Thursday, November 6, 2014

Jamie Oliver's Chorizo and Squid


For the past year I have been taking a lot of inspiration from Jamie Oliver. My daughter gifted me his "15 minute meals" cookbook and we have been progressively trying each recipe.  Putting aside that I can't make his recipes in 15 minutes ( maybe if I had staff preparing stuff I'd manage) the recipe are fresh, innovative, delicious and reasonably fast to make. The combination of flavours and idea's have got me thinking differently about meals for the family. The recipes have a lot of blitzing in the food processor instead of chopping... I'm sure you could chop finely if you don't have a processor.


This is one that I prepared recently and was enjoyed by all plus it's healthy!
You should try it!

Chorizo & Squid with Greek-style couscous salad
(based on a recipe in Jamie's 15 minute meals)

For this recipe get beautiful fresh baby squid, gut it and clean it. Also make sure you buy the best chorizo. The recipe asks for 80g of chorizo but I put in quite a bit more as I did with the fetta...I love fetta!

6 spring onions
150g baby spinach
big bunch of fresh mint
300g couscous
1 lemon

Chorizo & Squid
400g baby squid, gutted and cleaned
 3 good quality chorizo sausages
olive oil
2 red capsicum (peppers), deseeded and sliced
1 tablespoon honey
white wine vinegar
2 clove garlic, crushed
12 black olives (stones removed)

Garnishes
100g fetta cheese
2 teaspoons harissa
3/4 cup Greek yoghurt 





Blitz together in the food processor cleaned and trimmed spring onions, spinach, mint and a pinch of salt and pepper. Remove the blade and tip in the couscous and 1 large cup of boiling water. Replace the lid and let it sit. Remove the tentacle of the squid, set aside. Open up the tube and score the inside in a crisscross manner.Cut into pieces. Slice chorizo and fry in a pan with olive oil. Add the capsicum and fry for about 5 minutes. Throw in the squid, toss around then add the honey,  a splash of vinegar, crushed garlic and olives. Stir until the squid is lightly cooked.

Fluff up the couscous and dress with the juice of 1/2 lemon. Taste for seasoning and adjust if necessary. Tip the couscous onto a platter and spoon over the squid mixture. Crumble the fetta over the lot. In a bowl on the side place the yoghurt with the harissa marbled through it. Cut up remaining lemon into wedges to serve on the side.


Tuesday, October 28, 2014

AUSTRIAN SACHERTORTE - OCTOBER 2014 DARING BAKERS' CHALLENGE


 The October Daring Bakers’ challenge was brought to us by Korena of Korena in the Kitchen. She took us to Austria and introduced us to the wonders of the Sachertorte.

This classic cake of Austria is well known to many but I had only once tried to bake it and at the time wasn't terribly impressed. However I looked forward to the version chosen by our October Daring Baker's challenge host, Korena. We were warned that this cake would be drier than what we may be used to so whipped cream is recommended. Who am I to argue? Bring on the whipped cream!

The chocolate cake is sliced in half, spread with an apricot jam glaze, sandwiched together and then smothered with more apricot glaze. The whole lot is then covered by a chocolate fudge glaze. Unfortunately, the chocolate glaze was not going to work even though I tried to make it twice scraping it off the cake twice and then resorted to chocolate ganache....delicious though not traditional.

This sachertorte with the chocolate ganache was a favorite with my family. Thanks to Korena for a great challenge.



Sachertorte

Servings: 12-16
Cake Ingredients
¾ cup (180 gm) (4½ oz) (125 gm) good quality bittersweet chocolate, chopped
9 tablespoons (135 ml) (4½ oz) (125 gm) unsalted butter, softened at room temperature
1 cup (240 ml) (4½ oz) (125 gm) confectioners’ sugar (aka icing sugar or powdered sugar)
6 large eggs, separated, at room temperature (see note above about egg whites)
1 teaspoon (5 ml) vanilla extract
½ cup (120 ml) (7 oz) (100 gm) granulated sugar
1 cup (120 ml) (4½ oz) (125 gm) all-purpose (plain) flour (for volume measurement, spoon gently into measuring cup and level top)
pinch fine grain salt
Assembly
Apricot Glaze (see recipe below)
Chocolate Glaze (see recipe below)
Writing Chocolate (see recipe below)
1 cup (240 ml) heavy whipping cream, cold
Directions:
1. Preheat oven to moderately hot 375˚F/350°F fan/190˚C/gas mark 5 with a rack in the centre of the oven. Butter and flower the sides of a 9-inch (23 cm) springform pan, then line the bottom with a circle of parchment paper.
2. Place the bittersweet chocolate in a heat-proof bowl and heat over a small saucepan of barely simmering water (make sure that the bowl is not touching the simmering water) or in the microwave until just melted. Set aside to cool completely, stirring often.
3. Place the butter in a large mixing bowl and beat with the paddle attachment of a stand mixer or electric mixer on medium speed until very light and creamy. Add the confectioners’ sugar on low speed, then increase to medium speed and beat again until light and creamy.
4. Beat in the egg yolks, one at a time, scraping down the sides of the bowl.
5. Add the cooled chocolate and vanilla and beat until well-mixed and very light and creamy, scraping down the sides of the bowl
6. In a scrupulously clean bowl using the whisk attachment, beat the egg whites with about one tablespoon of the granulated sugar on high speed until foamy. Gradually add in the rest of the granulated sugar and continue beating the whites until they form soft, shiny peaks - they should hold their shape but flop over on themselves.
7. Vigorously stir about 1/3 of the whipped egg whites into the chocolate mixture to lighten it, then gently fold the remaining egg whites into the chocolate mixture with a spatula until just a few wisps of egg white remain. Do this carefully so as not to deflate the egg whites.
8. Stir together the flour and salt and sift half of it over the chocolate mixture. Fold in with a spatula until almost incorporated. Sift over the remaining flour and fold to combine completely.
 9. Spread the batter evenly in the prepared springform pan.
10. Bake in the preheated moderately hot 375˚F/350°F fan/190˚C/gas mark 5 oven for 35-45 minutes (mine took exactly 40 minutes) or until a toothpick inserted in the middle comes out clean. The cake will crack and dome in the middle as it bakes but will flatten out as it cools.
11. Cool in the pan for 10 minutes, then run a knife around the edge to loosen it from the pan and remove the sides. Carefully invert the cake onto a rack and remove the bottom of the pan and parchment paper, then turn the cake right-side up onto a rack and allow to cool completely.

...In the meantime make the Apricot Glaze

Apricot Glaze

Servings: 1 quantity (about 1 cup)
Ingredients
1¼ cup (300 ml) (14 oz) (400 gm) apricot jam or preserves
2 tablespoons (30 ml) rum (or other liquor) or water
Directions:
1. Boil the jam and rum/water in a small saucepan over medium heat.
2. Cook, stirring often, until the mixture thickens and drips slowly from the spoon, about 2-3 minutes.
3. Strain through a wire mesh sieve, pressing firmly on the solids. You should have about 1 cup of glaze. Use warm.


12. Assembly: Turn the cake upside-down so that the perfectly flat bottom of the cake is now the top. Cut the cake horizontally into 2 even layers.



13. Place 1 cake layer on the 8½-inch (22 cm) cardboard cake round and spread it generously with about half of the apricot glaze. Allow it to soak in.
14. Place the second cake layer on top and spread the top and sides with the remaining apricot glaze. Work quickly before the glaze has a chance to set and use a metal offset spatula to smooth the top. Place the cake on a rack set over a plate or baking sheet lined with waxed paper and allow the apricot glaze to set

15. Make the chocolate glaze (it must be used immediately, while still hot) and pour it over the top of the cake, first around the edge and then in the middle. Spread the excess glaze over any bare spots using a metal offset spatula. Before the glaze has a chance to set, move the cake to a serving platter.

Chocolate Glaze

Servings: 1 quantity
Ingredients
1 cup (240 ml) (7 oz) (200 g) granulated sugar
½ cup (120 ml) water
(4 oz) (115 gm) good quality bittersweet chocolate, chopped
Directions:
1. Place the sugar and water in a small, heavy-bottomed saucepan over medium-high heat and bring to a boil, stirring occasionally.
2. Attach a candy thermometer and cook, stirring, until the mixture reaches 234˚F/112°C, about 5 minutes. If you don’t have a candy thermometer, use the method explained in this video.
3. Remove the saucepan from the heat and whisk in the chocolate. It might thicken up quite a bit. If it does, return it to low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency. The glaze should be smooth and shiny.
4. Off the heat, stir the glaze for 30-60 seconds to cool it slightly, then immediately use it to glaze the cake.
5. Any excess glaze can be stored in a container in the fridge and added to a mug of hot milk to make hot chocolate.

My chocolate glaze covered cake...not my best baking moment so the glaze came off...


...and I tried again....double fail so....


...Chocolate ganache to the rescue and I used the writing chocolate recipe to decorate the cake

Writing Chocolate
Servings: 1 quantity
Ingredients
¼ cup (60 ml) (1.8 oz) (50 gm) chopped good quality chocolate
½ - 1 teaspoons vegetable oil
Directions:
1. Heat the chocolate until just melted, then stir in enough vegetable oil to get a pipeable consistency. If necessary, let the chocolate mixture cool slightly to thicken so that it is not too runny.
2. Place the chocolate in a disposable piping bag or small Ziplock bag and snip off the tip to make a small hole. I recommend a practice run on waxed paper before writing on the cake.


Let the cake come to room temperature for about 1 hour before serving. Whip the cream to soft peaks (this is best done in a cold bowl with cold beaters). If desired, sweeten it with icing sugar to taste.Cut the Sachertorte into wedges with a large sharp knife dipped in hot water and wipe off the blade between cuts. Serve each wedge of cake with a large dollop of whipped cream.


Saturday, September 27, 2014

Prague Kolach - September 2014 Daring Bakers' Challenge

 
 
The September Daring Bakers’ challenge was brought to us by Lucie from ChezLucie. She challenged us to make a true Czech treat –Kolaches!


When the September Daring Bakers challenge was announced I had no idea what I was making. I had never heard of "Prague Kolach" but with detailed instructions from Lucie of ChezLucie I was on my way to a "true Czech treat".

The yeast dough was the first surprise because it contained mayonaise! With the extra fat in the dough I found it was much slower to rise. In fact after the second rise and bake I really thought I had a fail. However I made the filling which was an interesting custard type filling made with vanilla pastry cream powder. Hard to find for some but in Australia we call it "custard powder" and it is very readily available and used by many. The hot custard mixture was placed into a stand mixer and stirred with the paddle on a slow speed until cold. Then butter is beaten into this mix! Wow! This resulted in a very rich delicious cream. I used the entire quantity of cream (it was quite a bit) to fill what was a very flat cake and it rose to the occassion!

Thank you Lucie. Again I have stepped out of my comfort zone!


Here is the recipe as provided by Lucie of Chez Lucie

Prague Kolach

Ingredients
for cake:
1¾ cups (420 ml) (9 oz) (250 gm) all-purpose (plain) flour
½ cup (120 ml) (125 gm) mayonnaise (store-bought or home-made), room temperature
2 tablespoons (30 ml) (1 oz) (30 gm) granulated sugar
1 small egg, room temperature
15 gm (½ oz) fresh yeast or 1 packet (2 teaspoons) (7gm) dry active yeast
5 tablespoons (75 ml) milk, warm
½ teaspoon (3 gm) salt
for cream:
2 cups (500 ml) milk, divided
½ cup (120 ml) (3½ oz) (100 gm) granulated sugar plus 1 tablespoon (½ oz) (15 gm)vanilla sugar
½ cup (120 ml) (2-2/3 oz) (75 gm) vanilla pastry cream powder
1 stick (½ cup) (4 oz) (125 gm) butter, room temperature
5 tablespoons (75 ml) double cream, chilled
for streusel topping:
1/3 cup (1¾ oz) (50 gm) plain flour
¼ cup (60 ml) (1¾ oz) (50 gm) butter, chilled and diced
¼ cup (60 ml) (1¾ oz) (50 gm) caster (or granulated) sugar
½ teaspoon (2 gm) ground cinnamon
for finishing:
1 small egg, lightly beaten
Directions:
In a bowl of your stand mixer, sift flour and make a hole in the middle. Crumb the yeast into the hole, add 1 teaspoon sugar and about 3 teaspoons warm milk. Mix yeast, sugar and milk with fork and lightly sprinkle the surface with flour. Cover the bowl with towel and let rise for 10-15 minutes.
Add rest ingredients (mayonnaise, sugar, milk, egg and salt) and knead with dough hook on low speed for 10 minutes, until you have smooth dough.
Add rest ingredients (mayonnaise, sugar, milk, egg and salt) and knead with dough hook on low speed for 10 minutes, until you have smooth dough.



 
Turn the dough onto a lightly floured surface. Cover with towel or clingfilm and let rise for about an hour to double its volume.

 
Form the dough into a ball and place it onto the baking sheet lined with parchment paper. With your palms and fingers press the dough and shape it to disc about 20–25 cm (8-10 inch) in diameter and 2–3 cm (¾-1 inch)thick. Let rise for 30 minutes.
 
Meanwhile preheat your oven to moderate 320°F/160°C/gas mark 3 and make streusel topping. In a medium bowl, mix together sugar, flour and cinnamon. Add cold butter and with your fingers, mix all ingredients until crumbly.
 
Brush the cake with eggwash and sprinkle with generous amount of streusel topping.
 
Bake for 20 minutes until golden brown. Let cool on a wire rack.
 
Prepare the cream.
In a small bowl, mix well ½ cup (125ml) milk with the vanilla pastry cream powder. Set aside. In a saucepan, mix the rest of the milk 1½ cup (375ml) with the sugar and vanilla sugar and bring it to boil, stir occasionally. Add the milk-pasty cream powder mixture and boil for 3 – 5 minutes, stirring constantly.
Transfer the mixture into a bowl of your standing mixer fitted with paddle attachment and let cool completely, while stirring constantly on a low speed. Add diced butter and mix together.
Separately whip the double cream until stiff. Mix with vanilla cream.
 
 
Cut cooled cake lengthwise and spread the cream onto the bottom part. Cover with upper part. Cut into 8 to 10 pieces.
 
 

Saturday, September 6, 2014

A Tribute to my Dad and a Simple Soup for my Dad on Father's Day.



In 1952 a young man from Fiorenzuola D'Arda near Piacenza in Italy embarked on a journey that would take him halfway across the world to a land very unlike his own with a different language and different customs. Like many courageous immigrants fleeing war ravaged Italy this would become his home and a home he came to love.
He came to work on the famed Snowy Mountains Hydro Scheme in New South Wales, Australia. Here he would learn the language and assimilate as best as he could. But in the Snowy's he did not stay, the lure of the sugar cane fields took him north to Ingham in Queensland where he worked hard alongside his fellow countrymen all keen to make a "few dollars" in the "lucky country".
By 1961 he returned to Italy to marry his sweetheart and bring his bride back to Australia.



 Within a year they lost their first born child, a girl, three days after her premature birth. His new bride was homesick but determined. Together they worked side by side to build a secure life for their future family. Soon they welcomed a second daughter...


...and then another.

 

The couple made many friends and lots of good times were had...beach picnics, swimming and parties always with lots of laughter.

Fifteen years into their marriage his beloved wife tragically suffered a fatal heart attack. He was a lost and broken man. Life was never quite the same again. He found himself dad and "mum" to his young daughters who were only 9 and 13 years of age... a very difficult task. And even though he later remarried there were always three in that marriage. He never stopped loving his first beloved wife.
 
 
In time, his daughters married. First one...
 
 
 ...then the other.
 
 
And his great joy arrived... grandchildren.
 
"The best word is Nonno" he would often say.
 
 
 
The grandchildren grew and he aged.
 
 
Soon it became apparent the unforgiving disease of dementia was taking it's toll.
 
This was my Dad.
 
Dad lost his battle this year on 29th April when he slipped away surrounded by his family.
Dad had a difficult life. Born in the depression, growing up in Italy in WW1. I'm sure he was often scared and hungry as a child but he never talked about this seriously. He always made light of his childhood. Maybe, he thought, if he told his story it would all be too real.
Dad taught me so much. To appreciate everything you have. He always said he never regretted anything in his life except losing our mum.
After mum passed away, Dad's cooking abilities gradually surfaced. He had learned alongside his mother.
The staple in our house and in Dad's repertoire was his "brodo" or broth. Made fresh several times per week taking all morning to simmer on the stove and then used as a light soup with a little pasta and parmesan cheese but also the essential ingredient in his more substantial soups, risotto, pasta sauce and his casseroles of varying types.
When I married and had my own kitchen I too made the "brodo" regularly until I decided I was way to modern for this palava and purchased stock or even stock cubes were way superior! How silly. It is only recently that I have reintroduced the brodo to my household but in a slightly modified version which works in my busy life. Using the slow cooker, I prepare the ingredient in the slow cooker as I clean up after our night meal and the broth will cook slowly all night.
 
I think Dad would be proud... well, once he tasted it!


 
 
My Chicken Broth (idea originally from Smitten Kitchen)
 
1.5 kg chicken wings
3 litres water
1 onion, cut in half
1 carrot, cut into large pieces
a bunch of celery tops and a stalk or two
1 garlic clove, smashed
a few peppercorns
a bayleaf
3 teaspoon salt, or to taste
 
Place all the ingredients into a slow cooker. Turn onto low and cook for 12 hours.
 
 
Just look at this golden goodness.
 

 
Even perfect with just a little good parmesan cheese.

 
This will make 3 litres because no liquid is lost using the slow cooker. It can be simmer very, very slowly on the stove for 4 or 5 hours but you may need to replace some water. Use this wonderful broth as my father would have...in risotto, casseroles, pasta sauces and soups or just as a flavourful broth. Freeze it and have great broth always on hand. It really is the secret to great cooking.
 

This is our first Father's Day without Dad
 
 
 
This Father's Day remember to tell your Dad that you love him and appreciate him. We often don't know what we have until it's gone.
 
 
Happy Father's Day, Dad. xxx
We miss you but we know you are with the one you love.
Thank you for all you have shown us.

Wednesday, August 27, 2014

Chimney cake and a yummy Spanish Pastry: THE DARING BAKERS’ AUGUST, 2014 CHALLENGE


The August Daring Bakers' Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by Kurtoskalacs, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!

I always love yeast baking so when the August Daring Baker's Challenge was announced I was thrilled... yeast baking and something I have never made. Thanks to our great host Swathi of Zeasty South Indian Kitchen. I loved these pastries and so did my family. The Chimney Cake was tricky because of the baking on the rolling pin. My first was a near disaster! But then I got the hang of it.


However the Ensaimda were quite easy and absolutely delicious. Great dipped in my morning black coffee.


Both start off with a yeasted dough left to rise.


The chimney cake dough is portioned and rolled out into a circle and cut with a pizza wheel.


Rolled around a rolling pin.


Pressed and rolled into sugar to flatten slightly and join edges. Before baking on a fan grill setting



Oh no... this is what happened in the oven!


But the result was still tasty!


Soon I got the idea of turning regularly


The chimney cake slipped off the rolling pins easily.


A delicious treat!



Here is the recipe....

 Kürtőskalács /Chimney cake

Servings: 4

Preparation time:
 Preparing dough 15 minutes, first rise: about an 1 hour
 Cook time: 20 minutes in oven if you using roast function. Baking at 25 minutes (I used a fan grill setting and it didn't take long at all)

Ingredients
 For the dough:
 1¾ cups (8½ oz) (240 gm) all-purpose (plain) flour
 2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoons instant yeast OR 14 gm (½ oz) fresh yeast
 2 tablespoons (1 oz)(30 gm) sugar
 1/8 teaspoon (3/4 gm) salt
 1 large egg, room temperature
 3 tablespoons (1½ oz) (45 gm) melted butter
 1/2 cup (120 ml) milk, lukewarm temperature

For baking/grilling:
 melted butter
 sugar

For the topping:
 Approximately ½ cup (3½ oz) (100gm) sugar
 For walnut sugar topping
 About 1 cup (4 oz) (115 gm) ground walnuts, mixed with about 1/2 cup (3½ oz) (100 gm) sugar
 2 teaspoons (10 ml) (1/4 oz) (6 gm) cinnamon

Directions:
 If you are using active dry yeast, add ½ teaspoon sugar to lukewarm milk and set aside for 5-10 minutes until it proofs (becomes foamy).

You can use the other yeast types directly along with the flour.
 In a large bowl combine, flour, sugar and salt. To this add egg, milk, melted butter, and yeast. Stir the mixture until it comes together to form a dough, and then knead for about five minutes.

It will be sticky. Don’t be tempted to add any flour. Grease your hand if needed.

Transfer to a well greased container

Allow the dough to rise for 60 minutes at room temperature until doubled in volume

 Prepare the rolling pins by covering them with aluminum foil, do at least two or three layers, to protect the pins from burning in the oven.

Make sure to cover the rolling pins very well. Brush them with melted butter.

Punch down the risen dough and divide into 4 equal parts about 4 oz (115 gm) of each.

On a well floured surface spread one portion of the dough

Shape into 1/6 inch (4 mm) thick square-shaped sheet.

Using a pizza cutter cut the dough into a long ribbons of about 1/2 inch (13 mm) wide.

Wrap one end of the dough strip around the spit/rolling pin, tucking in the end so the dough doesn't unwind.

Keep the dough very thin (under ¼ inch (6 mm)) as you stretch and wind it on the rolling pun. Then roll the whole thing slightly on the counter top to flatten it/press it together.

Brush with melted butter

Roll in sugar

Place in roasting pan and bake in a preheated moderately hot oven 375°F/190⁰C/gas mark 5 for 25 minutes.

If using roast function (375⁰F/190⁰C) in the oven it will take about 20 minutes.

If you are grilling (broiling) over the fire cooking time is about six minutes, until it starts to take on a dark golden color. Turn the rolling pin at once least once (or more) throughout baking time to ensure uniform cooking.
 When cake is done roll it in sugar again

If you are using other toppings brush more butter, then roll the finished cake in the toppings of your choice.
 Tap the mold on a table top to release the cake and set it up right to cool.


Ensaimda 

Divide the risen dough into four portions.


Roll out and rub with  softened butter


Stretch out the dough until thin


Roll up from the long edge


Roll into a loose snail shell shape


and allow to rise



Bake until beautiful and golden


Devour!

Dust with powdered sugar if you like.


Here is the recipe...

Ensaimda - Spanish Pastry

Servings: 4

Preparation time:
 15 minutes, first rise: 2 hour, second rise 1 hour. Baking at 15-20 minutes


Ingredients
 Dough
 2½ cups (10½ oz) (300 gm) all-purpose (plain) flour
 2¼ teaspoons (1 packet) (7 gm) active dry yeast OR 2 teaspoon instant yeast OR 14 gm (½ oz) fresh yeast
 1/2 cup (120 ml) warm water
 1 large egg
 ½ teaspoon (3 gm) salt
 ¼ cup (60 ml) (2 oz) (60 gm) granulated sugar
 2 tablespoons (30 ml) olive oil
 7 tablespoons (110 ml) (3½ oz) (100 gm) butter, softened
 Confectioners’ sugar/icing sugar/powdered sugar for dusting
 Olive oil/canola oil for greasing bowl and work place.

Directions:
 If you are using active dry yeast, add ½ teaspoon sugar add to lukewarm water and set aside for 5 minutes

Until it proofs (becomes foamy)

 You can use the other yeast types directly with the flour
 In a large bowl or bowl of kitchen aid mixer combine the sugar, egg and olive oil.

To this add flour, salt and yeast mixture.

Knead for 6 minutes if using kitchen aid mixer or 10 minutes by hand, until you get a soft and pliable dough.

Transfer the dough to a well greased bowl and covered with plastic wrap or covered with a cloth. Let rise for 2 hours or until the dough doubles in volume.

Degas your dough and divide into 4 equal parts and then shape into balls.

Lightly oil the work place and place a ball of dough, using a rolling pin roll out the ball into a long thin rectangle about 12x4 inch (30x10 cm) piece.

Divide your butter to 4 pieces. Place a butter portion on the rolled out dough and spread it into a thin layer.

Take pieces of dough between your fingers and try to gently stretch the dough to be even thinner and larger about 16x7 inches (40 x18 cm).

Roll the dough from the long end to into a tube.

Then roll the tube again into coil shape similar to a snail shell.

Make sure to keep the coil loose so that there is space in between the layers, this will help the dough to rise.

Repeat for the other three dough balls and butter portions.

Place the snails onto a baking sheet lined with parchment paper. Slightly press the sides with your hand.

Cover the baking sheet with a clean cloth and let rise for 1 hour.

During the end of second rising, pre-heat oven to 180⁰C/350⁰F/Gas mark 4
 Bake ensaimadas for about 15-20 minutes. Watch them closely during the end of baking time. They should be golden brown in color.

When baked immediately place the ensaimadas onto cooling racks sprinkle generously with powdered sugar/confectioner’s sugar.