Based on a Mallorcan ensaïmada, this is traditionally made with lard, but you could use butter instead
Feeds 16 • Ready in 1 hour, plus rising
- 160ml Co-op semi-skimmed milk
- 500g strong bread flour, plus extra for dusting
- 150g Fairtrade caster sugar
- 7g sachet Co-op instant dried yeast
- 2 Co-op British free range eggs, plus 1 yolk
- 80g Co-op unsalted butter, softened
- 80g lard
- Icing sugar, to serve
- Heat the milk until lukewarm. Put the flour in a bowl with the sugar, make a well in the centre and add the yeast. Pour in the warm milk and leave for 5 mins — a froth will form. Lightly beat the eggs and yolk, then stir in until you have a dough, adding more flour if necessary.
- Turn out onto a floured surface and knead for 6-8 mins, until smooth. Leave, covered, in a warm place for 1-2 hours, or until doubled in size.
- Knock the air out of the dough, then roll into a rectangle about 60cm x 45cm. Mix the butter and lard into a paste and spread all over the dough. Starting at a long edge, roll it up tightly until you have a sausage shape. Continue to roll it out as long as you can. Starting in the middle of a baking sheet, coil the dough, leaving space in between for rising. Cover and leave again in a warm place for 1-2 hours or until doubled in size.
- Preheat the oven to 180°C/fan 160°C/Gas 4, then bake the ensaïmada for 20-25 mins, until golden. Allow to cool slightly, then dust with icing sugar to serve.