A little about Mallorcan Ensaimadas: These spiral-or snail-shaped rolls are a popular Spanish breakfast treat. Traditionally, lard or saim was used to brush over the strips of sweetened dough, but nowadays mainly butter is use to add a delicious richness.
Makes 16 rolls:
2 cups flour
1/2 tsp. salt
1/4 cup sugar
1 1/2 Tbsp. yeast
1/2 cup milk
2 Tbsp. oil
1/4 cup butter, melted
confectioners' sugar, for dusting
Mix the flour and salt together into a large mixing bowl. Stir in the sugar and make a well in the center.
In a small bowl, mix the yeast, egg, milk, and oil. Pour into the center of the flour mixture, then sprinkle a little of the flour mixture evenly on top of the liquid. Let sit in a warm place for about 15 minutes.
Knead for 8 to 10 minutes until smooth and elastic adding more flour if too sticky. Let rise until doubled in bulk, about 1 hour.
Divide the dough into 16 equal pieces. Shape each piece into a thin rope about 14 inches long.
Melt the butter. Dip each piece into the butter to coat. On a greased baking sheet, curl each rope into a loose spiral. Tuck the ends under to seal. Let rise for about 45 minutes.
Bake at 375 for about 10 minutes, or until lightly brown. Dust with powered sugar. Serve warm.
Shape each piece into a thin rope...
Shaping the rolls