Tear & share swirl

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.