Ensaimadas from Majorque

Pour the dry yeast into the lukewarm milk with a teaspoon of sugar. Leave to ferment for 15 minutes.

In the bowl of a food processor, pour the olive oil, beaten egg, orange blossom water and sugar.

Add the fermented yeast.

Add the flour and cornstarch all at once, then the fine salt.

Start kneading for 15 minutes. The dough is slightly sticky, this is normal, do not add flour otherwise the ensaïmadas would be dry.

Pour the dough into an oiled bowl and let it double in volume in a warm place for 2 hours.

Flour the work surface, then fold the dough over it. Cut it into 8 equal parts then form small balls.

Roll out each ball into a rectangle and brush with olive oil.

Form a sausage that you will then roll into a snail.

Place these snails on a baking sheet covered with parchment paper. Leave to rise for 1 hour in a warm place.

Preheat the oven to 190°C. Brush each ensaimada with egg yolk. Bake them for 20 minutes.

Take the ensaimadas out of the oven, wait for them to cool down, then sprinkle them generously with icing sugar.