Everyone loved them when I started preparing them for family gatherings. There were too little for everyone to eat. When I cater my daughter’s wedding, I will also use them.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 15 |
| Yield: | 15 rolls |
Ingredients
- 5 tablespoons lukewarm milk
- 1 ½ teaspoons active dry yeast
- 2 cups bread flour
- ½ teaspoon salt
- ¼ cup white sugar
- 1 egg
- 2 tablespoons vegetable oil
Instructions
- In a small bowl, mix together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a well in the center, and pour in the yeast mixture. Cover with a light dusting of flour, and let stand for about 15 minutes, until frothy.
- Stir together the egg and oil, and pour into the bowl with the flour. Mix until the dough comes together then turn out onto a floured surface, and knead until smooth, about 5 minutes. Place in a greased bowl, and cover. Let stand for about 20 minutes to relax.
- Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into 15 pieces. Roll each piece into a 12 inch long rope. Roll the ropes into a spiral shape, and place on an ungreased baking sheet.
- Bake for 10 minutes in the preheated oven, or until golden brown.
Nutrition Facts
| Calories | 103 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 85 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Maybe try using bakery fresh yeast instead of dry active yeast. Perhaps this makes a difference.
To me it was average, but would need a little work on it next time I make this. I didn’t really get the rise that I wanted for it to be fluffy, instead, it was a bit dense but soft. I couldn’t get 15 pieces from the flour amount listed. I got at least 10 small ones. Also, I did put more work to this in forming a traditional dough to get that swirl pattern when you bite to it: roll out the individual doughball until you get a thin dough circle, brush it with shortening or softened butter, roll it up into a swiss roll, let it rest/rise for awhile, then gently form a loose coil.
I lived in Barcelona for many years and I love ensaimadas. This recipe makes some nice little breakfast rolls, but not the flaky, dough-y pastries covered with powdered sugar that I miss.