Ensai-MAD!-a 2

Doh! The ‘tube’ is too thick again – not enough revolutions! There’ll be too much bread to jam, per portion.

Ensaimada - first attempt, 2011

Smells good - nice and puffy.

Good things:
1. It puffed up well
2. Jam didn’t leak out
3. Not too brown (always a problem – the dough is rich with egg and sugar, and darkens within minutes). I wonder if it’s cooked through? Won’t know till we cut into it tonight at our Halloween canasta party.

My recipe for ensaimada.
I want to make another one on Thursday for my art group. This time I will roll my dough out to a much longer, narrower shape, so that I get a thinner tube of jammy goodness, and more revolutions. (Come to think of it, WHY DO I keep rolling it out into a rectangle? I must be crazy…)

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