Ensaimada

Ingredients

• 5 gyeast, instant or fast-action dried yeast
• 230 mllukewarm water, for dough
• 200 gsuperfine sugar
• 2egg, medium
• 600 gstrong white bread flour
• 1 tspsea salt flakes
• vegetable oil, a drizzle; for oiling work surface and rolling pin
• 100 glard, divided evenly between 4 portions of dough
• powdered sugar, for dusting to serve; optional

Method

1. 1

   Pour 230ml lukewarm water into a bowl, add the yeast and leave for 3 minutes. Add the sugar, eggs, flour and 1 tsp sea salt flakes. Mix to a dough, then knead for 10 minutes in a stand mixer with a dough hook (or 15 minutes by hand) until elastic enough to stretch almost see-through.

2. 2

   Cover and rest for 30 minutes, then cut into 4 equal pieces. Transfer to a lined baking tray and rest for a further 30 minutes.

3. 3

   Oil the work surface and a rolling pin with vegetable oil. Working with one portion at a time, flatten by hand then roll into a thin rectangle about 30 × 50cm. Rest 2 minutes. Spread a quarter of the lard over the surface.

4. 4

   Pull each corner of the dough gently outwards, stretching it to about 50 × 70cm without breaking.

5. 5

   Cut a strip from each shorter side and lay them side by side along one long edge — this forms the 'heart'. Roll from there into a long pastry snake. Repeat for the remaining 3 portions.

6. 6

   Stretch each roll until over 1 metre long, then coil into a spiral leaving about 1cm between each turn to allow for expansion. Flatten slightly and transfer to a lined baking sheet. Rise in a warm place for at least 12 hours, ideally 24 hours.

7. 7

   Heat the oven to 200°C / 180°C fan / Gas 6. Place the ensaimadas in the top third of the oven and immediately reduce to 180°C / 160°C fan / Gas 4. Bake for 18 minutes until deep golden.

8. 8

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