Think of shio pan (salt bread) filled with Spanish bread filling- butter, breadcrumbs, milk, brown sugar, salt- and covered with more breadcrumbs. Crispy exterior with fluffy interior. Despite its name, Spanish bread did not originate in Spain. Wheat-based bread making was introduced in the Philippines by Spain when they colonized the country. Wheat flour was expensive back then, so Filipinos used more sugar & fat into their baking.

Recipe:

Yield: 12pcs (75g)

For the Dough:

• 340g Bread Flour (12%-13% protein) 
• 100g All Purpose Flour (10%-11.5% protein) 
• 7g Instant Dry Yeast 
• 30g White Sugar
• 9g Salt
• 28g Milk Powder
• 320g Water (Cold)
• 50g Unsalted Butter (Room Temperature)

For the Filling

• 180g Unsalted Butter (Room Temperature)
• 115g Bread Crumbs + more for rolling
• 165g Brown Sugar
• 65g Milk

Directions:

1. Using a stand mixer, mix all the ingredients for the dough except for the butter. Mix until gluten development (about 5 mins low speed + 10 mins high speed).
2. Slowly add the butter while mixing and knead until good gluten development- you can do a windowpane test at this point.
3. Let it bulk ferment for 1-1.5 hours. Aim for the dough temperature to be around 25-26C. Let it ferment in room temperature.
4. Make the filling. Add all the filling ingredients in a bowl, then mix. Place it in between a parchment paper or cling film and shape into a rectangle- 1/2 inch thickness. Let it set and firm up in the fridge. 
5. Divide and portion the dough, 70-75g each. Lightly roll it into a ball. Pre-shape it into a tear-drop shape. Let it rest for 10-15 minutes.
6. Roll the dough with a rolling pin until you get a croissant shape- you can flour or oil the bench if you find the dough sticking.
7. Cut the butter filling into small rectangles- same length as the base of your rolled dough. 
8. Roll the butter into the dough and toss it in breadcrumbs to cover half (or full depending on your preference) of the dough. You can spray the dough with water if it dries up, to let the breadcrumbs stick more.
9. Let it proof for 30-45 minutes. You can do a poke test to determine if it is ready to be baked or shake the tray- if it jiggles, then it is ready to be baked.
10. Pre-heat your oven to 230C. Insert an empty roasting pan or sheet tray at the bottom shelf of the oven.
11. Heavily spray water on your dough and top it with salt.
12. Load the dough in the oven and immediately lower the temperature to 210C. At the same time, add warm water on the roasting pan/sheet tray for additional steam.
13. Let it bake for 5-7 minutes then take out the roasting pan/sheet tray. Rotate the sheet tray and add another 10-12 minutes until golden brown.
14. Once baked, take out the bread and brush with melted butter.
15. Cool and serve.