ChatterBank3 mins ago
Emsamadas
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Ok well first of all I don't even know if I'm spelling this right! About 30 years ago when I was a child I visited an area of Spain which was being developed as a tourist resort - unfortunately I can't remember where in Spain this was as it would probably help me. Basically I'm trying to find out more about a type of sweet bread or bun we used to have for breakfast, which I think was called an "emsamada". I would love to know how to make it, and where it comes from. Any help would be much appreciated.
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Could it be some version of an empanada - there are a zillion kinds of them both sweet & savory:
Empanadas
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons water
2 1/2 cups peeled, cored and sliced apples
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 yellow onion
1 green bell pepper
1 tablespoon olive oil
8 ounces tomato paste
1/2 cup water
1 tablespoon distilled white vinegar
1 pound lean steak, cut into 1 inch cubes
To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.
Metric:
250 g all-purpose flour
3 g salt
135 g shortening
90 ml water
275 g peeled, cored and sliced apples
200 g white sugar
2 g ground cinnamon
2 g ground nutmeg
1 yellow onion
1 green bell pepper
15 ml olive oil
225 g tomato paste
120 ml water
15 ml distilled
Empanadas
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons water
2 1/2 cups peeled, cored and sliced apples
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 yellow onion
1 green bell pepper
1 tablespoon olive oil
8 ounces tomato paste
1/2 cup water
1 tablespoon distilled white vinegar
1 pound lean steak, cut into 1 inch cubes
To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.
Metric:
250 g all-purpose flour
3 g salt
135 g shortening
90 ml water
275 g peeled, cored and sliced apples
200 g white sugar
2 g ground cinnamon
2 g ground nutmeg
1 yellow onion
1 green bell pepper
15 ml olive oil
225 g tomato paste
120 ml water
15 ml distilled
Thanks again for your help - because of your information I've managed to track down this link: http://www.mallorcaweb.com/reports/traditions/ the-ensaimada/
I couldn't have done it without you!
I couldn't have done it without you!
Mallorcan Ensaimadas
5 tablespoons lukewarm milk
1 1/2 teaspoons active dry yeast
2 cups bread flour
1/2 teaspoon salt
1/4 cup white sugar
1 egg
2 tablespoons vegetable oil
In a small bowl, mix together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a well in the center, and pour in the yeast mixture. Cover with a light dusting of flour, and let stand for about 15 minutes, until frothy.
Stir together the egg and oil, and pour into the bowl with the flour. Mix until the dough comes together then turn out onto a floured surface, and knead until smooth, about 5 minutes. Place in a greased bowl, and cover. Let stand for about 20 minutes to relax.
Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into 15 pieces. Roll each piece into a 12 inch long rope. Roll the ropes into a spiral shape, and place on an ungreased baking sheet.
Bake for 10 minutes in the preheated oven, or until golden brown.
Metric:
75 ml lukewarm milk
6 g active dry yeast
275 g bread flour
3 g salt
50 g white sugar
1 egg
30 ml vegetable oil
5 tablespoons lukewarm milk
1 1/2 teaspoons active dry yeast
2 cups bread flour
1/2 teaspoon salt
1/4 cup white sugar
1 egg
2 tablespoons vegetable oil
In a small bowl, mix together the yeast and milk. In a large bowl, stir together the bread flour, salt and sugar. Make a well in the center, and pour in the yeast mixture. Cover with a light dusting of flour, and let stand for about 15 minutes, until frothy.
Stir together the egg and oil, and pour into the bowl with the flour. Mix until the dough comes together then turn out onto a floured surface, and knead until smooth, about 5 minutes. Place in a greased bowl, and cover. Let stand for about 20 minutes to relax.
Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into 15 pieces. Roll each piece into a 12 inch long rope. Roll the ropes into a spiral shape, and place on an ungreased baking sheet.
Bake for 10 minutes in the preheated oven, or until golden brown.
Metric:
75 ml lukewarm milk
6 g active dry yeast
275 g bread flour
3 g salt
50 g white sugar
1 egg
30 ml vegetable oil
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