Ensaimades – La Reina des Nostros Postos

Ingredients for 1 servings:

• 500 g flour
• 40 g yeast
• 1 pinch of salt
• 1 pinch(s) of sugar
• ¼ liter of lukewarm water
• 2 eggs
• 100 g powdered sugar
• e.g. lard
• lots of powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Mallorcan yeast snails

Make a well in the flour. Dissolve the yeast, salt, sugar, and a little lukewarm water. Cover and let rise in a warm place for about 20 minutes. Mix the eggs in the remaining lukewarm water and knead with the powdered sugar, 100g of lard, and the flour. Cut the dough into small pieces and knead again. Repeat several times until the dough is very soft and smooth. Cover and let rise in a warm place until it has doubled in size. Roll out the dough. Place 1 tablespoon of lard in the center, fold the dough over from both sides, then roll it out again. Repeat this process with another piece of lard. Let rise again for about 20 minutes. Roll out and cut into twelve pieces. Roll each piece out very thinly to a size of about 20 x 35 centimeters and spread about 1 teaspoon of lard on each one. Roll the dough pieces diagonally lengthwise and twist so that they taper off towards the bottom. Place the spiral-rolled dough pieces on a floured baking sheet, starting with the thicker end and leaving space between the spirals. Tuck the thinner end under the spiral. Let rise for another 20 minutes. Brush with water and bake in a preheated oven at 225°C for about 20 minutes. Place a pan of water on the floor of the oven. When steaming, place a wooden spoon between the oven door and the oven door. Dust the ensaimades thickly with powdered sugar and serve warm.