The name 'ensaimada' comes from the word 'saim,' which refers to pork lard, the ingredient that gives this dish its characteristic flavor. While its origins are debated, with some attributing it to Jewish traditions and others to Arab influences, what is certain is that this delicious pastry arrived in Latin America during the colonial era, brought by the Spanish. Ensaimadas are spiral-shaped breads that can be served plain, dusted with powdered sugar, or filled with...
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In a small bowl, crumble the fresh yeast. Add 50 g of flour, 1 tablespoon of sugar, and 50 mL of warm milk from the listed ingredients. Mix everything well, cover the bowl with a cloth, and let it rise for 15 minutes.
In a large bowl, place the starter, the remaining sugar, and softened lard or butter. Beat well until all ingredients are incorporated, and add the vanilla extract for flavor.
Gradually add the eggs one at a time, mixing well after each addition. Then, add the flour alternately with the remaining warm milk, mixing thoroughly.
Work the dough until it no longer sticks to your fingers and forms a smooth ball.
Place the dough in a lightly oiled bowl to prevent sticking, cover with a cloth, and let it rise for two hours in a warm place.
After the dough has risen, divide it into six portions. Roll each portion into a circular shape, spread dulce de leche on one side, and roll it up into a log. Then, coil the log into a spiral shape.
Place the ensaimadas on a baking sheet lined with parchment paper brushed with margarine. Cover them and let them rise again for one hour.
Preheat the oven to 170°C (340°F) and bake the ensaimadas for about 30 minutes.
Remove the ensaimadas from the oven and transfer them to a wire rack to cool.
If you don't have pork lard, butter is a great substitute without compromising the flavor.
Ensure the milk is warm, not hot, to avoid killing the yeast.
For a richer flavor, use high-quality dulce de leche.
Dust the powdered sugar generously for a traditional presentation.
Allow the dough to rise in a warm, draft-free area for the best results.
Can I use butter instead of pork lard?
Yes, butter is a great substitute for pork lard and will still give the ensaimadas a delicious flavor.
What is the purpose of the starter?
The starter helps activate the yeast and gives the dough a better rise and texture.
Can I use a different filling instead of dulce de leche?
Yes, you can use pastry cream, jam, or even chocolate spread as a filling.
How do I know when the dough has risen enough?
The dough should double in size and feel light and airy when touched.
Can I freeze the ensaimadas?
Yes, you can freeze baked ensaimadas. Just make sure to wrap them tightly and thaw them before serving.
