Authentic Spanish Ensaimada: A Step-by-Step Recipe Guide

Ingredients

500g of bread flour
2 large eggs
200g of sugar
200ml of water
15g of fresh yeast
1 teaspoon of salt
50ml of olive oil
150g of lard
100g of powdered sugar for dusting

Steps and instructions

In a large bowl, mix the bread flour and salt together. Set aside.
In a separate bowl, dissolve the yeast in the water. Add this to the flour mixture.
Add the eggs, sugar, and olive oil to the bowl. Mix until a dough forms.
Knead the dough on a floured surface until it is smooth and elastic. This should take about 10 minutes.
Place the dough in a greased bowl, cover it with a damp cloth and let it rise in a warm place for about 2 hours or until it doubles in size.
Punch down the dough and roll it out into a rectangular shape on a floured surface.
Spread the lard over the dough, then roll it up from the long side.
Form the dough into a spiral shape and place it on a baking tray lined with parchment paper.
Let the dough rise for another hour or until it doubles in size.
Preheat the oven to 180 degrees Celsius. Bake the ensaimada for about 25-30 minutes or until it is golden brown.
Allow the ensaimada to cool, then dust it with powdered sugar before serving.

Tools for making

Mixing bowl - A large bowl to mix the ingredients together.
Baking tray - A flat tray to place the ensaimada dough on for baking.
Parchment paper - To line the baking tray and prevent sticking.
Damp cloth - To cover the dough while it rises and keep it moist.
Flour - For dusting the work surface and preventing sticking.
Rolling pin - To roll out the dough into a rectangular shape.
Greased bowl - A bowl coated with oil to allow the dough to rise.
Oven - To bake the ensaimada at the specified temperature.
Cooling rack - To allow the ensaimada to cool down after baking.
Sifter - To dust the ensaimada with powdered sugar before serving.

Recipe variations

Using whole wheat flour instead of bread flour for a healthier option.
Adding grated cheese or cream cheese filling for a savory twist.
Incorporating cinnamon and raisins into the dough for a flavorful variation.
Substituting coconut oil for olive oil to give the ensaimada a tropical flavor.
Making a chocolate version by adding cocoa powder to the dough and filling it with chocolate spread.
Adding lemon or orange zest to the dough for a citrusy aroma.
Using almond flour instead of bread flour for a gluten-free option.
Making a vegetarian version by omitting the lard and using vegetable shortening instead.
Adding a sprinkle of ground cinnamon and sugar on top before baking for extra sweetness.
Filling the ensaimada with sweetened cream cheese or fruit jam for a delightful surprise inside.

Recipe overview

Experience a taste of Spain with this traditional Spanish ensaimada recipe! Ensaimada is a delicious pastry that originates from the Balearic Islands, known for its distinctive spiral shape. It's a sweet bread, using simple ingredients like bread flour, eggs, sugar, and lard, all combined to create a rich and buttery treat. The process of making ensaimada involves kneading and rolling the dough, allowing it to rise, shaping it into a spiral, and baking until golden brown. Once cooled, a dusting of powdered sugar adds the final touch. Expect a soft, fluffy, and slightly sweet pastry that's perfect for breakfast or dessert. Try making ensaimada at home and bring the Spanish tradition to your kitchen!

Common questions

Can I use all-purpose flour instead of bread flour? Yes, you can use all-purpose flour as a substitute for bread flour, although the texture may be slightly different.
Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast as a substitute for fresh yeast. Use about half the amount of dry yeast specified in the recipe.
How long does the dough need to rise? The dough should rise for about 2 hours in a warm place until it doubles in size.
Can I use butter instead of lard? While traditional ensaimada uses lard, you can substitute it with butter if you prefer.
How do I store the ensaimada? Store the ensaimada in an airtight container at room temperature for up to 2 days. You can also freeze it for longer storage.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients and knead the dough.
Baking Tray - A tray to place the dough for baking.
Parchment Paper - Used to line the baking tray and prevent sticking.
Rolling Pin - A tool to roll out the dough into a rectangular shape.
Basting Brush - Used to spread the lard over the dough.
Damp Cloth - To cover the dough while it rises.
Sieve - Used to dust the ensaimada with powdered sugar.
Oven - To bake the ensaimada at the required temperature.

Origin stories

Ah, the ensaimada! This supple spiral of sweet bread has been gracing the tables of Spanish households for centuries. Originating from the balmy islands of the Balearics, the ensaimada, with its distinctive coiled shape, is said to have been influenced by the Moors who once ruled the islands. Its name even derives from the Arabic word for lard, "saim," one of the pastry's main ingredients. Over time, the ensaimada has evolved, with variations featuring rich fillings like angel hair pumpkin jam, sobrasada sausage, and even apricots. Yet, despite its evolution and the passage of time, the ensaimada remains a beloved symbol of Spanish heritage and culinary prowess, a testament to the rich tapestry of cultures that have influenced the islands. Enjoying a piece of this airy, sugary delight is akin to taking a bite out of Spanish history itself.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.