These are delicious Spanish breakfast rolls made from yeast dough that is rolled into spiral circles.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
15
Yield:
15 rolls
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a well in the center, and pour in the yeast mixture. Cover with a light dusting of flour, and let stand for about 15 minutes, until frothy.

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  • Stir together the egg and oil, and pour into the bowl with the flour. Mix until the dough comes together then turn out onto a floured surface, and knead until smooth, about 5 minutes. Place in a greased bowl, and cover. Let stand for about 20 minutes to relax.

  • Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into 15 pieces. Roll each piece into a 12 inch long rope. Roll the ropes into a spiral shape, and place on an ungreased baking sheet.

  • Bake for 10 minutes in the preheated oven, or until golden brown.

Nutrition Facts

103 calories; protein 2.9g; carbohydrates 17g; fat 2.6g; cholesterol 12.8mg; sodium 84.8mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
10/06/2011
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. Read More
(6)

Most helpful critical review

Rating: 3 stars
10/23/2005
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. Read More
(15)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/23/2005
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. Read More
(15)
Rating: 4 stars
10/05/2011
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. Read More
(6)
Rating: 4 stars
05/14/2017
Maybe try using bakery fresh yeast instead of dry active yeast. Perhaps this makes a difference. Read More
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