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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

Recipe Summary

16 servings (serving size: 1 square)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

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.