butter and rub over the entire surface.  Roll up the dough, starting in one of the corners.  [The recipe calls for it to rest for an hour here, but I didn’t have enough time to but you could let it rest]
  • Once the dough is rolled up(or finished rising) coil it so that it looks like a snail’s shell.  Place coil on parchment paper on a baking sheet.  Cover it with a really big bowl (twice the size of the coil or more).  Let it rest for several hours [once again, I didn’t have enough time.  I let it rest for 45 minutes].
  • Preheat the oven to 395 and bake for about 40 minutes (I live at altitude so maybe do 375 for 45 minutes if you don’t) or until the top is browned.  I sprinkled some sugar on top at this point. 
  • Once it is finished baking brush the surface with melted butter and sprinkle powdered sugar on top.