PAN DE ESPANOL

1. In a bowl, combine filling ingredients into a smooth paste and set aside.
2. In a mixing bowl, mix all ingredients holding half part of margarine. Knead until all dry ingredients are hydrated.
3. Add remaining margarine and continue kneading until dough becomes smooth and elastic. Ferment for 1 hour until double in volume.
4. Punch down dough and divide into 40 gram portions and rest for 20 minutes.
5. Flatten dough and spread filling and form into crescent rolls. Dredge in breadcrumbs. Proof for 1 1/2 hours or until double in size. Bake for 20 minutes in a preheated oven set to 350°F.

Makes 45 pieces.