Ensaimada Recipe

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.

Lightly oil your work surface and a rolling pin with vegetable oil. Take one portion of dough and flatten it with the palm of your hand, then roll it out into a thin rectangle, about 30 x 50cm.

Let the dough rest for 2 minutes, then spread a quarter of the lard evenly over the top. (If you're making a savory version, mix 50g lard with sobrasada de Mallorca and spread that over the dough instead.) Now, gently pull one corner of the flattened dough, stretching it as far as it can go without tearing. Continue stretching every 10cm or so around the rectangle until it expands to about 50 x 70cm.

Take the first pastry snake and gently stretch it until it measures over 1 meter long. Carefully coil it into a spiral, making sure to leave about 1cm of space between each turn so the dough has room to expand as it proofs.

Lightly flatten the coiled dough and transfer it to a baking sheet lined with baking parchment. Repeat with the remaining dough portions. Let them rise in a warm spot for at least 12 hours, or ideally 24 hours, for the best texture and flavor.

Preheat your oven to 200°C/180°C fan/gas 6. Place the ensaimadas in the top third of the oven, then immediately reduce the temperature to 180°C/160°C fan/gas 4. Bake for 18 minutes, until they're a deep, dark golden brown.

Let the ensaimadas cool completely on a wire rack. If you're filling them with whipped cream, slice them horizontally, spread the cream inside, and close them up. A dusting of icing sugar is a nice touch, if you like, before cutting into pieces and serving.