One of my favorite ways of remembering Spain (and perhaps to try and re-live it a little) is by trying to recreate some of my favorite foods from the country. I even received a cookbook of Spanish foods for Christmas two years ago, when I came back from my trip. I was flipping through a week or so ago and I spied one of these tasty treats, ensaimadas – little spiral pastries topped with powdered sugar. They are light, sweet, and a delightful breakfast treat with a chocolate (hot chocolate) or café (coffee). They’re from the region of Mallorca, but you can find them pretty much everywhere in the country (at least in the major cities).
So, I decided to have a go at my Spanish baking skills – after all, I have a recipe and everything. It’s not a particularly difficult recipe, either, but I had never worked with yeast before so I was a little worried about messing up the cultures and ending up with flat pastries… but hey, at least they would taste good. I admit that it was a little bit of a challenge to find all the proper cooking utensils in the dorm, but Robinson is pretty well stocked, luckily. The only thing that I couldn’t locate was a food mixer, so I had to knead the dough by hand, which was not a problem. I even documented my progress in this exciting endeavor:
They didn’t turn out exactly like they’re supposed to, but they were pretty close (and still quite delicious). Success!