Last month for some reason i couldnt able to participate Defi Boulange, a fabulous bread baking event by Nadia and Manue. But this month i dont want to miss their incredible challenge, our this months challenge is this ensaïmadas from Majorca. Quite a new pastry for me and when i saw the announcement of this ensaïmadas i know ill be making these beauties without any fail.Its seems this pastry is quite common in Majorca,Spain and Peru.Its a typical pastry product and they are quite often made during festivals and celebrations in Majorca and Spain.
These ensaïmada is prepared with strong flour,water,sugar and eggs with a reduced pork lard named saîm, fortunately both Nadia and Manue suggested us to use butter in case if we dont find this saïm, thank god that i could make this pastry with butter. Usually this pastry is prepared simply with this famous saïm but nowadays we can find many stuffed ensaïmadas, obviously i baked mine with chocolate chunks.You can also prepared ur ensaïmadas with any filling of your choice, my next trial is with nutella or else with pastry cream. This ensaïmadas tastes fabulous with a cup of coffee and an excellent pastry to start a day. Thanks again to defi boulange for pulling me to make this wonderful pastry from Majorca.
1+1/2cups Flour
1/4cup+2tbsp Luke warm water
12g Fresh yeast
60grms Sugar
1no Egg
1/2tsp Salt
1tbsp Olive oil
100grms Melted butter
Chocolate chips or chunks (as per need)
Confectioners sugar for topping
In a large bowl, take the flour,sugar,olive oil,salt and add the crumbled fresh yeast, add the luke warm water and beaten egg.
Knead everything for 10minutes until the dough turns soft and elastic.
Transfer the dough to a greased bowl and cover it, leave it aside for 2hours until they double their volume.
Take the doubled dough,punch down the dough and divide the dough as 4equal balls.
Grease the kitchen counter and roll the dough ball as a large oval circle.
Brush the circle generously with the melted butter and try to roll the circle as thinner as possible.
Now sprinkle the chocolate chips as per need, roll an edge of the circle and form a long log.
Now roll again the log as spiral form or snail like form without rolling them tightly.
Transfer this unbaked ensaïmadas to a baking sheet lined over a baking tray and let them sit in a warm place for an hour.
Preheat the oven to 350F.
Bake this ensaîmadas for 15-20minutes in middle rack until the crust turns golden brown.
Let the ensaïmadas gets cool slightly, dust them generously with the confectioners sugar.
Arrange them in an air tightened box.
These ensaïmadas are quite addictive and beware of them.
These ensaïmada is prepared with strong flour,water,sugar and eggs with a reduced pork lard named saîm, fortunately both Nadia and Manue suggested us to use butter in case if we dont find this saïm, thank god that i could make this pastry with butter. Usually this pastry is prepared simply with this famous saïm but nowadays we can find many stuffed ensaïmadas, obviously i baked mine with chocolate chunks.You can also prepared ur ensaïmadas with any filling of your choice, my next trial is with nutella or else with pastry cream. This ensaïmadas tastes fabulous with a cup of coffee and an excellent pastry to start a day. Thanks again to defi boulange for pulling me to make this wonderful pastry from Majorca.
1+1/2cups Flour
1/4cup+2tbsp Luke warm water
12g Fresh yeast
60grms Sugar
1no Egg
1/2tsp Salt
1tbsp Olive oil
100grms Melted butter
Chocolate chips or chunks (as per need)
Confectioners sugar for topping
In a large bowl, take the flour,sugar,olive oil,salt and add the crumbled fresh yeast, add the luke warm water and beaten egg.
Knead everything for 10minutes until the dough turns soft and elastic.
Transfer the dough to a greased bowl and cover it, leave it aside for 2hours until they double their volume.
Take the doubled dough,punch down the dough and divide the dough as 4equal balls.
Grease the kitchen counter and roll the dough ball as a large oval circle.
Brush the circle generously with the melted butter and try to roll the circle as thinner as possible.
Now sprinkle the chocolate chips as per need, roll an edge of the circle and form a long log.
Now roll again the log as spiral form or snail like form without rolling them tightly.
Transfer this unbaked ensaïmadas to a baking sheet lined over a baking tray and let them sit in a warm place for an hour.
Preheat the oven to 350F.
Bake this ensaîmadas for 15-20minutes in middle rack until the crust turns golden brown.
Let the ensaïmadas gets cool slightly, dust them generously with the confectioners sugar.
Arrange them in an air tightened box.
These ensaïmadas are quite addictive and beware of them.
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