📝 About This Recipe
Hailing from the sun-drenched island of Mallorca, the Ensaimada is a masterpiece of Spanish pastry-making, characterized by its iconic coiled shape and incredibly flaky, laminated texture. This version is generously filled with 'Cabello de Ángel' (Angel's Hair), a traditional sweet jam made from the pulp of the Siam pumpkin, which offers a delicate, honey-like sweetness. The secret to its ethereal lightness lies in the use of 'saïm' (pork lard), which creates micro-layers of dough that melt on the tongue under a snowy dusting of powdered sugar.
🥗 Ingredients
For the Sourdough Starter (Preferment)
- 100 grams Strong bread flour (high protein content)
- 10 grams Fresh yeast (or 3.5g of active dry yeast)
- 60 ml Whole milk (lukewarm)
For the Main Dough
- 400 grams Strong bread flour (sifted)
- 120 grams Granulated sugar
- 2 pieces Large eggs (at room temperature)
- 120-150 ml Water (add gradually)
- 1 tablespoon Olive oil (mild flavor)
- 1/2 teaspoon Salt (fine sea salt)
For the Filling and Lamination
- 150 grams Pork lard (Saïm) (very soft, room temperature)
- 400 grams Cabello de Ángel (pumpkin jam, available in Spanish markets)
For the Topping
- 1/2 cup Powdered sugar (for generous dusting)
👨🍳 Instructions
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1
Prepare the starter by mixing the 100g flour, yeast, and lukewarm milk in a small bowl. Knead into a small ball, place in a bowl of warm water, and wait about 15 minutes until it floats to the surface, signaling it is active.
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2
In a large stand mixer fitted with a dough hook, combine the 400g flour, sugar, eggs, and the floating starter ball. Begin mixing on low speed.
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3
Slowly add the water and salt. Knead for at least 15-20 minutes. The dough must be extremely elastic and smooth, passing the 'windowpane test' where it can be stretched thin without tearing.
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4
Lightly oil a large bowl, place the dough inside, cover with a damp cloth, and let it rest in a warm, draft-free spot for 2 hours or until doubled in size.
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5
Degas the dough gently and place it on a very large, lightly oiled work surface. Using a rolling pin and your hands, roll and stretch the dough into a massive, paper-thin rectangle. It should be almost translucent.
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6
Spread the softened pork lard (saïm) generously over the entire surface of the dough using your hands. This is the key to the flaky layers.
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7
Place a thick line of Cabello de Ángel along one of the long edges of the dough rectangle.
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8
Carefully roll the dough tightly like a cigar, starting from the side with the filling, until you have one long, thin rope of dough.
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9
On a large baking sheet lined with parchment paper, begin coiling the rope into a spiral (clock-wise). Important: Leave about 1-2 cm of space between the coils to allow the dough room to expand.
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10
Let the ensaimada proof in a cold oven for at least 12 hours (overnight is best). It should triple in volume and the coils should now be touching.
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11
Preheat your oven to 180°C (350°F). Lightly spray the top of the pastry with a fine mist of water to create steam.
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12
Bake for 15-20 minutes until the pastry is a beautiful golden brown. Do not overbake, or it will lose its characteristic softness.
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13
Remove from the oven and let it cool completely on a wire rack. Once cold, dust very heavily with powdered sugar until the golden crust is barely visible.
💡 Chef's Tips
The lard (saïm) is non-negotiable for an authentic texture; butter changes the flavor and structure significantly. Ensure your work surface is well-oiled, not floured, when stretching the dough to prevent sticking and tearing. Be patient with the kneading process; the high elasticity is what allows the dough to be stretched paper-thin. If you cannot find Cabello de Ángel, you can substitute with a very thick apricot jam or leave it plain (llisa). Always wait for the pastry to be completely cool before dusting with sugar, otherwise the sugar will melt into a sticky glaze.
🍽️ Serving Suggestions
Serve a large slice alongside a cup of thick Spanish hot chocolate for the ultimate breakfast. Pair with a glass of sweet Malvasia wine or a chilled mistela for a traditional afternoon treat. In Mallorca, it is commonly enjoyed with 'Café con Leche' during the morning 'merienda'. Serve as a centerpiece dessert at a brunch, sliced like a cake into wedges. Accompany with a side of fresh whipped cream if you desire an extra touch of indulgence.