Authentic home cooking from Spain, with US measurements. 
Ensaimada with Mixed Berry Coulis
Ensaimada with Mixed Berry Coulis
Open in Cookpad AppSteps
- 1
Dissolve the yeast in the warm water and add 1 teaspoon of the total sugar. Cover and let sit for 5 minutes.
- 2
In the bowl of a stand mixer fitted with the dough hook, mix the flour, beaten egg, and the remaining sugar.
- 3
Add the yeast mixture to the bowl.
- 4
Knead until you have a smooth, shiny, and uniform dough. This will take a while because the dough is quite sticky. I kneaded for about 40 minutes, using a spatula to scrape the dough down from the sides of the bowl.
- 5
Once the dough is ready, shape it into a ball and place it in a greased, covered bowl. Let it rise until doubled in size, about 3 hours at 77°F (25°C).
- 6
Grease a large work surface and stretch the dough as thin as possible. It should be almost see-through in some spots; don't worry if it tears.
- 7
Brush the dough with the mixed berry coulis.
- 8
Spread a layer of lard on top.
- 9
Roll up the dough into a cylinder.
- 10
Cover and let rest for about 20 minutes. Gently stretch the cylinder with your hands, then cover and let rest for another 20 minutes. Repeat this process 4 times.
- 11
Shape the dough into a spiral on a baking sheet lined with parchment paper. Leave space between the coils, as the dough will rise again.
- 12
Cover and let rise until the edges are almost touching.
- 13
Preheat the oven to 375°F (190°C) and bake until golden brown.
- 14
Let cool completely before serving, generously dusted with powdered sugar.
- 15
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