Spanish buns "Ensaimadas". Ensaimadas (Spanish buns): Step from the photo Spanish buns with filling recipe

Ensaimada - traditional pastries on the island of Mallorca. Gentle air buns with filling or without it from early morning sold on street trays.

The most common filling of Ensaimada de Cabello de Angel is a filling of a green Mediterranean pumpkin, which, after culinary processing, resembles the golden hair of an angel. Ensaymads are prepared with chocolate cream, with sharp sausages, vanilla cream and Catalan cream.

Ensaimadas - buns that you should try to prepare yourself.

Yeasts mix with flour and sugar, add warm milk, we will mix and remove the pole into a warm place.

In a cup of sift flour, add sugar and salt, mix.

In the cup we will break the egg and a little with a fork with a fork. Add olive oil and milk, stirring.

And we get into the flour, we will add a supar cloud.

We mix soft sticky dough. We remove into a warm place (about 30-60 minutes), the dough should increase by 2 times.

The dough approached the dough and smear, swaying a little flour. The dough will stick a little.

We divide the dough on the part. I divided into 6 balls, the weight of one was 90 grams. You can divide into 8 parts, then the buns will be smaller.

She covered the napkin and put it in a warm place to lift for 15-20 minutes.

The approached products rolling finely, lubricating butter. On one edge of the cake laying out the filling.

I closes the filling with the edge of the pellets and press a little.

Then we turn into the roll.

On the contrary to twist a loose roll in the "snail". Cover the napkin and put in a warm place to lift for 15-20 minutes.

The faded buns lubricate with melted oil and put the oven for 15-20 minutes for baking to be heated to 180 degrees. Finished hot essaymadas sprinkle with powdered sugar.

We all love the baked sdobu and somehow one thing is already tired. I want to try something new. Today we will oven Spanish buns.

By the name it is clear that the recipe came to us from afar and, probably, he trays something new and interesting.

Before starting the preparation of buns on the recipe of Spanish owners, let's stop slightly on the stories. Spain is famous not only for its resorts, but also beautiful baking.

One of the popular recipes are Spanish, delicious buns. They come from the Balearic Islands and always distinguished their beautiful aroma and taste.

Spaniards always eat Spanish sweet buns for breakfast. Today and we will prepare a traditional Spanish breakfast.

In order for the delicious buns, Spanish turned out exactly how you expect, you can take advantage of the following tips.

• speaking about the preparation recipe, I immediately want to say about the form. Buns can be of different shapes - round, square, in the form of croissants. Most often, buns wrap in the form of a snail.
• Fillers for such buns can be any, it all depends on your taste and taste of your loved ones. Most often when using recipes can be inside buns of custard, chocolate filling, jam and more;
• In Spain, the most popular apricot filling. Spanish meat buns are generally a knelling.

Tip from Ivan: When baking, the Spaniards use a large number of local spices. It gives her sophistication and unique taste to a bun.

Of course, Spanish spices can hardly be found in our country, but it is necessary to use what they offer on the market.

Classic Spanish buns, recipe, which is most often used

Prepare Spanish delicious buns using a custard. Recipes for making beloved sweets of the Spaniards, a huge amount, so we start with the simplest.

For the test you need: yeast (better if they are pressed, so it will be easier to measure by weight) - 25 gr., 130 milliliters of ordinary water, Sand Sugar 125 gr., Chicken egg, wheat flour - tablespoons 12 pcs., Oil Vegetable - 20 ml., Salt (pinch).

Buns will be with a custard, so for him we will need: milk - 350 ml., Vanilla in a pod - 1 pc., Butter creamy, starch from corn - 10 gr., Chicken egg 2 pcs.

Tip from Ivan: In order for the cooked buns to be delicious, do not forget to give them to cool after baking and sprinkle with sugar powder. It is powder who gives the taste and sweetness of your twig.

I will tell you step by step, proceed to cooking:

1. First you need to warm water, but at the same time it should not be hot, just a little warm. To fall over yeast and sugar. Dissolve everything so that no sugar remains at the bottom;
2. The finished mixture should stand for 20 minutes and after this trial to drive the egg, sunflower oil and the last spite of the flour. It turned out the dough that needs to get well. When squeezing, salted. The dough on the Spanish delicious buns should go well. To do this, it is enough to put a saucepan in a warm place and cover with a towel;
3. While the dough rises, cooking cream. The cream is better to do in a metal dish in order to be able to put it on fire. Pour milk, add vanilla, boil. Yolk separating from the protein, add starch and sugar and whipped. After the yolks acquire a thick consistency, pour them into milk. At the same time, do not forget to stir so that the egg does not curl. We pour the remaining milk into the pan, bring to a boil, and remove from the fire.
4. Meanwhile, the dough on the buns approached. His we divide it on the pieces and roll out the pellets.
5. On each layer put the cream, having previously lubricated it with butter.
6. Watch the roll and cut on the snail. All shifted on the baking sheet and send in the oven.

Such buns are baked for 30 minutes, at a temperature of 180 degrees. After the Spanish snails are ready, sprinkled with their sugar powder.

Recipe for cooking delicious buns with nuts, apples and honey

Spanish snob according to the recipe, it is always a delicious bun, which can be served for breakfast, and the guests are not ashamed to treat.

We will need to recipe for buns: flour (approximately 5 grows), the ingredient, the dough approached - yeast - 15 grams, honey - tablespoon, a glass of cow's milk, olive oil - 1 teaspoon, salt chicken, chicken egg, apples (better Take green, they give more juice) - 2 pcs., Walnuts are floors - floors, sugar, cinnamon and butter (gram 350).

Tip from Ivan: When baking buns, follow the recipe. This is necessary in order for the bonding turned out to be delicious. That is why all the components add according to the recipe.

1. Salt must be mixed with flour;
2. In warmed, but not hot milk pour dry yeast, add honey here. Be sure to mix thoroughly in order to completely all dissolve;
3. Pour flour with salt on a cutting board and shape a hill from it. In the well pour milk with yeast, add chicken egg and olive oil. Mix the mixture thoroughly and knead the dough. Then we remove the saucepan into a warm place, cover with a towel and give the test to climb;
4. As long as our dough is suitable, there is time to cook fill. To do this, we clean apples from the peel, spread it on a preheated frying pan with butter and fry for about 4 minutes. The fire should be weak so that the apples do not stop in fried;
5. The dough approached, rolling it in a cake and one surface with smear butter. To put a stuffing on the center, spray cinnamon and minimize both in the previous recipe tube and cut on the snail.

After lay out on a baking sheet and bake at low temperatures. Sprinkling sugar ready-made buns.

Council from Ivan: If the recipe assumes the use of yeast in it, then after the product is formed and laid on the baking sheet, it is necessary that buns stand in warm place.

It is necessary in order for the dough to rose. Buns on a yeast dough bake in a hot oven, but at a small temperature. It will give them a pomp, and the dough will seem easy.

To prepare delicious buns, you can use even puff pastry. Spaniards are not picky and kaking they can, there is in any form.

Prepare puff pastry

It will be necessary: \u200b\u200bapproximately 350 ml. Water, a half cups of flour, chicken egg, salt, sugar 3 tbsp. Spoons, butter creamy 900 grams.

For the filling, you will need a joke that you most like.

1. Mix the egg, sugar, flour, salt and knead cool dough.
2. Oil cut into thin rectangles;
3. Dough roll out and cut into the shape. It is better to cut triangles, it is better wrapped. On each mold, put on a piece of cream oil. Wrap and roll. It turns out puff pastry.
4. After the dough we remove into the refrigerator and let him cool for about 40 minutes.
5. Give the dough from the refrigerator and cut the form that you like. Better stripes. On each strip put a joke and wrap.

We bake the product in the oven for about 30 minutes.

Recipe for cooking buns with pumpkin filling

Such a recipe for cooking buns is very piquant, you can hardly meet somewhere buns with a pumpkin. But the Italians came up with him, and the recipe takes great success.

In general, the Italians have a huge number of recipes that may surprise us. So, the recipe of buns with a pumpkin.

We will need: yeast (it is better to take dry, as they are faster suitable) - 25 grams, pinch of salt, wheat flour - 2 glasses, sugar sand 35 grams, chicken egg, vegetable oil - 2 tablespoons, warm water - 130 ml.

Recipe for a filling will need fresh pumpkin, butter - 130 grams and sugar powder 2 tablespoons.

We start cooking using the preparation recipe:

1. Mix yeast, salt, flour, sugar. Pour everything on a cutting board and make it a hill;
2. In warm water, break the egg, pour sunflower oil, and then pour the resulting liquid into a slide with flour. To knead the dough cool and then put it approach. Since the yeast is dry suitable quickly;
3. While the dough is suitable, prepare the filling. Pumpkin skip through a blender, add sugar powder to it, and butter that is pre-melt. Mix everything thoroughly and the filling for the recipe is ready.
4. Go directly to the preparation of buns with a pumpkin. Roll over the dough with a thin layer and lubricate the creamy oil. To put stuffing on the middle and roll in the snail.
5. Put buns on the baking sheet and send it into the oven. Cooking time is 30 minutes.

Tip from Ivan: In order for the filling to be throughout the "snail", and not only in the middle, smear the stuffing completely on the reservoir of the test. Do not smear the edges only so that you can start it.

The recipes of cooking buns in Spanish are very popular with our chefs, so consider recipes that will require little time to prepare.

Cinnamon Bun Recipes

For cooking, the following components will be required: flour of a glass of glass, sachet dry yeast, two tablespoons of sugar, salt, chicken egg, vegetable oil, warm water - 150 grams, butter butter.

On the filling for the bun, cinnamon will be required and raisins. The greater the filling you put on the dough, the more tastier it will turn out.

Go to baking:

1. Mixing flour, yeast, sugar, salt in deep containers;
2. Heat the water and drive into it an egg. Ready mixture pour into bulk products. Knead the dough and give it well to climb;
3. Raisin pour boiling water and give it to stand up to him to Nabuch;
4. After the dough is suitable, roll it out with a thin layer and put on the middle of the filling. Collapse dough and make snail.

Bake for 30 minutes.

Recipe cooking buns with breadcrumbs

We will need: butter cream - 130 grams, flour - 6 spoons, eggs chicken 2 pcs., 0.5 milk, water 150 ml, dry yeast 20 grams (bag), salt and sugar 1 teaspoon, butter cream you You will lubricate the dough before putting the filling on it.

1. First of all, we are dragging the yeast with water and add 10 grams of sugar sand;
2. The second stage of the recipe will be mixing flour, salt, sugar, milk, butter creamy, egg. Here we add yeast, who have already had to swell. Leave to climb.
3. As soon as the dough is suitable, roll out with a plate and roll. We cut the knife to the snail. We lay out on the tray and sprinkle with breadcrumbs.

We bake in the oven for about 30 minutes at a temperature of 190 degrees.

• In order for buns to be delicious, use only fresh food when cooking. It is very important, because when heated bad products, harmful substances are distinguished;
• Recipes prescribe what you need to put in the dough. That is why, if it is written that you need to add oil into the dough, then you should not spoil it by Margarine;
• If the recipe requires melted butter, it is best to pull it in a microwave. At the same time, put the time so that it does not boil. If it happened so that oil boiled up, then cool it at room temperature.
• Buns always smell well, especially when they bake them. In order to give them an unforgettable fragrance, add a little vanilina;
• If your baking sheet is old and buns on it can burn, then in this case it is shutting down with paper and smear the oil;
• When cooking, you can use any stuffing. You can add cottage cheese, egg with rice and onions.

My video recipe

Initially, Ensaymados was prepared only from the test, but now they began to be baked with various fillings.
There remains unchanged also the lubrication of the abundant amount of fat (SAIM), which is displayed in the title of these air buns - there is some kind of similarity and with puff pastry, right?

In a considerable container to sift flour. Add dry yeast to it, salt and sugar. Mix everything.
Now, making a small recess in the flour mixture, add and liquid ingredients - egg, warm water, vegetable oil. To knead the dough, it should be elastic, soft and at all without sticky.

To cover the bowl from the testing of the dough and drafts. Leave to approach somewhere in a warm place until the dough will increase by about 2 times.

While the dough rises, I calm the creamy oil and leave it to cool. This, of course, is not entirely on the original recipe - there is simply a very softened oil. But ... It is so more convenient for me to work later, and specifically - in lubrication.

When the dough is suitable, take it out onto the working surface, well-lubricated oil, and divide on equal pieces. I divided 6 pieces.

Each piece of dough is necessary very thin, almost to transparency, roll out (stretch) into a large rectangle. If you see that the dough resists - let him relax a couple of minutes, and then again begin to stretch.

Then abundantly lubricate with melted creamy oil.
For the larger length, lay out a row of filling, in my case it was an apple marmalade. Although any other fillings can be used: grated apples with cinnamon and raisins, chocolate paste, custard, jumped ...

And now simply twist in the "sausage", and then roll it into the spiral - "snail". Try try not quite tight, let a small gap will remain between each turn.

The shaped buns neatly shift on the baking tray shaped with baking paper, and, after already, again lubricate the surface of the muffins with melted oil.
Cover the baking sheet with buns and leave them for half an hour so that they approached again.

Ensaimadas is the most famous buns in Mallorca and on the Balearic Islands. Air, layered, with or without filling, they have been sold on street trays of the island and exuded an incredible smell. The lamination (as well as the name of the buns) gives pork smilets (SAIMA). That in the Catalan dialect means fat. The thing is that classic Essaymadas, whether they are sweet or not, are preparing with the addition of smalts.
The first written mentions about Ensaymadas date back to the XVII century. And for almost 400 years, these boards are a confectionery business card of the island. There are 2 types of Essaymadas protected by the IGP seal of the European Union, which guarantees the authenticity and quality of the product.
This is a portion enepsaymada without stuffing, sprinkled with sugar powder and big curls (snails) with a wide variety of fillings. The most popular Essaymadas with filling "Angel hair" (jam from the fibrous part of the pumpkin). No less tasty Ensaymadas with Catalan cream, apricots, chocolate and turron.
On the island you can meet Ensaymadas without stuffing and sugar powder or unsweetened with meat filling, which includes local spices.
Ensaymadas - buns that you should try or cook yourself.

To prepare Ensaimadas (Spanish buns), you will need:

for dough:
Flour - 300 g
Eggs - 1 pc
Yeast dry high-speed - 1 tsp.
Salt - 1/2 h. l.
Water (or milk) - 120 ml
Sugar - 3 tbsp. l.
Vegetable oil - 3 tbsp. l.
For dough missile:
Creamy oil - 100 g
For filling:
Kuraga - 200 g
Raisin - 200 g
Eggs - 1 pc.
Sugar - 3 tbsp. l.

How to cook Essaymadas (Spanish buns).

Cooking products for dough.

Preparing filling. We rinse the croup, raisins and dry. Kuraga cut into pieces. In each type of filling, we smell on the tablespoon of sugar (you can try the stuffing and if it is awesome, add sugar).

Preparing oil for lubrication test. I bring it to room temperature and whipped with a fork.
For a filling of 1 egg whipped with 1 tablespoon of sugar before dissolving sugar and change color to white.

Preparation of dough. In water, dissolve dry yeast.

Whip egg.

In the yeast mixture we pour a whipped egg.

And thoroughly beat.

Sift flour.

We introduce a yeast mixture into flour and mix.

We pour oil and knead the dough. We wash at least 15-20 minutes. The dough should be soft and elastic.

We put the finished dough into a bowl, cover the film and put in a warm place to the proofing for 1 hour (if you are very warm, the proofing will take less time - about 30 to 40 minutes).

Dough after proofing.

I sing it and weighing it.

We divide the dough on 4 pieces and begin to form the workpiece (can be divided into 6 or 8 pieces, but then the buns will be less).

Forming blanks. We take a piece of dough, kneading in a cake.

We collect cake from the edges in a bun.

And run it. We put the blanks on the proofing for 10 to 15 minutes.

In the filling, we pour the mixture of eggs with sugar and mix. This mixture will connect the filling and it will not crumble.

Lubricate the desktop by oil (in the original recipe, the table is lubricated with butter, but I smelted floral and did not feel the difference) and we spare it, we stretch it into the finest, transparent reservoir 27x38 cm.

Lubricate the dough with creamy oil.

To the edge of the reservoir, with the main side, lay out the stuffing. In the first case - the Kuraga.

In the second case - raisins.

We begin to turn the roll, slightly tightening the dough and bending the ends.

Rolled roll. So form all the rolls.

The molded routles lay out on the parchment and turn in the form of a snail (spiral) are loosely so that the distance remains and put on the proofing for 40 minutes.

After the proof, we lubricate the cream oil after the proof and put bake in the oven at a temperature of 190 * with 20-30 minutes. If you reduced the size of the rolls, then baking time will be reduced.
5 minutes before the end of the baking, if your rolls are not rosy, lubricate the buns again with butter.