These spiral shaped rolls are a very popular Spanish treat.Traditionally lard was used to brush these rolls but nowadays mostly butter is used over the stripes of sweetened dough to add a delicious richness.
Flour 225 gm
Fresh yeast 15 gm
Caster sugar 50 gm
Oil 30 ml
Butter (melted) 50 gm
Icing sugar for dusting
Sprinkle yeast over the lukewarm milk add sugar and let it bloom for a while.
Sift the flour and salt and make a well in the centre. Cover liquid with flour from the sides.Leave aside in a warm place for 10 minutes.Beat egg with oil in another bowl.Stir in the flour mixture and knead into a nice dough.Place covered in an oiled bowl in a warm place till doubled in size.
Now turn out the dough on a floured work surface and knock back. Divide the dough in to 7 equal pieces. Shape each into thin rope about 15″ long. Dip the ropes in the melted butter to coat.
Curl each rope in a spiral shape and place on a greased baking sheet spacing well apart. Cover with a cling film and keep aside to rise for an hr. or until double in size. Brush the rolls with water and sprinkle icing sugar. Preheat the oven to190c and bake the rolls for 15 min. or until golden brown.Cool on wire rack. Dust again with icing sugar and serve warm.