For your cheesy garlic butter filling, melt your LURPAK Soft Butter Blend and freshly minced garlic in a pan on low heat until the garlic turns slightly golden brown.
Add salt and paprika and continue cooking for 1 more minute then let it cool down to be used later.
Once cool, add your ARLA Emmental Cheese, ARLAPRO White Cheddar Cheese, and breadcrumbs.
Mix well until fully combined then set aside for later in a bowl covered with cling wrap.
For your cookies & cream filling, make your cream cheese frosting by creaming your ARLAPRO Cream Cheese with sugar in a mixer until well combined.
Once done, set this aside in a bowl covered with cling wrap as well.
For your choco-peanut filling, cream your LURPAK Soft Butter Blend with all-purpose flour and choco-peanut bars in a mixer until fully combined.
Then set this aside in a bowl covered with cling wrap for later.
In your mixing bowl, make your spanish bread dough by mixing water, ARLA Organic Powdered Milk, ARLA Whipping Cream, and egg.
Gently mix together then add your bread flour, yeast, and sugar.
Place your mixture in a mixer with a dough hook attachment in slow speed for two minutes.
Add salt and continue mixing at medium speed until your gluten is about 80% done or 80% developed.
Add your LURPAK Soft Butter Blend and continue mixing for 10-12 minutes until your gluten is fully developed.
Once done, set the dough aside by transferring to another bowl covered with cling wrap then let it ferment for 45-60 minutes or until it almost double in size.
Yield 50 grams for each piece and round each piece into balls.
Cover the dough with clean plastic or clean cloth and let it rest for 15-20 minutes.
Flatten each ball and lightly stretch to form a flat triangle shape.
Spread your desired filling from the bottom side of your flat triangle dough up until about 2/3 of the dough leaving a 1/3 space to the tip.
For the cookies & cream filling, add a sprinkle of your crushed cookies and cream on top of your spread to add flavour.
Gently roll the bottom side of the triangle up to the tip forming a log shape and pinch the tip to lock your rolled dough.
Then place it on your baking tray with the seam side down.
For your cheesy garlic butter spanish bread, spray a little water on top of your rolled doughs then add cheese toppings by grating ARLA Emmental Cheese and ARLAPRO White Cheddar Cheese directly on top of your rolled dough.
Cover your dough with clean cloth or plastic and let it proof for 45-60 minutes or until it's almost double in size.
Bake in a pre-heated oven at 190°C for 7-8 minutes.
After baking, let your cookies & cream and choco-peanut spanish bread cool down for 20-30 minutes before adding your toppings.
For your cookies & cream filling, spread a thin layer of your cream cheese frosting and sprinkle your crushed cookies and cream on top.
For your choco-peanut filling, spread a thin layer of your cream cheese frosting and sprinkle by lightly crushing your choco-peanut bars on top of your frosting.
