SpanishDessert
Ensaimada
Ensaimada is a Spanish spiral pastry, traditionally from Mallorca, known for its light, airy texture and distinct coiled shape. It's made with a yeast dough enriched with lard, which gives it a unique richness and helps achieve its characteristic flakiness. The dough requires a long proofing time, ideally 24 hours, to develop its full flavor and texture before baking. You can serve it plain with a dusting of icing sugar or fill it with whipped cream or even sobrasada for a savory twist.
Method
5 steps · 59 min total
- 01
Mix and Knead Dough
Pour 230ml lukewarm water into a bowl and stir in the yeast. Let it stand for 3 minutes, then add the caster sugar, eggs, flour, and 1 tsp sea salt flakes.
Mix everything until a dough forms, then knead it for 10 minutes with a stand mixer and dough hook, or for 15 minutes by hand. You'll know it's ready when it's elastic enough to stretch almost transparently without tearing. Cover the dough and let it rest for 30 minutes. After resting, cut it into four equal pieces, transfer them to a baking tray lined with baking parchment, and let them rest again for another 30 minutes.
- 02
