Spanish custard rolls: recipe, cooking features and reviews

Spanish custard buns are a great dessert option that can turn a regular tea party into a real celebration of taste. It is simply impossible to refuse these magnificent, fragrant and very gentle rich products. There are several fundamentally different options for their preparation. As an illustrative example, you can consider several of the most interesting and original recipes.

Spanish Ensaimadas

Cooking Spanish custard rolls is easy. This work requires a minimum of physical costs and a simple set of ingredients:

For the test:

450 grams of flour, one and a half teaspoons of dried yeast, 5 grams of salt, an egg, 75 grams of sugar, 180 milliliters of water, 50 grams of vegetable oil and twice as much butter.

For filling:

for a glass of sugar, three egg yolks, half a liter of milk, three full tablespoons of vanilla starch and a vanilla stick.

To make real Spanish custard buns, you must:

1. Cook the dough. All ingredients must be loaded into the mixer bowl. After prolonged whipping, you should get an elastic mass that will not stick to your hands. The dough should be transferred to a pan, covered with a clean towel and left for a while in a warm place until it gradually doubles in volume.
2. Cook the filling. First, bring the milk to a boil in a saucepan, adding sugar and vanilla to it. Then, in a separate bowl, grind the starch with the yolks, and then, adding a little hot milk, mix thoroughly until smooth. Gradually introduce this egg mixture into boiling milk and continue to cook until thickened.
3. To form products, the dough must first be divided into several parts. Then roll each of them in the form of a thin rectangle, after having greased the desktop with oil. On the wide side of the formation, lay out the filling, and then roll it first with a roll, and then in the form of a snail.
4. Baking is done in the oven, heated to 180 degrees. Billets must be placed on a metal baking sheet, grease their surface with butter, and then, covering with a towel, leave alone for 20 minutes. Then already prepared products can be sent to the oven. After 15 minutes, the buns will be ready.

Before serving, they will need to be slightly cooled and lightly sprinkled with powdered sugar.

Tasty breakfast

If the hostess does not need to rush to work, then she can get up a little earlier and please her household with an original breakfast. As a pleasant surprise, you can cook tender Spanish custard rolls. Such a nice addition to tea will certainly raise the mood and give a powerful charge of vivacity for the whole day. To work, you need to prepare the following components in advance:

a glass of whole milk, 2-3 grams of salt, 320 grams of flour, an egg, 75 grams of regular and 10 grams of vanilla sugar, a teaspoon of dried yeast, 40 grams of margarine, 35 grams of vegetable oil and a packet of custard.

Cooking method:

1. First, you can cook the cream, performing all the steps indicated on the package. For those who are new to cooking, the use of such a semi-finished product will be a great solution. To make the cream more tender, you can add 40 grams of butter to it. The finished product must be set aside until it cools completely.
2. Now you can do the test. The beginning of the yeast must be diluted in milk, adding 30 grams of flour and a teaspoon of sugar. Then melt the margarine separately, combine it with a raw egg, sugar and salt. The mass must be thoroughly mixed and added to the yeast. Then, gradually pouring flour in parts, prepare a soft dough and put it aside for an hour for proofing. To prevent the mass from weathering, it is better to cover it with a napkin.
3. Roll the dough into a layer. Having laid the filling on one side, roll the roll, cut it into pieces and let it rest for about 10 minutes.
4. Distribute the products on a baking sheet covered with oiled baking paper, and, greasing them on top with an egg, send them to the oven for baking at 190-200 degrees.

Ready-to-eat buns should cool slightly before serving.

Original dessert

To make dessert more unusual, you can simply give it an original look. After all, a person perceives any dish visually, and only then proceeds to evaluate his taste. So that you get chic Spanish rolls with custard, you can take the most common recipe. The following ingredients will be needed:

For the test:

480 grams of flour 75 grams of sugar, 3 chicken eggs, 50 grams of yeast (fresh), half a glass of milk and 5 tablespoons of butter.

For cream:

a glass of milk, 50 grams of butter, an egg, 75 grams of flour and half a glass of sugar.

Lubrication will require 1 fresh egg.

The product preparation process includes all the same basic steps:

1. Kneading the pastry is done in the usual way. To begin with, you must grind the yeast with a tablespoon of sugar, dilute with warm milk and add half a glass of flour. The resulting dough will put in a warm place for ripening. At this time, the egg must be beaten with sugar and melted butter. Combining this mass with dough, gradually introduce the sifted flour and prepare a soft, elastic dough. For 15 minutes it is better to leave it warm.
2. Beat the ingredients of the cream with the exception of butter using a mixer. Transfer the mass to a saucepan and heat with constant stirring until thickened. Beat the resulting mixture again with the addition of oil.
3. To form the dough blanks, you must first knead. After that, it must be arbitrarily divided into pieces, each of which is rolled into an oval cake. On one side, put the cream and cover it with the edge of the dough. The rest of the wrap, after cutting it into strips.
4. Place the billets on a greased baking sheet and send to the oven for about half an hour. The temperature inside should be at least 180 degrees. 5 minutes before the product is ready, spread with a beaten egg.

Outwardly, such buns resemble mini loaves. But after the first tasting, their true charm becomes clear.

Appetizing "Brioche"

In Europe, many people think buns are everyday and almost indispensable food. Spanish custard buns are cooked not only in pastry shops, cafes and small restaurants. They are often made at home to enable their families to enjoy this unique work of culinary art. Depending on the method of preparation of individual semi-finished products, there are dozens of options for this interesting dish. One of them, called Brioche, requires the following products:

For the test:

250 milliliters of milk 450 grams of flour, 3-4 grams of salt, 75 grams of granulated sugar, 2 eggs (including 1 for lubrication), 0.5 grams of vanillin, 60 grams of butter and one and a half teaspoons of yeast.

For filling:

100 grams of sugar, 150 milliliters of milk, 2 eggs, ½ gram of vanillin and a couple of tablespoons of starch.

To prepare tender "Brioche" is necessary according to a certain scheme:

1. First you need to cook the dough itself. At this stage, you need to pour the flour into a plate and rub it into crumbs with butter. Separately, dissolve yeast, salt, vanillin and sugar in milk. After this, you need to combine the components and, adding the egg, knead a gentle homogeneous dough. Semi-finished product must be allowed to stand for 60 minutes. Then it must be re-kneaded and left for another hour.
2. For cream, egg, sugar, vanilla and milk must be carefully beaten with a whisk. Then boil the milk in a pan and pour the mixture into it with a thin stream. The mass must be heated over low heat until it thickens. After cooling, the cream can be considered ready.
3. Stretch the dough into a rectangular layer with your hands. Then it must be evenly smeared with cream, rolled up in the form of a roll and cut with a sharp knife into pieces no more than 3 centimeters thick.
4. To lay out the obtained blanks on a baking sheet covered with parchment, lightly sprinkling it with flour. In this position, they should stand for 20 minutes. Then they need to be greased with a beaten egg and sent to the oven for 25 minutes, warming it to 180 degrees.

The result is a fragrant, lush and unusually tasty muffin.

Interesting to know

The history of the origin of Spanish custard rolls dates back several centuries. For the first time, these spiral snails began to be prepared at the very beginning of the 17th century. Today, fragrant snail yeast is considered a traditional dessert and, in fact, the hallmark of the Mediterranean island of Mallorca, owned by Spain.

Initially, the dough for them was prepared with the addition of fat, not oil. In Catalan, its name sounds like saim. From this came the name of the muffin itself - Ensaimada de Mallorca. It is with the help of fat that it is possible to cook super thin dough. It can be stretched as much as possible into a transparent layer, which after wrapping and baking forms many delicate thin layers, between which the fragrant filling is distributed. Officially, there are two types of buns:

1. Ensaimada de Mallorca.
2. Ensaimada de Cabello de Angel (“Angel Hair”).

As the filling for the first option, mainly cream, jam, chocolate paste or fresh fruits are used. For the second type of buns, a Mediterranean green pumpkin is used, which after processing has a special hairy structure. Hence the name of the product itself.

Perfect option

Among muffin lovers, Spanish custard buns are very popular. The best recipe for this chic dessert is naturally known by local chefs. A good result is obtained using the following ingredients:

For the test:

300 grams of flour 35 grams of vegetable oil, 1 egg, a pinch of salt, 1320 milliliters of warm water, a teaspoon of dried yeast and 50 milliliters of granulated sugar.

For the filling recently, some prefer to use not a cream, but a mixture that includes:

5 tablespoons of butter, canned fruits (cherries or apples) and a little icing sugar.

The procedure for making buns remains the same:

1. First you need to knead the dough. Work begins by mixing dry ingredients. Then, adding the egg, it is necessary to make the final batch and leave the product to ripen in a warm place until its size is approximately doubled.
2. After this, the prepared product must be divided with a knife or hands into four equal parts. Each of them will need to be stretched with fingers in a rectangular formation with dimensions of approximately 38 x 27 centimeters. Work better on a table oiled with oil.
3. Lay out the filling along the long side, and then carefully roll the dough roll.
4. Twist each roll in a spiral and pinch the edges so that the filling does not leak out.
5. After this, the workpieces can be folded onto a baking sheet. There they should stand for a while (30-40 minutes will be quite enough). But now they need to be sent to the oven. Baking usually lasts no more than 20 minutes. The surface is preferable to grease with an egg.

In most cases. Ready buns are usually sprinkled with powdered sugar. But, in principle, this is completely optional. Tourists who come to rest in Spain are always eager to try fragrant buns prepared by the hands of local craftsmen.