The August Daring Bakers’ Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries. Ensaimda is a famous Spanish coiled breakfast pastry from Majorca, Spain. The traditional recipe uses lard, however, butter can also be used.

First yeast dough is rolled out until extremely thin, butter is spread on one side and the dough is rolled into a rope and then shaped into a coil. Ensaimda can be plain or can be filled with angel’s hair, custard cream, almond, ice-cream, chocolate or apricots.



2½ cups (10½ oz) (300 gm) all-purpose (plain) flour

2¼ teaspoons (1 packet) (7 gm) active dry yeast

1/2 cup (120 ml) warm water

1 large egg, room temperature

½ teaspoon (3 gm) salt

¼ cup (60 ml) (2 oz) (60 gm) granulated sugar

2 tablespoons (30 ml) olive oil

7 tablespoons (110 ml) (3½ oz) (100 gm) butter, softened

Confectioners’ sugar/icing sugar/powdered sugar for dusting


  • If you are using active dry yeast, add ½ teaspoon sugar add to lukewarm water and set aside for 5 minutes until it proofs.
  • In a large bowl or bowl of kitchen aid mixer combine the sugar, egg and olive oil. To this add flour, salt and yeast mixture.
  • Knead for 6 minutes if using kitchen aid or an electric mixer or 10 minutes by hand, until you get a soft and pliable dough.

  • Transfer the dough to a well greased bowl and cover with plastic wrap or covered with a cloth. Let dough rise for 2 hours.
  • It should double in volume. Degas dough and divide into 4 equal parts, then shape it into balls. Lightly oil the work place.
  • Place a ball of dough, using a rolling pin roll out the ball into a long thin rectangle of about 12×4 inch (30×10 cm) piece.

  • Divide the softened butter to 4 pieces. Place one butter portion on the rolled out dough and spread it into a thin layer.
  • Take dough between fingers and try to stretch it gently so that it is even thinner and larger about 16×7 inches (40 x18 cm).
  • Roll the dough from the long end to into a tubular shape. Then roll the tube again into coil shape similar to a snail shell.

  • Make sure to keep the coil loose so that there is enough space in between the layers as this will help the dough to rise.
  • Repeat for the other three dough balls and butter portions. Place snails onto a baking sheet lined with parchment paper.
  • Slightly press the sides with your hand. Cover the baking sheet with a clean cloth and let rise for 1 hour or until doubled.

  • During the end of second rising, pre-heat oven to 180⁰C/350⁰F/Gas mark 4. Bake ensaimadas for about 15-20 minutes.
  • Watch them closely during the end of baking time. They should be golden brown in color. Remove from oven when done.
  • Immediately place them on cooling racks and sprinkle generously with powdered sugar or confectioner’s sugar. Serves 4.

Daring Bakers August 2014 Challenge

Happy Birthday Mum!



6 eggs, separated

175g caster sugar

1/4 vanilla pod scrapings

90g butter, melted

150g self raising flour

200ml whipping cream

1/2 teaspoon vanilla extract

500g fresh ripe strawberries


  • Preheat the oven to 180ºC. Butter two 20 cm tins and line the base and sides with baking or parchment paper.

  • Beat the egg whites to stiff peaks and set aside. Beat egg yolks, sugar and vanilla seeds until thick and creamy.

  • Add the warm melted butter and sift on the flour, but do not stir. Now add a third of the whipped egg whites.

  • Using a whisk to fold everything together gently but thoroughly. Fold in the rest of the egg whites into mixture.

  • Gently spoon sponge cake batter into the prepared tins and bake for 30 minutes until a skewer comes out clean.

  • Allow the cakes to cool completely. Whip the cream with vanilla extract until soft peaks form, then chill slightly.

  • Spread one sponge cake with a layer of cream. Top with sliced strawberries, cover with the second sponge cake.

  • Spread top of cake with remaining whipped cream. Decorate with fresh whole strawberries. Makes 10 servings.

Adapted from Adrian Richardson’s Strawberry Sponge Birthday Cake

On this Krishna Janmashtami, I’m making mishti dahi or mishti doi, a traditional Bengali milk dessert, inspired from Veggie Belly. Best left to set overnight in earthen or terracotta pots, mishti dahi can be prepared in advance and kept chilled in the refrigerator until ready to serve. Its characteristic creamy texture, subtly underlined by caramel overtones, makes it popular in many parts of East India. Dahi or yogurt is regarded as auspicious by people of Hindu faith and is part of festive and religious occasions.

This is why I chose to make it on the birthday of Lord Krishna, the divine herdsman from Vrindavan, worshipped as the 8th avatar of Lord Vishnu. As a child, Krishna is well known for being mischievous, stealing home churned butter from his neighborhood, which earned him the nickname Makhan Chor/ butter thief. Maybe he never got to taste mishti dahi otherwise he would have turned into a dahi chor/yogurt thief.



1 cup full cream milk

340g evaporated milk

200g condensed milk

2 tablespoons sugar

1 tablespoon water

1/3 cup plain yogurt


  • Preheat the oven to 175 oF and switch it off. Pour the evaporated milk and full cream milk in a heavy based vessel.
  • Heat them until above body temperature. To this add the condensed milk. In the meantime, heat sugar in a pan.

  • Heat on low heat until the sugar is caramelized to nice golden brown. Turn off heat, add water and stir with a spoon.
  • Add this caramelized sugar to the milk mixture. When milk mixture is warm, add the yogurt and blend well together.

  • Pour them in individual serving containers. Close with lid or foil. Let the yogurt set overnight in the preheated oven.
  • Then refrigerate until yogurt is set for at least a few hours before serving. Makes 4 individual servings of mishti dahi.

Hare Krishna

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