📝 About This Recipe
Hailing from the sun-drenched island of Mallorca, the Ensaimada is a breathtakingly light, coiled pastry known for its characteristic 'saïm' (pork lard) which creates an impossibly flaky, melt-in-your-mouth texture. This golden spiral features a delicate, brioche-like crumb that is dusted with a snowy layer of powdered sugar, offering a sophisticated sweetness. It is a labor of love that rewards the patient baker with the most iconic breakfast treat in Spanish Mediterranean history.
🥗 Ingredients
The Dough Starter
- 50 grams Bread Flour (high protein content is essential)
- 30 ml Warm Water (around 105°F/40°C)
- 10 grams Active Dry Yeast (one standard packet)
Main Dough
- 450 grams Bread Flour (sifted)
- 100 grams Granulated Sugar
- 2 pieces Large Eggs (at room temperature)
- 150 ml Water (lukewarm)
- 2 tablespoons Olive Oil (mild flavor)
- 1/2 teaspoon Salt (fine sea salt)
Lamination and Finishing
- 150 grams Pork Lard (traditionally 'Saïm', very soft/room temperature)
- 1/2 cup Confectioners Sugar (for a generous dusting)
👨🍳 Instructions
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1
Prepare the starter by mixing the 50g flour, 30ml warm water, and yeast in a small bowl. Cover and let it sit in a warm spot for 20-30 minutes until bubbly and doubled.
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2
In a large stand mixer bowl fitted with a dough hook, combine the remaining flour, sugar, eggs, water, and olive oil. Add the bubbly starter and the salt.
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3
Knead on medium-low speed for 10-12 minutes. The dough should become very elastic, smooth, and slightly tacky but not sticky. Perform the 'windowpane test' to ensure gluten is well-developed.
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4
Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free area for 2 hours or until doubled in size.
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5
Degas the dough gently. Divide into equal portions (about 80-100g each for individual pastries or keep whole for one large traditional spiral).
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6
On a very lightly oiled surface, roll each piece out with a rolling pin into a long, thin rectangle. The dough should be thin enough to almost see through.
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7
Using your hands, spread a generous, even layer of the softened lard across the entire surface of the dough. This is the secret to the flaky layers.
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8
Gently stretch the dough even further with your fingers until it is paper-thin. Start rolling the dough tightly from the long edge to create a long, thin rope.
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9
Let the dough ropes rest for 15 minutes to relax the gluten, making them easier to coil.
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10
Line a baking sheet with parchment paper. Take a dough rope and coil it into a spiral (like a snail shell), leaving a bit of space between the coils as it will expand significantly.
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11
Cover the spirals loosely with plastic wrap and let them rise for at least 3-4 hours (some traditional bakers wait 12 hours) until they look puffy and the gaps between coils have mostly closed.
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12
Preheat your oven to 375°F (190°C). Lightly spritz the pastries with a tiny mist of water just before sliding them into the oven.
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13
Bake for 12-15 minutes until they are a light golden brown. Do not overbake; they should remain soft and tender.
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14
Allow to cool on a wire rack for 10 minutes. While still slightly warm, dust very heavily with confectioners' sugar until the tops are completely white.
💡 Chef's Tips
Use high-quality pork lard for the most authentic flavor and texture; vegetable shortening can be used as a substitute, but the flavor profile will change. Ensure your lard is very soft, like the consistency of pomade, so it spreads without tearing the delicate dough. Don't rush the second rise; the airiness of the Ensaimada depends on a long, slow proofing process. If the dough keeps shrinking back while rolling, let it rest for 10 minutes to relax the gluten before trying again. Store leftovers in an airtight container to keep them from drying out, though they are best enjoyed the day they are made.
🍽️ Serving Suggestions
Serve warm alongside a cup of thick Spanish hot chocolate for the ultimate dipping experience. Pair with a 'café con leche' for a classic Mallorcan morning ritual. Slice a large Ensaimada in half horizontally and fill with whipped cream or 'cabello de ángel' (pumpkin jam) for a decadent twist. Enjoy with a side of fresh Mediterranean apricots or figs to balance the richness of the pastry.