Kneading time: 15´
Dough temperature: 26 ºC
1st Fermentation of dough without dividing: 10´
2nd Fermentation of a piece of the divided dough: 10´
3rd Fermentation of a formed part: 12h / 15 h
Baking time: +/- 15´
Temperature of the oven: 190 ºC
- The kneading must be intense due to the use of strong flour.
- The texture of the dough should be extremely thin and elastic, almost transparent.
- Rest the dough for 10' to loosen.
- After resting the dough, divide the pieces into +/- 300 g, round them and let them rest again for 10 minutes.
- Grease the work table well with oil or with lard to stretch the ensaimadas.
- First, give the ensaimada length with a rolling pin greased with butter and then give width using your hands.
- Once we have stretched them being careful not to break the dough, spread with abundant lard mixed with cinnamon and sugar or just plain lard.
- If desired, place the filling on the upper end of the ensaimada (angel-hair jam, custard, etc.) and roll the dough on itself.
- Let the rolled dough rest at least 10' before giving the final shape. Place it on a baking sheet and ferment.
- Once the final fermentation volume is reached, cook without steam.
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