1cupMilk, warmCan be replaced by Almond or Soya Milk
¼cupSugar
3cupsAll-Purpose Flour
2¼tspDry Yeast
1tspSalt
¼cupButter, melted
Buttery Filling
¼cupButter
½cupBrown sugar
3tbspMilk
2tspAll-Purpose flour
½cupBreadcrumbs
Outer Coating
¼cupButter *for brushing the senorita bread
½cupBreadcrumb
Instructions
Dough
Heat your milk a little making sure it's not too hot as the yeast will die. If it's too hot leave it to cool down a little.
Melt the butter on the stove or microwave and then mix it to the milk and the yeast.
In a big mixing bowl sift the flour and then add the sugar and salt. Whisk them well to combine evenly.
With your hands or mixer, mix the dough for around 5 minutes and it starts pulling away from the hook.
On a lightly floured surface knead the dough to form a smooth ball.
Put the dough ball to rest in a large mixing bowl slightly greased with oil and cover with a damp cloth. Wait for an hour or more if necessary until it doubles in size.
Filling
You can prepare your filling while you wait for your dough to rise. Melt the butter and add the sugar (or maple syrup), stirring continuously. Continue until the sugar is completely dissolved in the butter.
Now add the milk and flour and simmer until the sauce begins to thicken.
Stir in the breadcrumbs and let the filling cool and get thicker while cooling.
Baking
Preheat your oven to 180° C.
Line a baking tray with parchment paper
Punch your dough and divide into two balls.
Roll each ball into a log and cut into 8 pieces. You will end up with 16 pieces at the end. Roll them into bolls and allow to rest for 15 minutes.
With a rolling pin, roll each ball into a rectangle, adding a teaspoon of filling making sure not to moist the borders. Roll the dough tightly sealing the bottom so that the filling doesn't get out.
Brush each roll with the melted butter, roll them in the breadcrumbs and transfer on the baking tray.
Bake for 20 minutes or until the rolls start turning golden brown.