"These are delicious Spanish breakfast rolls made from yeast dough that is rolled into spiral circles." — SETTDA
Watch video tips and tricks
1 1/2 teaspoons
active dry yeast
I lived in Barcelona for many years and I love ensaimadas. This recipe makes some nice little breakfast rolls, but not the flaky, dough-y pastries covered with powdered sugar that I miss.
To me it was average, but would need a little work on it next time I make this. I didn't really get the rise that I wanted for it to be fluffy, instead, it was a bit dense but soft. I couldn't get 15 pieces from the flour amount listed. I got at least 10 small ones. Also, I did put more work to this in forming a traditional dough to get that swirl pattern when you bite to it: roll out the individual doughball until you get a thin dough circle, brush it with shortening or softened butter, roll it up into a swiss roll, let it rest/rise for awhile, then gently form a loose coil.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 23
Watch how to make a simple, rustic beer bread.
These amazing sticky buns are topped with pecans and a luscious caramel sauce.
See how to make traditional sandwich bread.