Name: Breakfast Ensaimadas
Yield: Makes sixteen rolls
Cuisine: Spanish
Ingredients: icing (confectioners’) sugar, for dusting; 50 g/2 oz/¼ cup butter, melted; 15 g/½ oz fresh yeast; 2.5 ml/½ tsp salt; 30 ml/2 tbsp sunflower oil; 50 g/2 oz/¼ cup caster (superfine) sugar; 75 ml/5 tbsp lukewarm milk; 225 g/8 oz/2 cups unbleached strong white bread flour; 1 egg

Preparation info

Makes
sixteen
rolls

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Originally from Majorca these snail-shaped buns, made of the lightest possible dough, are a delicious traditional treat. They are now eaten in Madrid and throughout southern and eastern Spain for breakfast. Traditionally lard or Saim, as it is known in Spain, was used to brush over the tops, but nowadays butter is used and adds a delicious richness.