Page 35 - Neg Kaysarap Preview

4 c all purpose flour Special Spanish Bread
4 c bread flour

2 tbsp yeast flour for dusting Yield: 36 pcs
1 tbsp bread improver bread crumbs for topping

1 tbsp baking powder For the filling:
1 cup sugar 4 c butter
¾ tbsp salt 8 egg yolks

¼ c warm milk 1 condensed milk
1 c evaporated milk 1 cup all purpose cream

½ c cheese spread 5 c bread crumbs
8 XL egg yolks 1 cup cheese spread
½ tbsp vanilla 1 ¾ c sugar

1 ½ c butter 2 tsp vanilla essence

Cream the ingredients for the filling. Add the bread crumbs and vanilla.
Blend well. Set aside.

In a bowl, dissolve 1 ½ tbsp of sugar and yeast in warm liquid. Let it stand

until foamy, about 10 minutes. In another bowl, sift together all the dry
ingredients and set aside.

Prepare a bigger bowl, combine yeast mixture in flour mixture, egg yolks,

butter, cheese spread and liquid ingredients.

Knead the dough on a floured surface. Spread the dough and use your
wrist to form a round ball. Repeat the procedure of kneading till dough is

elastic and smooth to touch. Put the dough ball in a greased bowl covered
with a damp cloth and let it rise for 1 ½ -2 hours.

Punch the dough to let out the bubbles, and roll on a floured surface.

Divide dough into 3, roll each into a log and cut 12 pcs per log, using a
rolling pin, roll the dough, put the filling, twist and seal. Dip the dough in
egg wash and roll in bread crumbs. Arrange on baking sheets, 2 inches

apart. Allow to rise for 30-45 minutes. Bake at 350°F for 20-25 minutes.