📝 About This Recipe
Hailing from the sun-drenched Balearic Islands of Spain, the Ensaimada is a masterpiece of prehistoric pastry engineering, characterized by its iconic coiled shape and impossibly light, flaky layers. This traditional 'pan dulce' relies on a slow-fermented dough and the use of 'saïm' (pork lard) to achieve its signature melt-in-the-mouth texture. Dusted with a snow-like coating of powdered sugar, it is a delicate balance of buttery richness and airy sweetness that defines the soul of Spanish baking.
🥗 Ingredients
The Levain (Starter)
- 100 grams Bread Flour (high protein content is essential)
- 60 ml Warm Water (around 105°F)
- 7 grams Active Dry Yeast (one standard packet)
The Main Dough
- 400 grams Bread Flour (sifted)
- 120 grams Granulated Sugar (superfine works best)
- 2 pieces Large Eggs (at room temperature)
- 120 ml Water (room temperature)
- 2 tablespoons Olive Oil (mild flavor profile)
- 1/2 teaspoon Salt (fine sea salt)
Lamination & Finishing
- 150 grams Pork Lard (very soft, room temperature (substitute with high-quality butter if necessary))
- 1/2 cup Confectioners' Sugar (for heavy dusting)
👨🍳 Instructions
-
1
Prepare the starter by mixing the levain ingredients (flour, warm water, and yeast) in a small bowl. Cover and let it sit in a warm spot for about 30-45 minutes until it becomes bubbly and doubles in size.
-
2
In the bowl of a stand mixer fitted with a dough hook, combine the main dough flour, sugar, eggs, water, and olive oil. Add the bubbly levain starter.
-
3
Knead on low speed for 10-12 minutes. The dough should be very elastic, smooth, and slightly tacky but not sticking to the sides of the bowl. Add the salt in the last 2 minutes of kneading.
-
4
Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for 2 hours or until doubled in size.
-
5
Divide the dough into 8 equal portions (roughly 100g each). Shape them into smooth balls and let them rest on a greased surface for 20 minutes to relax the gluten.
-
6
On a very large, lightly oiled work surface, take one dough ball and roll it out with a rolling pin into a long rectangle. Then, using your hands, gently stretch the dough until it is paper-thin and translucent—you should be able to see the countertop through it.
-
7
Generously spread a thin, even layer of the softened lard (or butter) over the entire surface of the stretched dough using your fingers.
-
8
Starting from one of the long edges, tightly roll the dough up into a long, thin cylinder (like a cigar or a rope).
-
9
Let the dough ropes rest for another 15 minutes. This prevents them from snapping back when you coil them.
-
10
On a parchment-lined baking sheet, take a rope and wind it into a spiral shape, leaving about 1/2 inch of space between the coils to allow for expansion. Tuck the end underneath the center.
-
11
This is the crucial step: Place the trays in a cold oven (off) and let the ensaimadas proof for at least 8 hours, or overnight. They should look puffy and delicate.
-
12
Preheat your oven to 375°F (190°C). Bake the ensaimadas for 12-15 minutes until they are a light golden brown. Do not overbake; they should remain soft.
-
13
Remove from the oven and let them cool slightly on a wire rack. While still warm, dust them very generously with confectioners' sugar until they are completely white.
💡 Chef's Tips
For the most authentic flavor and texture, use high-quality leaf lard; it provides a unique flake that butter cannot replicate. The 'windowpane test' is vital—stretch a small piece of dough; if it translucent without tearing, your gluten is perfectly developed. Avoid over-proofing in a place that is too hot, as the lard might melt out of the layers before the bread sets. If you want to get creative, you can pipe 'Cabello de Ángel' (pumpkin jam) along the edge of the dough before rolling it into a rope.
🍽️ Serving Suggestions
Serve warm with a thick cup of Spanish hot chocolate for the ultimate dipping experience. Pair with a café con leche during 'merienda' (afternoon snack time). For a decadent dessert, slice horizontally and fill with whipped cream or pastry cream. Enjoy alongside fresh apricots or seasonal berries to cut through the richness of the lard.