Description of the preparation:
Ensaimada can be cooked with or without jam filling; olive oil can be replaced with any other vegetable oil.
Prepare the ingredients.
Prepare the dough, for this, take 50 ml. warm milk, add 2 tsp. flour of the total amount and 1 tbsp. a spoonful of cane sugar. Stir and place in a warm place for 15-20 minutes.
Sift flour into a bowl, put salt and sugar residues, stir.
Combine one egg, leftover milk and olive oil.
Pour the egg and milk mixture into the flour, stir.
Pour the flour into the flour.
Knead the dough with a mixer, it will be sticky, this is normal. Cover with foil and place in a warm place for fermentation for 1.5-2 hours. In the process of fermentation, make a swarm.
During fermentation, the dough increased almost 2 times.
Sprinkle flour on the table top or grease it with vegetable oil to make it easier to work with the dough, as it is still sticky. Divide the dough into even lumps, for example, into 8 pieces, roll them into a ball.
Roll the dough into a cake as thin as possible, grease the entire surface with melted butter.
Move away from the edge about 2 cm. And lay out a strip of jam.
Gently roll the dough into a roll.
Roll the dough into a "snail", fold the edge of the dough down to fix the shape.
Put the blanks on a baking sheet, grease with the rest of the butter on top, give a proofing for 10-15 minutes and bake at a temperature of 180 degrees for 15-20 minutes.
Sprinkle Ensaymad’s finished buns with powdered sugar and serve with tea or coffee. It is very tasty, I recommend cooking with all my heart.