Spanish Buns

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Spanish BunsRecipe
Becky Luigart-Stayner; Fonda Shaia
This is a light-textured, sweet yeast bread that is cut into squares. It's ideal for serving with hot tea or coffee. According to historian William Woys Weaver, this recipe is referred to as "Spanish" because it's similar to a cake made in Latin America. It has a fairly strong nutmeg flavor, but you can cut the nutmeg in half if you'd like. These buns are extremely easy to make since there's no kneading involved. They just need a few minutes of vigorous stirring with a wooden spoon.
16 servings (serving size: 1 square)


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3 cups all-purpose flour, divided
3/4 cup sugar
1 teaspoon salt
1 teaspoon freshly grated whole or ground nutmeg
1 package quick-rise yeast (about 2 1/4 teaspoons)
1 cup warm 1% low-fat milk (100° to 110°)
1/2 cup butter, melted
4 large eggs
2 teaspoons vanilla extract
Cooking spray
1 tablespoon powdered sugar


Lightly spoon the flour into dry measuring cups; level with a knife. Combine 2 cups flour, sugar, salt, nutmeg, and yeast in a large bowl. Add the milk and butter, stirring with a wooden spoon until smooth. Add the eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add 1 cup flour, stirring until smooth.

Scrape batter into a 13 x 9-inch baking pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in size (batter should become bubbly on the surface).

Preheat oven to 350°.

Bake at 350° for 30 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar. Cut in squares.

Created date

October 2003

Nutritional Information

Calories 203
Caloriesfromfat 33 %
Fat 7.5 g
Satfat 4.2 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 4.8 g
Carbohydrate 29 g
Fiber 0.8 g
Cholesterol 70 mg
Iron 1.4 mg
Sodium 229 mg
Calcium 29 mg