Ensaimada V2 Recipe by Toni Martín
This recipe is translated from Cookpad Spain. See original: Ensaimada v2 Ensaimada v2 Cooking Instructions 12 hours 1 Dissolve the yeast in warm water. 2 In a stand mixer with the dough hook, combine all the ingredients except the lard and powdered sugar. 3 Once mixed, add the water with the dissolved yeast. Continue kneading until the dough is smooth. 4 Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise until doubled in size. 5 Remove the dough from the bowl and divide it into 3 equal parts. 6 Roll each piece out very thinly, almost transparent. If it tears a little, that's okay. 7 Spread a generous layer of room-temperature lard over the surface. 8 Roll each piece into a cylinder and let rest for about an hour to relax the dough. 9 Gently stretch each roll by hand to make them longer. 10 Shape each roll into a spiral on a baking sheet lined with parchment paper, leaving space between them. 11 Let rise for several hours until doubled in size. In winter, you can let them rise overnight. 12 Bake at 400°F (200°C) until golden brown. 13 Remove from the oven and let cool. 14 Generously dust with powdered sugar and enjoy. 15 You can also fill them if you like. 1 Dissolve the yeast in warm water. 1 Dissolve the yeast in warm water. 2 In a stand mixer with the dough hook, combine all the ingredients except the lard and powdered sugar. 2 In a stand mixer with the dough hook, combine all the ingredients except the lard and powdered sugar. 3 Once mixed, add the water with the dissolved yeast. Continue kneading until the dough is smooth. 3 Once mixed, add the water with the dissolved yeast. Continue kneading until the dough is smooth. 4 Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise until doubled in size. 4 Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise until doubled in size. 5 Remove the dough from the bowl and divide it into 3 equal parts. 5 Remove the dough from the bowl and divide it into 3 equal parts. 6 Roll each piece out very thinly, almost transparent. If it tears a little, that's okay. 6 Roll each piece out very thinly, almost transparent. If it tears a little, that's okay. 7 Spread a generous layer of room-temperature lard over the surface. 7 Spread a generous layer of room-temperature lard over the surface. 8 Roll each piece into a cylinder and let rest for about an hour to relax the dough. 8 Roll each piece into a cylinder and let rest for about an hour to relax the dough. 9 Gently stretch each roll by hand to make them longer. 9 Gently stretch each roll by hand to make them longer. 10 Shape each roll into a spiral on a baking sheet lined with parchment paper, leaving space between them. 10 Shape each roll into a spiral on a baking sheet lined with parchment paper, leaving space between them. 11 Let rise for several hours until doubled in size. In winter, you can let them rise overnight. 11 Let rise for several hours until doubled in size. In winter, you can let them rise overnight. 12 Bake at 400°F (200°C) until golden brown. 12 Bake at 400°F (200°C) until golden brown. 13 Remove from the oven and let cool. 13 Remove from the oven and let cool. 14 Generously dust with powdered sugar and enjoy. 14 Generously dust with powdered sugar and enjoy. 15 You can also fill them if you like. 15 You can also fill them if you like. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Coconut Chicken and Rice Pork Loin/Potatoes/Carrots Bento Lunch Egg Cups With Tomato, Swiss, and Spinach Smash hamburger Sprinkle Marshmallow Krispy Treats Coconut Chicken and Rice Pork Loin/Potatoes/Carrots Bento Lunch Egg Cups With Tomato, Swiss, and Spinach Smash hamburger Sprinkle Marshmallow Krispy Treats Pesto Bruschetta Weight loss Papaya mango smoothie Papaya Milkshake Soya granules stuff paratha Sweet papaya smoothie Milky matar paneer in white gravy Potato Snacks! Evening snacks! Crispy delicious potato samosa Papaya corn flour halva Sweet Papaya Shake (Vrat Special) Sweet Papaya Milkshake Pesto Bruschetta Weight loss Papaya mango smoothie Papaya Milkshake Soya granules stuff paratha Sweet papaya smoothie Milky matar paneer in white gravy Potato Snacks! Evening snacks! Crispy delicious potato samosa Papaya corn flour halva Sweet Papaya Shake (Vrat Special) Sweet Papaya Milkshake