Dairy-Free Spanish Bread
Discover the irresistible charm of Dairy-Free Spanish Bread, a plant-based twist on the beloved Filipino bakery classic. This fluffy bread is delightfully soft, filled with a rich, caramel-like brown sugar and non-dairy butter filling that melts in your mouth. Coated with golden breadcrumbs for a satisfyingly crisp texture, this recipe skips the dairy while retaining all the flavor and nostalgia of traditional Spanish bread. Perfect for those following a dairy-free diet or seeking a vegan alternative, this treat is as enjoyable fresh out of the oven as it is at room temperature. With simple ingredients like unsweetened almond milk, neutral oil, and flour, and step-by-step instructions, baking these rolls is approachable yet rewarding. Whether served as a breakfast indulgence or an afternoon snack, Dairy-Free Spanish Bread is guaranteed to be a crowd-pleaser in every bite.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 0.25 cup white granulated sugar
- 1 teaspoon salt
- 1.25 cups unsweetened almond milk
- 0.25 cup neutral-flavored oil (e.g., sunflower or vegetable oil)
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar
- 0.25 cup non-dairy butter (room temperature)
- 0.5 cup breadcrumbs
Instructions
In a small saucepan, gently warm the almond milk until lukewarm (around 110°F or 43°C). Remove from heat and set aside.
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
Gradually pour in the almond milk, oil, and vanilla extract into the dry ingredients. Mix until a sticky dough forms.
Transfer the dough onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
Place the dough into a lightly greased bowl, cover it with a damp cloth or plastic wrap, and leave it in a warm area to rise for about 1 hour or until it doubles in size.
While the dough is rising, prepare the filling. In a small bowl, mix the brown sugar and softened non-dairy butter until smooth.
Once the dough has risen, punch it down to release air. Divide the dough into 16 equal pieces and shape into balls.
Roll each piece into a small rectangle (about 4x6 inches) using a rolling pin. Spread about 1 teaspoon of the filling onto the center of the rectangle, then roll the dough tightly into a log.
Dip each log into the breadcrumbs, ensuring it is evenly coated, and place the bread seam-side down onto a parchment-lined baking sheet.
Cover the rolls with a clean kitchen towel and let them rise again for 30-40 minutes, or until they are slightly puffed.
Preheat your oven to 350°F (175°C).
Bake the Spanish bread for 18-20 minutes, or until golden brown.
Let the bread cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2973 mg | 129% | |
| Total Carbohydrate | 544.0 g | 198% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 173.9 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 778 mg | 60% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
