Ensaimadas – Spanish Yeast Slices

A simple but delicious cake recipe:

For the dough, whisk the water with the sugar, eggs and yeast with an electric whisk. Later add the flour. Knead everything together with the lard. It should be a very light, loose yeast dough.

Either roll out the dough into a long sausage or cut it into about 12 pieces and form smaller, thinner sausages. Place the sausages in the shape of a snail on greased baking sheets, making sure that there is enough space between the turns at the beginning, otherwise the pastry will not rise evenly. Cover with a dish hangl and set aside to rise for seven hours, according to the Spanish style.

Then carefully brush the surface with water. Bake on the second highest rack in a heated oven at a moderate temperature (electric 175 °C, gas mark 2 1/2) for about 25 minutes until golden brown.

Remove from baking tray and dust evenly with powdered sugar.

by Eva-D. Bilgiç

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