Mix the yeast in the warm water, after dissolving the sugar in it. Keep aside for about 5 to 10 minutes to proof.
You can knead the dough by hand or machine. I use my food processor to do this. Whisk together the flour, sugar and salt. Add the milk, melted butter, eggs and yeast mixture and knead until you have a smooth and elastic dough. You may add a little more of flour or milk if you need it to achieve desired consistency of dough. You know your dough has been kneaded enough when you can make a windowpane out of your dough.
Cover loosely and let the dough rest for about 2 to 3 hours or till it has doubled in volume. Press down the dough gently and divide the dough into two equal parts.
There are two ways of shaping Filipino Spanish Bread. One is to roll out each portion into a round and spread the filling over it. Then cut each into 8 triangles like you would a pizza. Each triangle would be rolled up croissant style.
The other is a more traditional way. For this shape each half of dough into a log and divide into eight equal parts. Roll each piece into roughly a 3- by 5-inch rectangle. Brush with melted butter, sprinkle with breadcrumbs and sugar (or cinnamon sugar if you prefer). Roll the piece like you would a jelly roll, starting from one corner and rolling towards the opposite corner.
Alternately, roll each half the dough into a largish rectangle about 10” x 10”. This is what I did. Then brush the surface generously and completely with melted butter. Sprinkle half the breadcrums and the cinnamon and sugar mixture over this evenly. Now c
Which ever way you shape your Filipino Spanish Bread, sprinkle the rolled dough with more breadcrumbs and sugar. You can also roll the shaped dough in the breadcrumbs and sugar if you like. Place the pieces with the seam-side down on a lined or greased baking sheet.
Let the shaped rolls rise for 30 minutes. Bake until golden brown at 190C (375 F) for about 15 minutes.