Ensaimada
Description
Ensaimadu can be made both with a jam filling and without it; olive oil can be replaced with any other vegetable oil. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Prepare the starter, for this take 50 ml of warm milk, add to it 2 tsp of flour from the total amount and 1 tbsp of cane sugar. Stir and place in a warm spot for 15–20 minutes.
- 3
Step 3
Sift the flour into a bowl, add the salt and remaining sugar, and stir.
- 4
Step 4
Mix one egg, the remaining milk, and olive oil.
- 5
Step 5
Pour the egg‑milk mixture into the flour and stir.
- 6
Step 6
Pour the starter into the flour.
- 7
Step 7
Mix the dough with a mixer; it will be sticky, that's normal. Cover with plastic wrap and place in a warm spot to ferment for 1.5–2 hours. During fermentation, perform a fold.
- 8
Step 8
During fermentation, the dough almost doubled in size.
- 9
Step 9
Dust the work surface of the table with flour or grease it with vegetable oil so that working with the dough is easier, as it is still sticky. Divide the dough into even lumps, for example into 8 pieces, and roll them into balls.
- 10
Step 10
Roll out the dough into a flatbread, as thin as possible, and brush the entire surface with melted butter.
- 11
Step 11
Leave about 2 cm from the edge and lay a strip of jam.
- 12
Step 12
Carefully roll the dough into a roll.
- 13
Step 13
Roll the dough into a “snail,” fold the edge of the dough downwards to secure the shape.
- 14
Step 14
Place the pieces on a baking sheet, brush the tops with the remaining butter, let them proof for 10–15 minutes, and bake at 180 °C for 15–20 minutes.
- 15
Step 15
Sprinkle the ready “Ensaimada” buns with powdered sugar and serve them with tea or coffee. They are very tasty, I wholeheartedly recommend making them.