Turkuaz Kitchen Ensaïmada with butter, granulated sugar, flour, and eggs is made with yeast, warm water, warm milk, eggs, granulated sugar, butter, and flour. This easy traditional Ensaïmada recipe creates a delicious pastry that takes about 2 hours to prepare and can serve up to 8 people.
Turkuaz Kitchen Ensaïmada Ingredients
- 1 tbsp yeast (11g)
- 75 ml warm water
- 150 ml warm milk
- 2 eggs
- 75 g granulated sugar
- 50 g butter at room temp.
- 480 g flour (4 cups)
For The Topping:
- 150 g butter
- Powdered sugar
Optional Filling:
- Chocolate cream or apple sauce
How To Make Turkuaz Kitchen Ensaïmada
- Activate Yeast: In a small bowl, combine the warm water, yeast, and a pinch of sugar. Stir and let it sit for 6-7 minutes until the yeast is foamy.
- Prepare Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the eggs, warm milk, butter, and foamy yeast. Knead for about 4-5 minutes. Cover the dough and let it rest for 20 minutes. Then knead the dough again with a stand mixer or hand for another 4-5 minutes.
- Divide and Rest Dough: Divide the dough into four equal pieces and roll each piece into a ball. Place the balls on a plate, cover them with a clean kitchen towel, and let them rest for 30-40 minutes at room temperature.
- Roll and Butter Dough: Using a rolling pin, roll out the dough into a rectangle. Use a spatula to spread butter on top. Stretch the dough gently. If using a filling, place it near one of the edges of the dough.
- Shape Ensaïmadas: Roll up the dough, then shape it into a coil (spiral) to make the traditional Ensaïmada shape. Place Ensaïmadas on parchment paper.
- Final Rest: Let the Ensaïmadas rest at room temperature for about 25-30 minutes until they double in size.
- Bake: Preheat the oven to 350°F (175°C). Bake the Ensaïmadas for about 12-15 minutes until golden brown.
- Cool and Serve: Remove from the oven and allow to cool for 13-15 minutes. Then, sprinkle with powdered sugar before serving.
Recipe Tips
- Proper Yeast Activation: Ensure the water is warm, not hot. Hot water can kill the yeast, preventing the dough from rising properly.
- Resting Time: Allow the dough to rest adequately as specified. This helps the dough develop better texture and flavor.
- Even Butter Spread: Spread the butter evenly over the rolled-out dough to ensure a consistent and rich flavor throughout the Ensaïmada.
- Careful Shaping: When shaping the dough into spirals, be gentle to maintain the dough’s light and airy structure.
- Don’t Skip Proofing: Let the shaped Ensaïmadas proof (rise) until they double in size. This step is crucial for achieving the right texture.
What To Serve With Ensaïmada
Ensaïmada pairs well with hot chocolate, coffee, fresh fruit, or yogurt. It also can be served alongside scrambled eggs, cheese, ham, or jam for a delicious breakfast.
How To Store Ensaïmada
- Refrigerate: Keep in a closed container for up to 3 days.
- Freeze: Put in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Turkuaz Kitchen Ensaïmada Nutrition Facts
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 150mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 7g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Garlic Cheese Bread
- Turkuaz Kitchen Malaga Dessert
- Turkuaz Kitchen Chocolate Donuts
- Turkuaz Kitchen Brioche Burger Buns
Turkuaz Kitchen Ensaïmada
Description
Turkuaz Kitchen Ensaïmada with butter, granulated sugar, flour, and eggs is made with yeast, warm water, warm milk, eggs, granulated sugar, butter, and flour. This easy traditional Ensaïmada recipe creates a delicious pastry that takes about 2 hours to prepare and can serve up to 8 people.
Ingredients
For The Topping:
Optional Filling:
Instructions
- Activate Yeast: In a small bowl, combine the warm water, yeast, and a pinch of sugar. Stir and let it sit for 6-7 minutes until the yeast is foamy.
- Prepare Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the eggs, warm milk, butter, and foamy yeast. Knead for about 4-5 minutes. Cover the dough and let it rest for 20 minutes. Then knead the dough again with a stand mixer or hand for another 4-5 minutes.
- Divide and Rest Dough: Divide the dough into four equal pieces and roll each piece into a ball. Place the balls on a plate, cover them with a clean kitchen towel, and let them rest for 30-40 minutes at room temperature.
- Roll and Butter Dough: Using a rolling pin, roll out the dough into a rectangle. Use a spatula to spread butter on top. Stretch the dough gently. If using a filling, place it near one of the edges of the dough.
- Shape Ensaïmadas: Roll up the dough, then shape it into a coil (spiral) to make the traditional Ensaïmada shape. Place Ensaïmadas on parchment paper.
- Final Rest: Let the Ensaïmadas rest at room temperature for about 25-30 minutes until they double in size.
- Bake: Preheat the oven to 350°F (175°C). Bake the Ensaïmadas for about 12-15 minutes until golden brown.
- Cool and Serve: Remove from the oven and allow to cool for 13-15 minutes. Then, sprinkle with powdered sugar before serving.
Notes
- Proper Yeast Activation: Ensure the water is warm, not hot. Hot water can kill the yeast, preventing the dough from rising properly.
- Resting Time: Allow the dough to rest adequately as specified. This helps the dough develop better texture and flavor.
- Even Butter Spread: Spread the butter evenly over the rolled-out dough to ensure a consistent and rich flavor throughout the Ensaïmada.
- Careful Shaping: When shaping the dough into spirals, be gentle to maintain the dough’s light and airy structure.
- Don’t Skip Proofing: Let the shaped Ensaïmadas proof (rise) until they double in size. This step is crucial for achieving the right texture.
Turkuaz Kitchen Ensaïmada