Ensaimada
Discover the authentic Spanish ensaimada, a delicately golden and fluffy spiral pastry, richly infused with lard. This traditional Majorcan dessert captivates with its delicate sweetness and incomparable flaky texture. A classic recipe that requires patience and baking expertise.
🛒 Ingredients
4 servings
- 1 1/2 tsp fresh yeast
- 1 cup granulated sugar
- 2 medium eggs
- 4 3/4 cups bread flour
- 1 cup lukewarm water
- 1 dash vegetable oil
- 3.5 oz lard
- 1 tsp sea salt flakes
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Watch on TikTokDirections
- 1
Pour the lukewarm water into a bowl, add the yeast, and let it rest for 3 minutes. Incorporate the sugar, eggs, flour, and salt. Knead for 10 minutes with a mixer (or 15 minutes by hand) until you obtain an elastic and translucent dough. Cover and let rest for 30 minutes. Divide into 4 equal parts, place on a baking sheet, and let rest for an additional 30 minutes.
- 2
Oil your work surface and rolling pin. Flatten a portion of dough, then roll it out into a rectangle of approximately 12 x 20 inches. Let rest for 2 minutes. Spread a quarter of the lard over it. Gradually pull each corner every 4 inches until you reach approximately 20 x 28 inches.
- 3
Cut a strip from each short side and place them side-by-side along one long side (the heart of the ensaimada). Begin rolling the dough to form a long cylinder. Repeat with the remaining portions.
- 4
Stretch the first roll to over 3 feet in length. Coil it into a spiral with 1/2 inch of spacing between the turns. Flatten slightly and transfer to a baking sheet. Repeat. Let rise in a warm place for 12 to 24 hours.
- 5
Preheat the oven to 390°F (355°F for convection). Place in the upper third of the oven and immediately reduce the temperature to 355°F (320°F for convection). Bake for 18 minutes until dark golden brown. Cool on a wire rack. Garnish with whipped cream and sprinkle with powdered sugar if desired.
💡 Chef's Tip
The long 24-hour rise is essential to develop the characteristic texture. Ideally, prepare the dough the day before. You can add sobrasada mixed with the lard for authentic Majorcan flavor. Maintain 75-79°F during the rise. Let cool completely before garnishing.
