This Spanish pastry is a wonderful treat, even if it takes considerable time to prepare (to allow dough to rise).
active dry yeast
Dissolve the active dry yeast into the lukewarm milk.
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.
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 it is an elastic dough. Cover and let it rise about 1 hour in a warm place.
Divide into 8 small balls. Roll each ball with the rolling pin into a thin rectangle. Brush each rectangle with softened butter (about 12g each). Roll each rectangle into itself starting from the long side. Let rise about 1 hour.
Starting from the end roll each strip into a circle. Transfer onto a wax paper lined baking sheet.
Place in a cold oven and leave the ensaimadas overnight.
Heat oven to a 400°F (200°C) and bake about 10-15 minutes.