Traditional Spanish Ensaimadas: A Sweet Pastry Treat from Mallorca

Ingredients

  • 500 grams of strong white bread flour
  • 2 teaspoons of instant yeast
  • 2 tablespoons of caster sugar
  • 1 teaspoon of salt
  • 2 large eggs
  • 200 ml of warm milk
  • 50 grams of unsalted butter, melted
  • 200 grams of lard
  • Extra flour for dusting
  • Powdered sugar for dusting

Steps and instructions

  1. In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
  2. Make a well in the center of the dry ingredients.
  3. In a separate bowl, beat the eggs and warm milk together. Pour this mixture into the well of the dry ingredients.
  4. Slowly mix the ingredients together until a dough begins to form.
  5. Add the melted butter to the dough and continue to mix until it is fully incorporated.
  6. Turn the dough out onto a floured surface and knead for about 10 minutes, or until it becomes smooth and elastic.
  7. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 2 hours, or until it has doubled in size.
  8. Shortly before the dough has finished rising, soften the lard in a small saucepan over low heat. Set it aside to cool slightly.
  9. After the dough has risen, punch it down to remove the air. Turn it out onto a floured surface and roll it out into a large rectangle.
  10. Spread the softened lard over the surface of the dough rectangle.
  11. Beginning at one long edge of the rectangle, roll the dough up tightly into a log shape.
  12. Form the dough log into a spiral shape, tucking the end underneath.
  13. Place the spiral dough on a parchment-lined baking sheet, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it has puffed up.
  14. Preheat the oven to 180°C (350°F).
  15. Bake the ensaimada for 25-30 minutes, or until it is golden brown.
  16. Allow the ensaimada to cool slightly, then dust with powdered sugar before serving.

Tools for making

  • Mixing Bowl - A large bowl for combining the ingredients and mixing the dough.
  • Baking Sheet - A flat sheet pan for baking the ensaimada.
  • Parchment Paper - To line the baking sheet and prevent sticking.
  • Saucepan - A small saucepan for melting the lard.
  • Rolling Pin - Used to roll out the dough into a rectangle.
  • Kitchen Towel - To cover the dough while it rises and keep it moist.
  • Oven - To bake the ensaimada.

Recipe variations

  • Replace the regular white bread flour with whole wheat flour for a healthier alternative.
  • Add a teaspoon of vanilla extract to the dough for a subtle vanilla flavor.
  • Sprinkle grated cheese, such as Parmesan or cheddar, on top of the ensaimada before baking for a cheesy twist.
  • Fill the ensaimada with your favorite fruit jam or spread before rolling it into a spiral.
  • Replace the lard with softened butter for a different texture and flavor.
  • Add a sprinkle of cinnamon and sugar to the dough for a sweet and spiced variation.
  • Make a savory version by adding cooked and crumbled bacon or sautéed vegetables to the filling.
  • Top the ensaimada with sliced almonds or other nuts before baking for added crunch.
  • Drizzle a glaze made of powdered sugar and lemon juice on top of the cooled ensaimada for a tangy sweetness.
  • Experiment with different fillings such as chocolate spread, nut butter, or even savory fillings like ham and cheese.

Recipe overview

Indulge in a taste of Spain with this delicious Ensaimada recipe. Ensaimadas are a type of sweet bread, hailing from the Balearic Islands, that are cherished for their flaky layers and dusting of powdered sugar. This recipe guides you through the process of making these delicious pastries from scratch, from the first steps of mixing and kneading the dough, to the final touches of baking and dusting with sugar. The main ingredients include bread flour, yeast, eggs, milk, butter, and lard, which are all combined to create a dough that is then shaped into the signature spiral form of ensaimadas. You'll need to invest some time into this recipe, as the dough requires a couple of hours to rise to achieve the desired light and airy texture. But the result is well worth the wait, producing a buttery, soft and sweet pastry that makes a wonderful breakfast or dessert. Enjoy the process and the rewarding taste of homemade ensaimadas!

Common questions

  1. Can I use active dry yeast instead of instant yeast? Yes, you can substitute active dry yeast for instant yeast. Just make sure to activate it in warm milk before adding it to the dry ingredients.
  2. Can I use butter instead of lard? While lard is traditionally used in ensaimadas, you can substitute it with an equal amount of butter if desired.
  3. Can I use a stand mixer to knead the dough? Yes, you can use a stand mixer fitted with a dough hook to knead the dough. Knead on low speed for about 8-10 minutes until the dough is smooth and elastic.
  4. Can I freeze the ensaimadas? Yes, you can freeze the ensaimadas. Once they have cooled completely, place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature before serving.
  5. Can I add fillings to the ensaimadas? Yes, you can add fillings such as cheese, chocolate, or fruit preserves before rolling the dough into a spiral shape.
  6. How should I store the ensaimadas? Store the ensaimadas at room temperature in an airtight container or wrapped in plastic wrap. They are best enjoyed within 2-3 days.
  7. Can I reheat the ensaimadas? Yes, you can reheat the ensaimadas in a microwave for a few seconds or in a preheated oven at a low temperature until warmed through.

Serving dishes and utensils

Origin stories

Ensaimadas hail from the beautiful island of Mallorca in Spain, where they have been made for centuries, earning a cherished place in the local confectionery tradition. The sweet, spiral-shaped bread is typically given a generous dusting of powdered sugar before being served, a nod to the island's abundant agricultural bounty. The name “ensaimada” itself is derived from “saim,” which means 'lard' in Catalan, a key ingredient that gives the pastry its distinct, tender texture. In fact, the ensaimada is so cherished in Mallorca that it has been granted Protected Geographic Indication status by the European Union, recognizing the pastry as a unique specialty of the island. It's not unusual to see travelers at the airport with special octagonal boxes, specially designed to transport these delicate pastries, to take a taste of Mallorca back home.

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.