📝 About This Recipe
Hailing from the sun-drenched island of Mallorca, the Ensaimada is a legendary fermented pastry characterized by its iconic coiled shape and impossibly airy, flaky layers. Traditionally made with 'saïm' (pork lard), which gives the dough its signature elasticity and melt-in-the-mouth texture, this sweet treat is a masterpiece of Spanish baking. Each bite offers a delicate balance of golden, crisp exterior and a soft, honeycombed interior dusted with a snowy layer of powdered sugar.
🥗 Ingredients
For the Preferment (Starter)
- 100 grams Strong bread flour (high protein content is essential)
- 60 ml Warm water (around 35°C/95°F)
- 10 grams Fresh yeast (or 3g of active dry yeast)
For the Main Dough
- 400 grams Strong bread flour (sifted)
- 120 grams Granulated sugar
- 2 pieces Large eggs (at room temperature)
- 120-140 ml Lukewarm water (adjust based on dough hydration)
- 1 tablespoon Olive oil (mild flavor)
- 1/2 teaspoon Salt (fine sea salt)
For the Lamination and Finishing
- 150 grams Pork lard (Saïm) (very soft, room temperature)
- 1/2 cup Confectioners' sugar (for a generous dusting)
- 2 tablespoons Vegetable oil (for greasing the work surface)
👨🍳 Instructions
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1
Prepare the preferment by dissolving the yeast in 60ml of warm water. Mix with 100g of flour until a smooth ball forms. Cover and let it rise in a warm spot for 2 hours until doubled in size.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the remaining flour, sugar, eggs, and the risen preferment.
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3
Begin kneading while gradually adding the 120ml of lukewarm water. Add the salt and olive oil halfway through the process.
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4
Knead the dough for 12-15 minutes using the dough hook (or by hand) until it is extremely smooth, elastic, and passes the 'windowpane test'—you should be able to stretch it thin enough to see light through it without it tearing.
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5
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rest for 1 hour to relax the gluten.
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6
Lightly oil a large, clean work surface (at least 1 meter wide). Divide the dough into two equal portions if making two medium ensaimadas, or keep whole for one large one.
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7
Roll the dough out with a rolling pin into a long rectangle. Then, using oiled hands, gently pull and stretch the dough from the edges until it is paper-thin and translucent across the entire surface.
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8
Spread the softened pork lard generously over the entire surface of the stretched dough using 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 cylinder (like a cigar).
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10
Let this dough 'rope' rest for 20 minutes to relax. Then, gently stretch the rope even longer by pulling from the ends.
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11
On a baking sheet lined with parchment paper, coil the rope into a spiral shape, starting from the center. Important: Leave about 1-2 cm of space between the coils to allow for expansion.
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12
Place the tray in a cold oven (turned off) and let it rise for 12 to 14 hours (overnight). The pastry should triple in volume and the coils should now be touching.
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13
Remove the tray from the oven and preheat the oven to 180°C (350°F). Lightly spritz the dough with a tiny bit of water.
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14
Bake for 15-20 minutes until the ensaimada is a beautiful golden brown. Do not overbake, or it will lose its characteristic softness.
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15
Remove from the oven and let it cool completely on a wire rack. Once cold, sift a very thick, snowy layer of powdered sugar over the top before serving.
💡 Chef's Tips
The 'windowpane test' is non-negotiable; if the dough isn't elastic enough, the pastry will be heavy rather than airy. While butter can be used, authentic flavor and texture come specifically from high-quality pork lard. Ensure your kitchen is not too cold during the long overnight rise; a consistent 20-22°C is ideal. If the dough tears slightly while stretching it paper-thin, don't panic—the rolling process will hide small imperfections. Store leftovers in an airtight bag to prevent the pastry from drying out, as it contains very little moisture.
🍽️ Serving Suggestions
Serve with a bowl of thick Spanish hot chocolate for the ultimate dipping experience. Pair with a 'Café con Leche' during breakfast or 'merienda' (afternoon snack). For a festive version, slice the cooled ensaimada horizontally and fill with whipped cream or 'cabello de ángel' (pumpkin jam). Enjoy alongside a glass of sweet Malvasia wine from the Balearic Islands. Serve slightly warm if you prefer a softer, more buttery texture, though room temperature is traditional.