Spanish buns

The tradition of baking Spanish buns appeared in the XVII century on the island of Majorca (which is a part of Spain). Due to the relative cheapness of grease, poor Spaniards replaced butter with the dough. It turned out that the dough on grease was more elastic, which allowed stretching it into the tiny layer, and then use it to make the pastry in the form of “snails”.

The name of Spanish buns comes from the Spanish word “saim” (“grease”). In our time, all Spaniard bake the buns with various fillings. However, there are two main pastry masterpieces in Spain:

• Ensaimada de Mallorka (with a filling made of peanut butter, fruits, cream or jam);
• Ensaimada de Cabello de Angel (with a filling made of Mediterranean green pumpkin)

The second variant is different in the fact that after heat treatment the pumpkin flesh turns into the thin fibers that look like hairs (hence the name that means “angel hair”).

How to make Spanish buns

For several centuries, sweet buns with cream remain the most popular dessert. To cook them, you will need the following ingredients:

• flour – 300 g;
• vegetable oil – 35 g;
• 1 egg.;
• dry baking yeast – 1 teaspoon;
• sugar – 50 g;
• water – 1400 ml;
• some salt.

As for the filling, you can use the mixture of any fruits, butter and powdered sugar.

Use all ingredients to mix the dough. Put it in the warm place so that it can rise. Grease the working table to avoid sticking. Divide it into 4 equal parts. Roll each of them into a thin rectangular layer – the thinner it is, the more layers the bun will have, and the more delicious and softer it will be.

Spread each rectangular of dough with the filling and folded in a tight roll. After that, they’re put in a spiral in the form of “snail”. Carefully turn the edges of the roll so that the filling doesn’t leak out. In this form, put the “snail” in the heated oven for 20 minutes. Готовые булочки можно You can dust the ready buns with powdered sugar.

Spanish buns are one of the symbols of this sunny country. All the guests of Spain must try this delicacy!