• Combine milk and eggs in a bowl.
• Mix in flour, sugar, milk powder, salt, and yeast. Knead until the dough is beginning to come together. Add the butter in batches while continuing to knead the dough.
• Knead until dough is soft and elastic (until windowpane stage). Form into a ball and transfer to an oiled bowl and cover with plastic wrap. Let it rest for 1-2 hours or until the dough has doubled in size.
• For the filling: Cream butter, sugar, bread crumbs, and cinnamon (if using) together.
• Transfer the dough onto a well floured surface. Punch down the dough to slightly deflate.
• Forming the Spanish Bread: There are 3 ways to shape the dough:

Method 1:

• Divide the dough into 3 portions. Roll each portion to form a circle. Divide into 12. Spread enough filling on each piece. Starting from outer edge of the circle, roll each piece inwards. Roll each piece in bread crumbs and place onto a baking sheet.

Method 2:

• Divide the dough into 36 equal pieces. Shape each piece into a ball. Flatten each piece and spread filling on top. Starting from the bottom right side, roll diagonally upwards. and roll it in bread crumbs.Roll each piece in bread crumbs and place onto a baking sheet.

Method 3:

• Roll the dough to form a rectangle.Divide the rectangle into 18. Divide each square into 2 triangles. Spread filling on each triangle. Starting from the longest side, roll each triangle. Roll each piece in bread crumbs and place onto a baking sheet.
• Cover the shaped dough and rest for 15-30 minutes hour or until the dough has puffed a bit. Preheat the oven to 350F/180C.
• Bake the Spanish Bread for 10-15 minutes or until golden brown.