Spanish Ensaimadas Breakfast Rolls Recipe in The Bread Kitchen скачать в хорошем качестве

Spanish Ensaimadas Breakfast Rolls Recipe in The Bread Kitchen

These light and slightly sweet spiral ensaimadas make an excellent breakfast roll. Traditionally made with lard this recipe uses butter for extra richness. Ingredients 225 g (8 oz) white bread flour 5 tbsp lukewarm milk 50 g (2 oz) caster (superfine) sugar 2 tbsp sunflower oil (or other vegetable oil) 1 beaten egg 1 tsp salt 1 tsp dried yeast 50 g (2oz) metled butter or lard Icing sugar Instructions Add the yeast to the milk, stir well and leave for 10 minutes. Mix the flour, caster sugar and salt together in a bowl. Make a well in the centre and add the yeast/milk, the oil and the egg. Mix to a soft and slightly sticky dough. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover and leave in a warm place to allow the dough to about double in size. Turn the dough out, knock it back to remove gas, then divide the dough into 8 equal pieces. Roll each piece of dough out to a rope about 40 cm (15") long. Dip the ropes of dough into the melted butter and coil them round on a lightly greased baking tray. Seal the ends by tucking them under the spiral. Place the tray in a large plastic bag and leave in a warm place for about an hour to allow the rolls to prove. Bake at 170°C/350°F fan oven, 190°C/375°F conventional oven for 10 minutes. Place on a wire rack and allow to cool before dusting with icing sugar. Notes These rolls are best served warm and eaten fresh. I find they are rich enough and just sweet enough that I can just eat them as they are!