Homemade Butter Ensaimadas

Name: Homemade Butter Ensaimadas
Yield: 9 servings
Ingredients: Starter ingredients:; 3 1/2 tablespoons water (50 ml); 1/2 ounce fresh yeast (15 grams); 3/4 cup bread flour (90 grams); Ensaimada ingredients:; 1/3 cup plus 1 tablespoon water (100 ml); 1/2 cup plus 1 tablespoon sugar (120 grams); 2 large eggs; 3 tablespoons butter (40 grams); Starter; 3 1/3 cups bread flour (410 grams); 1 teaspoon salt (5 grams); 2 tablespoons sunflower oil; Powdered sugar for dusting; Butter for spreading on the dough (about 2 tablespoons, 30 grams)

Creandoaficiones - Susana Sg @creandoaficiones

Today we're making delicious homemade ensaimadas. This recipe makes about 9 ensaimadas. I found the recipe on postreadiccion.com. In their version, the dough is made with a Thermomix and the starter is prepared differently, but you can make it just as well following the instructions below. Let's get started.

Creandoaficiones - Susana Sg @creandoaficiones

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Ingredients

9 servings

Starter ingredients:
3 1/2 tablespoonswater (50 ml)
1/2 ouncefresh yeast (15 grams)
3/4 cupbread flour (90 grams)
Ensaimada ingredients:
1/3 cupplus 1 tablespoon water (100 ml)
1/2 cupplus 1 tablespoon sugar (120 grams)
2large eggs
3 tablespoonsbutter (40 grams)
Starter
3 1/3 cupsbread flour (410 grams)
1 teaspoonsalt (5 grams)
2 tablespoonssunflower oil
Powdered sugar for dusting
Butter for spreading on the dough (about 2 tablespoons, 30 grams)

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Steps

1

Prepare the starter:
The night before making the ensaimadas, prepare the starter.
In a bowl, add the lukewarm water. Crumble in the yeast and stir to dissolve. Add the flour, mix everything together, and form a ball. Cover with plastic wrap and let it sit at room temperature overnight.
2

Prepare the ensaimada dough:
3

In the bowl of a stand mixer, add the water, sugar, eggs, butter, starter, bread flour, and salt, in that order. You can also knead by hand.
4

Knead with the dough hook for about 5 minutes. Then, while continuing to knead, add the 2 tablespoons of oil and keep kneading for another 15 minutes, until the dough is smooth and elastic.
5

Let the dough rest for about 20-30 minutes.
6

Place the dough on the counter. If it sticks, lightly oil the surface.
7

Punch down the dough to remove air, shape it into a ball.
8

Divide the dough into balls of roughly equal size; you should get about 9. Shape each into a ball and let them rest for 1 hour.
9

Roll out each ball one at a time with a rolling pin. Spread with butter and finish stretching by hand until the dough is almost see-through.
10

Roll up the dough to form cylinders and let them rest for 20 minutes.
11

Stretch the cylinders again as much as possible, then shape them into spirals to form the ensaimadas. Let them rise for 2 hours.
12

Preheat the oven to 400°F (200°C).
13

Brush the ensaimadas with milk and bake for about 9 minutes.
14

Let cool on a wire rack and dust with powdered sugar.
15

If you’re not going to eat them the same day or the next, it’s best to freeze each one separately wrapped in plastic wrap. When you want to eat them, take them out of the freezer 2 hours ahead and they’ll taste as fresh as the first day. Enjoy!