The recipe for Spanish buns Ensaimadas is simple enough and will help you out in any situation. Baking turns out incredibly soft and fragrant - make sure of it yourself.
Recipe of Spanish buns Ensaimadas
Ingredients:
For the test:
- dry yeast - 1 teaspoon;
- vegetable oil - 2 tbsp. spoons;
- flour - 300 g;
- salt - a pinch;
- sugar - 50 ml;
- egg - 1 piece;
- water is warm - 120 ml.
For filling:
- butter - 100 g;
- powdered sugar - to taste;
- canned cherries or apples.
Preparation
In a special bowl for the mixer, pour out the flour, yeast, sugar, salt and mix all the dry ingredients. Then add the egg, butter, pour warm water and knead the elastic dough using a mixer. Ready-made, not sticking to the hands, put the dough in a bowl oiled with oil, cover with a film and leave in a warm place to approach the increase in 2 times. After a lapse of time, we cover the baking sheet with baking paper, and divide the dough into 4 parts. We lubricate the working surface with butter, take some of the dough and stretch it neatly on the table in a rectangle measuring 27x38 centimeters. After that, lavishly grease it with butter, spread the row on the large side of the filling and fold it neatly into a tight roll. Now the rolled roll is rolled up in the form of a snail and laid out on a baking tray. The same work is done with all the other parts of the test. Next, put the pan in a warm place, so that the Spanish buns ensaimadas once again come up, about 30-40 minutes. The oven is heated to 180 ° C and bake buns for 20 minutes until ready. After that, we cool the baking, sprinkle with powdered sugar and serve it for tea.
Recipe of Spanish rolls
Ingredients:
For the test:
- flour - 300 g;
- fresh yeast - 12 g;
- sugar - 30 g;
- dried milk - 10 g;
- salt - a pinch;
- egg - 1 piece;
- butter - 20 g;
- warm water - 130 ml.
For cream:
- sugar - 50 g;
- egg - 1 piece;
- butter - 10 g;
- milk - 160 g;
- cornstarch - 20 g;
- vanilla essence to taste.
Preparation
For the preparation of Spanish buns, we bred fresh yeast in warm water. In a separate bowl, combine all the dry ingredients for the dough: wheat flour, sugar, milk powder and salt. Further into the bucket of the bread maker pour out the water with yeast, throw the dry mixture, break it and put a little melted butter. We knead the dough, which will not stick to the hands, pouring the flour if necessary. Now cover it with a towel and put it into heat for about 1-2 hours, so that it increases in size by about half. And this time, let's prepare the custard for the time being. To do this, heat the milk in a saucepan. In a separate bowl, beat the egg with cornstarch and sugar. Once the milk begins to boil, gently