Ensaimada

Ingredients

• 1 1/2 tspyeast, instant or fast-action dried yeast
• 1 cuplukewarm water, for dough
• 1 cupsuperfine sugar
• 2egg, medium
• 4 3/4 cupsbread flour
• 1 tspsea salt flakes
• vegetable oil, a drizzle; for oiling work surface and rolling pin
• 3 1/2 ozlard, divided evenly between 4 portions of dough
• powdered sugar, for dusting to serve; optional

Method

1. 1

   Pour the lukewarm water into a bowl, add the yeast and leave for 3 minutes. Add the sugar, eggs, flour and sea salt flakes, mix to a dough and knead for 10 minutes in a stand mixer with a dough hook (15 by hand), until it stretches almost see-through.

2. 2

   Cover and rest for 30 minutes, then cut into 4 equal pieces, set them on a lined baking sheet and rest for 30 minutes more.

3. 3

   Oil the work surface and a rolling pin. Working with one piece at a time, flatten it by hand and roll it into a thin rectangle about 12 x 20 inches (30 x 50 cm). Rest it for 2 minutes, then spread a quarter of the lard over it.

4. 4

   Pull each corner gently outwards, stretching the dough to about 20 x 28 inches (50 x 70 cm) without tearing it.

5. 5

   Cut a strip from each short side and lay both along one long edge to form the "heart", then roll up from there into a long snake. Repeat with the other three pieces.

6. 6

   Stretch each roll to over 3 feet (1 meter) long and coil it into a loose spiral, leaving about ½ inch (1 cm) between turns. Flatten slightly, set on a lined baking sheet and leave to rise somewhere warm for at least 12 hours, ideally 24.

7. 7

   Heat the oven to 400°F. Put the ensaimadas in the top third of the oven, turn it straight down to 350°F and bake for 18 minutes, until deep golden.

8. 8

   Cool on a wire rack and dust generously with powdered sugar before serving.

Nutrition per serving