RECETAS Y COCINA

Ingredients

• 1 litre of water
• 0.9 kg of sugar
• 9 eggs
• 40 to 50 g of yeast in the summer, and about 100 g in winter
• 3 kg of self-raising flour
• Butter to spread on the ensaimadas
• Icing sugar

Preparation

Blend the eggs, sugar, water and yeast.

Next, add the flour and work the mixture until it doesn't stick, and has acquired the right consistency.

When it is ready, put a little oil on the table so that it doesn't stick; allow to ferment, then form the 'ensaimadas' or spiral pastries by rolling out the dough mixture.

Spread with the butter and roll up into the traditional shape, leaving it ready for the final fermentation.

Place in a preheated oven at a high temperature for 15-20 minutes.

Remove from the oven, leave to cool and dust with icing sugar.

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