#ensaimades

La greixonera és un pastís típic eivissenc que té dues característiques fonamentals: el recipient que s’utiliza i ser una recepta d’aprofitament Ingredients: Ensaïmades del dia anterior (aproximadament unes 4). 6 ous 200 grs de sucre 1 litre de llet Canyella Un poc de vi dolç o d’anís (jo vaig utilitzar anís) Pell de llimona Preparació: Encalentim la llet amb la pell de la llimona i la…

INGREDIENTS: 1ª MASSA: 100 grs. de farina 25 grs. de llevat fresc (levital) 55 gr. d’aigua 2ª MASSA: 400 gr. de farina de força 100 gr. de sucre 50 gr. de mantega o greix de porc 2 ous ratlladura de 1 llimona 1 gr. de sal 4 grs. d’oli d’oliva una mica d’aigua. PREPARACIÓ: 1a MASSA: Per fer la primera massa, posem la farina sobre el marbre o dintre un bol hi posem el llevat i el desfem amb…

Mallorcan Ensaïmades

Mallorcan Ensaïmades are a spiral sweet breakfast roll. There are lots of different recipes giving rolls of all sorts of sizes and flavors. Here is my version.

The dry ingredients consisting of 650 grams of bread flour, 100 grams of granulated sugar, two teaspoons of yeast and a teaspoon of salt were placed in the bowl of the stand mixer.

Using the dough hook, the mixer was turned on and 200 ml of warm milk was added. After a minute or so three eggs were added at two minute intervals followed the slow addition of stick of softened butter cut into chunks. After about ten minutes total the dough came together to give a nice cohesive mass.

The dough was transferred to a clean bowl and put in a warm place for a first rise for about three hours. After three hours the dough was divided into 12 parts of about 100 grams each.

Each part was rolled into a snake about 35 cm long. Each snake was the wound up into a spiral with the end tucked under. All 12 assembled rolls were placed on a parchment covered sheet pan and set aside for a second rise of about 90 minutes. At this point they rolls were baked for 14 minutes in a preheated 375 degree oven.