This month’s Kitchen of the Month was Aparna of My DiverseKitchen. She shared a recipe for
Filipino Spanish Bread Rolls, a delicious egg-enriched bread, rolled like a
crescent roll, and filled with sugar or cinnamon sugar and bread crumbs.
Because this was a basic dough, I decided to use my bread
machine to do the mixing, kneading, and proofing. That gave me time to prepare the cinnamon sugar
filling.
For shaping, I chose to roll half the dough into a crescent
shape, and the other half into the traditional rectangular roll. They both tasted the same!
Not wanting to consume them all by myself, I did share them
with friends. All pronounced them
delicious! This is definitely a repeat
recipe. And, they sure are an
appropriate accompaniment to a cup of coffee or tea.
To find the recipe and the shaping possibilities, go to
Aparna’s blog and you will be treated to yummy photos and stories as well.
- Blog from OUR Kitchen – Elizabeth
- A Messy Kitchen – Kelly
- Karen’s Kitchen Stories – Karen
- My Diverse Kitchen - Aparna
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups - Tanna
- Feeding My Enthusiasms - Elle
6 comments:
Wow, your crescents are so perfectly shaped!
These look great! Perfect with coffee.
What a fabulous idea to use a bread machine to mix the dough. Your rolling and shaping is perfect.
You are noble to have shared these lovely rolls. I really like that you did two versions of the shaping: crescents and jellyroll-style.
Perfect for breakfast! Or coffee... Or tea...
Your rolls look perfect. Wish mine had turned out this good.
Some of mine got pretty happy in the oven as well. :)
Post a Comment