Homemade ensaimada

Kneading time: 15´
Dough temperature: 26 ºC
1st Fermentation of dough without dividing: 10´
2nd Fermentation of a piece of the divided dough: 10´
3rd Fermentation of a formed part: 12h / 15 h
Baking time: +/- 15´

Temperature of the oven: 190 ºC

METHOD

• The kneading must be intense due to the use of strong flour.
• The texture of the dough should be extremely thin and elastic, almost transparent.
• Rest the dough for 10' to loosen.
• After resting the dough, divide the pieces into +/- 300 g, round them and let them rest again for 10 minutes.
• Grease the work table well with oil or with lard to stretch the ensaimadas.
• First, give the ensaimada length with a rolling pin greased with butter and then give width using your hands.
• Once we have stretched them being careful not to break the dough, spread with abundant lard mixed with cinnamon and sugar or just plain lard.
• If desired, place the filling on the upper end of the ensaimada (angel-hair jam, custard, etc.) and roll the dough on itself.
• Let the rolled dough rest at least 10' before giving the final shape. Place it on a baking sheet and ferment.
• Once the final fermentation volume is reached, cook without steam.