Saw a neat piece about someone who recreated a 1611 Spanish recipe for “panecillos” or “colaciones” and wanted to share. They followed the old instructions (from a 1611 cookbook) and tested ingredients and methods to match texture and flavor — lean, slightly sweet rolls with a rustic crumb and a hint of spice. The tester adjusted hydration and proofing for modern flours and ovens, and reports pleasingly authentic results: crisp, lightly browned crusts and an interior denser than modern soft rolls, with a pronounced wheaty, slightly toasted flavor.
They look really good. Great job decyphering it; Montiño wrote in a clear way for his times, but even then old recipes are a bit of a struggle.
Creo que debería haber echado un pelín más de azúcar
This means you likely got amounts right - folks back then liked subtler flavours than we do nowadays.