Ensaïmada
Method
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Step 1: Dissolve the yeast in the milk with 15ml of the sugar and set aside until foamy.
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Step 2: Put half of the flour into a large mixing bowl, or the bowl of a stand mixer with the dough hook attached. Pour in the yeast mixture and incorporate thoroughly until the ingredients form a dough. Cover the bowl with plastic wrap and leave in a warm place for 30-40 minutes until the dough has doubled in size.
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Step 3: While the dough is rising, remove the eggs from the fridge and allow to come to room temperature. Add the eggs, one at a time, to the dough along with the rest of the sugar, flour, salt and half of the saïm. Knead for 5-7 minutes. Cover with plastic wrap and leave in a warm place for 30-40 minutes until the dough has doubled in size.
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Step 4: Turn the dough out onto a lightly floured work surface, knead for 2-3 minutes and roll out as thin as possible using a rolling pin. Brush the surface of the dough with the rest of the saïm or butter and roll up as tightly as possible. Leave to rest for an hour.
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Step 5: After the dough has further risen, coil it into a spiral and place on a greased baking tray. Cover with a bucket or large bowl, something that won’t stick to the dough when it rises. Allow to rise for 2-3 hours or overnight.
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Step 6: Preheat the oven to 190°C. Bake for 30-40 minutes, until the top is golden brown. Remove from the oven and brush with melted butter and dust liberally with icing sugar. Serve at room temperature. It can also be sliced horizontally and spread with jam, chocolate spread or pastry cream.
Words with a dotted underline are explained in the glossary.
