📝 About This Recipe
Hailing from the sun-drenched island of Mallorca, the Ensaimada is a masterpiece of prehistoric lamination, predating the modern croissant. This cloud-like pastry is famous for its coiled, snail-like shape and a texture that is impossibly light, achieved through a unique stretching technique and the use of 'saïm' (pork lard). Every bite offers a delicate crunch on the outside and a tender, melt-in-your-mouth interior dusted with a snowy layer of powdered sugar.
🥗 Ingredients
The Dough Starter (Preferment)
- 100 grams Bread Flour (High protein content is essential)
- 60 ml Whole Milk (Lukewarm, about 105°F)
- 7 grams Active Dry Yeast (One standard packet)
Main Dough
- 400 grams Bread Flour (Sifted)
- 120 grams Granulated Sugar (Fine grain preferred)
- 2 pieces Large Eggs (At room temperature)
- 100-120 ml Water (Adjust based on humidity)
- 1 tablespoon Olive Oil (Mild flavor)
- 1/2 teaspoon Sea Salt (Fine)
Lamination & Finishing
- 200 grams Pork Lard (Saïm) (High quality, softened to a pomade consistency)
- 1/2 cup Powdered Sugar (For generous dusting)
- 2 tablespoons Vegetable Oil (For greasing the work surface)
👨🍳 Instructions
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1
Prepare the starter: Mix the warm milk, yeast, and 100g of bread flour in a small bowl. Cover and let it sit in a warm spot for 30-45 minutes until bubbly and doubled in size.
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2
In a bowl of a stand mixer fitted with a dough hook, combine the remaining 400g of flour, sugar, salt, eggs, and the matured starter.
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3
Begin mixing on low speed, gradually adding the water. Knead for about 10-15 minutes. The dough should be very elastic, smooth, and slightly tacky but not sticking to the sides of the bowl. Perform the 'windowpane test' to ensure gluten is fully developed.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm environment for 2 hours or until doubled in size.
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5
Degas the dough and divide it into 8 equal portions (roughly 100-110g each). Shape them into smooth balls and let them rest for 20 minutes to relax the gluten.
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6
Lightly grease your work surface with vegetable oil. Take one ball and roll it out with a rolling pin into a long, thin rectangle.
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7
Using your hands, gently stretch the dough from the center outwards until it is paper-thin and translucent—you should almost be able to see the pattern of the table through it.
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8
Generously spread a layer of the softened lard over the entire surface of the stretched dough using your fingers. This is the secret to the flaky layers.
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9
Starting from one of the long edges, tightly roll the dough up into a long, thin rope (like a cigar).
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10
On a baking sheet lined with parchment paper, coil the rope into a spiral shape (the 'snail'). Leave about 1/2 inch of space between the coils to allow for expansion.
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11
Repeat with the remaining dough portions. Place the trays in a cold oven or a draft-free spot and let them proof for at least 8-12 hours (overnight is best) until they are puffy and the coils are touching.
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12
Preheat your oven to 375°F (190°C). Lightly spritz the pastries with a fine mist of water just before sliding them into the oven.
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13
Bake for 12-15 minutes until they turn a beautiful golden brown. Do not overbake; they should remain soft inside.
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14
Remove from the oven and let them cool on a wire rack. Once cooled completely, dust very heavily with powdered sugar until the golden crust is barely visible.
💡 Chef's Tips
The lard (saïm) is non-negotiable for the authentic flavor and texture; however, if you must, use high-quality European butter. Ensure your lard is 'pomade' consistency—soft enough to spread like room-temp butter but not melted. The overnight proofing is the most critical step for the characteristic light-as-air texture; don't rush it. When stretching the dough, if it keeps snapping back, let it rest for another 10 minutes to relax the gluten. Use a spray bottle to mist the oven; the steam helps the pastry rise significantly before the crust sets.
🍽️ Serving Suggestions
Serve with a thick, Spanish-style hot chocolate for dipping. Pair with a 'café con leche' for a traditional Mallorcan breakfast. Slice horizontally and fill with whipped cream or 'cabello de ángel' (pumpkin jam) for a decadent dessert. Enjoy alongside a glass of sweet Moscatel wine in the afternoon. Best eaten within 24 hours of baking while the interior is at its fluffiest.