Ensaimada
HB-0852 · Hand-built original · Spanish
SpanishDessertDairy-free
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- ¼ oz fast-action dried yeast
- 7 oz caster sugar
- 2 medium eggs, beaten
- 21¼ oz strong white bread flour, plus extra for dusting
- 1 tsp salt
- 13½ Tbsp warm water
- 1 tsp vegetable oil
- 3½ oz lard, softened
- 2 tbsp icing sugar, for dusting
Method
- Mix the yeast, 1 tablespoon of the sugar and the warm water and leave for 10 minutes until frothy.
- Combine the flour, remaining sugar and salt in a large bowl. Add the yeast mixture and the eggs and knead for 10 minutes into a smooth, elastic dough, adding the oil towards the end.
- Cover and leave to rise in a warm place for 1-1 1/2 hours until doubled in size.
- Roll the dough out on a lightly floured surface into a very large, thin rectangle. Spread the softened lard evenly over the whole surface.
- Roll the dough up tightly from the long side into a long rope, stretching it as you go. Coil the rope into a loose spiral on a lined baking tray, leaving space between the coils for expansion.
- Cover loosely and leave to rise again for 1-2 hours, or overnight in the fridge, until puffy.
- Heat the oven to 350°F. Bake for 20-25 minutes until golden.
- Cool slightly, dust generously with icing sugar and serve warm.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).