Authentic home cooking from Spain, with US measurements. 
Ensaimadas without Lard
I wanted to make some, but without pork fat—healthier and... Voilà!
Ensaimadas without Lard
I wanted to make some, but without pork fat—healthier and... Voilà!
Open in Cookpad AppSteps
- 1
Dissolve the yeast in the warm water and mix with the sifted flour.
- 2
Add the oil, beaten eggs, sugar, and a pinch of salt.
- 3
Knead very well until the dough no longer sticks to the work surface. Cover and let it double in size for 2 hours in a warm place.
- 4
After that time, knead again and form small balls about the size of half a walnut—these will be the centers of the ensaimadas. Place them on a baking sheet lined with parchment paper.
- 5
Flatten the remaining dough into a rectangle and cut strips about 20 inches long by 1/2 inch wide (50 cm x 1.5 cm). Loosely wrap one strip around each ball without tightening, so the dough can rise and double again.
- 6
Brush them with beaten egg.
- 7
Preheat the oven to 120°F (50°C) and let the ensaimadas rise inside until doubled in size.
- 8
Increase the oven temperature to 400°F (200°C) and bake for about 15 minutes.
- 9
Dust with powdered sugar and let cool... if you can resist!
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