Ensaimadas

• 1 2/3 tablespoons active dry yeast
• 6 3/4 tablespoons milk lukewarm
• 2 cups white flour
• 4 tablespoons white sugar
• 1/2 teaspoon salt
• 1 tablespoon corn oil
• 1 egg
• 7 tablespoons butter softened
• confectioners' sugar

1. Dissolve the active dry yeast into the lukewarm milk.
2. In a large mixing bowl sift the flour with the salt. Make a well in the center and add the dissolved yeast with the milk. Sprinkle with some of the flour and leave it to rest about 20 minutes.
3. In a small bowl beat the egg with the oil, then add it to the yeast. Start to work the dough with your hands into the bowl, then turn it onto a lightly floured surface. Knead about 10 minutes, until reach an elastic dough. Cover and let it rise about 1 hour in a warm place.
4. Divide into 8 small balls. Roll each ball with the rolling pin into a thin rectangle. Brush each rectangle with softened butter (about 12gr for each). Roll each rectangle into itself starting from the long side. It must be a long strip. Let rise about 1 hour.
5. Starting from the end roll each strip into a circle. Transfer onto a covered with a baking paper baking sheet. Pour into a COLD oven and leave the ensaimadas there overnight.
6. The next morning turn on the oven to a 400u0b0F - 200u0b0C and bake about 10-15 minutes. Dust with confectioners' sugar and serve.
7. The next time I'll try to substitute the butter with a low-fat strawberry jam and I'll try to add some whole wheat flour into the dough.

active dry yeast, milk, white flour, white sugar, salt, corn oil, egg, butter, confectioners

Taken from www.yummly.com/recipe/ENSAIMADAS-1692530 (may not work)