← Nouns Cooking · Spanish

Ingredients

• 500 g strong white bread flour
• 150 g caster sugar
• 5 g fast-action dried yeast
• 1 pinch Salt
• 2 medium eggs
• 200 ml lukewarm water
• 2 tbsp sunflower oil, for the work surface
• 100 g lard, very soft
• 3 tbsp icing sugar, to dust

Method

1. Mix the flour, sugar, yeast and salt in a large bowl. Add the eggs and most of the water and bring together into a soft, slightly sticky dough, adding the rest of the water if it feels dry.
2. Knead for 10–12 min until very smooth and elastic, then cover and rest for 1 hour.
3. Divide the dough into 4 balls, oil them lightly and rest for 30 min under a cloth. Line 2 large baking trays with baking paper.
4. Oil the work surface and rolling pin. Roll one ball into a long rectangle, then stretch it gently with oiled hands until you can almost see through it. Spread a quarter of the lard all over the surface.
5. Starting at a long edge, roll it up into a thin snake. Coil the snake loosely into a spiral on a tray, tucking the end underneath and leaving gaps for it to grow. Repeat with the rest.
6. Cover loosely and leave at cool room temperature overnight, about 12 hours, until tripled in size and wobbly.
7. Heat the oven to 180°C (350°F). Mist the ensaimadas with water and bake for 15–18 min, until pale golden. Cool for 10 min, then dust heavily with icing sugar.

Tips

• Lard gives the authentic flaky texture; very soft butter works but makes a richer, less airy pastry (and is no longer dairy-free).
• They are best the day they are baked; warm leftovers briefly in the oven.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Directo al Paladar