Ham Filled Ensaimada

Ham Filled Ensaimada


  • 500 grams ham sliced into strips
  • 6-1/2 cups flour
  • 1 tablespoon sugar
  • 1 tablespoon yeast
  • 1 cup lukewarm water
  • 8 egg yolks
  • 1 cup sugar
  • 1/2 cup potato, mashed
  • 1/2 cup evaporated milk
  • 1 teaspoon salt
  • 1 cup butter, melted
  • cheese, grated


Sprinkle yeast on lukewarm water. Let rise until bubbly. Stir in sugar and salt. Set aside. Blend egg yolks, sugar, potatoes and milk. Add the yeast mixture, flour and salt. Knead while adding butter a little at a time (leaving about 1/3 cup for greasing) until dough becomes smooth and elastic. Set aside to rise until dough doubles in size. Punch down dough and divide into 14 (or 50 grams in weight) pieces. Form each piece into a ball and then roll out into 1/8-inch thick pieces. Sprinkle filling on dough then roll and form into a coil and place in greased ensaimada molders. Let rise until it doubles in size then bake in a pre-heated oven (at 375 degrees F) for 15 to 20 minutes. Remove from mold, brush with butter, dust with sugar and grated cheese. Wrap in cellophane. Makes: 12-14 ensaimadas

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