John Myers
Ingredients for 1 servings:
- 20 g fresh yeast (approx. 1/2 cube)
- 20 ml water, lukewarm
- 80 g sugar
- 500 g wheat flour type 405
- 230 ml milk
- 2 egg yolks
- 1 pinch(s) of salt (small pinch)
- 180 g butter, warmed
- 1 vanilla pod(s)
- 2 tbsp, heaped jam (pumpkin jam – Cabello de ángel)
- Powdered sugar for sprinkling
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes
simply delicious and a piece of Mallorca
Dissolve the yeast in lukewarm water and add the sugar. Cover and let rest in a warm place for about 15 minutes. Combine the flour, milk, egg yolks, and salt in a large saucepan and add the yeast. Knead for about 5 minutes. The dough shouldn’t be too soft, otherwise it will be difficult to roll out later. Shape it into a ball and grease it with a little warm butter. Cover and let rest in a warm place for about 45 minutes so the dough can rise. In the meantime, halve the vanilla pod and carefully scrape out the seeds. Mix this with the warm butter. Roll out the dough on a work surface into a rectangle (about 40 x 60 cm). Spread the vanilla butter over the rectangle, along with the cabello de ángel (pumpkin jam). Don’t spread the jam too much around the edges, as it could burn in the oven. Roll up the rectangle, roll the dough strand even thinner with your hands (approx. 70 cm long) and let it rest for a while. Now shape the dough strand counterclockwise into a spiral. This requires some patience and skill, as the strand is quite long and soft. But it’s all doable. Alternatively, you can, of course, form several smaller spirals. Be sure to leave about 1 cm of space between the spirals. Cover and let rest for another hour in a warm place. Preheat the oven to 170°C (top/bottom heat) and bake the ensaimada for about 25 minutes. Then let it cool and sprinkle with powdered sugar. Note: It is best when fresh. You can, of course, also bake it without the cabello de ángel.
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