Ensaïmada Mallorquina (Mallorcan Spiral Pastry)

[nverland]

Ensaïmada Mallorquina (Mallorcan Spiral Pastry)
Prep: 2 hrs Cook: 15 mins Rising Time: 8 hrs Total: 10 hrs 15 mins Yield: 18 pastries

Ingredients

3 1/4 teaspoons dry active yeast
1 1/4 cups milk, heated to lukewarm
25 ounces white bread flour, divided
4 large eggs
3/4 cup sugar
7 ounces vegetable shortening
1/4 cup confectioners' sugar, for decoration


Steps to Make It

Mix the yeast with lukewarm milk in a glass measuring cup until dissolved.
Place half of the flour into a large mixing bowl.
Gradually pour in the milk-yeast mixture while stirring.
Mix until the ingredients form a dough.
Cover bowl with plastic wrap and place in a warm spot. Allow rising until the dough has doubled in size, approximately 1 hour.
While the dough is rising, remove the eggs from the refrigerator to come to room temperature.
Once the dough has risen, add the eggs to the dough, one at a time. Use a large spoon or your hands to incorporate the eggs into the dough.
Then, add the sugar and stir until the dough absorbs the sugar.
Mix in the remaining flour, kneading the sticky dough with your hands for 4 to 5 minutes, until the dough forms a ball.
Cover tightly with plastic wrap and allow to rise 30 to 45 minutes.
Lightly flour a board or surface.
Using a rolling pin, roll out the dough very thin. It should stretch to create a 24-inch square.
Using your hands, rub the vegetable shortening on the top of the dough.
Roll up the dough as if you were making a jelly roll.
Cut into rounds about 1 inch thick. (It should make approximately 18 rounds.)
Transfer rounds to a plate.
Lightly flour the cutting board again.
Roll each piece of dough into a long coil or rope, using your hands.
Then, roll up each of the coils like a snail shell, making the traditional shape of the ensaïmadas.
Cover cookie sheets or a baking stone with parchment paper.
Place ensaïmadas on the parchment paper, leaving lots of space between them because they will expand. Allow rising until they have doubled in size, preferably overnight in the refrigerator. The overnight rising time allows further fermentation to occur, adding flavor and size. In fact, the ensaïmadas may triple in size.
Preheat your oven to 350 F/180 C. Bake for 12 to 15 minutes on the center rack, until browned on top.
Allow to cool for 10 to 15 minutes, then sprinkle with confectioners' sugar. Enjoy!

Tip

If there are any left over for the next day, cut one in half and put scrambled eggs, cheese, and Canadian bacon in it. What a treat!