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.
Recipe by Cooking Light December 2002
Credit: Becky Luigart-Stayner; Fonda Shaia
203 calories; calories from fat 33%; fat 7.5g; saturated fat 4.2g; mono fat 2.3g; poly fat 0.5g; protein 4.8g; carbohydrates 29g; fiber 0.8g; cholesterol 70mg; iron 1.4mg; sodium 229mg; calcium 29mg.