Ensaimada of San Pedro
They are not difficult to make but require a little patience to stretch the dough.
It is said that it is very difficult to know its origin, who brought the recipe to Mallorca. What we do know is that the word ENSAIMADA comes from SAIM, in Catalan, lard, so it is puff pastry. In Argentina, exactly in San Pedro, it arrived in 1868 with the first immigrants. They are usually eaten stuffed with pastry cream, dulce de leche and even with salty fillings like cold cuts and sprinkled with impalpable sugar on top. Of course also without filling, they are super light. They are not difficult to make but require a little patience to stretch the dough. Read carefully. Ingredients: Flour 1 kg Yeast 100 gr warm water 350 cc. Sugar 150gr. Eggs 4. Lard 250 gr. (Note: use 150g of sugar if it is going to be filled with creams or salted but if you eat it just put 200g. It has enough yeast not to wait so long in the leavening, but if you prefer you can use less and arm yourself with patience) Procedure: Sponge: in a bowl put the warm water and yeast and dissolve it. Then put a reasonable amount of flour as to make a dough chirle. Grease the hands with oil, make a ball and let the double leaven. In a large bowl place the eggs and sugar and beat until the granites disintegrate. Add the sponge in small pieces and disassemble it. Place the flour until a light, tender dough is made (it may not take all the flour). Love 30 minutes. Let it leaven, brush it with oil and cover it and let it leaven 2 or 3 times its volume. Cut the dough in 4 equal parts. - Assembly: depending on what you want to do, for a huge braided ensaimada as for a 30x40 plate use two parts of the dough cut (half, bah). To make large ensaimadas like a pizzera use one part (i.e. you could take out 4 ensaimadas). To make individual, with a part of the dough leave 9 ensaimadas type invoices of big size. For the 30x40: stretch the dough with stick on a greased table (do not use oil because it will slip) as much as you can and then stretch it with your hands carefully as you would with the strudel dough until it becomes transparent. Smear with lard and roll both opposite ends until they meet in the center, then cut the dough to obtain 2 rolls. Let the oiled roll rest for at least 30 minutes so that the tenacity goes away and put to stretch it more. I unite them in an end and I go crossing them. Then I place it on a greased plate in the shape of a turban leaving about 2 fingers between each turn and I crush it a little. For the pizzera: stretch in the same way as above, unto with lard, roll. Rest for 30 minutes and stretch the roll. I place it in a pizzera greased in the shape of a turban leaving about 2 fingers of distance between each turn and I crush it a little. For the individuals: I stretch the dough the same way but this time about 25 wide and the rest long, unto with lard, roll one end and to give 2 or 3 short turns the dough and with that roll I already have to make an individual ensaimada. First assemble all the rolls, stretch and twist. Once given the shapes, whichever option is chosen, let it leaven until the turban unites, that there are no spaces left where you see the base of the plate. This could take 4 hours, depending on the ambient temperature. Cooking: sprinkle the dough with a few drops of water, oven at about 160 º C, for about 20-25 minutes until golden on top. Withdraw, let cool and before serving sprinkle with sugar impalpable. Optional: it can be filled with pastry cream, dulce de leche and some also fill it with cold cuts.