Ensaimada

Step 1

First dilute the yeast with a little warm water or milk, put the flour in a large bowl, then make a depression in the flour and add the sugar and diluted yeast. Knead the dough with these three ingredients until homogeneous. Now cover the bowl and place the fresh dough in a dry and warm place to rise. The dough should double in volume before adding the rest of the ingredients. This may take an hour.

Step 2

Now add the three eggs, stirring constantly. If the dough is too runny, add more flour. When the dough is thick and even, roll it out with a rolling pin and cut it into long thin strips. It is necessary to make 16 thin strips. Before rolling the snails, melt the butter and dip the strips in it. In Mallorca, it is usual to coat the ensaimada once more with melted lard. You can use leftover butter for this.

Step 3

Cut the apricots into halves and remove the pips. Add a little syrup to the hollow and press the apricots into the middle of the snail of dough. The outer spiral should not separate. Grease a baking tray with oil and cook the ensaymades in the oven for 20-30 minutes at 180 °C; the edges of the snails will look toasted. If desired, you can sprinkle the snails with powdered sugar or cinnamon.