How is your Labor Day weekend? We were on the shopping spree, as onam our festival is coming on the next Sunday. We have a custom of buying new clothes for the onam festivals. We purchased clothes and ceramic nonstick pan for me. Also everybody in our house is having bad cold and cough. My princess bought it from school. So we are also enjoying that. I made this ensaimada as my second recipe for daring baker’s challenge I hosted on August. I don’t want to make it a herculean post, so decide to spilt it into two recipes.
My prince is starting his preschool today. Hope he will enjoy there. I don’t know I am scared as he has been with anybody other than me and my husband. He didn’t cried that is wonderful.
Coming back to Ensaimada it is Spanish bread from Mallorca, made from sweetened, yeast-risen dough, (like a sort of brioche) made in Spain, and in the Philippines. First dough is made with bread flour, sugar, eggs and yeast. Then after second proofing, the yeast dough is rolled out until extremely thin, butter is spread on one side and the dough is rolled into a rope and then shaped into a coil.
I made a plain ensaimada, but there is ensaimadas are made with a filling, usually they are filled with angel’s hair (squash jam); custard cream, almond pure, ice-cream, chocolate and apricots.
If you have leftover ensaimada, then make bread pudding called ‘greixonera’ with the left over pieces of ensaimada.
Here comes the recipe.