Ensaimada - The Spanish Sweet Bread

Ingredients

• Powdered sugar (1/2 cup, for dusting)
• Salt (1/2 teaspoon)
• Active dry yeast (1 packet (2 1/4 teaspoons))
• Unsalted butter (1/2 cup, melted and cooled)
• Eggs (2, at room temperature)
• Granulated sugar (1/4 cup)
• Water (1/4 cup, warm (not hot or boiling))
• All-purpose flour (3 cups)

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
2. In a separate bowl, dissolve the active dry yeast in warm water. Let it stand for about 5 minutes until it becomes frothy.
3. Pour the yeast mixture into the flour mixture. Add the eggs and knead until a soft dough forms.
4. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until it doubles in size.
5. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. Roll out the dough on a floured surface into a thin sheet. Brush the surface with the cooled melted butter.
7. Carefully roll the dough into a log and then coil it into a spiral shape. Place the spiral dough onto the prepared baking sheet.
8. Cover the dough lightly with a kitchen towel and let it rise again for about 30 minutes.
9. Bake the Ensaimada for 20 minutes, or until it turns a beautiful golden brown color.
10. Remove the Ensaimada from the oven and let it cool. Once cooled, dust the bread generously with powdered sugar before serving.