The Bread Baking Babes wanted to meet the slowly approaching spring halfway and made a bread from Spain, chosen by Baking Soda from Bake My Day!
As the dough was supposed to be sticky, I didn't use my hands but kneaded it with a plastic spoon which worked pretty well. The finished ensaïmadas turned out light and fluffy with a pleasant yeasty smell. Still warm and slathered with some plum jam they made a perfect Sunday afternoon snack.
I'm sending this to Susan's YeastSpotting.
Source: Delicious Days
Ingredients (yields about 10 Ensaimadas):
500g all-purpose flour (plus additional as needed)
75 g sugar
1/2 tsp fine sea salt
40 g fresh yeast (= 1 cube)
200-250 ml lukewarm milk
2 eggs (M)
2 Tbsp olive oil
150 g soft pork lard, bacon grease, or softened butter
powdered sugar for dusting
Add the flour together with sugar and salt into a large bowl and mix well. Make a hollow in the center, add the crumbled yeast as well as a decent pinch of sugar and pour over just enough of the lukewarm milk until the yeast is covered. Stir the yeast milk once or twice, then cover the bowl with a kitchen towel and let rest for about 15 minutes or until the surface of the yeast milk looks bubbly.
Add the other ingredients (the remaining milk, eggs,olive oil ) and knead well, either by hand or with your kitchen machine until the dough comes together nicely. Let the covered bowl rest again in a warm place for at least 30 minutes or until the dough has doubled.
Punch it down softly, then flip the dough onto a well-floured surface and sprinkle with flour. Cut into about 10 equally sized portions and form into neat little balls, before letting them rest – sprinkled with flour, covered with a kitchen towel – once more for at least 30 minutes.
Shaping the Ensaimadas: Flatten one doughball, then roll out with a rolling pin (use flour as needed) until you get a pretty thin dough circle and brush it generously with the softened pork lard (or bacon grease or softened butter). Roll up cautiously, then let rest for a couple of minutes and continue with the other dough balls. (Meanwhile line the baking sheets with either parchment paper or silicone mats.)
Coil up each dough piece until it resembles the house of a snail (tuck the outer end under), ideally very loosely, because any spaces will fill up as the dough rises further. Place about five Ensaimadas on one baking sheet, making sure to leave enough space between them. Lightly brush with lard and cover up again.
The final rise is supposed to last overnight, but do as you like.
Preheat the oven to 200°C (~390° Fahrenheit) and bake for 14 to 16 minutes or until golden brown. Take out and let them cool down on a wire rack for a couple of minutes, then generously dust with powdered sugar (leave the bacon grease ones plain) and enjoy while still warm.