These sweet rolls are known in Spain as “ensaimadas,” referring to the lard used in the original version–though they’re made with butter now. I use the bread machine to make the dough. These don’t always hold their signature snail shape, but they taste good no matter how they turn out. Enjoy them with your favorite coffee or tea, for breakfast or a midafternoon snack.
Sweet Spanish Breakfast Bread
Makes 24 rolls
1 cup milk
3 TBL butter
1/2 cup sugar
1 tsp salt
3 cups bread flour
2 1/2 tsp active dry yeast
2 TBL butter
1/8 cup powdered sugar
Add milk, 3 TBL butter, eggs, sugar, salt, flour and yeast to bread machine in the order recommended by the manufacturer. Use dough cycle.
When dough is complete, turn it onto a heavily-floured surface. Dough will be wet and soft. Flour top of dough and a rolling pin. Roll dough into a rectangle and use a pizza cutter or dough divider to cut it into 24 strips.
Dust hands with flour. Roll strips into a snail shape and place on parchment-covered baking sheet, about 12 rolls per baking sheet.
Cover lightly with a tea towel and allow to rise 1 hour. The rolls will not have gotten much bigger but they will expand much more during baking.
Preheat oven to 375. While oven heats, melt 2 TBL butter and brush it over tops of the rolls.
Bake 14 minutes or until rolls begin to turn golden brown.
Allow to rest 5 minutes after removing from oven, then sprinkle with powdered sugar and serve.
Copyright 2017 Barb Szyszkiewicz