Pan de Regla
Soft and fluffy roll with red bread pudding filling.
Ingredients
Filling
- 1 1/2 cups white bread, day old. torn into small pieces
- 3/4 cup milk
- 1/4 cup sugar
- 1 1/2 teaspoon red food coloring 25 drops or until desired
- 2/3 tablespoon butter
- ½ teaspoon vanilla extract
- pinch of salt
Egg wash
- 1 egg
- 1 tablespoon water
Dough
- Refer to my cube bread recipe: https://jeanelleats.com/cube-bread/
Instructions
- In a small bowl, combine milk, beaten eggs, vanilla extract, and sugar. Add red food coloring to mixture until desired color is met.
- In a medium bowl, tear the day old bread into small pieces. Add the liquid mixture from step 1. Mix until bread is fully moistened.
- Cover and put the moist bread in the refrigerator for 15-30 minutes to soften
- In a medium pan, heat the mixture constantly stirring to avoid sticking.
- When nearly all of the liquid is absorbed, add in the butter and salt until evenly mixed. Continue cooking until the mixture is paste-like. Set aside to cool
- To create the dough, follow directions in my cube bread recipe until step 4 is completed (first proof is complete)
- Deflate the dough, making sure any large air bubbles are removed. Roll the dough out into a rounded rectangle (some may say oval) until dough is about 1/4 inch thick.
- Spoon the paste on one half of the dough, lengthwise, but be sure to leave a dough border. Then fold the dough lengthwise to create a long roll.
- Cut the large roll so you end up with evenly sized rolls. In my video, I ended up cutting the rolls into pieces 1 1/2 inch thick.
- On a parchment paper lined baking sheet, arrange the small rolls so they will not touch when baked. Proof for at least 30 minutes.
- In a small bowl, beat 1 egg with 1 tablespoon water to create the egg wash. Brush this on the tops off the dough
- Bake at 350 F for 15 to 18 minutes or until golden brown