No...I’m telling you so you can understand what it was that kept one foot in front of the other and prevented a major tantrum. It was this poofy, buttery bread that was my whirlywhirly ‘carrot’ and the thought of it sitting next to ‘too hot for purists’ coffee meant that I made it home in record time. If you’ve perhaps not heard of ensaimada before, I will tell you that it is in fact a Mallorcan breakfast treat, probably traditionally made with lots of lards.
A few notes:
- While it is true that from start to finish this recipe takes a good while, you are not involved very much at all, so don't be intimidated by all the restings and risings.
- You can add fillings when you do the rolling out and brushing with butter. A sprinkling of sugar would be nice, maybe some cinnamon or a ground almond fondant. This is the most traditional version though.
Makes one big one
You will need
A large baking sheet,lined
1.5 tsp dried yeast
150ml milk, warmed
375g strong white bread flour
90g caster sugar
1 tbsp olive oil, plus extra
a good knob of melted butter, plus extra for glazing
- First little job....mix together the yeast and milk and set aside.
- In a nice large bowl combine the flour, salt and sugar.
- Make a well in the centre of the four and add the eggs and olive and whisk together, starting to incorporate into the flour.
- Add the milk and yeast mixture to the flour and mix everything to a sticky dough.
- Turn the dough out onto a well floured surface and have lots more flour handy so you can keep flouring the surface and your hands; it's a very sticky and wet dough at this stage.
- Knead until the dough has become stretchy and shiny.
- Oil the bowl that you mixed the dough in, pop the dough back in it, oil the top of the dough, cover with a tea towel and set aside in a cosy place for around 1 hour.
- Roll the dough out on a well floured surface to a large rectangle and just a few millimetres thickness.
- Brush all over with melted butter and roll up, starting from one of the longer edges, like you would roll up a poster.
- Leave the dough to rise in its sausage shape for at least another hour, or more if you've got the time.
- Coil the dough up into a spiral and transfer to your baking sheet, leaving it alone for one last hour.
- Preheat the oven to 190°c.
- Bake the ensiamada for 30-40 minutes, until puffed up and golden.
- As soon as it's out of the oven, brush all over with melted butter and sprinkle over lots of icing sugar through a sieve.
- Eat with coffee or hot chocolate and feel like a hero.