These light and slightly sweet spiral ensaimadas make an excellent breakfast roll. Traditionally made with lard this recipe uses butter for extra richness.
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Makes: 8 rolls
  • 225 g (8 oz) white bread flour
  • 5 tbsp lukewarm milk
  • 50 g (2 oz) caster (superfine) sugar
  • 2 tbsp sunflower oil (or other vegetable oil)
  • 1 beaten egg
  • 1 tsp salt
  • 1 tsp dried yeast
  • 50 g (2oz) metled butter or lard
  • Icing sugar
  1. Add the yeast to the milk, stir well and leave for 10 minutes.
  2. Mix the flour, caster sugar and salt together in a bowl.
  3. Make a well in the centre and add the yeast/milk, the oil and the egg. Mix to a soft and slightly sticky dough.
  4. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover and leave in a warm place to allow the dough to about double in size.
  6. Turn the dough out, knock it back to remove gas, then divide the dough into 8 equal pieces.
  7. Roll each piece of dough out to a rope about 40 cm (15") long.
  8. 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.
  9. Place the tray in a large plastic bag and leave in a warm place for about an hour to allow the rolls to prove.
  10. Bake at 170°C/350°F fan oven, 190°C/375°F conventional oven for 10 minutes.
  11. Place on a wire rack and allow to cool before dusting with icing sugar.
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!