Ensaimada 🌀

Méthode

1. 1

   Warm the milk, dissolve the yeast, then mix with a third of the flour and rest 20 minutes to make a sponge.

2. 2

   Work in the remaining flour, sugar, egg, salt and soft lard until the dough is smooth and elastic.

3. 3

   Roll the dough thin, drizzle with beaten lard, fold into a ribbon, then coil it into a spiral in a buttered pan.

4. 4

   Proof until doubled, about two hours — the coil should wobble like a snail shell.

5. 5

   Bake at 180°C for 25–30 minutes until pale gold and fragrant.

6. 6

   Cool on a rack and snow it under a thick veil of icing sugar before serving.