4 Serves
1576 Mins
In a mixing bowl, combine lukewarm water and yeast. Let it stand for 3 minutes to activate.
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Vitamin E
2 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
222 µg / 400 µgCalcium
182 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
234 mg / 1,250 mgPotassium
687 mg / 4,700 mgSodium
582 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
5 g / 28 gSugar
56 g / 50 gSaturated Fat
32 g / 20 gCholesterol
309 mg / 300 mgCaffeine
0 mgNet Carbs
99 gAlcohol
0 g
Add caster sugar, eggs, pastry flour, and sea salt flakes to the bowl. Mix until a dough forms.
Knead the dough using a stand mixer with a dough hook for 10 minutes until elastic and nearly translucent when stretched.
Cover the dough and let it rest for 30 minutes, then divide it into four equal portions.
Place portions on a baking tray lined with baking paper and let rest for another 30 minutes.
Oil your work surface and rolling pin. Flatten each dough portion and roll into a thin 30 x 50cm rectangle.
Spread lard over the dough, then stretch the edges until the rectangle reaches approximately 50 x 70cm.
Cut strips from the short sides, place them along the long edge, and roll the dough into a long snake.
Stretch the dough snake to over a meter long, then coil it into a spiral on a parchment-lined baking sheet, leaving space between turns.
Allow the shaped dough to rise in a warm place for 12 to 24 hours.
Preheat the oven to 200°C. Place the ensaimadas in the oven and immediately reduce the heat to 180°C. Bake for 18 minutes until dark golden.
Cool on a wire rack. Optionally, slice and fill with whipped cream, then dust with icing sugar.
6
g49
g9
g
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Filipino