www.sausagemaking.org

Well sort of...... I made this for my wife's birthday, her request.



It was my first try at Ensaimada which is one of her favourites, it's supposed to have a lot more coils, flatter & larger in diameter however that didn't distract from the eating which was good and had a texture simialr to panettone.
I think the next one's going to make a nice bread & butter pudding, I can feel a diet coming on

LD

Care to share the recipe???

John,
I got the recipe from this Filipino site, http://oggi-icandothat.blogspot.com/200 ... anish.html
It's the Spanish version using lard, I didn't have any to hand so used unsalted butter.
The recipe is in cup measure which I normally stay away from but in this case I made an exception,
after mixing the ingredients it confirmed my pet hate of cup measurements in recipes.
I did a single coil as is the way in Majorca.

Recipe

15g fresh yeast.
165g Milk
520g Strong bread flour (Lidl)
1/2 tsp salt
150g sugar
2 large eggs
6 Tbsp Olive oil
50g soft room temp lard or unsalted butter.
Icing sugar for decoration

The original cups weights resulted in a very very wet & sticky dough for me, so I increased the flour however
I went slightly over so adjusted with an extra tablespoon of milk.
The first proof took a lot longer then the recipes 1 hour, I gave up at 12:45am having waited 2 1/4 hours,
so I left it till the morning 7:30am by which time it had tripled.

After knocking back I rolled out the dough to 1200mmx450mm but this I'll change next time to longer, narrower and thinner.
Coiled it up, covered and left to rise for 5 hours. Baked as the recipe but will reduced the temp next time.

LD

Thanks LD, I think I might halve the recipe first and try it
cheers
John