Ensaimada

Ingredients

• 5g Yeast
• 200g Caster Sugar
• 2 medium Egg
• 600g Strong white bread flour
• Drizzle Vegetable Oil
• 100g Lard

Steps

1. step 1
2. Pour 230ml lukewarm water into a bowl and add the yeast. Leave to stand for 3 mins, then add the caster sugar, eggs, flour and 1 tsp sea salt flakes. Mix together to form a dough, then knead for 10 mins in stand mixer using a dough hook (or 15 mins by hand) until the dough is elastic enough to be almost see-through when stretched. Cover and set aside to rest for 30 mins, then cut into four equal p
3. step 2
4. Oil the work surface and a rolling pin with vegetable oil. Working with one portion of dough at a time, flatten it against the surface using the palm of your hand, then roll it out into a thin rectangle, about 30 x 50cm. Let it rest for 2 mins while you spread a quarter of the lard over the top. (If you want to fill your pastry with sobrasada de Mallorca, mix 50g lard with the sobrasada, and sprea
5. step 3
6. Cut a strip from each of the shorter sides and lay these beside each other along one of the longer sides of the rectangle; this is what we call the heart of the ensaimada. From there, begin rolling the dough until you have a long pastry snake. Repeat with the remaining portions of dough.
7. step 4
8. Take the first roll of dough and stretch it until it is over a metre long. Then, roll it up into a spiral, leaving 1cm between each turn of the spiral so the dough can expand. Flatten a little and transfer to a baking sheet lined with baking parchment. Repeat with the remaining dough. Leave to rise in a warm place for at least 12 hrs, or ideally 24 hrs.
9. step 5
10. Heat the oven to 200C/180C fan/gas 6. Put the ensaimadas in the top third of the oven and immediately reduce the temperature to 180C/160C fan/gas 4. Bake for 18 mins until dark golden. Leave to cool on a wire rack. To fill your ensaimada with whipped cream, slice and open, then spread over the cream and close. Dust with a generous amount of icing sugar, if you like and cut into pieces to serve.