Ensaimadas

Directions

1. 1
   Dissolve the active dry yeast into the lukewarm milk.
2. 2
   In a large mixing bowl sift the flour with the salt. Make a well in the center and add the dissolved yeast with the milk. Sprinkle with some of the flour and leave it to rest about 20 minutes.
3. 3
   In a small bowl beat the egg with the oil, then add it to the yeast. Start to work the dough with your hands into the bowl, then turn it onto a lightly floured surface. Knead about 10 minutes, until reach an elastic dough. Cover and let it rise about 1 hour in a warm place.
4. 4
   Divide into 8 small balls. Roll each ball with the rolling pin into a thin rectangle. Brush each rectangle with softened butter (about 12gr for each). Roll each rectangle into itself starting from the long side. It must be a long strip. Let rise about 1 hour.
5. 5
   Starting from the end roll each strip into a circle. Transfer onto a covered with a baking paper baking sheet. Pour into a COLD oven and leave the ensaimadas there overnight.
6. 6
   The next morning turn on the oven to a 400°F - 200°C and bake about 10-15 minutes. Dust with confectioners' sugar and serve.
7. 7
   The next time I'll try to substitute the butter with a low-fat strawberry jam and I'll try to add some whole wheat flour into the dough.