Ensaïmadas for breakfastMay 20, 2017 - Gemma
Somewhere between croissant and brioche, the Ensaïmada is a classic breakfast favorite in Spain. Together with a cup of café con leche (coffe with milk) they make a perfect start for the day! They are originally from the Balearic Islands but nowadays enjoyed all along the country.
It requires a bit of time and patience to master ensaïmadas, but believe me they are totally worth the effort.
Makes 8 ensaïmadas
For the sourdough:
- 20 gr fresh yeast
- 60 gr warm water
- 70 gr bread flour
For the dough:
- 2 eggs
- 60 gr warm water
- 120 gr sugar
- 150 gr pork lard
- 400 gr bread flour
- confectioners sugar for dusting
Make the sourdough:
- Mix the yeast, water and flour in a bowl. Cover with plastic wrap and let it rest for 20 minutes.
Make the dough:
- Add the eggs, water, sugar in a large bowl and mix well.
- Add the sourdough to the mix and stir until it is well combined.
- Add the flour, little by little, into the mixture. Keep on kneading it either by hand or with the help of a stand up mixer (with the dough hook) for about 15 minutes or until the dough becomes smooth and does not stick in your hands.
- Coat another bowl with oil, shape the dough into a ball and put it into that bowl.
- Cover with plastic wrap and let it rest for an hour (or until it has doubled its size).
Make the ensaïmadas:
- Divide the dough ball in 8 parts.
- Flaten each part into a rectangle shape with the help of an oiled rolling pin. The dough should be pretty thin (about 0,3 cm).
- With the help of a brush, brush the rectangles with the softened lard (warm it up a bit to make it easier to spread).
- Take each rectangle and make a roll starting from the long side of the rectangle.
- Once you have rolled all the rectangles, cover them with plastic wrap and let them rest for half an hour.
- Cover the oven tray with oiled baking paper.
- Take each roll and shape it like a spiral (or a snail house), place the spirals in the baking tray. Remember to leave enough space between each ensaïmada.
- Cover with plastic wrap and let it rise overnight.
- Preheat the oven at 240 ºC.
- Put the ensaïmadas on the lower part of the oven and bake for about 4-5 minutes.
- Lower the temperature to 160 ºC and bake for 15 minutes more, or until golden brown.
- Let it cool down and dust with confectioner's sugar before serving.
This recipe has been approved by Hoste the cat, just in case you were wondering.
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