serves
12
prep
50 minutes
cook
30 minutes
difficulty
Ace
serves
12
people
preparation
50
minutes
cooking
30
minutes
difficulty
Ace
level
Ingredients
- 200 ml lukewarm milk
- 2 tsp dried yeast
- 110 g (½ cup) caster sugar
- 2 eggs
- 450 g (3 cups) bread or pizza flour, plus extra to dust (see Baker’s Tip)
- ¼ tsp salt
- melted butter, to grease
- 200 g salted butter, cubed, softened (see Baker’s Tips)
- icing sugar, to dust
Cooling time: 10 minutes
Chilling time: 15 minutes
Proving time: 2 hours
Instructions
Combine the milk, yeast and 1 tsp of the sugar in a jug. Stir to combine and set aside in a warm, draught-free place for 5 minutes or until frothy. Add the eggs and use a fork to whisk to combine.
Combine the flour, remaining sugar and salt in the bowl of a stand mixer fitted with a dough hook. On low speed, gradually add the milk mixture to form a dough. Continue to knead for 6-8 minutes or until the dough is smooth and elastic.
Brush a medium bowl with melted butter to grease. Place the dough in the bowl, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
Line a large oven tray with non-stick baking paper.
When the dough has doubled in size, knock it back by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 1-2 minutes or until it returns to its original volume.
Use a lightly floured rolling pin to roll out the dough on a lightly floured surface to a 45 cm square. Working quickly, use a palette knife to carefully spread the butter all over the dough to cover evenly, leaving a 2 cm border. Roll up the dough into a roll to enclose the butter and then press the ends to seal. With an end closest to you, gently roll out the dough again to a rectangle, about 60 cm long and 15 cm wide, dusting the dough with a little flour, if the butter breaks through. Starting from a long end, roll up the dough again to form a long roll.
Loosely coil the roll onto the lined baking tray. Cover with a slightly damp tea towel and chill for 15 minutes. Remove form the fridge and set aside in a warm, draught-free place for 1 hour or until well risen.
Preheat oven to 180°C (160°C fan-forced).
Bake the ensaïmada in for 30 minutes or until cooked through and golden. Place the baking tray on a wire rack and set aside on the tray for at least 10 minutes to cool slightly before serving warm or cool completely. Serve dusted liberally with icing sugar.
Baker’s tips
• The butter for this recipe needs to be soft enough to spread but not so soft that is starts melting when you spread it.
• This bread is best eaten on the day it is made but will keep in an airtight container for up to 2 days.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
