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Ensaimada Mallorquina

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Ensaimada Mallorquina

Ensaimada Mallorquina is a beloved pastry from the sun-drenched island of Mallorca, where it graces the breakfast tables and afternoon coffee breaks of its residents. This sweet spiral bread is a staple of everyday life, woven into the fabric of the island's culinary tradition to the extent that few need a written recipe to bring it to life.

A well-made ensaimada is a delicate, airy delight, with a tender crumb and a hint of sweetness from the sugar that balances beautifully with the richness of the saïm pork lard. A dusting of confectioners’ sugar adds a final touch of sweetness, making each bite a soft, sugary cloud. Enjoy it warm, savoring the simple yet profound pleasures of Mallorca's cherished pastry.

Ingredients

  • 500 gstrong bread flour
  • 150 ggranulated sugar
  • 3eggs
  • 150 mlwhole milk
  • 15 gfresh yeast
  • 150 gsaïm pork lard — softened
  • confectioners' sugarfor dusting

Method

  1. Begin by ensuring your ingredients are at the right temperature. Remove the eggs, milk, and saïm pork lard from the refrigerator and let them come to room temperature. This step is crucial for achieving a smooth and even mixture, which is essential for the texture of the Ensaimada Mallorquina.
  2. In a small bowl, dissolve 15 g of fresh yeast in 150 ml of whole milk that is lukewarm. Stir gently until the yeast is fully dissolved. This will activate the yeast, which is necessary for the dough to rise properly.
  3. In a large mixing bowl, combine 500 g of strong bread flour and 150 g of granulated sugar. Make a well in the center and add the dissolved yeast mixture and 3 eggs. Mix the ingredients together until a rough dough forms.
  4. Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. The dough should be silky and slightly tacky but not sticky. This texture indicates that the gluten has developed properly.
  5. Once the dough is kneaded, shape it into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place until it doubles in size. This should take about 1 to 2 hours, depending on the ambient temperature.
  6. After the dough has risen, punch it down gently to release the air. Roll it out into a thin rectangle on a floured surface. Spread 150 g of saïm pork lard evenly over the surface of the dough. This will create the characteristic flaky layers of the ensaimada.
  7. Starting from one long edge, roll the dough tightly into a log. Then, coil the log into a spiral shape, tucking the end underneath. Place the shaped dough on a baking sheet lined with parchment paper.
  8. Cover the shaped dough with a kitchen towel and let it rise again in a warm place until it has doubled in size. This second rise is crucial for achieving the light and airy texture of the ensaimada.
  9. Preheat your oven to 180°C (350°F). Once the dough has risen, bake it in the preheated oven for 20-25 minutes, or until the ensaimada is golden brown and has a deeply colored crust. The aroma should be sweet and slightly nutty.
  10. Remove the ensaimada from the oven and let it cool slightly on a wire rack. Finish by dusting it generously with confectioners' sugar before serving. The sugar will add a delicate sweetness and a beautiful finish to the pastry.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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