Ensaimada

Breakfast600 minutes8 people270 calories

(13 votes)

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By Ascen Jimenez

How rich are the ensaimadas! I used to make it following the steps in the book "Bread and pastries with Thermomix" but since I discovered the recipe published in "Our regional cuisine" I have chosen the latter.

You will see that it is very simple. The only thing that may seem more difficult is the formed but I leave you some pictures so that you have no doubts.

My advice, that you leave it ready in the evening to bake it the next day in the morning. When you get up, you bake it (15 minutes) and you will have a delicious warm treat for breakfast, a luxury.

And here I put the version of sweet ensalmada but if you prefer it salt (also delicious for a snack) you have to follow the same steps and, when you get to the filling, replace the angel hair for sobrasada. You can get an idea, right?

You can make ration ensalmadas (in terms of shape, similar to ham and cheese shells that you liked so much), one large or two medium ones like I did this time. I hope you like them so much that it becomes one of your basics.

Ensaimada

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Delicious homemade ensaimadas, respecting their rising time and with natural ingredients. Very good, soft, tender ... spectacularly rich!

Ascen Jimenez

Recipe type: breakfast
Calories: 270
Rations: 8

Preparation time: 9H
Cooking time: 1H
Total time: 10H

Ingredients

70 g of eggs (we crack 2 eggs in a bowl, beat them a little and weigh the exact 70 g)
50 g of sugar
50 g of water
230 g of bread flour
10 g fresh pressed baker's yeast
15 g oil
100-150 g of lard at room temperature

To fill in:

100-150 g of angel hair

To sprinkle:

Sugar glass

Preparation

We prepare the dough at night.
We are going to start by pulverizing the sugar to turn it into glass and to be able to decorate the ensalmada once it is baked. We put sugar in the glass and program 1 minute, progressive speed 5-10. If we then have leftovers, we can store it in a glass jar or plastic bag and use it in another recipe.
We put the eggs, sugar and water in the glass. We program 15 seconds, speed 5.
We add the flour and program 4 seconds, speed 6.
We program 8 minutes, closed cup, spike speed. Be careful with the Thermomix that can be moved.
When there are two minutes left, add the crumbled yeast through the jar.
We incorporate the oil and program 2 minutes, glass closed, spike speed. We will have a shiny mass. We let the dough rest in the glass for about 10 minutes.
If you want to make a single ensaimada, follow the steps that I put here. If you want to make two, divide the dough into two equal parts and also the measurements that I put below, that is, instead of 1 meter x 20 cm each half will have to be 50 × 10 cm).
We grease the work surface with oil. With our hands, we give it a rectangular shape and begin to spread it with the help of the roller. When it is approximately 1 meter long and 20 centimeters wide, we spread it with the lard. We take the dough by the edges, slide the hand underneath and stretch the dough until it is almost transparent.
We cut along the extended dough an edge of about 3-4 cm that we will place at the opposite end and that will help us to roll the dough. On top of the cord we place the angel hair. Now we are rolling the dough, always trying to stretch it and taking care that it does not break. When we have finished we will have a cord of more than 1 meter long by 4 cm in diameter (if you have made two it will be more than 50 cm long). We give it the form of an ensaimada.
We place it on the baking tray where it will have to be raised.
We let the dough rest for 8-10 hours in a place free from drafts. The oven off can be perfect.
The next morning we take the ensalmada out of the oven (if we had left it there to raise) and preheat the oven to 180º.
When it has reached that temperature, we put the ensalmada in and bake for 15-20 minutes. We remove the ensalmada from the oven and sprinkle with icing sugar.
And to enjoy, the smell, the taste ... and the congratulations, of course.