{"id":6441,"date":"2014-08-27T07:21:29","date_gmt":"2014-08-27T13:21:29","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6441"},"modified":"2014-08-27T07:21:29","modified_gmt":"2014-08-27T13:21:29","slug":"daring-bakers-ensaimadas","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/08\/27\/daring-bakers-ensaimadas\/","title":{"rendered":"Daring Bakers: Ensaimadas"},"content":{"rendered":"

Cooking and baking and then blogging about it have not come easy for the last 2 months. \u00a0A new baby complicates things, in the most precious way possible of course. \u00a0During the baking and photographing of these tasty treats I was struggling to keep my older two from hurting each other and the little guy from getting too fussy. \u00a0Thankfully I was able to pull this challenge off! \u00a0Being a mom is a tough job, y’all. \u00a0Whew.<\/p>\n

\"Daring<\/a><\/p>\n

The August Daring Bakers’ Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by Kurtoskalacs, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!<\/span><\/em><\/p>\n

While a part of me really wanted to try the wedding pastry I just didn’t feel up to the challenge, so I chose the less daring challenge and made these lovely rolled breads. \u00a0They seemed so simple that I wasn’t sure if they’d be anything special. \u00a0They were in fact simple, but in a really special way.<\/p>\n

\"Daring<\/a> \"Daring<\/a><\/p>\n

The dough is basic yeast dough, not too sweet. \u00a0After the first rise you divide the dough into four parts. \u00a0You roll each ball of dough into a long rectangle, spread it will softened butter and stretch it out very thin. \u00a0You roll that up into a long rope and then wind each rope into a spiral. \u00a0Let those rise again, then bake.<\/p>\n

The original recipe calls for sprinkling these with powdered sugar after baking, but I was out of powdered sugar. \u00a0How this happened I do not know. \u00a0So I brushed the breads with egg wash and sprinkled them with raw sugar. \u00a0I really liked the textural difference this gave these breads.<\/p>\n

As always, I am glad to have been introduced to something I otherwise would never have heard of. \u00a0Thanks, Swathi!<\/p>\n

And thanks to this little guy who got out his play camera to help me take pictures.<\/p>\n

\"Daring<\/a><\/p>\n

Ensaimadas<\/h3>\n

Makes 4 large breads<\/p>\n

Ingredients<\/em><\/p>\n

    \n
  • 2 1\/2 cups flour<\/span><\/li>\n
  • 2 1\/4 teaspoons active dry yeast\u00a0<\/span><\/li>\n
  • 1\/2 cup warm water<\/span><\/li>\n
  • 1 egg<\/span><\/li>\n
  • 1\/2 teaspoon salt<\/li>\n
  • 1\/4 cup granulated sugar (plus 1\/2 teaspoon for yeast)<\/span><\/li>\n
  • 2 tablespoons olive oil<\/span><\/li>\n
  • 6 tablespoons butter, softened<\/span><\/li>\n
  • 1 egg<\/li>\n
  • raw sugar<\/li>\n<\/ul>\n

    Directions<\/em><\/p>\n

      \n
    1. Mix together warm water, yeast and 1\/2 teaspoon sugar in a small bowl. \u00a0Let sit for 5 minutes, until it blooms.<\/li>\n
    2. In the bowl of a stand mixer fitted with a dough hook combine egg, olive oil, salt and sugar and stir.<\/li>\n
    3. Add in flour and yeast mixture and knead for about 6 minutes.<\/li>\n
    4. Remove from bowl and transfer to an oiled bowl, cover with a towel and let rise for about 2 hours.<\/li>\n
    5. Line a baking sheet with parchment.<\/li>\n
    6. Flour a clean work surface and turn dough out. \u00a0Divide into 4 equal parts.<\/li>\n
    7. Working with one piece of dough at a time, roll out into a rectangle, 4 by 8 inches. \u00a0Spread with 1 1\/2 tablespoons of softened butter and then stretch the dough out to about 8 by 14 inches.<\/li>\n
    8. Roll the dough from the long end into a tight rope. \u00a0Take the rope in your hands and try to get it into an even thickness and stretch it just a bit longer.<\/li>\n
    9. Coil the rope into a loose snail shape onto the parchment lined sheet, so that there is some room for the dough to rise. \u00a0Repeat with the other dough balls. \u00a0Cover with a clean towel and let rise for 1 hour.<\/li>\n
    10. Preheat oven to 350\u00b0F.<\/li>\n
    11. Beat the egg with a splash of water. \u00a0Brush onto each roll then sprinkle generously with sugar.<\/li>\n
    12. Bake for 15-20 minutes, until golden brown.<\/li>\n
    13. Let cool slightly before serving.<\/li>\n<\/ol>\n