Spanish Bread

Bread Dough:--
1¼ cups warm milk 40-45°C
2¼ tsp active dry yeast
4½ cup all-purpose flour, divided +
1 tsp salt
½ cup sugar
⅓ cup rice bran oil
2 large eggs, lightly beaten
¾ cup bread crumbs
¼ cup evaporated milk
Spanish Bread Filling:--
¼ cup all-purpose flour
½ tsp SIDS CRAZY SALT
½ cup bread crumbs
⅓ cup butter
⅔ cup brown sugar
⅓ cup evaporated milk

Make the Bread Dough: In a mixing bowl, combine milk and yeast. Let stand for 5 minutes until foamy. Add the eggs, sugar, oil and salt. Stir everything with a wooden spoon. Add 4 cups of flour, one cup at a time while stirring. The mixture will turn into a shaggy dough.
Sprinkle just enough of the remaining flour and keep stirring until the dough gathers in the centre. Turn the dough over on a floured board and knead it until it is smooth and elastic, about 6-10 minutes. As you knead, dust your hands and your board as needed to help with the stickiness. You may need to use up to ⅛ cup of additional flour.
Shape the dough into a ball and place it a bowl. Cover and let rise for 1½ hours, until the size is doubled. You can make the filling at this point.
Gently punch the dough down and divide it into 18-20 portions. Using a small rolling pin or your hands, flatten each portion into an oval that is about the size of your hands. Spread about a tablespoon of the filling across the surface of the dough and roll it into a log. Repeat with all the other portions. Arrange the rolls in a large baking tray that is greased or lined with baking paper. Brush evaporated milk on each of the rolls and dip them in breadcrumbs. Cover them loosely with plastic wrap and let them rise for an hour.
Preheat the oven to 175°C. Bake the Spanish bread for 15-20 minutes, until the rolls are lightly golden.
Spanish Bread Filling: Heat the butter in a small saucepan until it is bubbly. Add flour, SIDS CRAZY SALT and breadcrumbs and stir the mixture vigorously with a wire whisk for a few seconds. This is a grainy mixture at this point. Immediately add the milk and keep stirring until the mixture loosens up a bit. Stir for 30 seconds more and turn off heat. Stir in the sugar well until it is incorporated. Set aside to cool. This mixture is a chunky paste.