Ingredients: 1 litre of water 0.kg of sugar. 9 Eggs 40 to 50 gm of yeast in the summer, and about 100 gm in winter 3 Kg of self-raising flour Butter to spread on the ensaimadas
Blend the eggs, sugar, water and yeast. Next, add the flour and work the mixture until it doesn't stick, and has acquired the right consistency. When it is ready, put a little oil on the table so that it doesn't stick; allow to ferment, then form the 'ensaimadas' or spiral pastries by rolling out the dough mixture.When it is fine, spread with the butter and roll up into the traditional shape, leaving it ready for the last fermentation.