Spanish rolls with custard: recipe, cooking features and reviews

Spanish biscuits with a custard are an excellent dessert, which can turn ordinary tea drinking into a real holiday of taste. From these lush, fragrant and very delicate flavored products it is simply impossible to refuse. There are several fundamentally different options for their preparation. As a good example, you can consider several of the most interesting and original recipes.

Spanish Ensaimadas

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

For the test:

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

For filling:

For a whole 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 biscuits with a custard, you need:

1. Prepare the dough. All ingredients must be loaded into the mixer bowl. After prolonged whipping, an elastic mass should be obtained, which will not stick to your hands. The dough should be placed in a saucepan, covered with a clean towel and left for a while in a warm place until it gradually increases in volume by half.
2. Prepare the filling. First, in a saucepan, bring the milk to a boil, adding sugar and vanilla. Then, in a separate vessel, the starch is ground with yolks, and then, after topping up a little hot milk, mix well until smooth. Gradually introduce this egg mixture into boiling milk and continue to cook until thick.
3. To form the products, the dough must first be divided into several parts. Then each of them rolled out in the form of a thin rectangle, pre-lubricating the working table with oil. From the wide side of the layer 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 up to 180 degrees. The billets should be laid on a metal baking tray, grease their surface with butter, and then cover 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 should be slightly cooled and lightly sprinkled with powdered sugar.

Tasty breakfast

If the hostess does not have to rush to work, she can get up a little early and please her family with an original breakfast. As a pleasant surprise, you can prepare delicate Spanish buns with custard. Such a nice addition to tea will raise the mood and give a powerful charge of vivacity for the whole day. For work it is necessary 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 plain and 10 grams of vanilla sugar, a teaspoon of dry yeast, 40 grams of margarine, 35 grams of vegetable oil and a packet of custard.

Cooking method:

1. First, you can weld the cream, performing all the actions indicated on the package. For those who are little familiar with cooking, the use of such a semi-finished product will be an excellent solution. To make the cream more gentle, you can add 40 grams of butter cream. The finished product should be put aside until it cools down 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 separately melt margarine, combine it with raw egg, sugar and salt. The mass should be well stirred and added to the yeast. Next, gradually pouring the pieces of flour, cook a soft dough and take it aside for an hour for proofing. That the mass is not weather-beaten, it is better to cover it with a napkin.
3. Ripen the dough into a layer. Lay out the filling on one side, curl the roll, cut it into pieces and let it lie for 10 minutes.
4. Distribute the products on a baking sheet covered with oiled baking paper, and, having smeared on top with an egg, send it to the oven for baking at 190-200 degrees.

Before use, the ready-made buns should cool slightly.

Original dessert

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

For the test:

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

For cream:

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

For lubrication, you need 1 fresh egg.

The process of preparing the product includes all the same basic steps:

1. Kneading dough is done in the usual way. To begin with, yeast must be grinded with a tablespoon of sugar, diluted with warm milk and add half a cup of flour. The resulting spoon will be placed in a warm place for ripening. At this time, the egg must be beaten with sugar and melted butter. By combining this mass with the cauliflower, gradually introduce the sifted flour and prepare a soft, elastic dough. For 15 minutes it is best to leave it warm.
2. Ingredients of the cream except for the butter beat with a mixer. Put the mass in a saucepan and heat with constant stirring until thick. The resulting mixture again whisk already with the addition of oil.
3. To form billets, the dough must first be kneaded. After this, 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 wrapped, pre-cut it into strips.
4. Place the blanks on a greased baking sheet and send to the oven for about half an hour. The temperature inside must be at least 180 degrees. 5 minutes before the product is ready to smear the beaten egg.

Externally, such buns resemble mini-loaves. But after the first tasting their true beauty becomes understandable.

Appetizing "Brioshi"

In Europe, many people think that baking is an everyday and almost compulsory meal. Spanish rolls with a custard are prepared not only in confectioneries, cafes and small restaurants. They are often made at home to enable their relatives to enjoy the present unique work of culinary art. Depending on the method of preparing individual semi-finished products, there are dozens of variations of this interesting dish. One of them, called "Brioshi", requires the following products:

For the test:

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

For filling:

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

Preparing gentle "Brioshi" is necessary according to a certain scheme:

1. First you need to prepare the dough itself. At this stage, flour should be poured into a plate and there rub it into crumbs with butter. Separately in milk to dissolve yeast, salt, vanillin and sugar. After that, you need to connect the components and, adding the egg, knead the gentle homogeneous dough. The half-finished product should be allowed to stand for 60 minutes. Then it must be re-kneaded and left for another hour.
2. For cream, egg, sugar, vanillin and milk must be gently whipped. Then in a saucepan boil the milk and pour into it a thin trickle the prepared mixture. The mass must be heated on low heat until it thickens. After cooling, the cream can be considered ready.
3. Dough stretch your hands in a rectangular bed. Then it should be evenly smeared with cream, roll up in a roll and cut with a sharp knife into pieces not more than 3 centimeters thick.
4. Obtained blanks to lay out on a baking sheet, covered with parchment, lightly sprinkled with flour. In this position, they should stand for 20 minutes. Then they must be smeared 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 biscuits with custard is several centuries old. For the first time these spiral-shaped snails began to be prepared at the very beginning of the 17th century. Today, fragrant yeast snails are considered a traditional dessert and, in fact, a visiting card of the Mediterranean island of Mallorca, owned by Spain.

Initially, the dough for them was prepared with the addition of fat, not butter. In Catalan, its name sounds like saim. Hence the name of the muffin itself - Ensaimada de Mallorca. It is with the help of fat that you can cook a 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 a fragrant filling is distributed. Officially, there are two types of these rolls:

1. Ensaimada de Mallorca.
2. Ensaimada de Cabello de Angel ("Hair of the Angel").

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

Perfect option

Among burgers, Spanish buns with custard are very popular. The best recipe for this dessert is known to local cooks. A good result is obtained when 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 dry yeast and 50 milliliters of granulated sugar.

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

5 tablespoons of butter, canned fruit (cherry or apples) and a little sugar powder.

The procedure for making buns remains the same:

1. First you need to knead the dough. Work begins with the mixing of dry ingredients. Then, adding the egg, it is necessary to make the final kneading and leave the product to ripen in a warm place, until its size increases by approximately two times.
2. After this, the prepared product must be divided with a knife or hands into four equal parts. Each of them will have to be stretched with fingers in a layer of rectangular shape measuring approximately 38 x 27 centimeters. Work better on a table oiled with oil.
3. Along the long side lay out the filling, and then gently roll the dough roll.
4. Each roll roll in a spiral and secure the edges so that the filling does not leak out.
5. After this, the workpieces can be stacked on a baking sheet. There they should stand a little (30-40 minutes will be enough). But now they have to be sent to the oven. Baking usually lasts no more than 20 minutes. The surface must first be smeared with egg.

In most cases. It is customary to sprinkle the buns with powdered sugar. But, in principle, this is not necessary. Tourists who come to rest in Spain, always strive to try scented buns, prepared by local craftsmen.