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Ensaimadas

traditional Mallorcan This recipe is prepared and enjoyed since time inmemorial.Las earliest written references date from the late s-XVII.El ensaimada name derives from the word "Saim" meaning Unto or lard.
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Ingredients: sourdough


water 50 g 10 g fresh yeast 90 g
bread flour dough Ensaimadas


water 100 gr 75 gr sugar 2 eggs

150 g lard
410 gr
bread flour 1 / 2 teaspoon salt
2 tablespoons olive oil (plus more for greasing the table) 50 gr

powdered sugar Preparation: sourdough

1.Ponemos Thermomix in the glass of water and 50 g of yeast, schedule 1 min/37 º / vel.3.
2.Add the 90 grams of flour and schedule 1 min/vel.3.la do we draw the glass into a ball and put it in a covered container of warm water let stand until it rises to the surface (aprox.15 min). Mass
Ensaimada
3.Put in the glass the water, sugar, eggs, 50 g of butter, sourdough drained, flour and salt and set 30 seg/vel.6. 4.Amasar
then 3 min / closed cup / speed espiga.Comprobar texture, which should be soft, smooth and consistent, you should keep the form when a ball with both ella.Mientras Melt remaining butter in a saucepan. 5.Amasamos
mass again another 3 min / closed cup / spike rate, add 2 tablespoons of oil from the jar with the machine running, we get the dough and place on the bench oiled, divided into 20 parts (aprox.40 gr each). With roller stretch each portion as thin as possible, forming a rectangle, brush with melted butter and roll a cylinder giving each one, then stretch the ends and turn forming ensaimada, leaving some vuelta.Metemos clearance at each end below the end of the mass to avoid growing up unwinding. 6.Ponemos
ensaimadas on baking sheet on parchment paper, covered them with a cloth and let rest at room temperature 10 hours aprox a space between them so that they grow not pegen together. 7.Precalentar
oven to 180 º
8.Espurreamos ensaimadas with water and bake for 10 to 15 minutes.
9.Espolvorear with icing sugar while still hot.
Tip: Once
cold can of pumpkin filling of custard, cream, etc.