📝 About This Recipe
Hailing from the sun-drenched island of Mallorca, the Ensaimada is a legendary yeast-raised pastry known for its iconic coiled shape and ethereal, flaky texture. Traditionally enriched with 'saïm' (pork lard) to create its signature paper-thin layers, this pastry offers a delicate balance of airy crumb and a melt-in-your-mouth finish. Topped with a snowy dusting of powdered sugar, it is a timeless Mediterranean masterpiece that captures the essence of Spanish bakery craft.
🥗 Ingredients
The Dough Starter
- 100 grams Strong Bread Flour (High protein content is essential)
- 60 ml Warm Water (Around 105°F/40°C)
- 7 grams Active Dry Yeast (One standard packet)
Main Dough
- 400 grams Strong Bread Flour (Sifted)
- 120 grams Granulated Sugar
- 2 pieces Large Eggs (At room temperature)
- 2 tablespoons Olive Oil (Mild flavor)
- 120 ml Warm Water (Adjust as needed for a soft dough)
- 1/2 teaspoon Fine Sea Salt
Lamination and Finishing
- 150 grams Pork Lard (Very soft, room temperature; can substitute with high-quality butter)
- 1/2 cup Powdered Sugar (For generous dusting)
👨🍳 Instructions
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1
Prepare the starter: In a small bowl, dissolve the yeast in 60ml of warm water. Mix in 100g of flour until a smooth ball forms. Cover and let it rise in a warm spot for 30-45 minutes until doubled in size.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the remaining 400g of flour, sugar, and salt.
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3
Add the eggs, olive oil, and the risen starter to the dry ingredients. Gradually pour in the 120ml of warm water while mixing.
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4
Knead the dough using the dough hook attachment on medium speed for about 10-12 minutes. The dough should be very elastic, smooth, and slightly tacky but not sticking to the sides of the bowl.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it proof in a warm, draft-free environment for 2 hours or until doubled in bulk.
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6
Divide the proofed dough into 8 equal portions (approx 100g each). Shape them into smooth balls and let them rest for 15 minutes to relax the gluten.
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7
On a very lightly oiled work surface, roll out one ball of dough as thin as possible with a rolling pin. Then, use your hands to gently stretch it until it is translucent (paper-thin), forming a large rectangle.
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8
Generously spread a layer of the softened lard (or butter) over the entire surface of the stretched dough with 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
Coil the rope into a spiral shape on a parchment-lined baking sheet. Leave plenty of space between the coils, as they will expand significantly.
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11
Tuck the end of the rope underneath the coil to prevent it from unfurling. Repeat with the remaining dough portions.
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12
Let the coiled ensaimadas rise in a cold oven for at least 3 hours (or overnight in a cool room) until they look puffy and delicate.
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13
Preheat your oven to 350°F (175°C). Bake the ensaimadas for 15-18 minutes until they are a light golden brown.
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14
Remove from the oven and let them cool on a wire rack. While still slightly warm, dust them very generously with powdered sugar until they are white on top.
💡 Chef's Tips
For the most authentic flavor and texture, use high-quality leaf lard; it provides a unique crispness that butter cannot replicate. Ensure your work surface is oiled rather than floured when stretching the dough to prevent tearing and maintain elasticity. The 'Windowpane Test' is crucial: the dough should be kneaded until you can stretch a small piece into a thin membrane without it breaking. Don't rush the final rise; the longer and slower the rise, the lighter and airier the internal structure of the pastry will be. If substituting lard for butter, use European-style butter with a higher fat content for the best results.
🍽️ Serving Suggestions
Serve warm alongside a thick, Spanish-style hot chocolate for dipping. Pair with a café con leche for a classic Mallorcan breakfast experience. Split the baked pastry horizontally and fill with whipped cream or 'cabello de ángel' (pumpkin jam) for a decadent treat. Enjoy as an afternoon snack with a glass of sweet dessert wine like Moscatel. Serve alongside fresh seasonal berries to cut through the richness of the pastry.