Ensaimadas
These light and slightly sweet spiral ensaimadas make an excellent breakfast roll. Traditionally made with lard this recipe uses butter for extra richness.
Makes: 8 rolls
Ingredients
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Instructions
- Add the yeast to the milk, stir well and leave for 10 minutes.
- Mix the flour, caster sugar and salt together in a bowl.
- Make a well in the centre and add the yeast/milk, the oil and the egg. Mix to a soft and slightly sticky dough.
- Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover and leave in a warm place to allow the dough to about double in size.
- Turn the dough out, knock it back to remove gas, then divide the dough into 8 equal pieces.
- Roll each piece of dough out to a rope about 40 cm (15") long.
- Dip the ropes of dough into the melted butter and coil them round on a lightly greased baking tray. Seal the ends by tucking them under the spiral.
- Place the tray in a large plastic bag and leave in a warm place for about an hour to allow the rolls to prove.
- Bake at 170°C/350°F fan oven, 190°C/375°F conventional oven for 10 minutes.
- Place on a wire rack and allow to cool before dusting with icing sugar.
Notes
These rolls are best served warm and eaten fresh. I find they are rich enough and just sweet enough that I can just eat them as they are!