📝 About This Recipe
Hailing from the sun-drenched island of Mallorca, the Ensaïmada is a legendary pastry characterized by its iconic coiled shape and impossibly airy, flaky layers. The secret lies in the 'saïm' (pork lard), which creates a delicate, laminated texture that shatters upon the first bite before giving way to a soft, sweet interior. Dusted heavily with powdered sugar, it is a timeless masterpiece of Mediterranean baking that embodies the slow, soulful rhythm of Spanish island life.
🥗 Ingredients
The Dough Base
- 500 grams Strong Bread Flour (High protein content is essential for the stretch)
- 100 grams Granulated Sugar
- 2 pieces Large Eggs (at room temperature)
- 180 ml Lukewarm Water (approximately 35°C/95°F)
- 10 grams Active Dry Yeast (or 25g fresh yeast)
- 5 grams Fine Sea Salt
- 20 ml Extra Virgin Olive Oil (for the initial kneading)
The Lamination & Finish
- 200 grams Pork Lard (Saïm) (very soft, room temperature; the authentic choice)
- 1/2 cup Confectioners' Sugar (for a generous dusting)
- 2 tablespoons Vegetable Oil (for greasing the work surface)
👨🍳 Instructions
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1
In a small bowl, dissolve the yeast in the lukewarm water with a pinch of the sugar. Let it sit for 10 minutes until it becomes frothy and active.
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2
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt. Create a well in the center.
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3
Pour the yeast mixture and the lightly beaten eggs into the well. Mix on low speed until a shaggy dough forms.
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4
Increase the mixer speed to medium-low and knead for 12-15 minutes. The dough must be extremely elastic and smooth, passing the 'windowpane test' where it can be stretched thin enough to see light through it without tearing.
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5
Shape the dough into a smooth ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rest in a warm spot for 2 hours or until doubled in size.
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6
Degas the dough gently. On a very large, lightly oiled work surface, roll the dough out into a long, thin rectangle. Use your hands to stretch it even further until it is paper-thin and nearly translucent.
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7
Spread the softened lard generously over the entire surface of the stretched dough using your hands. This is the secret to the flaky layers.
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8
Starting from one of the long edges, begin rolling the dough tightly into a long, thin cylinder (like a cigar). Ensure there are no air pockets trapped inside.
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9
Let this long rope of dough rest for 20 minutes to relax the gluten, then gently stretch it until it is about 1 meter long.
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10
On a large baking sheet lined with parchment paper, coil the rope into a spiral shape. Leave about 2cm of space between the coils, as the dough will expand significantly.
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11
Place the tray in a cold oven (turned off) and let it rise for at least 12 hours (overnight is best). The dough should triple in volume and the coils should now be touching.
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12
Preheat your oven to 180°C (350°F). Mist the dough lightly with water just before sliding it into the oven.
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13
Bake for 15-18 minutes until the Ensaïmada is a beautiful golden brown. Do not overbake, or it will lose its characteristic softness.
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14
Remove from the oven and let it cool completely on a wire rack. Once cool, dust very heavily with confectioners' sugar until the top is white.
💡 Chef's Tips
Use high-quality leaf lard for the most authentic flavor; it should be odorless and very creamy. Do not rush the second rise; the 12-hour fermentation is what develops the complex flavor and airy texture. If you don't eat pork, you can substitute the lard with high-quality unsalted butter, though the texture will be slightly different. Ensure your work surface is well-oiled rather than floured when stretching the dough to maintain its elasticity. When coiling, tuck the end of the dough rope underneath the center to prevent it from unraveling during the bake.
🍽️ Serving Suggestions
Serve a large wedge alongside a cup of thick Spanish hot chocolate for dipping. Enjoy a slice with a 'café con leche' for the quintessential Mallorcan breakfast. For a decadent twist, slice the cooled Ensaïmada horizontally and fill with whipped cream or 'cabello de ángel' (pumpkin jam). Pair with a glass of sweet Moscatel wine for a lovely afternoon treat.