It’s Daring Bakers time again! This time a little different cause I’ve been gone forever. Sorry about that!
I can partly blame it on the fact that I’ve been on vacation :) I went to New York city and Washington DC and it was amazing! I had been to NY once, but they say you have to go there 3 times to actually get to know it, so I have one more to go ;) We had an amazing time and did lots of shopping, eating and walking (gotta stay balanced!)
Then I came back and I got lazy and I didn’t even post my sourdough granola bars.
On other notes, do you notice anything on this post? ;)
Ok, you probably can’t tell yet, but I’m taking Photography this semester! Only had one class so far since I missed the first two ones during my trip, but I think I’m making some progress. And I borrowed my boyfriend’s DSRL, which instantly makes pictures look better, if you ask me.
I did forget to take some vertical shots for Pinterest on this occasion :P But let’s move on to the recipe!
This month we had to make tubular and/or coiled treats, aka: chimney cakes or ensaimadas. I hadn’t heard of chimney cakes before, but I didn’t look much into them because ensaimadas immediately caught my attention. I knew they were so good, but I had only tried them a few times, because they’re not that common here (mostly sold in a town called San Pedro, about 177 km away from Buenos Aires). Plus, I had tried to make them once, with not so good results.
So, I knew I was making ensaimadas (which are a Spanish yeasted pastry). And I decided to make the filled version, for fun and yummyness. I made half with pastry cream, and half with dulce de leche, and filled them by piping the filling in the middle, as you can see in the picture. I don’t know if this is the right way, but it worked for me (I do have a recipe for filled ensaimadas, but it’s archived and I didn’t feel like looking around for it…)
Anyway, they turned out great! The dulce de leche ones got a bit messy, but they were sooo soft, like melt-in-your-mouth pillows. Which is curious because the dough looks a bit tough at first. They were pretty easy, too, and I was happy to have them again after many years.
Scroll down for the recipe if you wanna give them a try!
Blog-checking lines: 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!
Recipe from Daring Bakers
Yield: 4 ensaimadas (about 8 servings)
For the dough:
2 1/2 cups flour
2 1/4 tsp dry yeast
1/2 cup warm water
1/2 tsp salt
1/4 cup sugar
2 tbsp oil
For the filling:
50 g / 2 oz melted butter
250 g / 8.5 oz dulce de leche
1 cup pastry cream (made with one egg)
1. Combine all of the dough ingredients and knead into a soft dough. Cover and let rise until doubled.
2. Divide the dough into 4 equal parts and shape into balls.
3. On a lightly floured surface, roll out one ball into a thin rectangle (about 12 x 4 inch).
4. Brush the dough with melted butter, and pipe half on the dulce de leche on the middle of the rectangle (along the long side). Leave an inch without filling on each end. Roll the dough from one of the long ends, to form a rope.
5. Transfer the rope to a greased baking sheet and form into a loose coiled shape. Repeat with the rest of the dough balls.
6. Cover and let rise until doubled in size.
7. Bake in a preheated 350ºF/180ºC oven, for 25 minutes or until golden brown.