Ensaimadas

Ingredients for 1 servings:

• 250 g flour
• ½ tsp salt
• 50 g sugar
• 15 g fresh yeast
• 75 g milk, lukewarm
• 1 egg(s)
• 2 tbsp oil, neutral (e.g. sunflower oil)
• 50 g butter, melted
• powdered sugar
• Grease for the tray
• Oil for the foil
• Water for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

sweet snail-shaped rolls from Spain

Dissolve the yeast in the warmed milk and stir in 1 tablespoon of sugar until smooth. Let stand for 10 minutes. Sift the flour. Mix with the salt and the remaining sugar. Beat the egg with the oil and add to the remaining ingredients. Pour in the yeast milk. Knead everything into a dough (approx. 10 minutes – the dough should be smooth and elastic). Cover the bowl with lightly oiled cling film and let it rise in a warm place for about 1 hour. Then knead the dough again and cut into 16 roughly equal pieces. Form each piece of dough into a thin strand, approximately 38 cm long. Pour the melted butter into a deep plate and dip each strand individually. Place each strand on the greased baking sheet to form a snail. Fold in the ends at the bottom. Leave enough space between the snails. Cover again with lightly oiled cling film and let rise for another 45 minutes. Preheat the oven to 180°C (top/bottom heat). Brush the snails with water, dust with powdered sugar, and bake for about 10 minutes until golden brown. Once cooled slightly, dust with powdered sugar again. They taste best served warm! Traditionally, lard (esp. saim) is used for the coating.