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Wednesday, 6 July 2016

Baking Mallorcan Ensaimadas With A Sourdough Starter

Ensaimada is Spanish for cake made from sweet coiled pastry and it originates from Mallorca. I have shared a number of sweet bread recipes with you, but none is such a firm favourite with everyone as this is. It is a deliciously soft pastry that seems to melt in your mouth with a feint hint of caramel due to the use of sugar and butter. Irresistibly good!

Add 2 cups (500 ml) White Bread Flour to a mixing bowl.

Add 1/4 cup (65 ml) castor sugar and 1/2 teaspoon (2,5 ml) salt. Mix the dry ingredients well.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.

Add 6 tablespoons (75 ml) lukewarm milk.

Add one lightly beaten egg and 2 tablespoons (25 ml) sunflower oil.

Add half a cup (125 ml) sourdough starter.

Bring the dough together.

Knead the dough on a lightly floured surface for about ten minutes into an elastic ball.

Return to a clean bowl and cover with plastic. Allow to rise to double in size in a warm dry place.

Spray and flour a large baking tray.

This dough has risen and is ready to be knocked back. Knead the dough for about 5 minutes in a floured surface to knock it back.

Melt 50-100 g butter.

Divide the dough into 16 equal sized pieces.

Roll each of the pieces into a long thin 'worm'.

Dip the dough worms in the melted butter.

Twirl the worms up and lay them on the baking sheet.

This is what the baking sheet should look like when you are done.

Cover with plastic and allow to double in size in a warm dry place.

This is what they look like when they have risen.

Bake in a preheated oven at 190°C for about ten minutes.

Allow to cool on a wire rack.

Brush with water.

Sprinkle generously with castor sugar.

Enjoy with butter and coffee!

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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