If you are using active dry yeast, add ½ teaspoon sugar add to lukewarm water and set aside for 5 minutes

Until it proofs (becomes foamy)

You can use the other yeast types directly with the flour

In a large bowl or bowl of kitchen aid mixer combine the sugar, egg and olive oil.

To this add flour, salt and yeast mixture.

Knead for 6 minutes if using kitchen aid mixer or 10 minutes by hand, until you get a soft and pliable dough.

Transfer the dough to a well greased bowl and covered with plastic wrap or covered with a cloth. Let rise for 2 hours or until the dough doubles in volume.

Degas your dough and divide into 4 equal parts and then shape into balls.

Lightly oil the work place and place a ball of dough, using a rolling pin roll out the ball into a long thin rectangle about 12x4 inch (30x10 cm) piece.

Divide your butter to 4 pieces. Place a butter portion on the rolled out dough and spread it into a thin layer.

Take pieces of dough between your fingers and try to gently stretch the dough to be even thinner and larger about 16x7 inches (40 x18 cm).

Roll the dough from the long end to into a tube.

Then roll the tube again into coil shape similar to a snail shell.

Make sure to keep the coil loose so that there is space in between the layers, this will help the dough to rise.

Repeat for the other three dough balls and butter portions.

Place the snails onto a baking sheet lined with parchment paper. Slightly press the sides with your hand.

Cover the baking sheet with a clean cloth and let rise for 1 hour.

During the end of second rising, pre-heat oven to 180?C/350?F/Gas mark 4

Bake ensaimadas for about 15-20 minutes. Watch them closely during the end of baking time. They should be golden brown in color.

When baked immediately place the ensaimadas onto cooling racks sprinkle generously with powdered sugar/confectioner’s sugar.